After a satisfying Easter brunch or dinner packed with roasted lamb, glazed ham, and all your favorite spring sides, the kids will likely steal away to a corner of the house, peeling open piece after piece of candy. But what about dessert for the grown-ups (and the sweet tooths of all ages)?

As with any good holiday meal, it’s important to end Easter Sunday on a sweet, special note—and nothing says spring celebration quite like a showstopping cake. From classic carrot cake and lemon bundts to coconut layer cakes and strawberry shortcakes, these Easter cake recipes are perfect for any spring gathering.

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I loved Passover growing up. My mom would host 60+ people in our house, my grandmother would fill disposable hotel pans with brisket, sweet and sour meatballs and potato kugel. With all the amazing food I was always confused by how we settled for the crumbly, dry matzo that sat in boxes on every table.

Bacon Matzo Brei

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For Hanukkah, My Catholic Father Makes Brisket

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Sure, the bland, not-so-pleasent tasting nature of matzo is kind of the point: its meant to remind us of the Jews escape out of suffering an Egypt that was so quick the bread couldn’t even rise. However, our dessert spread was always stuffed with delicious cakes and confections made with matzo meal. I was determined to get the same satisfaction out of the matzo itself by making it from scratch.

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This recipe came to me when I was thinking about what to make for Easter brunch, and after asking around the office, it became clear that coffee cake was a go-to for a lot of people. At the same time, my personal go-to is often banana bread—something that everyone always loves, no matter the occasion.

While I’m definitely not the first to do this, I wanted to make something that felt like a hybrid: a banana bread with the structure and topping of a coffee cake. From there, the Bananas Foster idea came in. I’ve always liked how straightforward those flavors are—caramelized banana, dark rum, butter, and sometimes a little crunch from toasted nuts. It felt like a fun direction to take this recipe in and turn it into something a little more layered and (very) brunch-appropriate.

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There’s something about spring that makes dinner feel like an occasion again. The days are longer, flowers are blooming, and suddenly setting the table feels just as important as what’s being served.

I’ve loved “tablescaping” for as long as I can remember. Growing up, I’d jump at any excuse to set the table—Sunday dinners, holidays, even regular weeknights. I went through a serious napkin-folding phase (I’m talking flowers, hearts, animals…I’d even refold them at restaurants). At home, I’d use wrapping paper as a makeshift runner, sprinkle confetti around (much to my mother’s annoyance), and rummage through drawers for anything remotely decorative.

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If you’re a matcha girlie like me, you’ve had more bad matcha than good matcha in New York City. Coffee shops often make the mistake of treating matcha like they treat coffee, but it’s much more complicated than that. Preparing matcha, in its most traditional form, is a special and sacred ritual done with mindfulness and intention. The quality of water used and the specific whisking technique varies depending on if it's meant to be made into a latte or drunk straight up.

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All Fired Up is our Shop’s monthly handmade ceramics drop, curated by Food52, and all from small and local makers. This month, we’re featuring LA-based artist Allison Shawn of SOMBRA Studio Ceramics.

For Allison Shawn, it wasn’t a question of if she was going to run her own business—it was simply a question of when. And maybe what too. If you’d told her in college—or even five years after—that ceramics would be her future, she probably wouldn’t have believed you.

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Welcome to Forkcast—a weekly meal-planning newsletter that rounds up five Food52 recipes for the days ahead. The meals will be accompanied by a corresponding grocery list, recipe-specific pointers, and Food52 products that'll come in handy while cooking.

Grey—that's all we can see while writing this email. Will these lifeless skies bring rain? Of course. When? It's April, so always. But this week, that's fine—because we've chosen five of our coziest spring recipes to bear through the season's early showers. Discover five comforting recipes, a handy grocery list, and how to get this meal plan in your inbox each week.

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Welcome to Come on Over, a Food52 newsletter about hosting life’s big and little moments. It’s where we share our editor’s personal tips and tricks, from modern-day etiquette—shoes off or shoes on?—to making extra seating out of every surface of an apartment. This week, Kelly is gearing up for pasta night.

No two-syllable word hits me quite like “pasta.” Aside from potatoes (hey, I am Irish), there’s no greater comfort food. A tomato sauce base is top tier—I’ll hear no different—and the smell of garlic knots baking as guests walk through the door? Magic. While pasta night is a simple concept, I believe in small elevations that give even the most casual affairs a bit more oomph. So pick your poison (pasta shape) and let’s get into it.

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In no particular order, I believe three of the world’s hardest questions to answer are as follows:

1. Where do you see yourself in 10 years?
2. What do you want to eat?
3. What’s your favorite ice cream flavor?

Numbers 1 and 2 will always elicit some sort of response in the vein of “I couldn’t have less of an idea.” But number 3? Oh, I have lots of ideas… and even more follow-up questions.

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Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.

Oslo Food

I just got back from Oslo, where Merrill and I guzzled coffee, walked for miles, and ate as many pastries as possible. Here’s a short list of the restaurants, coffee shops, and bakeries we liked.

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The Whole Foods Berry Chantilly cake might be the most viral cake on the internet. It's been a hit since its first release in 2002, had a few big shoutout moments online in 2021 where people raved about the dessert, and, more recently, sparked outrage when the supermarket chain changed the original recipe. Supposedly, they replaced the cake’s fresh berries with frozen berries and fruit jam, and Chantilly cake loyalists were not shy about expressing their disappointment. Fast forward to now: Whole Foods released a Berry Chantilly-flavored iced latte, and suddenly cake is once again culturally relevant.

I have to admit something: I’ve never tried it. I haven’t been able to justify buying the entire cake because I don’t love berry flavored desserts (I’m much more of a chocolate kind of gal). However, after my feed became flooded with people trying this new latte, I felt compelled to recreate the flavors of the original cake, but in a smaller and more shareable way. To me, making an entire cake is usually not worth it unless it’s for an event like a birthday party. There’s always too many leftovers. So, I set out to make little shareable cakes with all the same berry Chantilly flavors: a light, yellow sponge cake, a Chantilly frosting, and fresh berries (NOT frozen).

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Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? New Jersey Disco Fries.

If you’ve ever stumbled out of a New Jersey diner at 2 a.m., belly full and slightly regretful, there’s a good chance you’ve crossed paths with Disco Fries—the lesser-known cousin to Canada’s poutine.

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Most dining chairs are chosen for how they look. But according to award-winning interior architect Alyssa Anselmo, that’s the wrong starting point.

Well—technically—she’d probably never say anything is wrong. Alyssa isn’t one for design absolutes. But when it comes to picking the perfect seat, she believes something matters more than aesthetics: how it feels.

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You've read about our CEO, Erika Ayers Badan (formerly the CEO of Barstool Sports) and her book, Nobody Cares About Your Career. But in case you haven't heard: We’ve launched a series of talks about blazing your own trail at work called the Nobody Cares Speaker Series.

5 Lessons on Energy, Feedback & Hustle From the Founders of HappyPop

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Each month, Erika invites a standout talent (or two) to our Brooklyn HQ and puts them in the hot seat. On May 27, join us for an unforgettable evening at our Brooklyn HQ featuring Erika and four incredible guests:

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