Filed under: Newspapers, Eggs, in sixty seconds, Easter

• Tweak your Easter meal into a meaningful celebration of spring, rebirth and renewal with these recipes for Parsi Deviled Eggs, Fall-Apart Lamb Shanks With Almond-Chocolate Picada, Chopped Greens, Carrot and Dill Salad with Yogurt Dressing, Smashed Greek Potatoes and Chocolate Malted Pudding With Marshmallows and Coconut.
• The food section editors take on a canned tuna taste test, in order to determine what is the best flavor bang for your buck.
  
• Columnist Rick Nichols offers a particularly lovely column about finding a replace for the beloved wooden bowl he broke during a kitchen remodel.
  
• The Rush Hour Gourmet throws together a Moroccan Vegetable Ragout in a hurry.
  
• Local restaurants struggle with rising food costs, the Market Basket is full of sweets and spring-y products and Table Talk is chock full of local restaurant gossip.