Easter

This savory cheesecake from noted chef Marcel Desaulniers of The Trellis restaurant makes a standout first course for a large dinner party.

This recipe was created to accompany Crown Roast of Lamb .

Navain d'Agneau Active time: 1 hr Start to finish: 2 hr

After the vegetables have been sautéed in a small amount of butter, some chicken broth and a bit of cornstarch are combined and added to the skillet. The mixture thickens as it cooks, forming a rich-tasting glaze that is extremely low in fat.

What to drink: Abarbanel 2001 Syrah, Vin de Pays de l'Aude, France (kosher) or Clos du Bois 1999 Reserve Shiraz, Alexander Valley.

These can be cooked two hours ahead, then rewarmed in the oven just before serving.

This simple sauté is a perfect complement to roast chicken, pork or duck.

It's important to use an imported chocolate, such as Lindt or Callebaut, for this recipe. The high cocoa-butter content of the imported type produces chocolate eggs that are more flexible and easier to remove from the molds. You can make all the eggs out of white chocolate, all out of bitter-sweet chocolate or a few from each.

For this recipe, use a fully cooked bone-in ham that has the natural shape of the leg, and has some fat and rind still attached. Do not substitute a “re-formed” oval canned ham or a deli ham. Serve a malty ale or French Gew‼rztraminer with the ham, and offer the Strawberry Basket Cake for dessert.

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

Frozen hash brown patties—trimmed to fit in the bottom of a large baking dish—form a crisp-but-fluffy crust for this ample, sausage-studded casserole.

Boxed cornbread mix becomes its very best self thanks to cheddar cheese, sour cream, and lots of chives.

Call it retro if you want—we say this classic bacon and cheese quiche is timeless.

This cozy pasta is a twist on a white Bolognese, with no tomatoes in sight. Swap in chicken legs if you prefer—rabbit tastes a lot like dark meat poultry.

If Easter Bread Grand Prix were a thing, this tender orange-and-lemon-scented bread would be the clear winner.

A show-stopping, relatively hands-off main built for a dinner party or holiday meal.