Enjoy our new menus for the springtime holidays, plus a look at liquor made by religious orders, a rabbi’s riff on seder faux pas, and trend reports on everything from kosher meat to jelly beans...

Enjoy our new menus for the springtime holidays, plus a look at liquor made by religious orders, a rabbi’s riff on seder faux pas, and trend reports on everything from kosher meat to jelly beans...

A seriously tart lemon curd—quickly cooked on top of the stove—is folded into sweetened whipped cream, which both tempers the tang and lightens the dessert with a suave silkiness....

Here, we season the meat all over with a garlicky, lemon- and oregano-scented paste, then spread a flavorful, wilted-arugula filling over the lamb and roll it up.

Kelsey Vala spotlights a remarkable 21st-century take on a Slovenian Easter tradition

With careful eye and steady hand, Franc Grom carves delicate eggshells into exquisite miniature sculptures.

Regina Schrambling explores the intersection of culinary fads with traditional holy breads

Every spring, we fall in love with fresh flavors. From the first bite of a miraculously good mozzarella salad dotted with farro and basil to the last crumb of a lemony cake decorated with shimmering candied...

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.

A basket full of freshly baked rolls adds a welcoming touch to any holiday table.