Easter: Recipes, egg decorating tips, L.A. brunch restaurants and more

Easter is just around the corner. Do you remember how to hard-boil an egg?

Because building a Peeps diorama can be a lot more fun with wine than without it, we thought we’d help by providing a guide to pairing wine with Easter candy.

Maybe it was the 12 pounds of chocolate. Or the 40 pounds of sugar.

It’s almost Easter, which means brunch, family time and lots of hard-boiled eggs.

Want to become a great cook almost instantly, with hardly any work? Buy a leg of lamb.

Whether you’re a classically trained chef, a diner cook or a parent, there are many reasons to deliver an egg — fried, poached, sous-vide to a perfect 62 degrees — to the top of the dish or bowl on the table.

If you’re planning on having Easter brunch out this year (no one will blame you), here’s a guide to restaurants offering brunch, and even a few Easter egg hunts, in and around the L.A. area.

You’ve spent a chunk of time decorating your Easter eggs.

Easter is almost hippity-hoppity here, but if you make like a bunny there’s still time to create some of the cutest eggs around, no dye necessary.

For most of us, an Easter basket simply isn’t complete without a box of Peeps.

Not that anyone’s counting, but we may be in our sixth or seventh year of the Egg on Everything fad in Los Angeles restaurants, and, unlike kale, bacon or hamachi crudo, it shows no signs of going away — not with the lines at Egg Slut approaching the length of a city block at the Grand Central Market on a Sunday morning.

Deviled eggs, asparagus, roast lamb and gravlax? It must be Easter!

How do you hard-boil an egg? Serious question.

Looking for creative ways to decorate your Easter eggs?

From deviled eggs to empanadas to sable cookies, ideas abound to use up those extra pastel-colored hard-boiled eggs.

The Easter marshmallow treat has its fans and detractors. The commercial version can be too sweet and very chewy, but homemade ‘peeps’ are soft, light and fluffy. They’re easy to make and customize.

Norway, Denmark and Sweden have different holiday menus but share a focus on the feast.

Considered a patriotic food during World War II, rabbit later went out of fashion. But as game meat regains popularity, so has rabbit.

A bold stuffing of bitter greens, salty feta and a sauce spiked with green olives makes this Easter dish. And really, it’s not that complicated, and your guests will think you’re a genius.