From chilled spring pea soup to angel food cake with a three-berry compote, we round up some amazing Easter recipes.
Food & Wine
February 24, 2015
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Crudités with Wasabi Dip
Nonfat Greek yogurt blended with fresh goat cheese and spiked with wasabi makes for a luscious, thick, tangy and addictively spicy dip. In addition to the vegetables listed, try raw kohlrabi, chayote and endive, and wax beans that are blanched until crisp-tender.
These enticing Chilean potato puffs, known as papas duquesas, are a cross between mashed potatoes and french fries. Valeria Huneeus's granddaughters love picking up the little puffs with their hands and popping them into their mouths.
In Mario Batali's riff on the traditional antipasto of prosciutto-wrapped asparagus, he wraps spears in pancetta (which, unlike prosciutto, becomes nicely crispy when cooked) and grills them. Adding a bit of tanginess is the citronette, a marvelously bright-tasting mustardy-orange dressing.
Instead of butterflying a boned leg of lamb and cooking it whole, Cal Peternell carefully cuts along the four natural muscle separations (they're easily visible) and pulls the four pieces apart with his fingers. Grilling the lamb this way is quicker, makes it easier to determine doneness, and simplifies carving. Plus the meat develops a mellow flavor and lots of delicious crust.
Chef Way Daniel Boulud's deliciously light and clean-tasting soup—a mix of sweet peas, favas, pea shoots, snap peas and snow peas—is on the menu each spring at his Café Boulud in New York City. The recipe appears in the Café Boulud Cookbook (Scribner).
Easy Way Skip the labor-intensive fresh favas, as well as the snow peas and pea shoots. Instead, just use sugar snaps and frozen baby peas.