Easter

This hearty dish comes from Havesathe de Havixhorst in the Drenthe Province in De Wijk, the Netherlands.

Steamed asparagus and a baguette are good accompaniments. Drizzle Champagne over raspberries and diced pineapple for dessert.

A simple salad with a tangy dressing-perfect for and April picnic.

We wanted to give this savory starter a modern look for the photograph, so we cut away the curved edges of the celery to make flat pieces. If you're short on time, it looks just as nice with the edges left on. You will have about 1/4 cup deviled ham left over — you can make a few more celery hors d'oeuvres or simply put it in the fridge to serve on crackers the next day.

Most of the Christian Mediterranean cultures have some form of rich, festive egg bread that they prepare for the Holy Week before Easter. This is when pinze were made at our house. It is a tradition that is still strong in the Veneto region of Italy. The panettone and colomba cakes often found in the country today are derivatives of pinza. Making good pinza requires some understanding of leavening and bread making, which I have carefully described below. It also requires patience, because the dough, rich with eggs and butter, requires several long risings. Serve slices of pinza with espresso, tea, or, in the morning, with caffè latte. For a richer dessert, top with whipped cream or mascarpone and berries, or enjoy it as is on a wonderful festive table or for brunch on Easter Sunday. The loaves keep well for one week at room temperature if sealed in plastic wrap for six to eight weeks in the freezer. For the effort, it pays to make a larger quantity and enjoy for weeks after.

This hearty and satisfying main course, from Kokkari in San Francisco, was inspired by the flavors of Greece.

For convenience, these can be made up to three days ahead.

Jamie Oliver This dish was created by my mum, Sally Oliver, on the occasion of the birth of her second granddaughter, Daisy Boo Oliver. Be sure the rhubarb you use is nice and juicy, and lay it, pretty side down, over the syrup so it looks nice when you take the cake out of the pan.

Serve with: New Zealand Sauvignon Blanc • saffron-scented couscous • glazed baby carrots • mint-chocolate mousse

This modern take on a classic French dessert saves time by using frozen puff pastry.

This recipe was created to accompany Crown Roast of Lamb .

It's important to use an imported chocolate, such as Lindt or Callebaut, for this recipe. The high cocoa-butter content of the imported type produces chocolate eggs that are more flexible and easier to remove from the molds. You can make all the eggs out of white chocolate, all out of bitter-sweet chocolate or a few from each.

When shopping for ham, be aware that smoked pork shoulder is available partially or fully cooked. This will affect the braising time (partially cooked takes about 1 hour longer). We found that blanching the ham before braising helps eliminate excessive saltiness in both the ham and the broth. Leaving the skin on the ham adds body to the resulting sauce.