Passover is just a week away - have you planned your weekend menu yet? If you're still on the hunt for that perfect recipe that will wow your party guests (namely ... your in-laws), you came to the right place! We rounded up our favorite Passover recipes that are sure to impress!
Coconut Macaroons1. Cocount Macaroons
Passover dinner is important - but in our opinion, so is dessert! Give your guests a sweet, flour-free treat with these sweet coconut macaroons.
1 large vanilla bean
2 large egg whites
1/2 cup sugar
3 cups shredded coconut (sweetened or unsweetened)
3 ounces white chocolate, for melting
raspberries for garnish, if desired
- Preheat your oven to 325º F. Line a large baking sheet with parchment.
- Split the vanilla bean pod down the center with a knife. Use the dull edge of the knife to scrape out all the seeds. Add them to a large bowl along with the egg whites and sugar and whisk until blended. Stir in the shredded coconut until completely coated with the
Passover is just a week away - have you planned your weekend menu yet? If you're still on the hunt for that perfect recipe that will wow your party guests (namely ... your in-laws), you came to the right place! We rounded up our favorite Passover recipes that are sure to impress!Read More »from 7 Recipes to Celebrate Passover
Today: A deviled egg to convince the doubters -- perfect for Easter brunch, dinner, and the unending glut of dyed eggs.
- Kristen Miglore, Senior Editor, Food52.com
Given our all-but-universal love for eggs, the deviled kind turn out to be strangely polarizing. Lukewarm feelings are not possible, only love or distrust.
>>RELATED: Browse through our egg recipes on FOOD52.
That's not to say that it's an even split. The few (like me, before I met this recipe) are suspicious of the whole sneaky feedback system of yolk-impersonating-yolk; the cold jiggly white. We're not about to pick one up at a party, because we know there's no turning back; no "just a taste"; no hiding a tooth-marked egg in shame. A deviled egg is a commitment.
But for the many -- the ones who see no problem with owning trays shaped like this, theRead More »from Genius Recipe: Virginia Willis' Deviled Eggs
Lamb for Easter may start a nice family tradition.By Nancy Harmon Jenkins
Back in the day -- the 1970s -- during one Easter week I was planning a Sunday feast at our family farmhouse in the hills of eastern Tuscany.
I think of that meal every year as Easter looms because I outdid myself. Somehow everything fell into place, as it often does -- the lamb was tender, the early peas and fava beans had all the immaculate delicacy of new spring vegetables, and the wine was a perfect match.
But what was most wonderful was the lamb, a couple of legs of a very young critter that I prepared from a recipe developed by an old friend, Sara Armstrong, once the chef-doyenne of the renowned Copper Kettle restaurant in Aspen, Colo. She too had traveled the world, but as a diplomat rather than a journalist, and had assembled a vast collection of recipes that were the backbone of that amazing establishment.
It'sRead More »from The Perfect Lamb for Easter
Photo by CN Digital Studioby Sarah Kagan, Epicurious.comRead More »from Battle of the Matzoh Balls
Growing up, I always loved my mother's matzoh balls. I would watch her carefully forming them, cradling the batter gently in the palms of her hands so as not to deflate it. About two inches in diameter and as light as clouds, they disintegrated into a delicious fluffy mass in her chicken soup. They seemed to me the apotheosis of the form, and it never occurred to me to want something different.
Related: Recipes for a Stress-Free Seder
Then I met my now-husband, Jason, and celebrated my first Passover with his family. His brother-in-law's matzoh balls were the polar opposite of my mother's: The size of golf balls and almost as hard, they had to be skewered with a fork while digging in with a spoon, to avoid shooting them out of your bowl and across the room. At first I was appalled. But then I began to be won over by their agreeably chewy texture and rich flavor.
Thus I was introduced to the Battle of the Matzoh Balls. As I began to ask around, I
by Kendra Vizcaino, GourmetRead More »from 10 Ten-Minute Appetizer Recipes
It's every host's worst nightmare. Your significant other has invited the boss over for drinks and "just a few nibbles." But there's no need to panic! Hand them a cocktail-and pour yourself one, too-and then take 10 minutes to whip up an array of appetizers that look and taste as if you'd been in the kitchen for hours.
See also: 10 Outrageous Pies
1. Prosciutto-Wrapped Bread Sticks
You can't go wrong with this Italian staple: a slice of prosciutto wrapped around a crunchy, slim bread stick or a fresh, slender asparagus spear. If you don't have prosciutto on hand, opt for any other high-quality variety of thinly sliced cured meat, such as ham or bresaola. Display this simple snack standing upright in a tall glass, making it the ultimate grab-and-go nibble for guests.
