recipes – The New York Times

recipes – The New York Times

Ham, lamb or pork roasts traditionally take center stage on the Easter table. A classic holiday ham (dotted with maraschino cherries and slices of pineapple, or not) is a guaranteed showstopper. (If you’re looking for even more preparations, here is our How to Cook Ham guide, and don’t forget that you can always repurpose the leftovers.) For lamb lovers, there’s Julia Moskin’s roast leg of lamb or Melissa Clark’s version with lemon salsa verde. If you’re in the mood for pork, Pierre Franey’s roast pork with milk is a surefire winner, as is Melissa Clark’s porchetta pork roast. Or go rogue and make this recipe for pizza rustica, or Easter pie, from Carlo’s Bakery of “Cake Boss” fame. It’s loaded with prosciutto, pepperoni, soppressata, mozzarella and provolone, so you won’t be hungry until Monday night.

View our full collections of ham, lamb and pork recipes for Easter.

Vegetarian Main Dishes

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