Easter Recipes

This festive bread, which is traditionally made in Greek or Italian households, is sure to be a hit at your Easter brunch celebration. (Plus, it can play double duty as centerpiece). It’s similar to a brioche or challah bread, but with a twist: orange zest and rum-soaked dried fruit are stuffed into each strand of dough. Kids can help braid the bread, as well as brush on the egg wash—which gives the bread its deeply golden crust. If braiding isn’t your strong suit, don’t sweat: you can always flip the loaf over after you’ve connected the two ends for a tidy finish. The dyed eggs add a fun pop of color, but can be removed before slicing into the bread. We suggest serving it warm from the oven.

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By tossing these roasted red potatoes with minced garlic and fresh parsley, we seriously upped the ante. After just 15 minutes of chopping and prep work, you’ll toss a rimmed baking sheet—loaded with quartered spuds and their seasonings—in the oven for just under an hour. The result? Bites of perfectly baked, steaming potatoes with an impossibly crispy exterior. Serve the vegetable side alongside grilled steaks, backyard burgers or a roast. And forget French fries. This homemade side satisfies the craving, but we have a hunch your kids might beg to dip theirs in ketchup, and so be it.

If you’re looking for a classic Italian Easter Pie recipe (also called Pizza Rustica), the search is over. This baby is packed with more than two pounds of meat, including sweet Italian sausage, salami, hot capicola, smoked ham, and prosciutto. The buttery homemade crust sandwiches the filling, which oozes with melty pockets of mozzarella cheese. The addition of roasted red peppers adds a nice bright flavor to this rich Italian Easter Pie pie. The pie needs to sit for at least 3 hours after it’s baked before you can slice into it, so we suggest making it the day before, then heating in the oven before serving.

Classic diner-style hash browns are an American breakfast food staple, served alongside fried eggs, crisp bacon, and a slice or two of fresh fruit. The best hash brown recipe calls on you to dice, shred, julienne, or rice white potatoes, then pan-fry them until the potato pieces are tender, and a crunchy, lacy, golden brown crust forms. The secret of how to make perfect hash browns every time is to not rush the pan-frying stage. Interrupting this breakfast side while it’s cooking could leave you with a chewy, chunky, and not altogether appealing dish. For flawless hash browns, be patient.