Easter Essentials Delivered

Skip bunny-hopping from store to store and pre-order your Easter feast! Lock in a centerpiece meat or chef-prepared meal now. Then, keep building your order by adding side dishes, desserts, and Easter basket goodies. Holiday meal delivery starts Sunday, March 29.

Share these treats with some bunny special, from hot cross buns to cookies, cakes, and baking kits.

These goodies will make everyone hop for joy! Stuff your Easter basket with classic candies, plenty of chocolate, and lots of snacks for hungry bunnies.

This chef-recommended stove top method that results in an irresistibly moist ham every time. Cut 2 medium onions into wide slices and place on the bottom of a Dutch oven. Add two cups of dry white wine, a teaspoon each of peppercorns, allspice and honey plus a few whole cloves. Place the ham on top of the onions. Cover the pot and bring to a simmer. Allow to simmer for about 30 minutes, basting a few times. At this point you can serve with the cooking liquid, or finish in the oven at 350 F for a beautiful roasted outside. Just mix 3 tablespoons of Dijon mustard, 1/2 cup of honey or brown sugar and enough cooking liquid to create a spreadable paste. Then place the ham on a sheet pan and coat with the glaze. Bake for just a few minutes, then carve into the perfectly glazed, basted ham.

Celebrate the holiday with the easiest and tastiest brunch of the year, including delicious waffles with a collection of crowd-pleasing toppings.

Preparing a lamb roast is simpler than you think: Remove the roast from fridge 1-2 hours before cooking. Season some wedge-cut potatoes with olive oil, salt, and pepper and place in a roasting dish. Rub your lamb roast all over with olive oil, chopped garlic and chopped rosemary. Season well with coarse salt and pepper. Tuck rosemary and thyme sprigs under the roast for some extra flavor. Lay over the potatoes. Pre heat oven to 450 F. Once hot, place the roast in the oven and cook to desired doneness, from 45 minutes to 1 1/2 hours. You'll want to continue cooking until the outside is crusty and you reach 10 degrees below your desired internal temp on a thermometer (that's 115 for medium rare, or 125 for medium). Let rest at least 15 minutes before serving; internal temp will continue rise during this time. Season crispy potatoes with additional salt and pepper if needed and serve with the lamb.

Any board starts with finding the right mix of cheeses (Tip: 2-3 oz of cheese per person is about right). Start with texture and aim for a mix of firm, semi-firm, and soft cheeses. Also consider gathering a variety of milk types, including cow, sheep, and goat milk cheeses. Add a mix of charcuterie, seasonal fruit, nuts, and preserves with contrasting yet complementary flavors—think jammy fig preserves with buttery Brie or sweet apples against sharp cheddar. Don't forget to include locally-made crackers and breads!

Try this Chinese-style duck infused with irresistibly fragrant aromas: To a medium saucepan, add 2 c water, 1/4 c black tea leaves, 1/4 c sugar, 3 tbsp salt, 2 tsp dark soy sauce, 3 star anise, 1 tsp Burlap & Barrel Royal Cinnamon, a smashed 1-inch piece of ginger, 1 tsp whole cloves, 1 tsp Allspice, and 1 tsp peppercorns (1/2 tsp ground pepper). Bring to a simmer over medium heat and continue simmering for 5 minutes. Let cool, then strain into a large cup. Pat 4 duck breasts (about 24 oz) with paper towels and place in a zip-top bag or other resealable container. Pour in tea mixture and let soak 8 hours (or overnight). When ready to cook, remove duck from bag and pat dry with more paper towels. Let rest at room temperature about 30 minutes. Drizzle 1 tbsp olive oil in a cold cast-iron pan, then add duck skin-side down. Place pan over medium-low heat and cook until skin is brown and crisp, 12-15 minutes. Flip duck and cook on other side until desired doneness is reached (3-4 minutes for medium). Place duck on a cutting board and let rest 15 minutes. Slice, garnish with sliced scallions, and serve with hoisin or soy sauce for dipping.

Recipe by Kristina Cho and shared by Burlap & Barrel.