21 Easy Easter Dinner Recipes - The New York Times |
- 21 Easy Easter Dinner Recipes - The New York Times
- 5 favorite Easter brunch recipes perfect for any table - Detroit Free Press
- White Castle cooks up brunch recipes, branded merch for Easter - Restaurant Dive
- Feast on These Recipes From America's National Parks - Atlas Obscura
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21 Easy Easter Dinner Recipes - The New York Times Posted: 01 Apr 2021 09:37 AM PDT  After cooking three meals day after day for an entire year, no one feels like spending hours in the kitchen whipping up an Easter feast, but eating handfuls of chocolate eggs and jelly beans doesn't feel quite right either. These easy Easter dinner recipes, most of which come together in an hour or less, are for those of us who are tired of cooking, but still want to celebrate the day with a delicious meal. This 15-minute salmon dish from Kay Chun is like a breezy spring afternoon on a plate. As the salmon roasts, the peas and radishes simmer on the stovetop in a light sauce of brown butter, capers, miso and mustard. And readers love it: "This is the most delicious meal I've cooked since the stay at home order, and that's saying a lot since I've cooked every meal." Leave your mixer in the cabinet: This tangy, moist carrot cake from Yossy Arefi comes together in a single bowl. Some readers have added chopped crystallized ginger and ground ginger for a bit of a kick, and, if you're running low on carrots, you can even substitute in grated apple or sweet potato for some of the carrots. If roast lamb typically graces your Easter table, but you're looking for a more casual recipe this year, this beautiful pasta dish from Kay Chun is an impressive option. It combines ground lamb with spinach, peas and lemon for a springtime version of Bolognese bianco, or white Bolognese. Great news: This stunning vegetarian tart from Sue Li is made with store-bought puff pastry, so it comes together in one hour. This recipe calls for carrots — use rainbow carrots if you can find them — but it works just as well with onions, parsnips, beets, zucchini or pumpkin. Raise your glass to spring with this refreshing five-ingredient wine cooler — remember those? — from Rebekah Peppler. All you need is a bottle of rosé, lime juice, soda water and fresh thyme sprigs. One reader made a batch of these in a pitcher, allowing the thyme sprigs to sit in the mixture for a few minutes before straining them out, and it was such a hit she had to make a second batch. Recipe: Rosé Cooler Here's another simple option for those in the must-have-lamb-for-Easter camp: This Alison Roman recipe involves searing quick-cooking chops with plenty of black pepper and fennel seed, then serving them with a cold and crunchy cucumber, fennel and shallot salad. Serve alongside roasted potatoes for a hearty meal. Hetty McKinnon adds charred scallions and green beans to a pile of unassuming ramen noodles, transforming them into a meal that is holiday-worthy. If you can get your hands on ramps, use those in place of the scallions; they're a lovely nod to the season. Recipe: Vegan Ramen With Charred Scallions, Green Beans and Chile Oil Scalloped potatoes look fancy, but this Mark Bittman dish is decidedly not, and it's a fine accompaniment to ham, lamb or pork. You can use either Yukon Gold or russet, but stick with one or the other because the mixture won't cook evenly otherwise. Feel free to tuck fresh or dried thyme or rosemary between the layers of potatoes if you have them. Recipe: Potatoes au Gratin This Colu Henry recipe takes roast chicken to another level with minimal effort. Just whisk together grapefruit juice, honey, curry powder and thyme, then spoon the mixture over the chicken before sliding it in to the oven. One reader smartly added fingerling potatoes and whole garlic cloves to the pan during the last 30 minutes of cooking for a smart side dish. Recipe: Curried Roast Chicken With Grapefruit, Honey and Thyme Kalbi jjim is a Korean long-braised, salty-sweet short rib and vegetable dish that is traditionally made for special occasions, but in this version from Kay Chun, an electric pressure cooker makes it possible in just over an hour. Make a pot of rice, and you've got a spectacular meal. Recipe: Pressure Cooker Kalbi Jjim Ali Slagle's lemony orzo with asparagus has more than 2,000 five-star ratings, so you know it's going to be good. Serve it as vegetarian main or as a side dish for roast chicken, pork or lamb. It's the season for rhubarb, and Mark Bittman's dead-simple crisp is a great way to cook with it. You can substitute strawberries for some of the rhubarb if you're a fan of that traditional combination. Recipe: Rhubarb Crisp "Lawdalmighty, this was delicious!" wrote one reader about these 25-minute salty-sweet pork chops from Samantha Seneviratne. What more is there to say? Serve it over creamy polenta and alongside something crisp and green