Martha Stewart’s Easter Feast | 11 Dinner Recipes
Recipes in this Video
Porchetta is a traditional Italian dish, particularly popular in central Italy, known for its rich flavors and crispy skin. It is often served at festivals, celebrations, and family gatherings, embodying the essence of Italian culinary heritage. The dish showcases the use of whole animals in cooking, a practice rooted in rural traditions.
Ingredients
- ●whole pig
- ●salt
- ●pepper
- ●garlic
- ●rosemary
- ●fennel seeds
- ●olive oil
Instructions
- 1Prepare the pig by cleaning and deboning it.
- 2Season the inside with salt, pepper, garlic, rosemary, and fennel seeds.
- 3Roll the pig tightly and tie it with kitchen twine.
- 4Rub the outside with olive oil and additional seasoning.
- 5Roast in a wood-fired oven or conventional oven until the skin is crispy and the meat is tender.
- 6Let it rest before slicing and serving.
Ingredient Alternatives
whole pig
Cheaper: pork shoulder
More affordable cut of meat.
olive oil
Healthier: avocado oil
Higher smoke point and healthier fat profile.
Techniques
Equipment
Also Known As
Ingredients
- ●1 (8 to 10 pounds) fully cooked bone-in ham
- ●1 cup brown sugar
- ●1/2 cup honey
- ●1/4 cup Dijon mustard
- ●1/4 cup apple cider vinegar
- ●1/2 teaspoon ground cloves
- ●1/2 teaspoon ground cinnamon
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon salt
Instructions
- 1Preheat your oven to 325°F (165°C).
- 2Place the ham in a large roasting pan, cut side down.
- 3In a bowl, mix together the brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, ground cinnamon, black pepper, and salt to create a glaze.
- 4Brush the glaze generously over the ham, making sure to cover all surfaces.
- 5Cover the ham loosely with aluminum foil and bake in the preheated oven for about 1.5 to 2 hours, or until heated through (about 15 minutes per pound).
- 6Remove the foil during the last 30 minutes of baking to allow the glaze to caramelize and brown.
- 7Baste the ham with the pan juices every 20 minutes for extra flavor and moisture.
- 8Once done, remove the ham from the oven and let it rest for 15-20 minutes before slicing.
- 9Slice the ham and serve with your favorite sides.
Equipment
Frisee Salad with Poached Eggs is a classic French dish that highlights the crispness of frisee lettuce paired with the richness of poached eggs. Traditionally served as a light lunch or brunch, it showcases the French culinary technique of poaching, which results in perfectly runny yolks that enhance the salad's flavors. This dish has been embraced globally, often featuring variations with different toppings and dressings.
Ingredients
- ●frisee lettuce
- ●eggs
- ●bacon
- ●shallots
- ●white wine vinegar
- ●Dijon mustard
- ●olive oil
- ●salt
- ●black pepper
- ●chives
- ●parmesan cheese
Instructions
- 1Prepare the frisee lettuce by washing and drying thoroughly.
- 2Cook the bacon in a skillet over medium heat until crispy; remove and drain on paper towels.
- 3In the same skillet, add chopped shallots and sauté until translucent, about 2-3 minutes.
- 4Whisk together white wine vinegar, Dijon mustard, olive oil, salt, and black pepper to make the dressing.
- 5Toss the frisee lettuce with the dressing in a large bowl until evenly coated.
- 6Bring a pot of water to a gentle simmer; add a splash of vinegar.
- 7Crack each egg into a small bowl, then gently slide into the simmering water.
- 8Poach the eggs for 3-4 minutes until the whites are set but yolks remain runny.
- 9Remove the poached eggs with a slotted spoon and drain on paper towels.
- 10Plate the dressed frisee salad and top with crispy bacon and poached eggs.
- 11Sprinkle with chives and grated parmesan cheese before serving.
