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March 20, 2013

What's cookin' next week

Easter Deviled Eggs

Coloring eggs for Easter is a long-standing tradition. Enjoy your colored eggs, then eat them too with this recipe from The Yankee Chef.

Glazed Ham

In many homes on Easter Sunday, the smell of ham will be wafting through the air. Join Stephanie Smith of Changing Tides Gifts of Gloucester next week as she shows us how to prepare this traditional Easter entree.

Gluten Free Lemon Cake

Light and airy, and don’t forget gluten-free, Madeleine’s recipe for this dessert is the perfect welcome note for these first few weeks of spring.

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