Q: I'm hosting an Easter dinner this coming weekend with a Mexican theme. I'm working half of the day on the day of the dinner so I need some fresh ideas for Mexican food where a lot of the prep can be done ahead of time. Ideally, the entire menu would stick to the theme, from appetizers to dessert. Any suggestions?
Q: I usually make my husband an Easter basket even though we do not have any kids. This year my husband is trying not to eat any sweets and I want to support him. All I can come up with is carrots and his favorite coffee. Any tips for healthy, easy-to-package finger foods or items to purchase to include in this year's basket?
Easter is just around the corner; have you started thinking about your Easter bread or spring lamb yet? Well, this recipe for Golden Chocolate Easter Eggs certainly woke us up to spring. This dazzling treat was created by Francisco Migoya , an instructor in baking and Pastry Arts at The Culinary Institute of America New York. See how he does it, below...
Dyed Easter eggs have wandered in many directions in their history, from dying them red in remembrance of Christ's blood, to what a lot of kids will tell you now: they color eggs to make them look like jelly beans.
This time of year there are some pretty amazing craft-tastic ideas online and in magazines making it entirely possible to devote days to creating museum-quality ova. I prefer the less design-y and more rustic approach. After all, they're eggs you might be stashing somewhere in the lawn. And with a small child in the house, this is not a project likely to involve X-Acto knives and tiny electrical tape stencils.
Easter is a reminder of fertility and abundance, so I say turn on the color and let loose.
We are entering the Passover and Easter holidays — and both are holidays rich with tradition, memory, and meaning. Do you gather with friends and family for Passover or Easter (or do you celebrate both — as do many friends of mine?). We'd love to hear all about your food plans for these occasions! What are you making? Where are you celebrating?
Q: For Easter this year, my boyfriend's mother asked if I would plan and prepare Easter dinner for 9 people (including 3 kids). I jumped at the opportunity because I love entertaining, but mostly I want to impress my potential future mother-in-law! The thing is that they are Filipino and tend to keep things simple.
I'm not sure where the harebrained idea to make my own marshmallow Peeps came from, but I'm sure glad it did. Yes they are a lot of work, yes they involve gelatin (an ingredient I don't often use) and yes, they are loaded full of sugar and not much else. Oh, and YES, they are a tremendous amount of fun to make and eat! Happy Easter, my friends.
Q: I'm working on sides for Easter and the main course is baby back ribs. The only things that come to mind for me are potatoes, garlic bread, and corn. To keep from putting my guests in a carb coma, are there any suggestions for vegetable sides I can make?
3 Square Meals (+ Dessert) is one of my favorite themes at The Kitchn, but I am equally excited about this next month that's guaranteed to be packed with tips and recipes for warm weather entertaining. This week we are focusing on appetizers, but there's Easter to look forward to, as well. I figure I'd pack a double whammy: quiche is the quintessential spring dish, whether served as a nibble before the main event or as the shining star of a casual brunch.
Dip dyeing is definitely trending. We've seen the technique applied to baskets, candles, flower pots, utensils, and textiles, so why not Easter eggs, too? These modern, neon-colored eggs would make a very pretty centerpiece display for your Easter Sunday dinner.