If you’re planning Easter dinner and looking for recipe inspiration and a few smart tips, you’ve come to the right place. Whether you’ve decided to make a ham or a leg of lamb, we’re here to walk you through it, step by step. Or maybe you want to cook something else for the main event? We’ve got a few ideas.
We’ve also got plenty of sides that taste like spring to round out your table. Don’t forget the rolls (the best part!) and a pretty dessert to finish.
(Image credit: Lauren Volo)
Greek salad is a well-loved classic for many reasons. Its bright hue, the refreshing crisp of cucumber and chopped romaine, meaty tomatoes, briny olive, and creamy feta wrapped in an herby vinaigrette is darn hard to beat, even with the best chopped salads.
While I love the salad at our local Greek restaurant, I’d argue that a diner-style Greek salad is the kind of recipe we should all master at home. The ingredients are a balance of fresh vegetables, but studded with enough feta and olive to make every single bite interesting. It makes even off-season tomatoes taste better and can serve as the main course for an easy weeknight dinner or as a side kick to grilled chicken or a dinner of hummus and pita bread.
Here is everything you need to know — from which feta to buy, to how to chop your tomatoes, to the best dressing — for a killer Greek salad at home.
Sure, you can dye Easter eggs using a kit. The finished eggs will be cute and totally fine, but they won’t get your friends and family talking about how amazing and creative you are. If you want that to happen, well, you need to swing by the produce aisle when you do your shopping.
(Image credit: Lauren Volo)
If you’re looking for a show-stopping dish to serve at Easter or your next dinner party, look no further than this carrot soufflé. It has everything you love about soufflés: an airy, delicate texture that almost melts in your mouth, the creamy richness of milk and cheese set with eggs, and, of course, the sweetness and vivid color of carrots. Pair it with baked ham or lamb for lunch or dinner, or serve it alongside a green salad for brunch. And trust me when I say this soufflé is easy — there’s absolutely no whipping of egg whites.
(Image credit: Lauren Volo)
This is not a drill, you guys. We’ve figured out a way to get crispy chicken skin in the slow cooker. Until now, crispy was hardly a word synonymous with slow cooking. Instead, we could rely on the slow cooker to quietly tenderize chicken into juicy, pull-apart pieces. To be clear, this method doesn’t work with any cut of chicken, but it reliably turns skin-on, bone-in chicken thighs into crispy, juicy cooked chicken, perfect for eating straight from the pot.
Chicken thighs are one of the most beloved ingredients for inexpensive and flavorful weeknight meals. Partnered with the slow cooker and our formula for success, you can be guaranteed the best chicken dinner of your life will be waiting in the slow cooker when you get home.
Winter is coming … no, not really because it’s spring. But for you Game of Thrones fans anticipating the upcoming seventh season, it’s the perfect time of year to decorate your Easter eggs to look like they came straight from a dragon.
Sure, sticking some plastic grass into an Easter basket is easy, but where’s the fun in that? Get a little more creative this year and go with one of these filler alternatives that are guaranteed to make a colorful and festive bed for gummy candy, chocolate bunnies, and candy-filled eggs. Even the Easter Bunny will be impressed.
Baklava is one of those desserts that has a reputation for difficulty, but is actually surprisingly easy to make. I suspect this is because working with phyllo dough always seems tricky, but if you follow a few very simple tips, it’s really not — and the results are irresistible. Read on for how to make a pan of sticky, sweet, buttery, flaky, nutty baklava!
(Image credit: Lauren Volo)
As an ardent pie crust lover, it’s only natural that I adore empanadas, the sweet or savory stuffed pastries from Latin America or Spain. They’re usually served at parties or even as a meal, and one of my favorite fillings is chicken with olives. This quick weeknight version reimagines the handheld pastry as a skillet pie, with a bubbling layer of juicy ground chicken cooked with bell peppers, onions, and olives in a savory spiced sauce, all topped with a flaky pie crust. It’s homey, satisfying, and cooks in just one pan — all things you want in a tasty weeknight dinner.
Bartons Almond Kisses have been a staple of my family’s Passover seders for as long as I can remember. No Passover with my family would be complete without a tin on the table. And if I’m sinking my teeth into one of these treats, it means it’s Passover, which is one of my absolute favorite holidays.
But recently I discovered an unsettling truth: Bartons Almond Kisses are no longer. Or are they?
