Pastiera is a dessert to grow into, after which it reveals itself as a marvel of balanced flavors and contrasting textures. I'm so glad my mom plugged away with this one because now I cannot imagine Easter without it.
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If you're celebrating Easter, you've probably already got plans for tomorrow night's supper, but if not, I've found this recipe, adapted from The River Cottage Meat Cookbook by Hugh Fearnley-Whittingstall, ideal for a Sunday afternoon. I'm posting it a little...
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Let's start the weekend right—with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? That kinda week, eh? Here you go. Cheers! This Easter, the eggs won’t all be dressed up in pretty colors and beautifully...
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Eggs are essential ingredients in
Italian Easter celebrations, playing a role that extends beyond the huge, elaborately decorated chocolate eggs that decorate every shop window in the weeks before the holiday. Romans are likely to enjoy a light first course of
Brodetto Pasquale at their Easter table, the local version of a soup that features eggs as well as lamb, another iconic Easter food.
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