Ingredient Alternatives
bacon
Healthier: turkey bacon
Cheaper: smoked sausage
Turkey bacon reduces calories while maintaining flavor.
parmesan cheese
Healthier: nutritional yeast
Cheaper: pecorino cheese
Nutritional yeast is dairy-free and adds a cheesy flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb pork tenderloin, sliced into thin strips
- ●2 cups plums, pitted and sliced
- ●2 tbsp olive oil
- ●1 medium onion, thinly sliced
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp dried thyme
- ●1/4 cup chicken broth
- ●1 tbsp balsamic vinegar
- ●1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the sliced pork tenderloin to the skillet and season with salt, pepper, and thyme. Cook until browned, about 5-7 minutes.
- 3Remove the pork from the skillet and set aside.
- 4In the same skillet, add the sliced onion and cook until softened, about 3-4 minutes.
- 5Add the minced garlic and cook for an additional 1 minute until fragrant.
- 6Stir in the sliced plums and cook for about 3 minutes until they start to soften.
- 7Return the pork to the skillet and add the chicken broth and balsamic vinegar. Stir to combine.
- 8Cook for another 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- 9Taste and adjust seasoning if necessary.
- 10Remove from heat and garnish with fresh parsley before serving.
Equipment
Ingredients
- ●1 cup milk
- ●1 cup heavy cream
- ●1/2 cup sugar
- ●3 large eggs
- ●1/4 cup all-purpose flour
- ●1 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 tsp ground cinnamon
- ●1/4 cup unsalted butter, melted
- ●1 pre-made pie crust
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, whisk together the milk, heavy cream, and sugar until well combined.
- 3Add the eggs one at a time, whisking well after each addition.
- 4Sift in the flour, salt, and cinnamon, and mix until smooth.
- 5Stir in the vanilla extract and melted butter until fully incorporated.
- 6Pour the mixture into the pre-made pie crust, spreading it evenly.
- 7Bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is lightly golden.
- 8Remove from the oven and let it cool for at least 30 minutes before slicing.
- 9Serve warm or chilled, optionally dusted with powdered sugar.
Equipment
Ingredients
- ●4 cups all-purpose flour
- ●1 cup milk
- ●1/2 cup sugar
- ●1/2 cup unsalted butter
- ●3 large eggs
- ●1/4 cup active dry yeast
- ●1/2 tsp salt
- ●1/4 cup orange zest
- ●1/4 cup chopped almonds (optional)
- ●1/2 tsp ground mahleb (optional)
- ●1/2 tsp ground cinnamon
- ●1 egg (for egg wash)
Instructions
- 1In a small saucepan, heat the milk until warm (not boiling). Remove from heat and stir in the sugar and yeast. Let it sit for about 10 minutes until frothy.
- 2In a large mixing bowl, combine the flour, salt, orange zest, mahleb, and cinnamon.
- 3In another bowl, whisk together the eggs and melted butter. Add the yeast mixture to the egg mixture and stir to combine.
- 4Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- 5Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 6Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- 7Once risen, punch down the dough and divide it into three equal parts. Roll each part into a long rope and braid them together.
- 8Place the braided dough on a greased baking sheet, cover, and let it rise again for about 30-45 minutes.
- 9Preheat the oven to 350°F (175°C). Beat the remaining egg and brush it over the dough for a shiny finish.
- 10Bake for 30-35 minutes or until golden brown. Let cool before serving.
Equipment
Chopped vegetable salad is a staple in American cuisine, often served as a refreshing side dish at barbecues, picnics, or casual meals. It's celebrated for its vibrant colors and crunch, making it a favorite for those looking to incorporate more vegetables into their diet. Variations abound, with many regions adding local ingredients or dressings, showcasing the salad's versatility and global appeal.
Ingredients
- ●cucumber
- ●tomato
- ●bell pepper
- ●red onion
- ●carrot
- ●celery
- ●parsley
- ●lemon juice
- ●olive oil
- ●salt
- ●black pepper
- ●feta cheese
- ●avocado
- ●chickpeas
Instructions
- 1Chop cucumber into small pieces.
- 2Dice tomatoes and bell peppers.
- 3Finely chop red onion and celery.
- 4Grate or finely chop carrot.
- 5Chop fresh parsley.
- 6In a large bowl, combine all chopped vegetables.