2. Pea Pesto
Fresh or frozen peas add a burst of flavor and color to any dish. For a quick-fix spread, combine 2 cups fresh (or 10 ounces frozen and thawed) peas with 2 cloves garlic, 1/4 cup
By Michelle Edelbaum, EatingWell Digital Editor
When it comes to spring desserts, light and fruity takes the cake (or makes the best cake!). And the best part of EatingWell's recipes is that they're super-tasty yet healthier versions of the desserts you love and crave. Looking for new recipes to try? I combed EatingWell's Pinterest boards for the most repinned spring desserts to see which stood out from the pack. Here are some of EatingWell's most stunning and delicious spring cakes.
Banana Cream Layer Cake (pictured above)
In this cake we layer delicate banana-buttermilk cake with a fluffy Bavarian-style cream that's made low-fat by combining nonfat milk with a reasonable amount of whipping cream. The rich taste makes it hard to believe that this cake has only 300 calories and 3 grams of saturated fat per slice.
Get the Recipe: Banana Cream Layer Cake & More Amazing Spring Cakes
Key Lime Meringue CakeRead More »from 4 Stunning Spring Cakes
A cake with a meringue? Though not unheard of, this
The warmth and sunshine of springtime has finally arrived, accompanied by the excitement and stress of planning the perfect Easter dinner for your family and friends. When the time comes to sit and feast, we want you to relax and enjoy the festivities without having to worry about the money spent leading up to the big dinner. Thankfully, keeping the expenses to a minimum and the celebrations to a maximum just takes a bit of preparation and thinking ahead. Here are 6 ways to save money on Easter dinner!Read More »from 6 Ways to Save Money on Easter Dinner
Make your own centerpieces1. Make Your Own Centerpieces
Making your own centerpieces can save a lot of money. Instead of a $50 bouquet, these oranges cost less than $5, stud them with cloves and pile them in an attractive bowl.
Make orange pomander centerpieces
Related: 7 refreshing drinks to sip on this spring
Bake your own cake2. Bake Your Own Cake
The ingredients for making this cake from scratch are $10 less than the cost of the average store-bought cake. Baking your desserts will both save money and increase flavor!
By Matthew Thompson, Associate Food Editor for EatingWell Magazine
My dad was a minister, so I'm not just bragging when I tell you I'm an old pro when it comes to Easter. Growing up, I'd go to the sunrise service (every kid's favorite…right?), the 10 o'clock service, the potluck brunch, the Easter egg hunt (even when I was WAY too old for it) and, of course, the big family dinner afterward. That's a lot of Easter!
But there's one aspect of this Easter ritual that I always genuinely loved: the post-service brunch. Whether we were eating at home, at a friend's house or in the church fellowship hall, the extra-special spread of eggy casseroles, honey-glazed ham (there HAS to be ham), baked goodies, delicious sides stuffed with fresh spring veggies and citrusy drinks always made my day. I loved it then and I still love it now.
Don't Miss: 20 Delicious Easter Brunch Recipes
Of course, not everybody has money to burn on a fancy spread. While the economy may have picked up a bitRead More »from A Delicious Easter Brunch Menu on a Budget
Easter Basket Treats They'll LoveBy Lia WiedemannRead More »from Easter Basket Treats They'll Love
This Easter, skip the drugstore candy and build a better Easter basket with some of these extra special springtime sweets.
1. Colorful Cottontails Easter Basket Treats
Covered with pretty pastel icing, these adorable bunny cookies will dress up any Easter basket.
Get it now: Colorful Cottontails, $24.50 at Eleni's
2. Cute as a Button Easter Basket Treats
Kids and adults will adore these pastel peppermint buttons that look like the real thing, but taste much better. Crafted by hand, they don't contain hydrogenated oils or corn syrup and have a flavor reminiscent of peppermint salt water taffy.
Get it now: Peppermint Candy Buttons, $37.50 for 50 at Etsy
3. Crack an Egg Easter Basket Treats
These old-fashioned sugar cookies have a special Easter twist: decorated with vanilla-flavored fondant and royal icing details, they resemble cute chicks popping out of eggs.
Get it now: Easter Egg Chick Cookies, $28 per dozen at Etsy
4. Crispy Easter Treats Easter Basket Treats
Photos by Ma'ayan RosenzweigRead More »from Natural Easter Egg Decorations
by Kendra Vizcaino, Epicurious.com
Spring is a time of joy and renewal, but along with celebrating the new comes cleaning out the old. This year, when you purge your pantry and weed through your spice rack, hold onto those out-of-date seasonings. In a few easy steps, you can use ground spices, whole seeds, and dried herbs to create beautiful and unique Easter eggs. So ditch the dyes and read on to learn three simple decorating techniques-painting, stenciling, and appliqué-plus how to display your designs.
Related: How to Host an Easter Egg Hunt
There are two ways to prepare eggs for decorating: hard-boiling and hollowing. Both work, but hollowed-out eggs last much longer. A hollowed-out egg will keep indefinitely, while hard-boiled eggs will keep only a day or two if left at room temperature.
To hollow out the egg, use a pushpin to pierce a hole in both the top and bottom, then use the tip of the pin to widen both openings to about a 1/8-inch diameter. Place a straw
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