Get an early look at the ten dishes from our upcoming issue that our editor in chief can’t stop thinking about.

The U.S. has ramps; Europeans have ransoms.

This traditional Irish recipe—a method of preserving eggs from Lent through the Easter Sunday meal—requires just two ingredients: butter and a laying hen.

The natural world is brimming with edible treasures—the wild watercress I foraged last week is just the beginning.

Things get interesting when you’ve got a dinner guest who has, in essence, walked through the Five Books of Moses.

A lesson in the making of Greek vegetable pies.

When we started asking about our staff’s favorite Easter memories, we were surprised to learn of such far-reaching traditions as crawfish boils, Mexican chorizo, and … matzos?

From crunchy almond matzo brittle to an aromatic cardamom cake, our editors’ favorite Passover desserts are sure to have your Seder guests clamoring for the recipes.

A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca’s....

The Hot Toddy—for centuries, the classic remedy for a freezing-cold night—is, writes cocktail historian David Wondrich in Imbibe!, “one of the clearest signs I know that there is a providential plan to the universe.”...