Easter

A flavorful brine is the one and only path to truly succulent roast turkey.

Boxed cornbread mix becomes its very best self thanks to cheddar cheese, sour cream, and lots of chives.

Think sausage and peppers hero, but transformed into a hearty (easy) egg casserole.

A sky-high pie with sharp lemon filling, sweet-and-salty meringue, and a shatteringly crisp crust.

Think of this coconut cream pie recipe like a Samoa cookie in pie form, complete with a coconut graham cracker crust and caramel layer.

Call it retro if you want—we say this classic bacon and cheese quiche is timeless.

The decoration is built right in.

It’s a lot of egg recipes. But is it enough?

Our best recipe for moussaka has layers of eggplant, rich tomato sauce with ground lamb, and a pillowy, bronzed béchamel top. Plus: It can be made ahead.

Welcome spring with a cozy pasta that’s just the right amount of festive.

This cozy pasta is a twist on a white Bolognese, with no tomatoes in sight. Swap in chicken legs if you prefer—rabbit tastes a lot like dark meat poultry.

If Easter Bread Grand Prix were a thing, this tender orange-and-lemon-scented bread would be the clear winner.

A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.

Not that anyone needs an excuse to eat more dessert, but we've got 41 of them.

A show-stopping, relatively hands-off main built for a dinner party or holiday meal.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

Colombe are feather light and not too sweet.

Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.

Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.

If you’ve ever been intimidated by the thought of making fresh pasta at home, look no further. Ricotta gnocchi is simple to make, and it’s faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough. If you don't want to make the buttery herb and pea sauce, use whatever you'd prefer, be it marinara, pesto, or sage and brown butter. 

Coconut milk and lots of zippy aromatics bring life to this creamy cod chowder. 

Like your empanadas fried? This dough was specifically developed to withstand hot oil, and it works beautifully with any filling of your choosing.

This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create.

There's no better large-format meat: A leg of lamb is fatty, flavorful, and crowd-pleasing, plus its size makes it hard to overcook.