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How to Host an Easter Brunch

The egg, quintessential symbol of spring, is the subject of our Easter brunch that makes an art of decorating it, displaying it and eating it with style. Read More >
Almond and Mixed Berry Crostata

For this crostata, the dough is rolled out in a single, large round, the filling mounded on top, edges tucked over, then into the oven it goes. Read More >
Honey Gelato

Honey suggests the wildflowers of spring in this special accompaniment to Chef Altman's Fruit Crostata recipe. Read More >
Slow Poached Eggs and Smoky Bacon Hollandaise on Grilled Asparagus

Perfectly poached eggs shine like jewels in this colorful dish. Read More >
Sugar Smoked Salmon with Papaya–Citrus Salsa

This recipe plays with some new cooking techniques like sugar smoking and using the Smoking Gun tool. Luckily it can be prepared the night before! Read More >
Smoky Roasted Red Peppers with Arugula and Marinated Tomatoes

This lively salad is a colorful addition to the menu. The roasted red peppers and the vinaigrette in this dish can be prepared in advance. Read More >