Photograph from iStockphoto.com Joyce Gemperlein in the Philadelphia Inquirer provides fine advice for buying and cooking ham. She says the most important thing is to do your hamwork. Here's a cheat sheet (or at least the hamlights): Get good hamferences: Buy your ham from a butcher you or someone you trust has dealt withBuy bone-in ham: The bone marrow suffuses the meat with big-time flavorBuy a shank-end ham: It's easier to carve and has sweeter meat...
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Food blogger Maki Ito's Far East–Easter mashup: Putting Easter and dim sum together, I devised these bunny shaped bao, or steamed buns. (The inspiration for the shape came from a pair of fluffy white bunny slippers I saw at a flea market last summer.) They are quite simple really: tender steamed bun dough is filled and formed into an oval, and the ears are cut with scissors. Ito filled these steamed buns with a mixture of egg, bacon, and chives....
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Samir Nassar is Eastern Orthodox and his wife Georgette is Catholic, so they and their two sons usually celebrate Easter twice a year. This year both Easters fall on April 8, and so they invited Karola Saekel of the San Francisco Chronicle into their home to see "what a typical Palestinian Christian Easter meal looks and tastes like." The Nassars were both raised in large families and have relatives in the Bay Area, so they expect about 50 people to come and eat with them on Easter Sunday—all of whom will be getting leftovers. "'Hospitality and generosity are Palestinian hallmarks,' says Sam Nassar. 'If we have to feed three, we cook for 20.'"...
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I'm probably in the minority on this, but I'd rather find one of these cute faux, forever bunnies in my Easter basket than one of its chocolate, instantly devoured cousins. "This faux candy is our forever bunny. Please don’t eat them! our forever bunnies look like chocolate, but we made them out of plaster and paint so they’ll last forever." Get one for yourself or a friend from Small Stump's shop on Etsy.com....
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"For me and many others, the arrival of spring was heralded not by the vernal equinox nor by the springing forward of clocks but by the appearance of Cadbury Creme Eggs in grocery and drug stores. (With global warming messing everything up these days, such material signs might soon be the only evidence of seasonal change remaining.)" Not only did Creme Egg enthusiast Doug Gordon stock up on his favorite Easter candy this year, but he also made himself some Cadbury Creme Egg ice cream, and for that act commited in the pursuit of Serious Eating we salute him. (This Easter, Brits are getting an official Cadbury Creme Egg ice cream in limited edition for the first time; they...
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Forget about buying Peeps this Easter and make your own super cute pastel-colored marshmallows! Williams-Sonoma will sell you a kit with everything you need: "marshmallow mix, duck and bunny molds, pastry bags for piping the prepared marshmallow into molds, as well as the purple, pink and yellow sanding sugars and black eyes you’ll need for decorating your creations. You can also cut the marshmallow into shapes using the included butterfly, bunny and chick cookie cutters." $24.50 for the kit, which is available online/catalog only, not in stores. [via Popgadget]...
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Candyblog reminds us that Easter candies are now on store shelves by reviewing one of Cadbury's latest offerings, the Royal Dark Mini Eggs: "The little chalky looking eggs are a smidge darker on the outside, more vibrant than the Cadbury Mini Eggs and don’t have any speckles. Even though they’re dark chocolate (well, there’s a little milkfat in there) they smell particularly milky to me, or at least freakishly sweet but with a smoky chocolate undertone."...
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