If you can start with truly natural dairy — definitely not ultrapasteurized and ideally bought from a farm or a farmers’ market— you are really ahead of the game. Real vanilla beans also make a palpable difference. (Andrew Scrivani for The New York Times)

A hot-cross bun is essentially what the English call a Chelsea bun, a confection sold all year The difference is that for Good Friday, a cross is traced on the top of the bun Unlike their American counterparts who use frosting, English bakers create the cross by slashing the dough or by laying strips of pastry across the top of the bun. (Andrew Scrivani for The New York Times)

Rhubarb is often paired with strawberries, but in this cobbler it courts a new dance partner, the raspberry. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel these off as you would those of celery. The cornmeal in the biscuit dough will nicely offset the nubbiness of the raspberry seeds. (Photo: Andrew Scrivani for The New York Times)

In this unusual salad, funky, creamy Camembert and crisp, juicy sugar snap peas unite to make a texturally complex and very flavorful dish. You can use any washed rind cheese here as long as it’s ripe enough to be spread on a plate. If you can’t find a gooey-centered cheese, you can substitute a creamy goat cheese instead. (Photo: Andrew Scrivani for The New York Times)

This is a sweetly comforting dish, and it's remarkably simple to make. Fresh corn is best for this, but frozen corn would work as well. If using the latter, add a bit of water when cooking before you add the milk. (Photo: Jim Wilson/The New York Times)

These delightful and easy lemon bars have everything the traditional ones do – tang, sweetness and a buttery base – plus the added benefit of pistachios folded into the filling and the crust. (Photo: Craig Lee for The New York Times)

With layers of milk chocolate pudding, chocolate wafer cookies and bananas, this nostalgic dessert beats all grandmotherly versions by a landslide. (Photo: Francesco Tonelli for The New York Times)

Creamy, cheesy but not too thick or heavy, this is a good side for a pork loin or an Easter ham. (Photo: Andrew Scrivani for The New York Times)

This is an old-school banana pudding down to its bed of Nilla wafers, topped with a quilt of meringue, above a pudding that owes some hold to cornstarch. It is not in any way fancy, though the meringue has its moments. The peaks may weep a little, if you let the dessert sit for a while to draw admiring glances from your guests, but no matter. It's fantastic inside, where it counts. (Photo: Suzy Allman for The New York Times)

From salads to Scotch eggs, 11 inspired recipes that will use up those leftover Easter eggs. (Photos: Andrew Scrivani for The New York Times)

Roll 1/3 of the dough at a time to 1/2-inch thickness. Cut 8 rounds with 2-inch cutter and 8 rounds with 1 1/2-inch cutter. Roll each of smaller rounds to form pencil-thin rope. Cut ropes to 6-inch lengths. Assemble on baking sheet. Use 2-inch round for body. Twist rope of dough to form head & ears. Attach by placing next to body round. Brush with melted butter. Let rise 1 hour. Bake at 350 for 16 to 20 minutes. Put dab of confectioners sugar on each for tail & sprinkle w/ coconut.

This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. “It was called gâteau de Pâques and I remember it very well,” said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. (Photo: Francesco Tonelli for The New York Times)

These Easter cakes are from Sedgemoor in Somerset, in the southwest of England. A kind of cross between a scone and shortbread, and liberally studded with currants, they are meant to be nibbled alongside chocolate Easter eggs. And whether they are made at home or bought in a bakery, tradition has it that they should be bundled in threes and tied with ribbon, to represent the Holy Trinity. (Photo: Francesco Tonelli for The New York Times)

Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over. It’s an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the spring air. (Photo: Andrew Scrivani for The New York Times)

At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious. (Photo: Suzy Allman for The New York Times)

Though we think of them as part of a crisp raw crudité platter, radishes are delicious cooked. Cooked radishes taste like young turnips, which makes sense, since they are related botanically. Simple to cook, they should be quickly simmered in a small amount of water with a knob of good butter and a little salt. Red radishes turn a dainty pink. (Photo: Karsten Moran for The New York Times)

Of all the D.I.Y. projects I’ve contemplated, nothing could be more apropos than making my own Easter chicks. The recipe for homemade marshmallows has a complex flavor from substituting good, fragrant honey for bland corn syrup. (Photo: Andrew Scrivani for The New York Times)

Homemade marshmallow Peeps for the Easter basket win. (Andrew Scrivani for The New York Times)

How to make your best-ever Easter ham. (Photo: Karsten Moran for The New York Times)

What to Make With All of Those Leftover Hard-Boiled Easter Eggs is a group of recipes collected by the editors of NYT Cooking. (Photo: Karsten Moran for The New York Times)

This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. (Photo: Melina Hammer for The New York Times)

The recipe for homemade Peeps has a complex flavor from substituting good, fragrant honey for bland corn syrup and a pinch of saffron. (Photo: Andrew Scrivani for The New York Times)

From lamb to asparagus to homemade Peeps, here’s what to cook on Easter Sunday. (And a few ideas for all of those hard-boiled eggs.)

Lucas Schoorman, a Chelsea art dealer and hobbyist baker, introduced this elegant lemon tart to the Times in 2004. It's a showstopper dessert featuring two distinct, delicious layers: one of frangipani, an almond-rich custard, and another of shimmering lemon confit scattered with slices of lemon. It is mellow and barely sweet, rich and deep, with none of the attack of so many lemon desserts. (Photo: Tina Rupp for The New York Times)

What do you serve when you serve drinks? The general consensus is something crisp, salty and delicious. (In France, Champagne with potato chips is considered the perfect pairing.) Cheese wafers and cheese straws are always crowd pleasers. They’re easy to prepare—basically, it’s flaky pastry dough with grated cheese mixed in—and variations are endless. (Photo: Evan Sung for The New York Times)