Celebrate Easter with family-favorite brunch, dinner and dessert ideas, including hearty breakfast casseroles, deviled egg appetizers, top-rated ham recipes, cute bunny-shaped treats, special holiday desserts and more best-loved Easter recipes.

Stick to your fast with Lent-friendly recipes from our readers. These hearty fish, seafood and vegetarian dishes are so good, you might even forget meat ever existed.

Ingredients.

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 small onion, finely chopped
1/2 cup milk
2 eggs, beaten
oil for frying

Preparation: 20 m

Cook: 15 m

Ready In: 35 m

Whisk flour, baking powder, nutmeg, salt, and black pepper together in a bowl. Mix spinach and onion together in a separate bowl. Add milk and eggs to spinach mixture; mix well. Stir flour mixture into spinach mixture until batter is evenly combined.
Heat about 1 inch of oil in a large, deep frying pan over medium-high heat. Oil is ready to use with a drop of spinach batter added to the oil bubbles immediately.
Drop batter, about 1 tablespoon per fritter, into the hot oil; fry until outside edges of fritters are golden brown, 3 to 4 minutes per side. Remove fritters with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter, adding more oil as needed.

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Since 1882, Sacred Hearts & St. Stephen Church, the oldest Italian church in Brooklyn, holds a Good Friday procession that rounds the corner of my apartment.  I know it’s a block away when I hear the distant strains of music over police sirens.  The neighborhood has changed so much that I wondered if it could really be the same as I headed down the stairs. 

There were still a good number of young families at the start, the neon read cross was still the same, and the church officials in ceremonial dress were still trying to keep everyone moving.  Like every year, the rear of the procession was held by two rows of women, all in black. 

Carrying candles, they escort a life-size statue of Our Lady of Sorrows and repeat the rosary in Italian.  While the earlier phase is lead by slow beating drums, these women are always accompanied by an aria.  It brings tears to my eyes every year. 

It only last a few minutes, then they disappear down the street.  It was a relief to see how little had changed, but I couldn’t help but notice that fewer people had stepped out of their brownstones to watch them pass.

Though I hadn’t made the connection earlier, it was the perfect setting to serve my own very Italian Easter pie by way of Argentina and Uruguay.  Brought to South America by Genoese immigrants, the eggs in the tart symbolize rebirth and according to Francis Mallmann should have 33 layers of pastry in honor of the 33 years Jesus lived.  Already missing the music, I found Italian opera to play in the background while we ate and caught up.  It was lovely but not the same without the rosary chorus.  Felices Pascuas!

Tarta Pascualina
Adapted from Seven Fires: Grilling the Argentine Way by Francis Mallmann.  This is one of my favorite cookbooks, but I gravitate towards the recipes that don’t involve building a pit of fire – out of necessity only.  In his version of the pascualina, he substituted empanada dough for the 33-layers of pastry but I used puff pastry instead.  I also wanted the pie to have a little more depth, so I baked it inside an oven-proof cast iron skillet.  A tart ring or springform pan should work as well.  I’d recently found an Argentinian Parm which is creamier than the Italian and less expensive that worked well but other recipes called for spinach and a combination of cheeses like ricotta and mozzarella.

For the decoration, I used the trimmings from the pastry to make leaping rabbits and flowers.  As Aaron helped me decorate, I had to admit to owning not one but two bunny cookie cutters.  Though it’s traditional at Easter, this is a great make ahead brunch tart.

2 large bunches of swiss chard
2 garlic cloves, peeled and diced
4 medium onions, halved and sliced thinly
3 tablespoons unsalted butter
2 tablespoons olive oil
8 large eggs, divided
2 1/2 cups Parmesan, grated

Coarse salt, ground pepper, and nutmeg to taste
Pinch of red pepper flakes or merkén (optional)

2 sheets puff pastry, thawed
Olive oil
1 egg, lightly beaten

8-inch cast iron skillet or springform pan

In a large skillet, heat 2 tablespoons of butter and olive oil over medium-low heat.  Add the onions and garlic and sauté until golden, 15-20 minutes.  Set aside.

Trim the ends of the swiss chard and rinse thoroughly.  Separate the leaves from the stems reserving both.  Roughly chop the stems.  Prepare a large bowl of ice water and set aside.

Bring a large pot of salted water to a steady boil.  Blanch the chopped stems in the boiling water until tender, 2-3 minutes.  Remove the stems with a skimmer or slotted spoon and chill in the ice water.  Drain in a colander and set aside.  Return pot of water to a boil and blanch the leaves until just wilted, about 1 minute.  Remove and chill in the ice water.  Combine the stems and leaves and drain both well.  Remove excess water with paper towels as needed.  Roughly chop and set aside.

Combine the chopped swiss chard and onions in a large mixing bowl.  Stir in 4 eggs, one a time until well blended.  Stir in 1 cup of the shredded Parmesan.  Season with salt, pepper, nutmeg and red pepper flakes to taste.  Set aside.

Preheat the oven to 400 degrees.  Grease a cast iron skillet (or 8-inch springform pan) with remaining tablespoon of butter and set aside.

Prepare the pastry.  Roll out one sheet of puff pastry to a 12-inch circle about 1/8 inch thick on a lightly floured surface.  Fit the pastry into the prepared pan, letting the excess drape over the pan.  Brush the pastry with olive oil.  Spoon the filling into the pan and smooth the top.  Create four round wells in the filling.  Carefully drop one egg in each well.  Cover with remaining 1 1/2 cups of cheese.

