Hippity, hoppity, Easter’s on its way! Whether you’re planning a family brunch or early supper, now is the time to check out a few new classics that you’ll want to add to your holiday repertoire. These Easter recipes should do the trick to satisfy the whole family, from the littles to the bigs (hint: there will be carrots). And after a year of cooking at home, do you really want to be stuck in the kitchen for hours of holiday cooking? We’ve kept an eye to prep time so that you can spend more time rolling Easter eggs, creating Peeps panoramas, and eating all the candy.
All I want for Easter is this hot, melty egg casserole with bits of crispy croissant sticking up from the landscape like mountain crags. The best part is you can make this delicious brunch dish as is, or feel free to riff a little on the recipe. Don’t have time to fully caramelize the onions? Just go for a good saute, and throw the ham and spinach in the same pan. We’ve got things to do! Feel like subbing in chopped bacon or pancetta instead of ham? Maybe add in some mushrooms while you’re at it? You’re the boss of you. (But don’t leave out the cheese… that would be a step too far. Feel free to sub in cheddar, mozzarella, or any cheese that strikes your fancy if you’re not a Swiss fan.)
After a spirited Easter egg hunt, mama needs a little sustenance of the liquid variety. This version of sangria is the love child of an aperol spritz and a mimosa and you won’t be mad about it AT ALL. Orange and lemon juices, Campari, Cointreau, honey, a bottle of rosé and a little club soda (word to the wise: sub in sparkling rosé, problem solved) combine for a refreshing sangria; toss in some sliced fruit and you’ve got yourself the makings of the best Easter brunch ever.
Is there anything better than a popover hot from the oven? It’s like a savory, edible dough balloon and I am here for the experience. This is another fun one to do with kids, and if you don’t have a popover pan (who does? No even me!), a regular 12-cup muffin tin will do just fine. The ingredients are whisked together while the greased pan pre-heats in the oven for a few minutes. This is key to the golden outside of the tender popover. Serve with plenty of soft salted butter.
When I was a kid, lamb chops were one of my very favorite things to eat, especially dipped in (shudder!) mint jelly. My tastes have changed a bit, but I still love lamb. Here, the chops are rubbed with a spice mixture, sauteed in a skillet, and finished in the oven. Meanwhile, green beans are blanched and tossed with thinly sliced shallots, pine nuts, lemon juice, and olive oil. Easy peasy!
Mashed potatoes. Cacio e Pepe flavors. In one dish. I cannot… but I absolutely will. Yukon Gold potatoes make the fluffiest, butteriest mash, and when you add in plenty of butter, a little buttermilk for tang, grated Pecorino Romano cheese, and a good dose of freshly toasted and cracked peppercorns, nirvana can be achieved. Invest in a decent double-action masher (also great for guacamole!) and let the kids smoosh up the potatoes.
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Add another dimension to your standard carrot side dish by roasting the carrots before tossing them in browned butter and honey. This dish goes beautifully with roasted meats, looks gorgeous on the plate, and kids love them. I like a sprinkle of fresh herbs (chives, parsley, mint, and/or dill) on top for freshness and color appeal.
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Well, damn! This is ambitious in scope, but a cinch in execution. Food blogger Chungah Rhee specializes in sheet pan meals and from-scratch cooking, and this one is a doozie. Ham with fresh pineapple, cheesy scalloped potatoes, garlicky asparagus, sweet roasted carrots, and super fluffy biscuits come together on two sheet pans. The best part? She’s done all the time management for you, so it all comes out of the oven at the same time. Praise!
What do you get when you take all of the essential carrot cake flavors — carrots, walnuts, vanilla, cinnamon, ginger, and raisins — and purée them together with a few other binders and spices, scoop and roll them like truffles, and gild them with a coconut butter glaze and shredded coconut? These (ahem!) healthy no-bake carrot cake bites, a great project for you to do with kids. The leftovers are perfect for lunchboxes and general snacking. FYI, they’re also gluten-free.
This easy Easter dessert is a crowd pleaser, and the perfect use for Easter candy, especially those M&M Chocolate Egg candies in lovely spring hues. A successful variation on regular M&M blondies, and great with a big glass of milk, whether it be from a cow or a nut. Happy Easter!
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Julie Chernoff, Better’s dining editor since its inception in 2007, graduated from Yale University with a degree in English — which she speaks fluently — and added a professional chef’s degree from the California Culinary Academy. She has worked for Boz Scaggs, Rick Bayless, and Wolfgang Puck (not all at the same time); and counts Northlight Theatre and Les Dames d’Escoffier International as two of her favorite nonprofits. She currently serves on the national board of MAZON: A Jewish Response to Hunger, an advocacy group addressing hunger issues in the U.S. and Israel for the nearly 46 million people — veterans, children, seniors, tribal nations, and more — who go to bed hungry every night.