How-To & Diy

5 Links to Read Before Hosting Easter Brunch

April 16, 2014

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.

Shop the Story

Homemade PeepsHow to Cook Eggs Every Which WayNew Year's Dave Fresh HamRoast Lamb with Potatoes

  • 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!

See what other Food52 readers are saying.

The grocery store is my happy place.

1 Comment

Barbara S. April 17, 2014
Try this easy and delicious crustless spinach pie - an Easter brunch favorite!