Classic Recipes for Celebrating Easter and Passover
Serve this looker with green beans and corn pudding—all ready in 2 (mostly unattended) hours.
Carve like a chef: Place ham on board so bone is vertical. Slice close to bone, 3/4 of the way down. Cut across ham to bone in 1/4-inch slices. Continue slicing until entire half is removed. Place ham on its side; finish cutting remaining sides starting at bone. Trim fat as desired.
Speed up the carving process: You can speed up the carving process by choosing a spiral-cut ham when shopping. Roast as directed, then just carve along the bone—the slices will be pre-cut through the meat.
Lemony Roast Chicken
Pair this roasted chicken with root vegetables and a bright apple-spinach salad.
Buy Your Bird Right: Pre-order the bird from a kosher butcher or, if shopping at your local market, check that the packaging says “Kosher for Passover.” Feeding a crowd? Grab a second bird and roast it alongside the first, adding a little extra time as needed.
Our Roasted Carrots and Potatoes are designed to cook with the poultry. Pop them in when you set the oven to 400˚—or even scatter them around the chicken in the pan.
Cider Green Beans with Bacon
Roast Carrots and Potatoes