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Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come.
Today: How to win at hosting Easter brunch.
Successfully hosting Easter brunch can be quite the undertaking. In phase one, you have to hard boil, dye, and hide a whole bunch of eggs. And if you're an expert at hiding said eggs (or beer, if you prefer), your guests will have worked up an appetite by the time brunch is ready. Which brings us to phase two: Make sure to feed them plenty of ham, lamb, and homemade Peeps. (Yes, we did say homemade Peeps.) Let these links be your guide.
- First: Perfect your hard-boiled egg skills. (Martha Stewart.)
- Next, naturally dye those perfect eggs -- with food, of course. (Serious Eats.)
- Avoid these six common mistakes when making your Easter ham. (Bon Appétit.)
- If you do mess up the ham, there's always lamb! (Food Republic.)
- And the pièce de résistance: DIY marshmallow Peeps. (Food52.)
Easter brunch pros -- share your secrets in the comments!