Michael Symons Big Fat Greek Easter

Michael Symon's Easter menu, seen in Food Network Magazine, blends Italian, Greek, and American favorites.
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From: Food Network Magazine
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Easter Spring Michael Symon

Michael's Big Fat Greek (and Italian and American) Easter

The Iron Chef and his wife, Liz, host a cross-cultural holiday meal.

Pork Souvlaki with Honeyed Apricots

Michael made souvlaki from an old family recipe and turned it into finger food by threading the meat onto skewers.

Get the Recipe: Pork Souvlaki with Honeyed Apricots

Soft Polenta with Marscarpone

You can use your favorite brand of polenta in this comforting dish.

Get the Recipe: Soft Polenta with Mascarpone

Stewed Escarole with Feta

Michael tops escarole, an Italian favorite, with tangy Greek feta in celebration of his Greek and Italian heritage.

Get the Recipe: Stewed Escarole with Feta

Lamb Chops with Eggplant Caponata

Caponata, an Italian relish, is ideal for the holidays: You can make it ahead and keep it in the fridge for about a week.

Get the Recipe: Lamb Chops with Eggplant Caponata

Baklava

Michael has been watching his mom make baklava since he was 4. We can't imagine that you'll have leftovers of this delightfully sticky treat, but if you do, you can freeze it (once the syrup is absorbed) for up to a month, then just thaw it at room temperature.

Get the Recipe: Baklava

Vanilla Panna Cotta

This cool and creamy dessert is easy to make (just start a day ahead to allow it to set) and is the perfect light ending to a heavy holiday meal.

Get the Recipe: Vanilla Panna Cotta

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Michael Symon's Big Fat Greek (and Italian and American) Easter