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We realize we may seem a little holiday-fixated around here. But one Easter has yet to come: Orthodox Easter, which falls on this coming Sunday, April 19. The use of two calendars often results in different timing in Western Easter's and Orthodox Easter's arrivals, which makes the day truly a movable feast.

Why is this worth a certain amount of hoopla? Well, look at the hunger pang-inducing bread shown above. One of the centerpieces of the Greek Orthodox Easter table, tsoureki paschalino (tsoo-REH-kee pahs-khah-lee-NO), or Greek Easter bread, is typically baked on Holy Thursday and traditionally shaped in a braid around an Easter egg. (The deep red dye symbolizes the crucifixion.) Tsoureki, a light yeast bread sometimes sweetened with a light touch of orange or almonds, has an airy, eggy texture similar to challah. A similar bread known as pinza is a mainstay on Italian Easter tables.

Within the Greek Orthodox church, Easter is considered by many to be the holiest day of the year. For many celebrants the period of Lent is one of self-discipline and self-purification during which one might refrain from treats or certain animal products. Additionally, on some days (traditionally Wednesdays and Fridays during the first weeks of Lent and every day during Holy Week) both wine and olive oil are also forbidden. The first post-Lenten meal is served after midnight Mass on Holy Saturday, where the traditional meal consists of mayeritsa (a soup made from the internal organs of the Easter lamb) and the deep maroon-dyed eggs that are part of the tsoureki.

Tsoureki is available in Greek bakeries; try this one, which ships its tsoureki.

Continue reading Greek Easter Bread

Just as April showers bring May flowers, so do the hard-boiled eggs that arrive via Passover seder or an Easter egg hunt bring us, well, a lot of hard-boiled eggs. What to do with them all?

Many of those who celebrate Easter open a lunch box the first Monday thereafter to be confronted with a big scoop of egg salad. And while that's always an option -- as is the Cobb Salad that centers many an April luncheon -- there are recipes out there beyond the standards. So hide your eggs and eat them too.

First, though, safety is critical. According to the USDA, Easter eggs are safe to eat after the hunt provided you follow a few basic guidelines: Use food-safe coloring to dye the eggs and refrigerate them within two hours of boiling them. Boiling an egg removes a protective coating that occurs naturally on the shell, which leaves the shell vulnerable to bacteria. After the hunt, discard any eggs whose shells have cracked or that nestled in a bacteria-friendly environment such as dirt, hay or anywhere accessible to pets. Don't keep hard-boiled eggs away from the fridge for longer than two hours and use them within seven days of boiling them.

Beyond the jump is a delicious recipe for using those safely-handled eggs. (Hint: It's a salad, but it's not egg salad).

Continue reading Hard-Boiled Eggs - Safety and Salads

Everyone has his or her own way of poaching an egg. Some twirl the egg into a ghostly tornado in a pot of water , some buy special poachers and some even cheat and bake them. (One of our favorites is cracking an egg into a greased ladle and holding it in boiling water for 3 to 4 minutes.) This video, however, explains an even an easier way -- gently pouring eggs into vinegar-laced water.

Bay Area food editor Jenny Slafkosky here describes the particulars of poaching and how a little vinegar will help the albumin in the egg white coagulate (or firm up) more quickly. This is quite a discovery for those of us who love poaching eggs, all of whom have probably experienced watching them shred mercilessly in a pot of boiling water.

Slafkosky's simple method gets wonderful results, and -- a bonus! -- she also tells us how to make poached eggs for a whole crowd. Give it a click for flawless poached eggs down the road, and let us know how it goes!

Easter is almost upon us -- the wonderful holiday for excellent sweets and a proliferation of dyed, hard-boiled eggs. But rather than direct you to chemicals and pricey little packages to color your eggs this year, check out the video above, courtesy of Curbly.

They've taken a natural approach to egg coloring and offer some excellent techniques for getting both simple and fancy looking eggs with a mixture of all-natural ingredients -- many of which you can find in your kitchen. They might not be the dynamic, pastel colors that you can get from a box, but I love the great effects they get with simple additions like vegetable oil, wax and PVC tape. The video outlines just how they do it, and you can check out a text version here.

If you have any other all-natural color suggestions, please leave them in the comments below. Happy coloring!

As much as I love eggs, quiche was never one of my favorite dishes. I could appreciate the taste, but a few bites would always be more than enough. Nevertheless, the other day I decided to make one for myself and it makes all the difference.

Forget recipes with carefully measured ingredients. The key to a perfect quiche is filling it with tastes you love. It's that simple. If you don't want it to be too eggy, use less egg and more filler. If you want it to be less dry, fill it up with your favorite cheeses. If you hate to eat eggs without bread, make sure some grainy flavor and texture comes through in the pie crust.

The above quiche is a super-quick crab and asparagus. The crust was a quick recipe from RecipeZaar, that I threw a little multigrain flour into, as well as an extra cup of ground, toasted pine nuts. The asparagus was chopped and blanched for a few minutes while the quiche came together -- the crust, a generous layer of crab (imitation in this case) and asparagus, plus some chopped shallots, fresh basil and a mixture of leftover cheese. The eggs where whipped up with a generous helping of sour cream and poured in, and the quiche was baked at 350 until the top was firm and gentle pressure didn't release uncooked streams of gelatinous egg.

The pine nuts offered an excellent toasty flavor while the creamy eggs and cheese melded perfectly with the basil, crab, and asparagus. But really -- the flavor is up to you.

What's your favorite quiche flavor combination?

WC Fields once said "I love children ... if they're cooked properly." As a dedicated meat eater, I tend to have similar feelings about vegans.

While some of my best friends deny themselves the joy of animal products, I simply can't imagine completely divorcing myself from cheese, honey, milk and all the wonderful foods that come from animals. On some level, the idea of approaching life from a tofu haze seems almost suicidally self-abnegating.

In fact, while I have occasionally practiced vegetarianism, I am, at heart, a true carnivore. For health reasons, I try to limit my consumption, but I believe, both philosophically and sensually, that meat is an important part of my diet, if not everyone else's.

But which meat is the best? For health reasons, I'd probably go with chicken or turkey, but if it came to richness, my answer might be duck or veal. In terms of flavor, the answer could be lamb or beef, but for extravagance, it's hard to top a nice big buffalo filet mignon. Then again, in the summer, nothing beats a good grilled swordfish steak ... except for maybe a piece of lightly seared tuna.

Vote for your favorite meat after the jump.

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1. Artichoke and Mushroom Frittata
2. Asparagus Frittata
3. Leek and Ricotta Frittata
4. Mustard Green and Sweet Onion Frittata
5. Alton Brown's Frittata
6. Ranchero Frittata
7. Mushroom and Potato Frittata
8. Gruyere, Ham, and Spinach Frittata

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