like steamed asparagus or snap peas. Eggs may be the only thing that make it Easter-worthy, but, for the truly exhausted, we present Mark Bittman's spaghetti with fried eggs. All you need is spaghetti, four eggs, olive oil, garlic and Parmesan. Sprinkle with fresh spring herbs for a little color. Recipe: Spaghetti and Fried Eggs This warm vegetarian bean salad from Colu Henry is, as one reader put it, "a perfect spring dish." The creamy beans, the salty miso, the zingy radish and arugula and the tangy citrus work together for a perfectly balanced party on a plate. You can also make it with chickpeas if that's what you have on hand. This ridiculously easy citrus custard and Saltine cracker crust pie is named for a lazy beach town on the barrier islands of North Carolina. I adapted it from Bill Smith — the chef at Crook's Corner, a Chapel Hill, N.C., restaurant that specializes in Southern comfort food — and it's a big reader favorite. Ritz crackers work for the crust, too. Recipe: Atlantic Beach Pie With more than 9,000 five-star ratings, this one-pan, egg-tomato-red pepper dish from Melissa Clark is a sure thing. Serve it for brunch or as a vegetarian dinner, and always with good bread. Recipe: Shakshuka With Feta This 15-minute vegan chocolate pudding from Ali Slagle is inspired by a recipe from the cookbook author Alice Medrich, in which she uses both cocoa powder and chocolate to create deep flavor. Sprinkle the finished puddings with flaky sea salt, cinnamon or chili powder, or top with a swirl of nondairy whipped topping and colorful sprinkles. A classic French potato salad is delicious served at any temperature, and this one from William Norwich makes quite the sidekick to any roast meat or chicken. Bonus: The flavors get better and more complex with time, so this is the ideal make-ahead side. The mild bitterness of thyme and oregano complement the sweetness of the carrots in this super easy, five-ingredient recipe from Martha Rose Shulman. If washing sticky, caked-on sheet pans makes you angry, line it with aluminum foil or parchment. Recipe: Roasted Carrots This recipe from Martha Rose Shulman calls for making a simple shrimp broth, but skip it if you don't have the time, and substitute with chicken or vegetable broth. If you use frozen peas, skip the simmering in Step 3, and just add them in Step 4 as per the instructions. Serve over piles of fluffy white rice. Recipe: Garlic Shrimp With Peas "Husband says this is the best pot roast he's ever had!" one reader wrote. This takes a good eight hours to cook, but the prep is minimal and the lengthy braise is done in a slow cooker, so you can leave the house to enjoy the warmer weather. When you return, sun-kissed and windblown, dinner will be ready. Recipe: Slow Cooker Pot Roast Get more recommendations in our collection of Easy Easter Dinner Recipes and Easter Recipes.  |
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5 favorite Easter brunch recipes perfect for any table - Detroit Free Press Posted: 01 Apr 2021 11:09 AM PDT CLOSE
 This is the second Easter that has been disrupted by the coronavirus pandemic, so many people are again opting to celebrate the holiday cooking at home. If you're looking for some brunch ideas we have just the ticket. From our archives, we gleaned some go-to favorites that are brunch-style, and will impress and wow family, friends and guests. Best of all, they don't take all day to make. Some require assembly but are so worth it. One ultimate recipe, the Asparagus Tart, celebrates the tasty harbinger of spring. With just five ingredients, the recipe comes together in a snap. Asparagus and Fontina TartServes: 6 / Prep time: 15 minutes / Total time: 45 minutes You can also cut this tart into smaller squares and serve it as an appetizer. Flour, for work surface 1 sheet frozen puff pastry, thawed 5½ ounces (2 cups) Fontina or Gruyere cheese, shredded 1½ pounds medium asparagus 1 tablespoon olive oil Sea salt and freshly ground black pepper Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-inch-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet lined with parchment paper. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at ½-inch intervals. Bake until golden, about 15 minutes. Remove pastry shell from oven and sprinkle with the cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, about 20 to 25 minutes. Poached Eggs with Crispy Prosciutto and WafflesMakes: 6 / Prep time: 15 minutes / Total time: 40 minutes 6 thin slices prosciutto (about 3 ounces) HOLLANDAISE SAUCE 4 large egg yolks ½ cup heavy whipping cream 1 to 2 tablespoons lemon juice 2 teaspoons Dijon mustard ¼ to ½ cup melted butter Salt and pepper to taste POACHED EGGS 6 large eggs Water 1 tablespoon white vinegar 1½ cups arugula 6 plain or buttermilk-style frozen waffles cooked according to package directions Chives for garnish Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Place the slices of prosciutto