This year, Easter Sunday falls on April 17th! Easter is the celebration of the resurrection of Jesus Christ in the Christian religion. Since the 12th century the Lenten fast has ended on Easter with meals including eggs, ham, cheese, bread and sweets that have been blessed for the occasion. Eggs have been seen as ancient symbol of fertility, while springtime is considered to bring new life and rebirth.
Haven't decided on an Easter menu yet? For the big meal, here are a few featured recipes from the NYT Cooking page you can get inspired by. Can't forget a dessert too!
Asparagus, Goat Cheese and Tarragon Tart: Melissa Clark
Can't forget about your greens! Although it can look overwhelming to make, it is stunning and easy recipe that would be great for a company meal.
Braised Lamb with Squash and Brandied Fruit: Yewande Komolafe
The custom of the Easter lamb appropriates both the appellation used for Jesus in Scripture (“behold the lamb of God which takes away the sins of the world,” John 1:29) and the lamb’s role as a sacrificial animal in ancient Isreal. Per tradition of eating lamb, spice up the way you flavor and garnish your lamb!
Glazed Holiday Ham: Sam Siffton
Eating ham isn't in the scripture, but it became a staple for many Easter meals. During World War II, Ham became a great alternative to lamb because farmers could preserve the meat during winter months by curing it and, by the time spring arrived, it was ready to eat. Labeled as an "easy" recipe from the NYT page, why not try cooking this alternative meat?
Easter Egg Nest Cake: Nigella Lawson of NYT Cooking Page
According to ABC News, did you know about 70% of Easter candy purchased is chocolate? Besides dyeing your eggs, why not incorporate some candy eggs to your dessert?