Easter

Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.

For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.

These breezy cocktails are the kind of thing you can drink all afternoon.

You can steam and crush the potatoes in the morning if you’d like. The finished dish is great at room temp.

Thinner links of merguez sausage are ideal for these nibbles, but if you can’t find them, just halve larger ones lengthwise into quarters before wrapping in pastry.

There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.

If you’re not a lamb person, ground beef will also taste great.

If your ham is larger (say, in the 14–16-pound range), it will take about an hour longer to get hot. Learn how to make the ham in this video.

You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.

Love to eat Good & Plentys? These licoricey meringues from Måurice are for you.

Can’t find favas? Double up on peas. No pea shoots? Use mâche or baby spinach instead.

With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)

These buns can be assembled the night before, needing only a final rise before baking. This is part of BA's Best, a collection of our essential recipes.

If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.

10 ways to use your Easter leftovers, from peas and stuffed artichokes to lamb and ham.

For this rustic interpretation of brandade, chef Inaki Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.

This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.

The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles

For this deviled ham recipe (and everything else), we love Benton’s brand, made in Tennessee.

In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead. But trust us: It's worth it.