on the parchment. Bake about 15 minutes or until the prosciutto is crispy, like bacon. Remove from the oven and set aside. To make the hollandaise sauce: Set a heatproof bowl over a saucepan of simmering water. Add the egg yolks and, whisking continually, heat about 3 minutes making sure not to cook them. Whisk in the heavy cream, lemon juice and Dijon. Continue whisking and slowly drizzle in the butter adding enough so the mixture begins to thicken and emulsify. Continue to cook, about 1 minute more. Remove the bowl from the saucepan, season with salt and pepper; set aside, but keep warm. If the mixture breaks (it will look like little pieces of scrambled egg, whisk in an ice cube until it comes back together. To poach the eggs: bring a large skillet of water to simmering — little bubbles should form. Add the vinegar. Crack the eggs into a small bowl, cup or ramekin. Use the bowl as a guide to add the egg to the simmering water, using a spoon to make sure the white stays with the yolk. Cook about 5 minutes or until desired degree of doneness. To serve: Place waffles on serving plates. Add about ¼ cup of arugula and one slice of prosciutto. Top with a poached egg and a drizzle of hollandaise sauce. From and tested by Susan Selasky for the Free Press Test Kitchen. Tarragon Deviled EggsMakes: 12 / Preparation time: 20 minutes / Total time: 30 minutes 6 hard-cooked eggs, peeled 2 tablespoons chopped shallots or green onions 2 tablespoons chopped fresh tarragon ¼ cup mayonnaise ¼ cup regular or reduced-fat sour cream 1-2 tablespoons Dijon mustard ¼ teaspoon garlic powder Dash of hot red pepper sauce, optional Salt and black pepper to taste Paprika, optional Cut the eggs in half lengthwise. Remove the cooked yolks to a medium bowl and mash them with a fork. Set aside the egg white halves. Add the shallots and tarragon to the egg yolks and mix together. Add the mayonnaise, sour cream, mustard, garlic powder, hot red pepper sauce, salt and black pepper. Mix until slightly smooth. Fill the egg whites with the yolk mixture. If desired, sprinkle the tops with paprika. Cook's note: If the mixture is not creamy enough for your taste, add more mayonnaise as desired. Adjust the seasonings as necessary to your taste. From and tested by Susan Selasky for the Free Press Test Kitchen. Salted Caramel Bacon Bread PuddingServes: 8 / Prep time: 30 minutes / Total time: 2 hours (not all active time) Brace yourself. This is the ultimate bread pudding. It's sweet, salty and savory all in one bite. You'll get at least 8 servings out of the recipe, and you can easily cut the pieces into appetizer-size portions. Be sure to use bread that's several days old so it's dry. You can also dry bread in the oven at 300 degrees for 20-30 minutes. SALTED CARAMEL SAUCE 2 cups cane or granulated sugar ¼ cup water 8 tablespoons (1 stick) unsalted butter, cut into chunks 1 cup heavy whipping cream ½ teaspoon sea salt BREAD PUDDING 7 large eggs 1 cup packed light brown sugar 2 cups heavy whipping cream 1 teaspoon vanilla extract 10 to 12 brioche rolls (dinner roll size), 2 days old, cut into 2-inch cubes (or use other favorite rolls) ¼ cup finely chopped cooked bacon, plus 4 to 6 strips cooked thick-cut bacon for garnish Sea salt to taste To make caramel sauce: In a heavy-bottomed saucepan with a lid, combine the sugar and ¼ cup water. Stir gently until mixture is consistency of wet sand. Cover and cook over medium heat for 10 minutes. Uncover, reduce heat to low and cook until sugar begins to caramelize and take on color of dark honey. Remove from heat and stir in butter with a long-handled whisk. When the butter is fully melted, stir in 1 cup cream and finish with ½ teaspoon sea salt. Let sauce cool for 20 minutes before tasting or using. The sauce will keep in an airtight container in the refrigerator for up to 1 month. To make bread pudding: In large bowl, whisk eggs, brown sugar, whipping cream and vanilla until completely combined. Add bread cubes and chopped bacon and toss to let bread soak up egg mixture. Lightly press bread mixture into the bowl. Cover surface of bread mixture with plastic and set it aside to rest for 30 minutes. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan (metal preferred). Spread ¼ cup caramel sauce on bottom of pan, followed by half the bread mixture, then ¼ cup caramel sauce, a pinch of sea salt, then the rest of the bread mixture, and another pinch of sea salt. Drizzle ¼ cup caramel sauce on top. Cover and bake for 30 minutes, then uncover and back 30 minutes more. Serve any extra caramel sauce on the side. Adapted from "Egg Shop, the Cookbook," by Nick Korbee (William Morrow, $35.) Tested by Susan Selasky for the Free Press Test Kitchen. Lime Coconut Sour Cream Bundt CakeServes: 16 / Prep time: 20 minutes / Total time: 1 hour, 20 minutes (plus cooling time) Sweeten up your brunch spread with this recipe for Lime Coconut Sour Cream Bundt Cake. After zesting the limes in this recipe, squeeze the juice and reserve for another use. You can also add a bit of lime juice to the glaze. CAKE 1 cup unsalted butter, softened 1 ½ cups granulated sugar Zest of 3 medium limes 2 teaspoons vanilla 2 eggs 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup regular or reduced-fat sour cream ½ cup sweetened flaked coconut LIME GLAZE 1 cup confectioner's sugar, sifted 5 tablespoons heavy whipping cream ½ teaspoon pure vanilla extract Zest of 1 medium lime Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan, set aside. