5 Easter Recipes
my lazy-fancy classics for spring brunch
I stopped in London for a few days on my way home from Austria, and the excitement around spring and the Easter holiday was inspiring. We Californians are spoiled with good weather, so the turn of the season rarely feels especially significant. In Austria, I spotted “Easter trees” made from pussy willow branches and hand-blown eggs tied with ribbons, which reminded me of my Waldorf childhood. Sweet chocolate bunnies and eggs in all sizes decorated shop fronts and chocolatiers from Austria to London.
After stopping in my tracks at the window of Marchesi 1824, an Italian chocolatier and patisserie now owned by the Prada group, I went in for a light afternoon bite and carefully carried home one of their exquisite chocolate eggs, along with a pistachio lemon panettone, for Easter weekend.
My mom is hosting a brunch in Los Angeles this weekend, my sister has flown in from New York, and we’ve invited some of my brother’s friends—after his passing this winter, I’m happy to see my mom hosting again. While I’m luckily off the hook from cooking this year, I am excited to bake and decorate the table.
Buona Pasqua
Here are a few of my favorite spring recipes for the weekend:
Torta Pasqualina
This is one of those dishes that feels deeply traditional and also perfectly suited to a Lazy-Fancy table. Torta Pasqualina, a savory Italian Easter tart layered with greens, cheese, and whole eggs, is beautiful enough for a holiday brunch but simple enough to make any time you want something a little special. I like it best served warm or at room temperature, which makes it especially good for hosting.
Smoked Salmon Farinata
A pantry-friendly brunch dish that feels far more impressive than the effort it requires. Farinata is a thin, savory chickpea pancake with crisp edges and a soft center, and here I like to finish it with smoked salmon, crème fraîche, thin slices of lemon, fresh dill, and pickled onions. It’s simple, elegant, and perfect for a spring lunch or laid-back Easter brunch.
Roasted Chicken & Cabbage “Panzanella”
Bone-in chicken halves roast with garlic and herbs, the pan drippings turning day-old bread into dressing. Finished with a bright salsa verde, everything goes onto one big platter — and the more guests you have, the better. I have a feeling this will become a summer staple.
Asparagus with Romesco
A vibrant Spanish-inspired dish — tender-crisp asparagus charred under the broiler, finished with a spoonful of smoky romesco sauce that brings it all to life.
Citrus Pistachio Cake
Quite literally, my mom called and asked me to bake her this Citrus Pistachio Cake for Mother’s Day after spotting it on Instagram. So I thought, if Joanna is into it, maybe your mom will be too. For brunch, serve it with lightly sweetened crème fraîche and fresh raspberries on the side. Trust me, it’s a moment.
I also added this Hot Cross Bun recipe from Clare de Boer, co-owner of King in New York City, one of my favorite restaurants back home. At Muniak Studio we’re lucky to work with some of their chefs for our New York events! I had Hot Cross Buns on my mind after having one right before my flight home, so I had to include the recipe after receiving Clare’s very well-timed newsletter in my inbox.
