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.
• Doggie-Bag Leftovers, Made This Time From Scratch - Melissa Clark invents Thai leftovers at home, with a recipe for Coconut Fish Stew With Basil and Lemon Grass.
• The Fat Pack Wonders if the Party’s Over - Is fat on its way out? The founder of eGullet and Ed Levine go on diets to find out if you can be obsessed with food without it killing you.
• The Worst Foods in America - The Well blog looks at the worst fast foods in America with a review of the bestselling “Eat This, Not That!”. That Cinnabon? Put it down...
• Something Fizzy for All Ages - Looking for non-alcoholic fizzy drinks? Try Vignette Wine Country Sodas - they just introduced a rosé and pinot noirish flavors.
• Apple Cake, Gloriously Soused - The Minimalist makes an easy cake soaked in Calvados.
PLUS... More from Florence Fabricant's lineup and other product picks...
• To the Cheese Course, Prepare to Add Camel
• Sharing the Easter Basket Goodies