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter until smooth. In a separate bowl, combine the sugar and lime zest mixing together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light and fluffy, about 3 minutes. Mix in vanilla. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder and baking soda. Add flour mixture to sugar mixture alternately with sour cream, beating until well blended after each addition. Fold in the coconut. Spoon mixture into prepared pan and smooth the top with a spoon or offset spatula. Bake 50-60 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and cool for 20 minutes on a wire rack. Invert cake onto wire rack; gently remove pan. Cool completely. Meanwhile, prepare the lime glaze. In a medium bowl, combine all the glaze ingredients and stir until smooth. If mixture is too thick, add more cream 1 teaspoon at a time until you reach the desired consistency. It should be pourable enough so it drips down the side of the cake. Contact Detroit Free Press food writer Susan Selasky and send food and restaurant news to: 313-222-6872 or sselasky@freepress.com. Follow @SusanMariecooks on Twitter. Support local journalism and become a digital subscriber to the Free Press. Read or Share this story: https://ift.tt/3ufF62t  |
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White Castle cooks up brunch recipes, branded merch for Easter - Restaurant Dive Posted: 01 Apr 2021 07:50 AM PDT  Dive Brief:
Dive Insight:White Castle is expanding on the idea that it can be part of holiday celebrations with recipes that include its sliders as a key ingredient. With many people celebrating Easter at home instead going out for a special brunch or dinner because of worries about the pandemic, White Castle aims to show how its fans can enjoy its menu items, whether they're from a restaurant or the frozen-food aisle at a grocery. The Easter recipes are a sign that White Castle has seen favorable response from campaigns that show how to use sliders in home-cooked recipes. The burger chain in November enlisted rapper Coolio to show how to make turkey stuffing with its signature sliders, and ran an influencer campaign for Friendsgiving celebrations. White Castle is among the restaurant chains that have created branded merchandise to reinforce the bonds with fans and be culturally relevant among younger consumers. Among the more recent examples, bakery chain Dunkin' offered wedding-themed merchandise on its website for Valentine's Day. McDonald's has used the merchandising strategy for years, most recently with its capsule collection to support the launch of its entry into the "chicken sandwich wars" in February. Last year, Popeyes Louisiana Kitchen sold a 10-piece line of athletic clothing inspired by its employee uniforms on its website. White Castle's Easter campaign is its latest effort tied to a holiday occasion. As many consumers looked for reminders of their happier prepandemic lives, the chain in February revamped its long-running Valentine's Day event that lets people book a reservation for a fancy dinner. Because of restrictions on indoor dining, the chain transformed hundreds of locations into drive-in diners with carhop service. And to celebrate its 100th birthday, the chain partnered with Coca-Cola on a set of collectible cups that came to life via augmented reality.  |
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Feast on These Recipes From America's National Parks - Atlas Obscura Posted: 01 Apr 2021 06:34 PM PDT A visit to any one of the United States' national parks will offer a feast for the senses, from the scent of wildflowers along the Great Smoky Mountains to the sound of a bird call bouncing off the walls of the Grand Canyon. But beyond postcard-perfect views and fresh air, the bounty of the land also lends itself to delicious food at restaurants inside the parks. Blackberries, which so plentifully grow in the Blue Ridge Mountains, star in Shenandoah National Park's signature ice-cream pie, while on the other side of the country, the flavors of the desert infuse the Grand Canyon's famous salmon tostada. Even if you can't get away for National Parks Week, you can still taste the flavors of these natural wonders at home. From popovers to campfire beans, here are six recipes for the culinary delights within national parks. Oasis Date-Nut Bread
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