Rich with tradition, symbolism, and treasured ingredients, Easter breads figure prominently in many cultures' celebrations. From Russia to Spain, these yeast-risen breads are often laden with ingredients like eggs, butter, sugar, fruits, nuts, and spices – rewards following the period of Lent leading up to Easter Sunday. We had only intended to round up a few recipes but were so struck by the beauty and deep tradition of these breads that we had to share this gorgeous gallery of 15… More

Last weekend, we ate a quiche. It had been a while. And when we dug in to our slice, we remembered how much we love this savory breakfast pie. Frittatas are lovely (and easy), but sometimes you want those crumbly, buttery nuggets of crust falling off the edge of your fork. These five quiches are perfect for an Easter brunch. They're filling, easy to serve, and can all be made in advance. More

We love serving poached eggs with hollandaise at brunch gatherings, but doing more than a few can end up feeling annoying and time-consuming when hungry guests are waiting out in the dining room. Luckily, eggs can actually be poached ahead of time and then reheated right before serving. Here's what to do! More

A confession: we've always been a bit addicted to Marshmallow Peeps. Though they're terribly sweet and often stale, there's just something about them that makes us keep buying them every spring. (Perhaps it's the twisted joy of biting off their heads?)

This year, after a particularly stale box, we just couldn't shake the idea of making them ourselves. But two failed batches later, where the poor little chicks looked like an ice cube on an Arizona sidewalk, we were starting to think it wasn't possible. Then we found the perfect recipe. More

When we were growing up, my sister and I always got Easter egg cakes on Easter. They came from a bakery and had our names across the tops in delicate icing script. I insisted on chocolate frosting, which meant mine was always a very un-Easter-like dark brown while hers was pink or yellow. But that egg cake was The Thing in our house. Now, I see them at New York City bakeries for an unforgivable amount of money. I could bake my own with a special egg-shaped pan, but I don't have room in my cupboards for a pan I might use once or twice a year. So I set out to make egg cakes with nothing more than a loaf pan and a sharp knife. More

If it's a classic deviled egg you're looking for, you best keep on moving. There's no mayonnaise or mustard here, and we haven't even bothered with any fancy piping. What we do have, though, is one pretty delicious bite. These deviled eggs are made with creamy, tangy Greek yogurt, flavored with smoked paprika and sun-dried tomatoes, and topped with crispy frizzled shallots. More

OK, you know we're almost always about home cooking here at The Kitchn; we don't linger long over candy and other packaged foods. But we just cannot pass up the creative (and culinary) possibilities of Peeps. This diorama has been making the rounds, and it's our favorite of the season so far.

Let my Peeple go! More

Look at this cute spring treat! Hardboiled eggs, carved with a few simple tools into a family of cheeping chicks and their proud mama. More

Several years ago I was at a local farmer's market, looking over a baker's spread, when a small round pastry caught my eye. It was neatly stacked on its fellows, each crimped, golden, and speckled with grains of sugar. What's that? I asked the amiable proprietor. Even from my side of the table they looked heavy and firm, like little pats of butter. English Eccles cakes! he said, in a rolling British accent. This sounded distantly familiar, like something I'd read in a book. More

Looking for something a little different for your Easter dinner this year? We recently discovered that bigos, or Hunter's Stew, is traditional Easter fare throughout Poland! This is a hearty stew filled with smoky sausage, tangy sauerkraut, and plenty of garlic. Have you had bigos before? More