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One of my MUST haves that honestly I make for the whole week leading up to Easter so we can enjoy it daily with coffee. It’s such a favorite and requires no special ingredients, all basics you have on hand: I love this Easter sweet bread so much, off I go to make another double batch! lol heads up in this video instead of making 2 big ones (that’s what the recipe calls for) I just made 4 smaller ones. Also, I show you how I dye my eggs for it. I just add really hot water to som cups, add some food coloring, drop my eggs in (I don’t eve cook the eggs ahead of time I add them raw) and I let them sit in that water while I make the bread and the dough rises. We honestly don’t eat the eggs they are mainly for decoration but it is cute. Recipe below! RECIPE: https://www.laurainthekitchen.com/recipes/the-best-italian-easter-bread/

These are my favorite crispy roasted potato wedges that quite frankly are the best I’ve ever had and i promise you, they will be the best you’ll ever have as well. Yes there’s a little method here but I promise you it’s worth it. Recipe and breakdown listed below! RECIPE: 2lb of Yukon Gold Potatoes, peeled and cut into 3/4” wedges 4 Tbsp of light olive oil (any light oil of choice works here) 1 tsp of Granulated onion 1 tsp of granulated garlic 1 tsp of paprika 1 tsp of dried rosemary Plenty of salt and pepper to taste Fresh parm and parsley to finish Preheat your oven to 425 degrees. Peel and cut your potatoes and place them in a pot filled with cold water and a generous pinch of salt, bring to a boil and boil for exactly 5 minutes, then drain and allow to sit in the colander for 10 minutes. While that happens, take your oil, and place it in a pan (a baking sheet is fine just make sure it’s about a 9x13” size) and pop it in the oven for 10 minutes as well. When ready, add the spiced to the hot oil, mix to combine, then add the potatoes, toss well and place them in a single layer best you can. Pop them in the oven on the bottom rack for 40-45 minutes flipping halfway through. Perfection!!

It’s pastier season which means you need to get your hands on some grand lotto which admittedly, unless you live close to an Italian specialty store (or you live in Italy) its a bit difficult to find and it costs a small fortune the you do find it. So, I’ve been making it myself for a few years and I’m just never going back to buying it because it’s perfect. All you need is some soft white wheat berries and some patience. I take 1 cup of the berries (I find one cup to be the perfect amount, it makes just the right amount of cooked granola for my pastiera recipe which you need 580 grams of cooked grano for) soak them overnight in some cold water, then drain, rinse and simmer in a big pot of water for 4 hours, making sure to keep topping off the water with some boiling water as needed. I keep a small saucepan with water nearby and every time it looks like the water is evaporating too much, I boil that water and too it. Once the 4 hours of cooking time is up, you will leave them to cool a bit in the pot, then drain and place them in a food processor. This part is crucial, you need to break them down. Pulse and process until they break down into almost a thick chunky paste but don’t take them all the way to puree. Then store in a jar up to a coupe days and you’re ready to proceed with your pastiera recipe. Berries I used: https://rstyle.me/+fxf4uJqGS_6jMJcinMfIQA Pastiera Recipe: https://www.laurainthekitchen.com/recipes/pastiera-napoletana-/

All the flavors of a stuffed artichoke with none of the work. It’s so simple and easy you it’s barely a recipe but I guarantee you it will be one you will make again and again because it’s just so delicious! Recipe Below! RECIPE: 2-14.5oz cans of Quartered Artichokes, drained 1 1/4 cup of Bread Crumbs 1/2 cup of Grated Parm 1/4 cup Chopped Parsley 2 Cloves of Garlic, Grated 8oz Sharp Provolone, diced Zest andJuice of 1 Lemon 1/2 cup of chicken Stock 1/3 cup of Extra Virgin Olive Oil Salt an dPepper to taste In a large bowl, toss together all the ingredients listed above, add to an oiled baking dish and bake at 375 degrees covered for 30 minutes and uncovered for an additional 30 minutes.

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I’ve said it a million times and I’ll say it again, I LOVE A HAM!!!!! I like it simple, honey glazed with gorgeous shiny glossy finish where sweet meets salty and every bite leaves you wanting more. This is a simple go to recipe for a honey baked ham that always delivers! I used a 5lb boneless spiral cut so adjust the ingredients and baking time if you get a bigger one. 1-5lb boneless spiral cut ham 2/3 cup of brown sugar 3 tbsp of honey 1 tbsp of Dijon Pineapple juice and rings (right from the can) Pinch of Cloves (optional but I must, and I only add 1/8tsp and it’s plenty) Simply mix together the brown sugar , honey, Dijon, cloves and enough juice to make it runny but not too liquidy. Brush about half of it over the ham, cover with foil and bake at 325 for 30 minutes . Then take it out, brush with the rest, add the pineapple rings and pop it back in for another 30 minutes (adjust the time according to your size of ham, it cooks for 12 minutes per pound) basting it with its juices every 10-15 minutes and turning the broil on for the last few minutes. Then simply arrange in your serving platter, drizzle all the juices collected in the plan over the ham and serve. It’s so simple yet so scrumptious and leftovers are highly encouraged!

