This Easter bunny may look shy, but it has real presence. A hefty two pounds of dark or milk chocolate is molded to make its solid shape, hand-painted in 24-carat gold leaf. Too heavy for a basket, it deserves to be a centerpiece. Serving it may require a cleaver. Compartés big-eared bunny, $39.95, compartes.com.
A cocktail for Easter and beyond, for brunch or dinner, is on the menu at David Burke Tavern on the Upper East Side. Called What’s Up Doc, it was created by Mr. Burke’s son Connor, who’s making a career in the restaurant business. What anchors this bright, alluring drink to the occasion is the carrot…
The weather can be capricious this time of year, but this savory tart, adapted from the food writer Anna Jones’s new vegetarian cookbook, “The Modern Cook’s Year” (Abrams, 2019), suits any shade of spring. Store-bought puff pastry is topped with mustard-spiked crème fraîche, swirls of zucchini, custardy eggs and an abundance of fresh greens. A…
WASHINGTON — Jason Gold was in a tizzy. He was peeling a huge horseradish root, but it didn’t seem fresh, which led him to question whether it had been kept cold at the supermarket. “Milk can be only a few days out of the cow and goes bad if it isn’t kept refrigerated,” he said. “Same…
I suspect most of you already do many things to help preserve the viability of the planet we all call home. Perhaps you recycle glass, plastic and paper and compost organic waste; shop with reusable bags; rely heavily on public transportation or bicycles or, failing that, at least drive fuel-efficient cars. But have you given…
Hi and welcome to Five Weeknight Dishes. One question I’ve gotten a lot since I started writing this newsletter is how many nights I cook dinner during the workweek. The answer is not five. I typically cook a meal from scratch on two weeknights, maybe three. You don’t need to do more than that! Pick…
In Switzerland, they eat a lot of potatoes. Every time I’ve visited, I’ve eaten a lot of potatoes, too. I remember joining friends for a simple farmhouse supper in the countryside. We had boiled potatoes and green salad from the garden. It was a fine meal. You’ll find potato salad, potato gratins and mashed potatoes…
Braised brisket is warming, cozy, rich and hearty, a perfect wintry meal to serve when temperatures plunge and snow piles up. But what about in the spring, during Passover? No matter how pink the tulips or yellow the forsythia, when Seder-celebrating cooks plan their menu, a stodgy brown brisket is almost always on it. It’s…
An important omission on the menu at Taverna Kos in Astoria, Queens, is the enormous plate of feta you may see passing your table en route to a smarter party of people. Heaps of the imported cheese, which the restaurant buys in 28-pound containers, come flecked with dried oregano and slicked with olive oil, and…
