by T.K. Brady in Recipes, View All Posts, April 17th, 2017
by Eric Kim in Holidays, April 16th, 2017
Chances are you have dozens of multicolored hard-boiled eggs sitting around your kitchen. Now that Easter has passed, make the most of your pretty leftovers in recipes to (finally) welcome the warm spring weather. You’ll simplify your meal prep for the week and reduce your food waste footprint. A win-win! Here are some recipes to get you started.
Grilled Salmon Cobb Salad (above)
Now that the warmer weather seems like it’s really here to stay, heat up the grill for a new kind of cobb salad. You’ll grill all your veggie toppings in addition to the salmon before piling everything high on a bed of romaine.
by Emily Lee in Holidays, Recipes, April 14th, 2017
I’ll always remember the first time I watched Ina Garten whipping up an extraterrestrial (what I thought was French at the time) meringue-based dessert called pavlova.
This was in the early 2000s, when my teeth were still crooked, pre-braces, and I hadn’t yet figured out hair product to tame my mop of a head. But what Ina taught me was that none of that matters, as long as you whip the egg whites to stiff peaks and defectively shape the meringue into a general disk-like guise — it’ll all get slathered in cream and fruit anyway.
Thus, the lure of the pavlova: Anyone can make it.
by Foodlets in Holidays, Recipes, April 11th, 2017
It’s nearly impossible to disappoint with scalloped potatoes considering the dish, like all gratins, is built on a foundation of cheese, cheese and more cheese. Most importantly, it makes an excellent companion to hearty mains, like roast chicken, lamb, pork tenderloin and ham. But despite its versatility and first-rate sidekick potential, scalloped potatoes — in all of their creamy extravagance — appear on our tables just a handful of times throughout the year: On Thanksgiving, sometimes on Christmas, and maybe again on Easter. Luckily for us, Easter is coming right up, so treat yourself and your guests to this classic potato side by choosing from one of our many holiday-worthy recipes.
The chefs in Food Network Kitchen make this decadent side dish by layering thinly sliced potatoes with heavy cream and mozzarella, Asiago and raclette cheeses. For that mouthwatering golden-brown crust, top the dish with Parmesan cheese and bake until bubbly.
by Rachel Trujillo in Recipes, April 11th, 2017
Lamb may be a classic Easter dish, but if your family is like mine and doesn’t hold that dish in your repertoire, there are plenty of delicious choices that are every bit as festive. Read on below for my tried-and-true picks, like ham, pork roast, chicken and seafood.
Pasta Bolognese (pictured above)
The beauty of making this dish for company is that the sauce needs to simmer for a few hours before serving, which means that you can get the bulk of the meal finished before your guests arrive.
by Lauren Piro in Holidays, View All Posts, April 10th, 2017
When piling your plate high at this weekend’s Easter buffet, it can be easy to bypass standard deviled eggs. I mean, we’ve had them all before, right? Perhaps not. We’ve rounded up our favorite updated takes on deviled eggs, and each of these recipes proves that you can make the classic dish a standout with just a few substitutions. Read on below for nine ways to rethink the traditional deviled eggs.
Bacon Deviled Eggs (pictured above)
After whipping up a classic filling — which can be made better for you with the substitution of yogurt rather than mayo — top with chives and salty crispy bacon pieces for extra crunch and flavor.
by T.K. Brady in How-to, View All Posts, April 9th, 2017
Creating a Pinterest-worth dessert for Easter can feel intimidating — especially since many of the classics (like lamb cakes and bunny cakes) are a little more involved than tossing a pan of brownies in the oven. Here are some adorable treats that look impressive (including, yes, some bunny butts), but thanks to clever tricks and deceptively simple decorating techniques, you don’t need to be a trained pastry chef to make them.
Coconut Bunny Butt Cake (above)
It’s a near-guarantee that your guests will grin when they spot this dessert on your table. Bake the base in a metal bowl to make it round, and top with cupcakes to create the feet and tail. Fluffy coconut is the perfect stand-in for bunny fur — plus, it camouflages any rough edges or not-so-perfect frosting.
by Foodlets in Holidays, Recipes, April 8th, 2017
Skip the kit this year and make colored Easter eggs with ingredients from your kitchen. You can use fruits, vegetables and even candy to make brightly colored eggs without any chemicals. All it takes is a bit of patience and some creativity in the kitchen.
by Julie Hines in Holidays, Recipes, April 7th, 2017
Easter is just over a week away, which means that you may be finding yourself with a few dozen boiled eggs on hand — colored or otherwise. Put them to work in these recipes below. You could end up sprinkling, slicing and serving eggs all week long, with delicious results every time.
Boiled Eggs & Avocado Toast (pictured above)
Just smash up an avocado and layer slices of eggs for an instant breakfast any day of the week.
by Amy Reiter in News, April 6th, 2017
If you think that an Easter dessert has to be elaborate and time consuming, think again! We’ve rounded up seven super easy dessert ideas that you can make with what’s already on hand: think store-bought doughnuts-turned bunny butts, jelly beans and chocolate chips that transform macaroons into baby chicks and chocolate coated pretzels turn into sweet candy egg nests.
The best part about these treats? They’re doable at almost any age, so making Easter desserts can be a family project. Skip an extra trip to the grocery store with these festive sweets for Easter.
Lemon Macaroon Chicks (pictured at top)
These sweet little chickadees will brighten up any Easter dessert table. Make the chicks with coconut flakes, store-bought lemon curd and egg whites, then decorate with orange jelly beans for the beaks and mini chocolate chips for the eyes.
For chick lovers with a serious sweet tooth, springtime means one thing: Peeps.
The colored-sugar-covered marshmallow birdies and bunnies — made by Just Born, the family-owned company (founded in 1923 in New York, but since 1932 based, appropriately, in Bethlehem, Pennsylvania) also behind Mike & Ikes, Hot Tamales and Peanut Chews — are an Easter-basket staple. We all know that.
Recently the Peeps people taught us a few things you may not know about the seasonal sweets. Peep all the fun facts below.