We're cheating a bit this morning... Because we know that if this egg salad had actually been made with leftover, dyed Easter eggs, there would be subtle pink and turquoise stains floating around on our egg whites. But consider it a reminder of a simple, delicious way to use up those hard-boiled eggs.
The sun is shining and it seems like a miracle. We are sitting down to a proper Easter supper of roast lamb, potatoes, sweet eggy bread, potato dough rolls, and grated horseradish. Whether you are celebrating the miracle of Easter or the miracle of early spring - both no less miraculous for their expected and anticipated arrival each year - we hope that your day is full of peace, hope, and joyful abundance.
Asparagus are in season in some parts of the US. Here in New York, they are the cheapest (about $2.99 a pound) they'll be all year. According to a few of your comments about side dishes to go with Easter ham, asparagus are high up on the list.
We agree. And while we usually roast our asparagus with a little olive oil and salt, we're thinking about the fresh, bright green color we get when we blanch and chill them. Another benefit of serving asparagus cold? You can make them ahead of time.
On a side note: Did you know asparagus are part of the lily family? How Easter-appropriate!
Egg cups make great souvenirs for apartment-dwelling cooks. They don't take up too much space and add a little bit of whimsy to windowsills or cabinets, but are easy enough to clear away when you want to cut kitchen clutter.
I don't serve soft-boiled eggs often, so Easter is the time to get the egg cup collection together and put it to work in creative ways...
Easter Is for Baking, Too: OK, here's the deal - to those of us from a Slavic background, you really don't need to tell us that Easter is for baking. We're used to a full-out festival of carbohydrates: nut rolls, golden braided breads, and fried dough galore. The Orthodox church observes a vegan fast during Lent, so many Easter European countries, as well Greece, feast on eggy breads and rich cakes on Easter morning after church. We're so glad to add these Italian treats to our Easter baking lineup - things like Swiss Easter Tart and the Sedgemoor Easter Biscuits above are on our to-try list.
More from the New York Times dining section below, including non-alcoholic fizzy drinks that we really want to try, and all about the Fat Pack and the worst foods in America.
With Easter coming up, we've started thinking about where to buy Easter ham from sustainable-raised pigs. We did some research and found several farms that raise their pigs without hormones or drugs, on an organic diet, and do not confine them to cages - the pigs are allowed to engage in natural behavior, such as rooting and foraging.
On the morning of Easter Sunday, there won't be any slaving over a hot stove. There'll be no worrying about whether the eggs will poach properly, or how to have half-a-dozen omelets hot at once. Instead, there'll be a room full of happy people, dipping their spoons again and again into rich bowls of creamy, smooth, nourishing ricotta, made slightly sweeter with a drizzle of wildflower honey, and some beautifully plump dried fruit.