My all time FAVORITE potato gratin. Now before you yell at me about the “oily top” just know this is normal and it’s science. The cream and cheese break very temporarily and the oil rises to the top but as it sits it reabsorbs back into the sauce and the starch from the potatoes soak it all up. It’s like magic but that’s why it’s crucial you let it sit for 20 minutes before serving. Ok, now that we got that out of the way, let’s discuss how unbelievably delicious this gratin truly is. Potatoes TENDERRR and creamy, cream infused with garlic and sage and perfectly seasoned throughout. I layer mine because I truly think this yields in a much better texture. Stellar next to a glazed ham for your Easter table! Recipe below! 2.5lb of potatoes (Yukon gold works great but I often use russets) 2 cups of heavy cream 2 smashed cloves of garlic Fresh sage Lots of salt and pepper 1/4 cup of parm 2 tbsp of butter cut into small pieces 6oz of shredded Gruyere or. Sharp white cheddar if you prefer it less pungent Infused the cream with the sage, garlic and season with salt and pepper, bring to a simmer the allow to sit on the lowest heat possible for 5 minutes before turning off and let it sit for 10 minutes. In a 2 qt sized baking dish layer the thinly sliced potatoes (they need to be very thin so if doing with a knife take your time) with some of the infused cream and parm, keep going till you’re left with cream and parm and dot some butter over. Cover with a layer of parchment and foil, wrap tightly and bake for 1 hour at 375 degrees then uncover and sprinkle with the shredded cheese. Pop it back in the oven for 20-30 minutes or until golden and bubbly. Allow to sit for 20 minutes before serving.

An absolute classic and FAVORITE on our Easter table. I know so many make a version of this and I just know everyone's version is just as unique and delicious! Recipe Below! For the dough: 3.5 cups of All Purpose Flour 2 tsp of Granulated Sugar 2 1/4 tsp of Instant Yeast 2 tsp of Salt 1 1/2 cups of Warm Water For the Filling: 4oz of Sliced Salami, chopped 4oz of Prosciutto, chopped 4oz of Mortadella, chopped 4oz of Capicollo, chopped 3 Hard Boiled Eggs, chopped 8oz of Sharp Provolone, chopped 4 Raw Eggs 1 cup of Whole Milk Ricotta 1/2 cup of Grated Parm Freshly Grated Black Pepper Follow me Amazon: https://amazon.com/live/mrsvitale?tag=vitaleproduct-20&linkCode=ilv&ref_=social Instagram: https://www.instagram.com/mrsvitale?igsh=bGx4Y213c21hd3Vw&utm_source=qr Tik tok: https://www.tiktok.com/@mrsvitale?_r=1&_t=ZT-91OqcESlqPe Facebook: https://www.facebook.com/share/1BovLLyRCy/?mibextid=wwXIfr Website: www.laurainthekitchen.com

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The absolute best simple roast chicken ever I promise you! Recipe below, please give it a try, you simply won’t ever regret it!  RECIPE: 5lb whole chicken, well cleaned and patted dry 3 tbsp of unsalted butter  Plenty of salt and Pepper  1/2 tsp of dried rosemary (make sure it’s really well crushed so it’s not to spikey) Rub: 1 tsp granulated garlic  1 tsp granulated onion 1 tsp paprika  1 tsp rosemary  1 tsp salt  1/2 tsp pepper  Additional: 1/2 cup of white wine (I used Pinot Grigio) 1 cup of chicken stock 1 lemon 1 onion 1 head of garlic Plenty of olive oil Follow me Amazon: https://amazon.com/live/mrsvitale?tag=vitaleproduct-20&linkCode=ilv&ref_=social Instagram: https://www.instagram.com/mrsvitale?igsh=bGx4Y213c21hd3Vw&utm_source=qr Tik tok: https://www.tiktok.com/@mrsvitale?_r=1&_t=ZT-91OqcESlqPe Facebook: https://www.facebook.com/share/1BovLLyRCy/?mibextid=wwXIfr Website: www.laurainthekitchen.com