Easter baskets, at-home egg-hunts, epic briskets, lots of matzas, pastel-painted this, egg-shaped that, chocolatey rabbit something or others. ‘Tis the season to be a little egg-sessive so we’ve rounded up a few of our favorite recipes that celebrate Easter and Passover.
How to Naturally Dye Easter Eggs
No need to go hunting for natural dyes to paint your Easter eggs with. Odds are, the main ingredients for naturally dyed eggs are already in your crisper drawer or on your spice rack.
Warm Cinnamon Bread Pudding
After a dip in this orange-infused bourbon bath, slightly stale Cinnamon Bread reemerges as a delicious bread pudding worthy of breakfast or dessert. Some things just taste better with age. And with bourbon.
Eden Grinshpan’s Honey Cake
This recipe from Eden Grinshpan’s cookbook, Eating Out Loud, is so easy to make, it almost feels like you missed a step in the process. To make the recipe for Passover, simply swap out the flours for almond flour. The glaze at the end keeps the cake incredibly moist.
Swirly Chocolate Bark with Cookie Crumbles
Swirly, sprinkly, and seriously addicting– break yourself off a piece of this Chocolate Bark. We topped ours with vanilla cookie crumbles and pastel sprinkles for an easy Easter treat but if you’re looking for a more Passover friendly sweet, we also love this recipe for matzoh bark.
Eden Grinshpan’s Brisket
Brisket is a staple dish for many Jewish celebrations, including Passover and Hanukkah. Since it’s a tougher cut of meat, the best brisket is always cooked low and slow.
Honey Miso Whole Roasted Carrots
This side is delicious enough to be a main. Honey and miso together perfectly balance saltiness and sweetness and make for a dish that is downright addicting. You’ll be looking for ways to make this the side dish for every meal only to find it was the main event all along.
Baked Feta and Olive Spaghetti
This recipe doubles as an easy weekday recipe and an elegant dinner party pleaser. It comes together in under an hour, and you get to dive into the irresistibly rich flavors of baked feta, olives, and pasta.
Honey Roasted Parsnips with Dates and Tzatziki
By dressing the parsnips with beautiful spices and roasting them on high, you’ll create a rich, sweet flavor. The tzatziki brings a cooling, creamy lightness to the dish, and the hazelnuts add a beautiful crunch and nuttiness. It’s a crowd-pleaser that will change how you think about root vegetables.
Hoppy Holidays!
