A delicious destination for that leftover Easter ham. Swap out carbonara’s traditional pancetta for thickly cut ham and throw in shelled fresh peas right at the end for some color and bite—and as a way to welcome spring.
Main Dish
Colu Henry’s Porchetta Pasta
You can turn anything into a hearty pasta dish with leftover meat. Roast pork shoulder, pot roast, coq au vin all work well here—it’s really just a matter of using up the protein you have on hand.
Michele Streit Heilbrun’s Anytime Brisket with Matzo Spaetzle
This brisket is the perfect comfort food for any occasion. The sauce is sweet and tangy and helps capture the flavor of the old school dish that was a favorite part of countless childhoods.
Michele Streit Heilbrun’s L.E.O. Matzo Brei
L.E.O. or lox, egg, and onion meets matzo brei in this simple dish you can have for breakfast, lunch, or dinner.
Melissa Clark’s Chicken & Grapes with Sherry Vinegar
Spatchcocked chickens cook quickly and evenly, turning gorgeously brown in the process. Roasting grapes with a sprinkle of sugar and some sherry vinegar is one of those culinary party tricks that I pull out whenever I want to seem impressively elegant without actually doing much work. Here it is with a golden spatchcocked chicken. This is company-worthy, weeknight easy, and exceedingly pretty if you use a combination of red and green grapes.
Melissa Clark’s Spicy Roasted Shrimp with Eggplant and Mint
File this under: sheet-pan supper, the shrimp edition.
