Light and fluffy asparagus souffle recipe. Pureed asparagus mixed with bechamel and egg yolks, beaten egg whites folded it, baked to puffy golden deliciousness.
Our favorite carrot cake recipe, with walnuts, coconut, and pineapple, and a cream cheese frosting.
Tender oven-roasted rack of lamb, seasoned with rosemary, thyme, garlic, salt and freshly ground black pepper, and slathered with olive oil.
Classic deviled eggs recipe, perfect for post-Easter and summer picnic potlucks. Mashed cooked egg yolks, mixed with mayonnaise and Dijon, spooned or piped into cooked egg white halves. Sprinkled with paprika.
Dinosaur kale, also called Lacinato or black kale, sautéed with garlic and olive oil and serve with poached baby potatoes.
A collection of links to Easter recipes - dyeing Easter eggs, bunny bao, hot crossed buns, how to carve ham, Easter baskets.
Egg whites whipped to stiff peaks, grated Gruyere folded in, formed into nests, baked with yolk in center.
Perfect for holiday entertaining, glazed baked ham with sweet-hot-honey-mustard or honey-thyme glaze.
Homemade ham and asparagus quiche with egg, cream, ham, asparagus, shallots, and Gruyere cheese. Delicious crust.
Traditional Good Friday treat, hot cross buns, slightly sweet yeast-leavened buns, spiced with cinnamon, cardamom, nutmeg, allspice, and cloves, and speckled with currants, citron, and orange zest.
Hard boiled eggs recipe. Tips for how to boil eggs so they come out perfectly every time.
Delicious fine crumb pound cake with butter, eggs, ricotta cheese, sugar, flour, lemon zest, and blueberries.
Light and sweet meringue cookies with pecans. Made with beaten egg whites, these meringue cookies are also known as Easter cookies.
Poached salmon, the easiest way to prepare delicious salmon steaks or fillets, poached in white wine, seasoned with fresh dill.
Classic roast leg of lamb recipe. Leg of lamb marinated in a citrus rosemary marinade, then oven seared and slow roasted.
Spinach gratin made with chopped blanched spinach, mixed with nutmeg infused béchamel, with hard boiled eggs and gruyere cheese. Gratin d'epinard aux oeufs.