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dishes easter 2009 04 an old fashioned southern easter
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Like sumac lamb with minty artichokes, spring panzanella, and asparagus in Parmesan cream.
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Who needs Easter candy when you can have a spread like this?
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Admit it: When you go for round two, it’s the sides you’re really craving.
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Ginger beer and bubbly cava were meant to be together.
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The Canal House cooks host a springtime feast with trademark salt-and-pepper simplicity
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With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
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Eat some eggs before you hunt for them.
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Martinis! Cheese balls! Shrimp cocktail! We'll take any excuse celebrate with old-school style.
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Nostalgia never tasted better.
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Deviled eggs on a biscuit? We're very, very in.
Vivian Howard
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In the brand new BA test kitchen, Bon Appétit’s Alison Roman cooks up a springtime dessert that’s perfect for Easter.
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate Gordon Ramsay’s scotch egg recipe in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with with only his other senses to guide him.
Get our recipe: Scotch Eggs
Get our recipe: Scotch Eggs
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We had a panel of kids try popular Thanksgiving side dishes of the past century, from oyster shooters of the 1920s to beet-filled deviled eggs today.
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Welcome to spring at Canal House, an idyllic cooking studio in the country. Here there are no bells or whistles—just honest, beautiful food. Join Melissa Hamilton and Christopher Hirsheimer for an Easter feast.
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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.