The Global Chef: Egg-full recipes can become the cornerstone of your Easter Sunday brunch or a weekend meal

My mother’s Easter table groaned with lush offerings. I miss it still. As with many immigrant families, we combined our native Ukrainian with American food.

One round each of fat, deeply delicious and garlicky smoked and fresh “kabasa” from Hamtramck and stuffed cabbage rubbed elbows with steamed shrimp, a large green salad and roasted potatoes. Javascript is required for you to be able to read premium content. Please enable it in your browser settings.



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