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By Sara Moulton The Associated Press

For the best Easter eggs, you need this simple hollandaise

When the subject is Easter eggs, most folks usually are talking about the gaily painted specimens in a basket. Me, I think of holiday brunch, and in particular of eggs Benedict. I think of the rich and indulgent dish of Canadian bacon, sauteed spinach and poached eggs enthroned on an English muffin, the whole kit and caboodle drenched in hollandaise sauce.

Sara Moulton shares the secret to a vibrant green herb salmon sauce

With St. Patrick’s Day looming, my first thought was that nothing would be more fitting than to salute the patron saint of the Emerald Isle with a fish dish dressed in a very green sauce, one that came by its colour honestly, with no artificial food coloring allowed. A second later, it occurred to me that actually making such a dish might be easier said than done.

Baked whole fish for Chinese New Year

The Chinese like to feature whole steamed fish on the menu of their New Year’s feasts. Said to signify togetherness, abundance and long life, it’s a dish with symbolism that is as important as taste. Indeed, you’re supposed to leave the bones, head and tail intact, a way to help ensure that the new year will be a winner from beginning to end.

Salmon poached in green salsa and topped with baked chips

The French love to cook fish by poaching it in a flavoured liquid, usually a combination of white wine and water, leeks or onions, and some herbs. It’s a notably lean way to roll because there’s no fat involved. And the finished product is reliably tender because it has been cooked at a low temperature.