One of the joys of celebrating holidays is remembering our earliest impressions of these festive days. Growing up, the 40 days of Lent leading up to Easter marked fasting and reflection. (For us kids fasting meant maybe we would give up candy.) And so Easter was truly a celebration. As a little girl, it was about dressing up in my new Easter ensemble, with my spring coat and gloves. Only at this time would my mother curl my long hair with rags, as her mother had done. My grandmother’s house would be redolent with the smell of food in or on the stove—cloves dressing the ham. The sauce for the ravioli. We would all troop to Mass where there were smells of a different kind, of Incense and lilies. The church would be full of light and flowers, a reminder that winter was over and spring was finally here
. Then we’d come home and eat a traditional Italian feast including Torta di Pasqua, a savory pie; roasted ham or lamb; and my grandmother’s homemade ravioli that I’d help her make the day before. Dessert was Torta di Riso, a sweet rice pie and, of course, Easter baskets with colored eggs and candy.
Fresh from the Oven: A Letter from CEO Christina Sterner
Sweet Talk: Award-Worthy Desserts
Here’s a sneak peek at the sweets that will be served at this year’s Awards Dinner.
TFI News: The Latest from The Franklin Institute
Marvel: Universe of Super Heroes debuts at The Franklin Institute!
By the Glass: The Days of Wine & Rosés
By Larry Sterner
Meat has long been a staple of the holiday table, and nowhere is this truer than during the spring celebrations of Easter and Passover. If you’re not slicing up a ham, you’re probably dishing out a brisket or leg of lamb. Outside of Whole Foods, here are some of our favorite places to purchase good quality meat in the region.
At Home: Planting an Herb Garden
By Steve Poses
Seasonal Musings: Green Days
By Elisa Ludwig
The Takeaway: Don’t Fear the Matzo Meal
By Elisa Ludwig
The Dish: House-Cured Salmon Gravlax
By John Peralta