Online Community's Favorite Easter Recipes

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.

If you don't have time to make both biscuits in this menu, the ham salad is terrific served on pita chips or crostini cut from a baguette.

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.

The sweet and tangy sesame dressing is also wonderful as a dip for crudités, as a spread for a rare roast beef sandwich or drizzled over grilled fish, chicken or shrimp.

A fast and healthy main dish or appetizer, this recipe can be whipped up in well under an hour.

Angel food cake is virtually fat-free—it's made with egg whites but no yolks—yet becomes more decadent as it soaks up the sweet juices from a farm-stand-berry compote.