Welcome to our Weekend Cook and Tell where each Wednesday we tackle the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This weekend is we're celebrating both Easter and Passover which means, just like all the worthwhile holidays, lots of cooking and eating and enjoying. And all of our go-to papers have plenty of ideas for your holiday meals. The Oregonian is doling out recipes for quiche for Easter brunch, The New York Times has a gorgeous slideshow of Passover perfect ideas, and over at the Boston Globe they're lined up countless recipes for both holidays.
For this week's challenge we want to hear all about what you're serving this weekend. Are you planning on braising lamb shanks and making matzo balls for Passover or glazing a ham and molding chocolate eggs for Easter. We're in the market for your most spectacular spring holiday recipes.
Show us photos of your Easter hams and Passover seders on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your spring holiday ideas, recipes, and experiences next Wednesday.