These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.

Meet the Queen of Tarts, with a throne of crushed cookies, a cloak of ever-so-slightly sweetened mascarpone, and a tiara of sliced strawberries.

The devil’s in the details when it comes to this longstanding crowd pleaser. This recipe’s got them all covered, and then some. Um, pass the eggs, please.

This arugula and ham salad balances the saltiness of the ham, the juiciness of pears, and the tartness of the dressing. Serve it as an entree or appetizer.

One of the South’s greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.

These deviled eggs have without a doubt something few deviled eggs have: silky tofu in the filling. These eggs use less mayo, making them healthier.

Portuguese Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.

This peas and eggs dish, so typical in Portuguese homes, especially in spring and Easter, is a cinch to make. Just sear the bacon, poach the eggs, and assemble. Oh, and eat.

From the folks at The Splendid Table, these sophisticated coconut macaroons are simply mounds of sweetened coconut toasted to perfection.