Our food editor's go-to Easter breakfast, this Southern dish is named after the vibrant yellow flowers that bloom in spring. It teams hard-boiled eggs with creamy white gravy and buttered toast and is finished with smoked paprika and fresh chives.
These dainty sweets begin with dark, indulgent brownie batter, baked in gilded cupcake liners. The delicate hue of the icing hints at its lavender flavor and aroma. Sugared pansies and violas create an elegant finishing touch.