Robyn Carpenter of Woodstock will recieve a $25 gift card provided by Joseph's Marketplace in Crysatl Lake.
When I think of spring and Easter dinner, I think of roast leg of lamb.
Chocolate seems to reign supreme when it comes to Easter. And while it’s hard to deny the appeal of cocoa, this spring holiday also begs for something fresh and citrusy.
Maybe it’s the bright color. Maybe it’s the fresh, vibrant taste. Whatever the reason, Easter has become inextricably linked to lemon (and chocolate, of course). So we decided to do a refresh of the conventional breakfast cinnamon bun, infusing it with lemony goodness three different ways.
If Thanksgiving is all about the sides, Easter is all about the main. While we agonize over styles of stuffings, whole or smooth cranberry sauces, sweet potatoes with or without marshmallows, and so many other Turkey Day dilemmas, we tend to just cobble together a what-have-you assortment of sides to accompany the beloved Easter ham or lamb.
Leaving aside anything made with powdered eggs (which really don’t count as eggs at all in my book), I’ve never met an egg dish I didn’t like. But at the tippy top of my list of favorites is the edible magic trick known as the souffled omelet.
This is a great recipe for Easter breakfast. You can make the crust ahead of time, and it is also gluten free. This is a quiche, but instead of having a pastry crust as the base, I used hash browns. My gluten-free clients love this recipe.
Lori Siegrist of McHenry will receive a $25 gift certificate provided by Joseph’s Marketplace in Crystal Lake.
Candy making can confound even the most careful home cook. Luckily, Passover gives us an excuse to make a simple candy that is delicious and requires little fuss. And you don’t need to celebrate Passover to appreciate it.
Don’t tell James Beard Award-winning food writer Michael Ruhlman that eggs are trending.