Easter

This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish them.

We like to call it compost cooking

If she were an Easter egg, what would she look like?

It's Easter. Make eggs, ham, sweets, and bunnies (yup)

Ditch those over-boiled, dyed Easter eggs and opt for deviled ones instead

Ditch those over-boiled, dyed Easter eggs and opt for deviled ones instead

Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.

Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.

Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.

With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.

Burnt glaze makes the Easter bunny cry—avoid these 9 common mistakes for a centerpiece-worthy ham.

Fried, to be exact

Here there are no bells or whistles--just honest, beautiful food

Expand your baking repertoire with a single, simple recipe that's the building block for six distinctive desserts. From Sunday brunch to Easter treats, we've got you covered.

Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 Tbsp. juice and 1-2 tsp. zest from a regular lemon instead.

The truth is, you can use any supermarket bone-in ham for this recipe, or buy a half ham and cut the recipe accordingly. But considering the holiday occasion, it's worthwhile to get the best cured, smoked, bone-in ham you can find. Special-order one from your butcher or from dartagnan.com (we love the applewood-smoked version).

How to color eggs using natural ingredients like beet juice, hibiscus tea, and blueberries

If you have a juicer at home, by all means use it, but good store-bought 100 percent carrot juice will work just as well here.

Here's a soufflé recipe by Michel Richard of Citronelle in Washington, D.C. that can stand up for itself. Whip the whites until firm, but stop before they get too stiff.