You'll find a lot of eggs in this Easter feast—a spread of recipes from our test kitchen dream team Josh Cohen and Sara Jenkins, and a few from our community members, seasonista and Jennifer Wagner. Those eggs give much of the menu a richness and brightness, but that rich-bright balance (only right for such an early Easter) prevails whether or not the eggs are present.
It's there in the asparagus roasted the way Sara likes best, buttery and with a flurry of eggs mimosa on top; in cheesy, oniony egg toasts that bridge the gap between March's lion and lamb; in the vegetarian, artichoke oil-laced cassoulet and mustard-sharp lamb ribs; and in the almost downy ricotta cake Josh calls "foolproof"—among other things.
It's everything but the Easter bonnet. To spring!
Do you have a classic Easter menu, or do you vary from year to year? Tell us about it in the comments.
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