Easter is right around the corner, so plan a meal that's truly special. View the slideshow for inspiration and visit our Easter Dinner Guide for more hams, lambs, spring sides and just-right desserts. While you're there, build your brunch or dinner menu and watch videos to brush up on your carving skills.
Rosemary-Garlic Leg of Lamb
Ham with Maple-Tea-Cardamom Glaze
Carrot, Fingerling Potato & Pea Ragoût
Rosemary-Garlic Roast Leg of Lamb with Red Potatoes
by Arlene Jacobs
An overnight rest allows the Provençal blend of herbs and garlic that dot this leg of lamb to infuse the meat. Arranging the potatoes cut side down in a single layer beneath the lamb guarantees maximum caramelization.
Serves 6 to 8
1 4-1/2-lb. bone-in shank half of a leg of lamb
2 to 3 large cloves garlic, sliced into 1/8-inch slivers
2 6-inch rosemary sprigs, separated into clusters of 3 to 5 leaves each
1 Tbs. freshly cracked black pepper
1-1/2 Tbs. dried lavender, crushed
2 lb. medium red potatoes (about 10), quartered
3 Tbs. olive oil
Kosher salt and freshly ground black pepper
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Baked Ham with Maple-Tea-Cardamom Glaze & Pan Sauce
by Bruce Aidells
Serves twelve to fourteen.
1 half-ham, preferably bone-in (7 to 9 lb.)
1 cup brewed tea (something basic like Lipton is fine)
1 cup apple cider
1/2 cup pure maple syrup
1/4 cup packed light brown sugar
1/4 tsp. ground cardamom
2 Tbs. cider vinegar
1 Tbs. cornstarch mixed with 3 Tbs. water
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Carrot, Fingerling Potato, and Pea Ragoût
by Susie Middleton
Hearty caramelized carrots and potatoes are the base for this delicious side dish, while peas, baby spinach, lemon, and tarragon add a bright, fresh twist. Serve with roast chicken or seared fish.
Serves 4 to 6
Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
1 medium lemon
1 tsp. balsamic vinegar
1 tsp. maple syrup
3-1/2 Tbs. unsalted butter, chilled
2 Tbs. extra-virgin olive oil; more as needed
1-1/2lb. large carrots, cut into 2-inch-long, 1/2-inch-thick sticks
Kosher salt
12 oz. small fingerling potatoes, cut in half lengthwise (if longer than 2 inches, cut in half crosswise)
1 cup lower-salt chicken broth or water
1-1/2 tsp. minced garlic
3 oz. (about 3/4 cup) fresh peas, blanched, or frozen peas, thawed
2 oz. stemmed baby spinach leaves
2 tsp. chopped fresh tarragon
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