We always eat lamb at our house for Easter. As a child we ate lamb twice on Easter, breakfast and dinner. Walking or rather hiking through snow for half a mile to our camp on the lake for our breakfast lamb feast. Yes, it took a while as we helped our father navigate with foot braces on both legs. It was my father’s happiest place on Earth, so he pushed himself to walk that long half-mile. My mother was happy to put together a ‘lovely’ breakfast in the middle of nowhere. In recycled grocery bags, we each ‘carried in’ marinated 2 inch thick chops, 2 per person, cherry tomatoes seasoned with garlic and oregano - ready for a quick skillet sauté and the cutest ‘breakfast’ size baking potatoes. The paper grocery bags had a duel purpose, they created a fire long enough to char 2 marshmallows each before they flamed out.
The first thing once the door was unlocked at camp was to take the fuse breaker out of its hiding place and electrify the place. My sister and I ran from room to room turning on heaters to high while my mother turned on one of the ovens to bake the little potatoes as my dad set the long harvest table he constructed. My sister and I played outside on the ice-covered lake and slid on beer trays down the hill as the scent of garlic and oregano grew stronger. We knew when breakfast was close as the smell of garlic went from sharp and pungent to mellow and sweet. We were always hungry - we ate non-stop because we played non-stop.
I realized today that I haven’t given a lick of thought to what we’ll have for Easter dinner—nor have I set aside time to develop a new Easter side dish to post for you all on the blog. My apologies. But just so I don’t leave you high and dry, I thought I’d offer you a piece of advice about everyone’s favorite Easter vegetable, asparagus: If you’re cooking for a crowd, keep it simple and pick a method like grilling or roasting.
For many across the United States, Easter Brunch is a family tradition. Two or three – and sometimes more – generations gather, the cooks of the family outdo themselves and everyone enjoys the feast. Whether plain or fancy, Easter Brunch deserves to be served with a wine worthy of the food and company, and – with a little know-how – picking the perfect Easter Brunch wine can be a snap. 
This week, Italian women everywhere will be knee deep in eggs, butter, sugar, and ricotta cheese -- it's time for making Easter pies. Easter, as with most holidays for Italians, is a time for culinary celebration.
I love all French desserts and confections, but one of my most favorites is the macaron. Available in countless colors and flavors, macarons are very popular in France. In Paris, customers line up to buy them at many famous pastry shops, such as Dalloyau or Ladurée, which invented the double-decker sandwiched macaron in 1930. Since Paris is a bit too far for me to travel, I usually buy them at Bouchon Bakery in New York. I love all the flavors they offer even though their selection is not as wide as in France. But for me it doesn't matter, because the chocolate macaron is what I consider to be the best.