Asparagus Soufflé

Light and fluffy asparagus souffle recipe. Pureed asparagus mixed with bechamel and egg yolks, beaten egg whites folded it, baked to puffy golden deliciousness.

Carrot Cake

Our favorite carrot cake recipe, with walnuts, coconut, and pineapple, and a cream cheese frosting.

Classic Rack of Lamb

Tender oven-roasted rack of lamb, seasoned with rosemary, thyme, garlic, salt and freshly ground black pepper, and slathered with olive oil.

Deviled Eggs

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.

Easter Links and Recipes

A collection of links to Easter recipes - dyeing Easter eggs, bunny bao, hot crossed buns, how to carve ham, Easter baskets.

Egg Nests

Egg whites whipped to stiff peaks, grated Gruyere folded in, formed into nests, baked with yolk in center.

Glazed Baked Ham

Perfect for holiday entertaining, glazed baked ham with sweet-hot-honey-mustard or honey-thyme glaze.

Ham and Asparagus Quiche

Homemade ham and asparagus quiche with egg, cream, ham, asparagus, shallots, and Gruyere cheese. Delicious crust.

Ham and Asparagus Strata

Ham and asparagus strata, with rustic bread, egg, Gruyere cheese, milk, cream, ham, and asparagus

Hot Cross Buns

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.

Pecan Meringue Cookies

Light and sweet meringue cookies with pecans. Made with beaten egg whites, these meringue cookies are also known as Easter cookies.

Poached Salmon

Poached salmon, the easiest way to prepare delicious salmon steaks or fillets, poached in white wine, seasoned with fresh dill.

Roast Leg of Lamb

Classic roast leg of lamb recipe. Leg of lamb marinated in a citrus rosemary marinade, then oven seared and slow roasted.

Spinach Gratin with Hard Boiled Eggs

Spinach gratin made with chopped blanched spinach, mixed with nutmeg infused béchamel, with hard boiled eggs and gruyere cheese. Gratin d'epinard aux oeufs.