- 7Add chickpeas and feta cheese to the bowl.
- 8Drizzle lemon juice and olive oil over the salad.
- 9Season with salt and black pepper to taste.
- 10Toss the salad gently to combine all ingredients.
- 11Serve immediately or chill for 30 minutes before serving.
Ingredient Alternatives
feta cheese
Healthier: cottage cheese
Cheaper: omit cheese
Cottage cheese is lower in fat and calories.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is often less expensive.
chickpeas
Healthier: black beans
Cheaper: canned beans
Canned beans are usually cheaper and easier to find.
avocado
Healthier: mashed avocado
Cheaper: omit avocado
Omitting avocado reduces cost.
Techniques
Equipment
Also Known As
Caesar salad is a popular dish in American cuisine, often served as a side salad in restaurants and homes alike. It is believed to have originated in the 1920s in Tijuana, Mexico, created by Italian immigrant Caesar Cardini. The salad's combination of crisp romaine lettuce, savory dressing, and crunchy croutons has made it a staple in many dining settings, from casual lunches to elegant dinners.
Ingredients
- ●romaine lettuce
- ●croutons
- ●Parmesan cheese
- ●Caesar dressing
- ●black pepper
- ●lemon juice
Instructions
- 1Wash and dry the romaine lettuce thoroughly.
- 2Tear the lettuce into bite-sized pieces and place in a large bowl.
- 3Add croutons and grated Parmesan cheese to the bowl.
- 4In a separate bowl, mix Caesar dressing with lemon juice and black pepper.
- 5Pour the dressing mixture over the salad and toss gently to combine.
- 6Serve immediately, garnished with extra Parmesan if desired.
Ingredient Alternatives
croutons
Healthier: toasted whole grain bread
Cheaper: store-bought croutons
Whole grain bread is more nutritious.
Parmesan cheese
Healthier: nutritional yeast
Cheaper: grated cheese blend
Nutritional yeast is lower in calories and adds flavor.
Caesar dressing
Healthier: yogurt-based dressing
Cheaper: homemade dressing
Yogurt-based dressings are lighter and can be made at home.
Techniques
Equipment
Also Known As
The Stacked Butter Lettuce Salad is a refreshing, visually appealing dish that highlights the crispness of butter lettuce and seasonal vegetables. Originating in American cuisine, it is often served at summer gatherings and picnics, showcasing the bounty of fresh produce. The salad's layered presentation makes it a popular choice for potlucks and family meals, with variations that may include different cheeses or dressings based on personal preferences.
Ingredients
- ●butter lettuce
- ●cherry tomatoes
- ●cucumber
- ●radishes
- ●avocado
- ●feta cheese
- ●red onion
- ●fresh herbs
- ●olive oil
- ●lemon juice
- ●salt
- ●black pepper
Instructions
- 1Wash and dry the butter lettuce leaves thoroughly.
- 2Stack the butter lettuce leaves in a serving dish, forming a base layer.
- 3Slice the cherry tomatoes in half and scatter over the lettuce.
- 4Thinly slice the cucumber and radishes, then layer them on top of the tomatoes.
- 5Dice the avocado and add it to the salad, placing it evenly across the layers.
- 6Crumble feta cheese over the top of the salad.
- 7Finely chop the red onion and sprinkle it over the salad for added flavor.
- 8Add fresh herbs, such as dill or parsley, for a burst of freshness.
- 9Drizzle olive oil and lemon juice over the entire salad.
- 10Season with salt and black pepper to taste.
- 11Serve immediately, or chill briefly before serving for a refreshing taste.
Ingredient Alternatives
feta cheese
Healthier: goat cheese
Cheaper: ricotta
Goat cheese is lower in calories and adds a tangy flavor.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is more budget-friendly.
cherry tomatoes
Healthier: heirloom tomatoes
Cheaper: regular tomatoes
Heirloom tomatoes are often fresher and tastier.
avocado
Healthier: hummus
Cheaper: mashed peas
Hummus provides creaminess with fewer calories.
Techniques
Equipment
Also Known As
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