Roll out remaining sheet of pastry and place on top of the pie.  Trim edges and pleat to design.  Using a sharp knife, cut tiny vents in the top of the pie.  The trimmings can be cut out or shaped for decorations.  Lightly brush with beaten egg.

Bake in the oven until it is puffed and golden brown, 35-40 minutes.  Allow to cool inside the pan.  Let cool to room temperature before serving.

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Roscón de reyes or rosca de reyes (kings' ring) is a Spanish and Spanish American king's cake pastry traditionally eaten to celebrate Epiphany.

In Catalonia, it is known as tortell. In southern France where it is also eaten, it is known as Gâteau des Rois, Corona dels Reis or Reiaume.

Although the name indicates that it should be round, the roscón de reyes generally has an oval shape due to the need to make cakes larger than 30 cm (12 inches) across for larger parties.

Recipes vary from country to country. For decoration, figs, quinces, cherries or dried and candied fruits are used.

It is traditionally eaten on January 6, during the celebration of the Día de Reyes (literally "Kings' Day"), which commemorates the arrival of the three Magi or Wise Men. In most of Spain, Spanish America, and sometimes, Hispanic communities in the United States, this is the day when children traditionally get presents, which are attributed to the Three Wise Men (and not Santa Claus or Father Christmas). In Spain before children go to bed, they leave a dish filled with biscuits and a few glasses of water for the three wise men and the camels they ride on.

The baby Jesus hidden in the bread represents the flight of the Holy Family, fleeing from King Herod's Massacre of the Innocents. Whoever finds the baby Jesus figurine is blessed and must take the figurine to the nearest church on February 2 (Candlemas Day, Día de la Candelaria). In the Mexican culture, this person has the responsibility of hosting a dinner and providing tamales and atole to the guests. In U.S. communities with large Mexican and Mexican-American populations, such as Los Angeles, San Diego, San Jose, Dallas and Chicago, the celebration includes the Mexican hominy stew pozole, which is made for all one's neighbors.

For the rosca:
3/4 cup warm milk (110 to 115 degrees F)
2/3 cup sugar, plus more for sprinkling
1 tablespoon active dry yeast
6 whole large eggs, well beaten
1 tablespoon dark rum
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Zest of 1 medium orange
Zest of 1 small lemon
4 cups unbleached all-purpose flour
3/4 cup unsalted butter, cut into small pieces and at room temperature
1 whole large egg beaten with 1 tablespoon water

For the pastry cream:
1 3/4 cups water
3/4 cup sugar
1 1/2 cups milk
6 large egg yolks
4 tablespoons cornstarch
1/2 teaspoon kosher salt
2 teaspoons pure vanilla extract

For the glaze:
1/4 cup water
1/4 cup sugar
2 tablespoons freshly squeezed orange juice (optional)

Toppings:
1 cup sliced almonds, toasted
Jordan almonds to garnish

Prepare the dough. Combine the milk, sugar and yeast in the bowl of a stand mixer. Let it stand until it begins to foam, about 10 minutes.

Using the paddle attachment, add the eggs, rum, salt, vanilla, cinnamon, orange zest and lemon zest to the yeast mixture, and stir at low speed until well incorporated, 1 to 2 minutes.

Add the flour, 1 cup at a time, alternating with the butter, until both are well incorporated, about 3 to 5 minutes. Increase the speed to medium and continue to beat until the dough begins to pull away from sides of the bowl, about 8 to 10 minutes. The dough will be smooth but still sticky. Pour the dough into an oiled bowl and cover with lightly oiled plastic wrap. Place in a warm, draft-free place. Allow the dough to rise until it doubles in bulk, about 1 to 1 1/2 hours. Refrigerate the dough until well chilled, at least 4 hours or overnight.

Prepare the pastry cream. Combine the water and sugar in a saucepan, and bring to a boil. Simmer over medium heat until it thickens slightly and registers 200 degrees F on a candy thermometer, about 5 to 10 minutes. Set aside to cool.

Combine the milk, egg yolks, cornstarch and salt in a mixing bowl, and whisk until the mixture is well combined and there are no visible yolks. Pass the milk mixture through a fine-mesh sieve into a separate 3- to 4-quart saucepan. Whisk in the cooled syrup and cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, 25 to 30 minutes. Remove the saucepan from the heat and stir in the vanilla. It will continue to thicken as it cools. If not using immediately, cover the surface of the cream with parchment paper and refrigerate until chilled, up to 2 days.

Preheat the oven to 350 degrees F. Line a large baking sheet with a nonstick liner or parchment paper.

Turn the dough out onto a lightly floured surface. Roll the dough into a large log shape, then join the ends to create a ring with a hole in the middle. Place a large cookie cutter in the center to maintain the opening while it bakes. Transfer to the prepared baking sheet. Allow to rest until doubled in volume, about 1 1/2 hours.

Brush the dough with the egg wash. Place in the preheated oven. Bake until golden brown, about 35 to 40 minutes. Remove the bread from the oven and cool on a wire rack.

Prepare the glaze. Combine sugar and water in a small saucepan, and bring to a steady simmer for about 5 minutes. Stir in the orange juice. Remove from heat and allow to cool.

Assemble the rosca. Carefully halve the bread horizontally with a serrated knife. Spread the bottom layer with pastry cream and replace the top of the rosca. Brush the top of the rosca with the glaze and cover in toasted almonds. Decorate with sugared almonds, if using, or decorative sugar.

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