Easter

Dyed eggs are no longer Easter's reigning food. Meet the bunny butt cake, which is exactly what it sounds like.

Traditionally studded with candied fruit and marked with a cross on top, these sweet yeasted English cakes are usually baked on Good Friday.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

Where most chefs used to just reach for kosher salt, there are now many paths to savory goodness.

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.

Is there any time of day when a pancake isn’t welcome at the table? What about a Savory Dutch Baby that mixes up in seconds? Didn’t think so.

Believe it: Easter is in March this year!

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

Pre-dinner snacks serve two purposes: They should be salty enough to encourage cocktail drinking but have enough heft to temper the alcohol’s effects. These deliver on both fronts.

The texture of this airy semifreddo is somewhere between frozen chocolate mousse and gelato. In other words: You’re going to love it.

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

The classic Pecorino and black pepper combination is delicious on way more than pasta. Try it on veg and rice, too.

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.

If you feel like experimenting, try using cashews or pecans in place of the almonds.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

This is ideal for a brunch party; the entire casserole can be assembled the night before so all that’s left to do is bake it the next day. And let’s be real: We’d happily eat it for dinner, too.

The secret to babka’s mesmerizing chocolate swirl? A double helix twist (don’t worry, it’s way easier than science class).

A pinch of salt makes everything taste better, including savory smoothies.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.