Roll out the coolest Easter eggs on the block with tips from Martha Stewart.   Fox News's Lilian Huang Woo chats with the award-winning founder of Martha Stewart Living Omnimedia about the perfect Easter brunch, basket and other highlights of one of her favorite holidays.

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Photo by Jonathan Lovekin. Courtesy of Martha Stewart Living. Copyright © 2013.
Photo by Jonathan Lovekin. Courtesy of Martha Stewart Living. Copyright © 2013.

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Spattered Eggs


Paper cups

Dried grains or beans, or nuts

Liquid food dye

White Vinegar (optional)

Hard-cooked eggs, plain or dyed

Egg-drying pin board (to make one, go to


  1. Fill each cup about one-quarter full of grains, beans, or nuts. Add 10 to 15 drops of food dye. Swirl each until dye coats contents; the mixture should be damp but not soaked. (Note: IF mixture dries, add a drop of vinegarora little more dye.)
  2. Place an egg in a cup. Gently shake and swirl cup to speckle egg. Repeat with more eggs and colors.
  3. Let eggs dry on pin board.

Sponge-Speckled Egg Cookies


Pastry bag with small plain round tip

Royal icing (for recipe, go to

Egg-shaped sugar cookies (for recipe, go to

Liquid food dye

Natural sea sponge


  1. Fill pastry bag with Pipe icing outline around cookie, then flood with icing to cover. Let dry completely, about 2 hours.
  2. In a small dish, tint 2 tablespoons icing with dye. (We stirred in 35 drops of blue food dye and 2 drops of yellow.)
  3. Dip sponge into dyed icing. Blot lightly on a paper towel, then dab onto iced cookie. (If icing is too thick, it can be thinned with water, 1/2 teaspoon at a time.) Let dry completely, about 1 hour. Store cookies in an airtight container up to 1 week.

Photo by Chelsea McNamara. Courtesy of Martha Stewart Living. Copyright © 2016.
Photo by Chelsea McNamara. Courtesy of Martha Stewart Living. Copyright © 2016.

Glazed Ham with Horseradish Cream

Prep: 1 hour

Total Time: 4 hours 30 mins

Servings: 10

The anchor for our sumptuous spread is a glazed bone-in ham. It's basted with a spicy-sweet blend of honey, fresh horseradish, and allspice, which helps burnish and crisp the skin. Horseradish cream amplifies the flavors in the glaze.


  • 1 smoked ham (10 to 14 pounds), bone in and rind on
  • 2/3 cup lightly packed grated fresh horseradish (from a 6-inch piece of peeled horseradish root), divided
  • 1/2 cup honey
  • 1/4 teaspoon ground allspice
  • Coarse salt and freshly ground pepper
  • 1 cup creme fraiche
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon finely chopped shallot


  1. Preheat oven to 350 degrees with rack in lower third. Rinse and dry ham and wrap first in parchment, then in foil, making sure thicker rind faces up. Place on a wire rack set in a rimmed baking sheet or roasting pan and bake 1 1/2 hours.
  2. Meanwhile, stir together 1/3 cup horseradish, honey, allspice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and set aside.
  3. Remove ham from oven and unwrap. When cool enough to handle, peel rind from ham with a paring knife, trimming fat all over to about 1/2 inch. (It doesn't need to be perfectly even; the bottom will have less fat and more skin.) Pat dry. With the tip of the knife, score the skin with 1/4-inch-deep parallel lines, 1 to 2 inches apart. Then score skin in the opposite direction to create a diamond pattern. Return to oven and bake 30 minutes. Baste with honey-horseradish mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone registers 145 degrees, about 2 hours more. If necessary, add water to pan, about 1/4 cup at a time, to prevent pan from scorching, and tent with foil if ham begins to blacken.
  4. Meanwhile, stir together creme fraiche, remaining 1/3 cup horseradish, thyme, and shallot. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Transfer ham to a serving platter and let rest at least 20 minutes. Serve with horseradish cream.

Cook's Notes

Horseradish cream can be made up to 8 hours ahead and refrigerated; bring to room temperature before serving.

Photo by John Kernick. Courtesy of Martha Stewart Living. Copyright © 2016.
Photo by John Kernick. Courtesy of Martha Stewart Living. Copyright © 2016.

Roasted Kielbasa

Active Time: 10 min.

Total Time: 50 min.

Serves: 6 to 8


2 pounds kielbasa, preferably fresh-smoked

Prepared horseradish with beets, for serving

Whole-grain mustard, for serving

  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil;top with parchment. Poke holes all over kielbasa. Transfer to sheet, pulling sides of foil up to create a well. Add 1/2 cup
  2. Roast until skin is crackling and beginning to brown, about 20 minutes. Flip; continue to roast until dark golden brown, about 20 minutes more.
  3. Slice and serve, with horseradish and mustard.

1Steamed Artichokes with Poached Eggs and Smoked Salmon

Steamed Artichokes with Poached Eggs and Smoked Salmon

Servings: 4

For a festive spring brunch, poach your eggs, spoon them into steamed artichokes, and top them with hollandaise sauce and smoked salmon.


  • 4 medium or large artichokes
  • Coarse salt and freshly ground pepper
  • 4 medium or large eggs
  • Martha's Hollandaise Sauce
  • 4 thin slices smoked salmon (2 ounces total)


  1. Cut off stems of artichokes flush with bottoms; discard. Using kitchen scissors, trim outer 3 layers of leaves to 2 inches.
  2. Fill a large stockpot with 2 inches of water. Set a steamer basket over water. Stand artichokes upright in basket; cover pot. Bring to a boil. Steam until bottoms of artichokes are tender when pierced with the tip of a knife, 30 to 40 minutes.
  3. Remove artichokes from pot; let stand until cool enough to handle. Remove and discard inner leaves, leaving trimmed outer leaves to create a flowerlike shape. Using a teaspoon, remove fuzzy choke and any purple leaves; discard. Gently spread apart artichoke leaves to create desired appearance. Season with salt and pepper. Cover to keep warm.
  4. Fill a large saucepan with 4 inches of water; bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl to slide egg carefully into water in pan. Repeat with remaining eggs. Cook until whites are set but yolks are still soft, 2 to 3 minutes. Lift out eggs with a slotted spoon; briefly rest spoon on paper towels to drain eggs.
  5. Immediately spoon 1 egg inside each artichoke (be careful not to pierce yolk). Spoon about 1 tablespoon hollandaise sauce over top of each egg. Drape 1 slice salmon on top. Serve with hollandaise.

Cook's Notes

The eggs in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. 

Follow Lilian Woo on Twitter: @LilianNY

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