​Skip to main content. Recipes. Photograph by Allie Holloway, food styling by Taneka Mooris.. You wake up on Easter Sunday ready to conquer the annual egg hunt, but first comes Easter brunch. Croissants, waffles, quiche, a sparkling wine cocktail: the kind of fuel you’ll need for the festivities ahead.. Easter dinner may bring braised leg of lamb and maple-roasted carrots, but brunch sets the tone for the day. It’s your excuse to eat fried eggs and chocolate before noon. Our best Easter brunch recipes (egg bakes, coffee cake, pancakes, and plenty of spring produce) will help you build the perfect holiday spread—and maybe reclaim that Egg King title your nephew stole from you last year.. Photo by Chelsie Craig, styling by Judy Mancini1/29. Eggs Benedict for a Crowd. With this Easter brunch recipe, you can poach the eggs in advance and let the hollandaise hold for an hour. That way, your guests enjoy perfect eggs Benedict and you stay sane.. Alex Lau2/29. BA’s Best Morning Buns. This makes 24 sticky, buttery, sugar-coated buns. Is that too many morning buns for your Easter brunch crew? Halve the recipe; it’ll work just as well.. Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Christine Keely3/29. Easter Salad. Crisp radishes, jammy eggs, and briny olives come together in this modern riff on egg salad. Think of it as the colorful, fresh counterpoint your Easter brunch spread needs alongside all that butter and bacon.. Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Sean Dooley4/29. Ham-and-Cheese-Croissant Bake. Buttery store-bought pastry, smoky ham, and nutty Gruyère bake into a casserole that tastes like a ham-and-cheese croissant—just bigger, cheesier, and made for a crowd.. Photograph by Isa Zapata, Food Styling by Emilie Fosnocht, Prop Styling by Paola Andrea5/29. Sparkling Preserved Lemonade. Lemonade screams Easter—it’s Peeps-colored, after all (wink)—but it can get a little boring. This funky version gets its briny flavor from preserved lemons and its bubbly texture from bittersweet tonic water.. Photo by Chelsie Craig, Food Styling by Kate Buckens6/29. French Toast Casserole. This sweet, Easter-ready brunch casserole is the ultimate make-ahead breakfast recipe. Set it up the night before; all you’ll have to do in the morning is brush it with butter and bake.. Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua7/29. Swiss Chard Pakora Pancake With Burst Tomatoes. Part pakora, part pancake, this chickpea-flour number is packed with Swiss chard and warming spices. It’s a savory, vegan-friendly addition to your Easter brunch table, delivering all the flavors of fresh pakora without the messy deep-frying.. Photograph by Doan Ly, Food Styling by Pearl Jones, Prop Styling by Christina Allen8/29. Dutch Baby With Maple Whipped Cream. This dramatic Dutch baby puffs high in the oven, then settles into a crisp-edged pancake with a soft, eggy  

​The year is 1998. I’m 5 years old, coming home from a half day of kindergarten. I’m sitting in my mom’s kitchen while she makes me a snack, probably something adorable, like ants on a log or Dinosaur Eggs oatmeal (IYKYK). This kitchen is my safe space, not just for time with family and good food, but for the vibes. It’s peak Chicken Kitchen nostalgia, replete with farmhouse finds in every corner: a green gingham tablecloth, frilly valences, a Longaberger basket filled with shiny red apples. My mother hates to bake, but I swear, walking into our old kitchen you’d expect to see a cartoon pie sitting on an open windowsill, cartoon squiggles wafting off to hungry passersby.. I’m 32 now, and all I yearn for is the ’90s Chicken Kitchen. A place to come together in total provincial bliss. A place for family dinners, for holiday traditions, for Reba McEntire on an old boom box. Country kitchens were comforting and