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We're not hungry this year. Other years, we made butterflied lamb and feasted, but this year, we're looking at deviled eggs, salad, fruit... But spring brings lots of new choices. Here are some that showed up this week on the Web.
Pittsburgh Post-Gazette
Cute Easter cupcake recipes
Lexington (Ky.) Courier Journal
Speak of the deviled
Chicago Tribune
Deviled eggs
Detroit Free Press
Studded Roasted Citrus Pork Loin with Pecan Sugar Glaze
Vegetable Cheese Strata
Philadelphia Inquirer
Fall-Apart Lamb Shanks With Almond-Chocolate Picada
Smashed Greek Potatoes
Providence Journal
Artichoke Manicotti In Pesto Cream
Orlando Sentinel:
Ham with Honey Apricot Glaze
5 great ways to flavor the Easter ham
Pan-Seared Scallops With Ginger Sauce
Cleveland Plain Dealer
Sour Cream, Lemon and Herb Deviled Eggs
Creamy Herbed Horseradish Sauce for Ham
Seattle Times
Asparagus with Lemon & Caper Dipping Sauce
Moesto (Calif.) Bee
Braised Lamb With Spinach
Roast Leg Of Lamb
Butterflied Leg Of Lamb With Rosemary
Grilled Rack Of Lamb With Rosemary
New Orleans Times-Picayune
Asparagus timbale (custard)
L.A. Times
Pan-roasted asparagus with dill hollandaise sauce
Baltimore Sun
Homemade marshmallows in stylish flavors
Milwaukee Journal Sentinel
Yanni's Herb-Crusted Rack of Lamb with Champagne Mint Sauce and Potatoes au Gratin
Rosemary-and-Lemon Australian Lamb Rack with Mushrooms and Spinach
Dijon French Leg of Lamb
Potatoes Savoyarde (with Gruyere)
Denver Post
Roast Leg of Lamb With Garlic and Herbs
The Oregonian
Spinach and Lamb Strata With Olive Bread
Goat Cheese, Green Onion and Potato Strata With Lox
Onion- and Mustard-Coated Leg of Lamb With Ginger-Rosemary Gravy
Egg Curry
Orange County Register:
Holiday ham fundamentals
Roasted Fresh Ham With Simmered Sauerkraut
Ginger Ale-Glazed Ham
London (Ontario) Free Press
Hazelnut And Lemon Crusted Turkey Breast
London (England) Times
Rabbit (or chicken) and red wine stew
Knoxville News
Jerk-spiced seitan
Beaufort (S.C.) Gazette
Alligator Creole
