"Making muffins is arguably easier than making pancakes, with favorites including More-Berries-Than-Batter Blueberry Muffins and Butter Pecan Banana Muffins."
"The Persian dish kuku sabzi is packed with parsley, coriander, dill, spinach, lettuce, scallions, and leeks, held together with just enough egg when baked."
"For salads, consider Napa cabbage chicken salad, a springtime green pea and potato salad, or chopped crunchy vegetables with yogurt and dukkah."
"Chef Sang Yoon's Egg Salad Sando mimics the sandwiches from Japanese konbini, perfect for using up boiled eggs."
Easter brunch can be easily prepared with fresh ingredients from farmers markets or grocery stores. Muffins are a simple option, with recipes like Blueberry and Butter Pecan Banana Muffins. A Persian dish, kuku sabzi, utilizes fresh herbs and eggs. Salads such as Napa cabbage chicken salad and springtime green pea and potato salad are also recommended. For a unique twist, chef Sang Yoon's Egg Salad Sando offers a Japanese-inspired sandwich option. These ideas cater to both traditional and vegan preferences.
Read at Los Angeles Times
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