This time of year there are some pretty amazing craft-tastic ideas online and in magazines, making it entirely possible to devote days to creating museum-quality ova, but I prefer a less design-y and more rustic approach. After all, they’re eggs you might be stashing somewhere in the lawn. And with a small child in the house, this is not a project likely to involve X-Acto knives and tiny electrical tape stencils.

Easter is a reminder of fertility and abundance, so I say turn on nature’s color and let loose.

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Are you serving ham this weekend for Easter, or perhaps later next month on Mother’s Day? Ham is a savory, salty, and easy main dish; and part of the pleasure of serving it is enjoying with side dishes that play well with its rich flavor.

Here are 18 side dishes that will go beautifully with your holiday ham. You have to start with the biscuits (well, you can get away with rolls if you really prefer!). Potatoes are a must — we have classic scalloped potatoes for you, plus showstopping smashed potatoes with Gouda and horseradish. Or you can lean lighter, with an herbed potato salad or snap peas with Meyer lemon and mint.

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Just like bacon is the gateway meat, Blue Moon seems to be the introductory brew for those just starting to dip their toes into the waters of craft beers. And although Blue Moon has big-name financial backing (it’s owned by MillerCoors), it’s emblematic of a light and citrusy style of ale that’s been brewed in Europe for centuries.

If you like the taste of Blue Moon—or Hoegaarden, another popular example—and want to broaden your horizons, start looking for (and asking for) witbier, weissbier, or hefeweizen at your local bar or beer store. Here are five beers in this style I think you may fall in love with.

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Earlier this week we gave you a simple, straightforward method for roasting a juicy, tender leg of lamb. (Hint: It’s actually super simple to make a lamb roast.) Carving, however, can be the trickiest part of cooking a leg of lamb. We prefer bone-in leg of lamb for flavor, and carving around that bone can feel a little intimidating.

Here’s a step-by-step guide to carving delicious slices of lamb.

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We’ve found a method to make perfect hard-boiled eggs, but how do you peel the suckers? There are a lot of different theories out there, but one that is especially intriguing involves adding a little baking soda to the cooking water. Could this small step produce pretty eggs that peeled smoothly from their shells every time? I had to test it and find out.

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Last week, early signs of spring buds had me buzzed with excitement for cooking. Fresh greens and flavorful cold salads monopolized my undivided attention, and I actually caught myself daydreaming about farmer’s markets filled with ramps.

This week though, I actually caught a real sort of spring fever — the kind reserved for antsy high schoolers — where I didn’t want to cook. Not at all, not even a little bit.

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Deviled eggs are pure genius. They take hard-cooked eggs — already one of the world’s most perfect foods — and elevate them into an elegant bite that’s worthy of any appetizer plate. From summer picnics to Easter brunch, afternoon snack time to Sunday supper, deviled eggs are more than up for the occasion.

Deviled eggs are also one of the easiest appetizers we know how to make. Today, we’ll show you the easiest, most basic method for these addictive treats, with plenty of ideas for making them your own.

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The best way to start spring cleaning is with a little organization inspiration. If you’ve been less than motivated lately to tackle your kitchen’s crumbs and clutter, you’re probably still suffering from the winter doldrums. (Hey, it’s perfectly understandable.) But nothing takes us out of a cleaning funk quite like a gallery of 20 super organized kitchens, all taken from our Kitchen and House Tour archives. These are real kitchens, from real cooks. If they can do it, so can you!

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One bad hard-boiled egg can ruin you for life. At least, that’s what I believed until I learned how to cook soft-boiled and hard-boiled eggs precisely how I wanted to eat them. The perfect hard-boiled egg has no green ring around the yolk; the innards are creamy and mellow; and if you’re in the mood, you can stop short of the hard-boil and make a gooey soft-boiled egg instead.

Do you know how to make perfect boiled eggs every single time? Let us show you — it’s so easy.

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