cheerful, defined by their honeyed wood cabinetry and welcoming layouts. And, of course, their chickens—whether they were a stoneware hen or a rooster print, chickens were the moment. The ’90s Chicken Kitchen made guests feel like there was a basket of fresh eggs in the fridge waiting just for them that had been collected minutes before they arrived—even if you were 50 miles from the closest farm.. What I loved most about the Chicken Kitchen was how familiar it felt. Everyone had a Chicken Kitchen. As a shy, introverted kid, I’d walk into any of my friends’ houses and immediately feel at ease at the sight of a rooster or plump country goose.. Even if folks didn’t go full Chicken, the sentiment was there. I remember our neighbors across the street swapped roosters for cows: cow canisters, cow linens, a herd of cow figurines set high on a farmhouse shelf, ostensibly admiring these bovine trappings. Another classmate’s parents leaned hard into apples. They even had an apple-printed border framing their entire kitchen and dining room. Such dedication. Maybe our parents wanted to be farmers. Maybe they, too, yearned for simpler, more pastoral times. Or maybe they watched too much Paula Deen. I don’t know. But what I do know is that the ’90s Chicken Kitchen made me feel secure, welcome, and loved—the goal of any good family kitchen.. I miss the chickens. I miss the apples. I miss the whimsical geese wearing blue bonnets and ribbons around their necks. We’ve put our proverbial Chicken Kitchens out to pasture and replaced them with sterile, cookie-cutter blah: pretentious stainless-steel appliances that look like they came from a NASA lab. When I walk into a kitchen and the most colorful thing I see is a pastel Our Place pan, I am bored. And don’t give me “modern farmhouse”—I see right through your mason jars and reclaimed wood accents.. In the age of microtrends, my dream kitchen isn’t sleek or curated for Instagram—it’s a place to relax and connect, warmed in honey oak woodwork and buttery, yellow pai  

​For as long as I can remember, I’ve had a distaste for mayonnaise. There’s something about the texture, smell, and eggy flavor that I find unappealing. But that all changed during a recent crisis in Bon Appétit’s Test Kitchen, when I was introduced to a mayo that is so yummy, I could eat it straight from the jar.. I was about to test the best panini presses when I realized I didn’t have mayonnaise to spread on the outside of the bread of my grilled cheese sandwiches. (I prefer mayo over butter because it spreads easily straight from the fridge and has a higher smoke point, so bread turns an even golden brown instead of burning.) Thankfully, senior commerce editor Olivia Tarantino came to the rescue with jars of Graza’s Garlic Olive Oil Aioli and “Original” Olive Oil Mayo. I coated a few sandwiches with each, placed them in the presses, and waited. Suddenly, I noticed a wonderfully fragrant garlic smell that I thought was coming from the stoves of BA’s recipe testers who were cooking nearby.. Graza. “Garlic” Olive Oil Aioli. $10. Graza. “Whatever they’re making smells incredible,” I thought to myself. Then I realized it was me—or, rather, my aioli-coated sandwiches.. After removing the sandwiches from the presses, I tasted one made with each style of mayo. The original version produced a nicely toasted grilled cheese with perfectly melted American singles and a hint of tang on the bread. But the aioli version took that same grilled cheese to the next level and completely blew me away. It infused the toasted bread with a slightly lemony, sweet garlic flavor that was a perfect contrast to the creamy saltiness of the American cheese. This zesty mayo was so delicious, in fact, that I began slathering even more of it onto the finished sandwich. (More mayo? Who am I?)  

