Damon Lee Fowler

 

For those who prefer potatoes as the starchy side at Easter, an alternative to the pasta suggested earlier is this luxurious but simple potato gratin. Based on a classic French one, it's usually made with caramelized onions, but here thinly sliced scallions and a few spring herbs give it a fresh lift and make it a fine accompaniment for either lamb or ham.

 

Actually, it's pretty compatible with just about anything, and is also lovely with poultry (especially roasted), fish, pork, and venison.

 

The only real work is grating cheese and scrubbing, peeling, and slicing potatoes. And, actually, those probably don't even have to be peeled if you like the skins. Once those chores are done, it's just a matter of tossing it together and popping it into the oven. Read More 

 

All my life, the way holidays were celebrated has been determined by family obligations. Easter was the lone exception. It was the one holiday with no prior claims on it, the one where we could create our own traditions.

 

For most of my time in Savannah, I've hosted Easter dinner in my own home or at the very least have planned and executed it from the kitchen of a friend.

 

Last year laid waste to that tradition.  Read More 

I always have lamb at Easter, following the older tradition even though most Southerners have ham of some kind, and now my household is divided between the ham and lamb camps, so I usually have both. This year, someone else is bringing the ham, so I’m doing a simple butterflied leg of lamb Irish-style, in honor of our Irish priest associate who’ll be joining us for dinner. Read More 

For most of us Southerners (I suspect, Americans in general) it would not be Easter without deviled eggs, but it’s always nice to have an extra nibble or two in case dinner is delayed by the roast or by a long-winded Easter sermon.

This lovely potted cheese is from one of my newspaper columns on traditional Irish fare for Savannah’s notorious St. Patrick’s Day celebration, but potted whiskey cheese is also found in England and Scotland and here in the South, where it’s usually made with bourbon. Read More 

While we’re on gratins, carrots just seem to go with Easter, and this goes equally well with lamb or ham (or poultry, for that matter). It can be doubled easily: If you’re making it for a crowd and don’t have a skillet big enough to do it all in one, make it in two pans or do the initial cooking in batches and transfer it to one large gratin for the final baking. Read More 

My maternal grandfather, Levis Holmes, first made his way in the world as a farmer, but I knew him as a grocer and butcher. He was also a fine cook. Though entirely self-taught, his instincts were solid.

His version of the old American standard was a fixture on our table for any holiday meal, and we’ll be having a variation of it for our Easter Dinner this Sunday. Read More 

This year, my own Easter table is being shared with a family that has its own long-standing traditions and so rather than imposing one or the other, we’re blending our menus together. In that same spirit of sharing and blending, instead of my usual make-ahead Easter dinner menu and recipes, I thought I’d offer some fresh ideas for changing up the menu.

To begin, here’s a simple potato gratin, developed for my newspaper column on fresh spring gratins, that’s lighter than the usual cream-based concoction. It’s an ideal Easter side dish whether you have ham, lamb, turkey, or fried chicken . . . or all of the above. Read More 

My favorite beginning for Easter dinner, or, for that matter, any other spring celebration meal, is with a simple puree of fresh, spring carrots.

It’s so easy to make: though they were originally pureed by rubbing them through a wire mesh sieve, a process that took no particular skill but a fair amount of elbow-grease, if your kitchen is equipped with a blender, food processor, or that favorite modern chef’s tool, the hand blender, there’s nothing to it.

Best of all for the busy host, it can not only be made ahead, but is actually improved by it,  Read More 

For many Americans, Southerners in particular, the centerpiece of the Easter feast must be a fat, pink ham. Why and how ham came into this role is lost in time. The older, and more easily understood tradition, is lamb.

The ancient sacrificial lamb of the Passover came to be associated directly with the Christ’s sacrifice at the Crucifixion (“Christ our Passover is sacrificed for us; therefore let us keep the feast.”), and in the early church, roast lamb was at the heart of the Easter feast. Read More 

A recent poll on my social media author’s page confirmed something that any Southerner already knew: it isn’t Easter dinner down South if it doesn’t begin with deviled eggs. But it also gave away something I’ve long suspected: that the affection for these morsels has no geographical limits. They may come in and out of “fashion,” but they’ve never lost their front and center place on Easter’s table all across the country. Read More