Easter
Baked Turkey Wings
These crispy, juicy baked turkey wings are served with a quick, savory blender sauce for dipping.
By Jesse Szewczyk
Green Bean Casserole With Crispy Fried Onions
This remix of an American classic is creamy and ribboned with fresh vegetables, but the real star is the paprika-scented fried onions.
By Mindy Fox
Lyonnaise Potatoes
In this Lyonnaise potatoes recipe, Yukon Golds are sliced, browned in butter, tossed with caramelized onions, and showered with chopped parsley.
By Jesse Szewczyk
How to Cook a Ham
Use a fresh or smoked ham for this easy holiday ham recipe with brown sugar glaze.
By Joe Sevier and Zoe Denenberg
Roasted Strawberry Crème Brûlée
Crème brûlée is the perfect dessert to highlight the flavor of vanilla bean, and the strawberries act as a hidden little surprise when you crack the top.
By Matt Adlard
Glazed Carrots
An easy side dish for weeknights and holidays, these glazed carrots are coated in a buttery brown sugar syrup.
By Amy Mastrangelo
Fluffy and Fabulous Coconut Cake
This version of the classic Southern coconut cake keeps things simple with a fuss-free white cake enrobed in frosting with a layer of shredded coconut.
By Jesse Szewczyk
Sweet Potato Casserole With Easy Candied Pecans
Brown sugar and chopped pecans form a crackly topping as this sweet potato casserole bakes.
By Olde Union House
Grits and Greens Soufflé
Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.
By Jerrelle Guy
Blueberry Scones
These tall and flaky blueberry scones are best when you start with frozen butter, grated on cheese grater.
By Rebecca Firkser
What Is Rhubarb, and How Do I Cook With It?
Everything you need to know about spring’s pretty pink stalks.
By Zoe Denenberg
Strawberry-Rhubarb Pie
Our favorite recipe for strawberry-rhubarb pie gets a crumb topping with cinnamon and brown sugar and a flaky, buttery bottom crust for the best of both worlds.
By Michele Stuart
Angel Food Cake
The best angel food cake you’ve ever tasted is fewer than 10 ingredients away.
By Rick Ellis
Give Your Hot Cross Buns the Muffin Treatment
This easy version pays homage to the classic, but there’s no yeast required.
By Anna Olson
Easy Hot Cross Muffins
These fruit-laden muffins smell exactly like hot cross buns as they bake and taste just as satisfying, but with a fraction of the effort.
By Anna Olson
37 Classic Easter Recipes From the Pages of Gourmet
Start with creamy deviled eggs, and you can’t go wrong.
By The Editors of Epicurious
Lemon Cornmeal Scones
Think Italian-style lemon cornmeal cake, served in scone form. These lemon cornmeal scones are great to have in your freezer at all times.
By Jeanine Donofrio
Ham, Cheese, and Leek Scones
Leeks slowly cooked down into a silky consistency become sweet and nuanced in these savory scones.
By Claire Ptak
Daffodil Cake
This cloud-like cake has all the joy of angel food—but it uses the yolks too.
By Laurie Ellen Pellicano
Strawberry Shortcakes
This simple, classic recipe for strawberry shortcake takes just over an hour to make—and includes an easy trick for stabilizing whipped cream.
By Kemp Minifie