​With Hotels With Great Taste, we’re pulling back the curtain for a peek at the “special sauce” that hotels use to create memorable, meaningful culinary experiences for their guests.. Up until a few years ago, when choosing travel destinations, I was a city gal who generally preferred the buzz and vigor of a culinary-focused itinerary against a metropolitan backdrop. But in the last few years, unexpectedly, I became an outdoor girlie.. As I shook the cobwebs off the elementary tennis skills of my youth, researched endless hiking boots (still open to suggestions), and cautiously gathered the fortitude to explore terrain beyond a bunny slope, my interests in new and revived hobbies gathered momentum. All of a sudden I was looking up tennis-centered girls’ weekends, the best hiking routes for beginners within an hour’s drive, and family-friendly ski vacations. The ratings on the activities were always the primary draw; if good food was somewhat accessible, it was icing on the cake.. When I had the opportunity to visit The Ritz-Carlton, Bachelor Gulch in Beaver Creek, Colorado, it dawned on me that a sports-driven getaway and quality eats aren’t mutually exclusive. The resort is situated among the Rockies and Beaver Creek ski mountain, boasting ski-in/ski-out access. There is terrain for all levels, with plenty of ski school and private lesson options for beginner and expert skiers and snowboarders alike. Cross-country skiing and snowshoe tours are also offered.. I had the fortune of a guide who helped me navigate gentle greens and encouraged me toward more challenging blues. He knew when we needed a sugar pick-me-up at the Candy Cabin, an actual candy-filled cabin, evoking both Hansel and Gretel and Charlie and Chocolate Factory with its barrels of singular sweets, right on the slopes. At the end of the day the official Cookie Time kicked off around 3 p.m., when chefs distributed warm, freshly baked chocolate chip cookies at the bottom of Centennial Express as well as Beaver Creek Village. And new for the 2026 season is a full-fledged Cookie Cabin with a walk-up window where you can refuel on cookies and hot cocoa throughout the day.. You can’t talk ski without the après-ski; The Ritz-Carlton, Bachelor Gulch doesn’t disappoint, with DJ sets and live music. One spirited late afternoon legit had me feeling like I was at an Alpine après-ski, with Aperol spritzes at every turn and Euro house music reverberating at the base of the mountain. If a laidback scene is more your vibe, you can’t beat the cozy après experience in The Great Room, a luxurious mountain lodge where a fire is always roaring and live musicians also take their place later in the evening.  

​This is the classic risotto recipe every home cook should know. Built on traditional technique—short-grain rice, gradual liquid additions, and just enough stirring—it delivers creamy, glossy risotto with a tender bite every time. We prefer using salted water for a clean-tasting risotto that highlights the flavor of the rice, but your favorite stock (chicken, seafood, mushroom, etc.) can be substituted for extra richness. Once you’ve mastered the method, you can adapt it endlessly with vegetables, herbs, cheeses, or seasonal toppings.. What is the best rice for risotto? Short-grain rice with high starch content, such as carnaroli or arborio, is best for risotto because it creates a creamy texture while maintaining a tender bite. Vialone Nano maintains an even heartier texture and works well for meat-heavy risottos. Sushi rice can be used in a pinch. Your local shop may also carry generic “risotto rice”—just ensure it isn’t instant or pre-seasoned and you should be fine.. What wine should I use? Pick a dry white wine that you like to drink. Pinot Grigio is a classic choice for risotto; its bright acidity and clean finish make it a versatile option. Unoaked Chardonnay is especially good with earthier flavorings, like mushrooms or squash.. Do you have to stir risotto constantly? No. Stirring frequently—but not nonstop—helps release starch and create creaminess without overworking the rice. That said, if you need to step away, you can add most of the liquid at the beginning, then cover the risotto with a lid and cook it on low heat. About 10 minutes before it’s done, come back and give it a good stir with a wooden spoon, adding any additional liquid as needed.. What is the ideal risotto texture? Perfect risotto should be loose enough to spread on a plate or shallow bowl slowly (the Italian term for this is all’onda). Think of it like the undulating tide on a beach. It should be creamy and cohesive, not dry and not soupy. Remove from heat just before the final addition of liquid is fully absorbed; the risotto will thicken as it rests.. Can risotto be made ahead? Risotto is best served immediately, but leftovers can be loosened with hot liquid and reheated gently on the stove, or used to make arancini. If you need to cook a large batch in advance, prepare the risotto only halfway through, then chill and cover tightly. Reserve the remaining liquid until you’re ready to serve, and use it to gently reheat the chilled risotto and finish cooking.