3,411 eater recipes

Braided Greek Easter bread enriched with butter, eggs, and fresh orange for a festive, aromatic loaf. The glossy orange-almond glaze creates a stunning, shiny chestnut finish perfect for holiday celebrations.

Learn how to make hot cross buns frosting with cream cheese, butter, and lemon zest. This frosting is a delightful and zesty twist on the traditional hot cross bun glaze.

Phyllo Easter nests filled with a cinnamon-walnut mixture and topped with candy eggs. A playful Easter dessert made with shredded kataifi phyllo, perfect for brunches and egg hunts.

Haymaker's switchel with molasses, brown sugar, ginger, and vinegar stirred into cold water. This colonial-era farmhouse thirst quencher predates modern sports drinks and tastes like a complex, grown-up lemonade.

No-bake Easter pie with whipped gelatin folded into a graham cracker crust. Color it any flavor you like, garnish with jelly beans, and chill until firm.

Three-ingredient honey pancake syrup: honey thinned with warm water and a splash of vanilla. Pours like maple syrup without honey's cloying intensity, ready in 10 minutes for the breakfast table.

Passover bagels made with matzo meal, eggs, oil, and water. No yeast, no flour, no boiling pot — just a stovetop dough and a quick bake. Chewy on the inside, lightly crisp on the outside, and kosher for Passover.

Cafe con miel is Spanish honey coffee with warm milk, cinnamon, nutmeg, and vanilla. A cozy 20-minute drink that doubles as a light dessert. Three ingredients you already have.

Expert guide to working with delicate phyllo dough without tearing or drying. Essential techniques for handling paper-thin pastry sheets for spanakopita, baklava, and more.

Passover farfel muffins made with matzah farfel, eggs, and schmaltz baked in a hot muffin tin until puffy and golden. A 4-ingredient Pesach side dish with crispy edges.

Homemade marshmallow Easter eggs dipped in chocolate and decorated with royal icing. Fluffy gelatin marshmallow molded in flour, then assembled into whole eggs with a chocolate seal.

Homemade chocolate Easter eggs with a creamy butter and powdered sugar filling dipped in semi-sweet chocolate. Old-fashioned candy-making with just 5 ingredients for a classic holiday treat.

Passover-friendly sponge cake roll made with potato starch instead of flour, filled with a bright orange curd. A light, flourless citrus dessert perfect for the Seder table.

Spiced olives are the easiest homemade Moroccan-style appetizer: drained olives tossed with your favorite spice blend and left to marinate overnight. Transforms ordinary olives into something bar-worthy.

Mujaddara: the humble, soul-satisfying Middle Eastern dish of lentils, rice, and bulgur, cooked with cumin and crowned with deeply browned onions. A hearty, protein-rich vegan meal made from pantry staples.

Breaded pork chops braised until tender, topped with a warm sour cherry sauce spiked with cinnamon, cloves, honey, and Madeira wine. An elegant but approachable dinner.