We’re heading into prime brunch season, which means that brunch casseroles are about to enjoy their heyday. So I decided to revisit one of our most popular recipes ever, published several years ago for a breakfast bake with bread, pancetta, Gruyere, and eggs. I’m afraid I’ll sound horribly hyperbolic if I talk about this recipe too long: It’s rich, eggy, and unbelievably, incredibly delicious.

This is one to memorize, folks, and to pull out for in-laws and overnight guests. It may just be the very best brunch casserole I’ve ever made.

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With all the hustle and bustle in our daily lives, I can’t think of anything better than stocking the freezer with a couple of homemade casseroles. There is something about these piping-hot, one-dish meals that can satisfy the weariest of souls. This from-scratch version of King Ranch Casserole gets rid of the cans and is destined to become a modern-day classic.

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Appams: Kerala-Style Crisp Edge Rice Pancakes

I grew up as a Catholic in India, and one of the holiest times of our year was Lent and Easter. In India Christian Easter (and Christian traditions in general) is probably even holier and a more important religious holiday than even Christmas, as it represents rebirth and renewal. It is a time to spend with family and friends, and has a host of traditions associated with it.

Here’s a peek into my family’s traditions of Easter in India.

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I know what you’re thinking: Waking up on a Wednesday, cooking a pot of grains, and chopping onions and garlic is just not reality. I hear you (and I’m only cooking for me and my husband; we don’t even have kids yet).

But I want to make a case for this dish, in the spirit of prepping for an excellent, inspiring breakfast ahead of time. If you start this recipe on Sunday afternoon, you’ll be set for the week ahead and it’ll take you far less than an hour. It’s one of those nice investments in your future self, and it’s guaranteed to be a reprieve from standard weekday morning fare.

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This week we shared some good Passover advice from writer and cookbook author Leah Koenig (and don’t forget to check out her brand new book Modern Jewish Cooking, which is inspiring me every which way right now). To close the week, just as Passover is about to begin, we asked Leah: what’s cooking? Here’s her plan for her seders, plus the ingredient that is inspiring her to cook right now.

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If you gave up candy or chocolate for Lent at some point in your life, you know just how exciting it is to receive an Easter basket filled with limited edition treats. There are Peeps, obviously – but also many variations of Cadbury Eggs, and Whoppers malted eggs, and jelly beans. You can learn a lot about a person based on what they go for first in their basket – their favorite candy.

Fess up: what’s your favorite candy for Easter? Make a decision and read on to see what it says about you.

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Orange juice is the go-to drink of the morning. It’s what we reach for to get a dose of vitamin C when we feel a cold coming on. It’s an essential ingredient in mimosas. And it’s a staple beverage that’s loved by everyone.

We taste-tested a few major brands of orange juice to try to find one that is simply the best buy.

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Have you heard about the latest Ben & Jerry’s ice cream craze? They created a special Passover charoset ice cream, and it has us all pining to try this newest flavor. The catch is that it’s only sold in Israel! Apparently people have been even calling the Vermont factory, trying to get their hands on a rare, exclusive-to-Israel pint.

This was obviously an opportunity. With the Atlantic lying between us, I decided to take on the challenge and make my own recipe. The great thing about this creamy, cinnamon-spiked ice cream, full of apples and raisins and spices, is that it’s completely low tech — no ice cream machine needed — which makes it suitable for any kitchen. Charoset ice cream can be yours!

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Buying a whole ham for Easter, Christmas, or a special occasion is one of the easiest ways to serve an entree for a large crowd. Even though the ham is already pre-cooked, you can still brush it with a homemade glaze as you’re heating it up to add some sweetness and punch.

Here are five easy glazes you can throw together from mostly store-bought condiments to make the ham your own!

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The only thing better than a generous wedge of layer cake, in my mind, is an equally generous slice of an icebox cake. Why is this? Well, chances are that you didn’t work nearly as hard to create that cake.

No-bake icebox cakes are a little sparkle of kitchen magic, as layers of pudding or whipped cream settle between layers of crackers to form a rather amazing layered dessert that rivals fancy tortes for deliciousness. Here are nine of my all-time favorite recipes. These are the ones you need to know — summer is coming!

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