Browse our editors' top picks for a delectable Easter feast, from ham and lamb roasts to fresh spring vegetable sides and sweet strawberry desserts, and visit our Guide to Easter Dinner for holiday menus, tips, and more Easter recipes.
A whole, roasted leg of lamb is an impressive centerpiece for Easter dinner. This lamb is rubbed with mint, lemon, and garlic and then roasted until juicy and tender.
Soft, rich, and worlds better than store-bought, these
gorgeous, buttery dinner rolls are easier to make than you might think.
This Easter favorite not only serves a huge crowd, it also makes great sandwiches. To give your guests that option, serve with biscuits, creamy horseradish spread, and maple-orange mustard.
This elegant soup is a perfect spring first course. Creamy garlic-imbued custards lend rich flavor and texture.
Peter Rabbit isn’t the only one who loves carrots. Here,
carrot cake gets a new spin when the cream cheese icing becomes a luscious
filling punctuated by juicy pieces of pineapple.
This quick, vegetarian pasta is spring incarnate: fresh baby vegetables and their shoots, delicate pasta ribbons, and a light, brothy sauce.
Cornish game hens are a nice departure from chicken, and they don't require any last-minute carving. Marinating in honey and orange zest encourages the skin to brown and imparts a fresh spring flavor.
Raw strips of asparagus are crisp, juicy, and great in salads, and this one has got it all: fresh, bright flavor and wonderful texture.
A bright, billowy lemon meringue pie is the perfect finish for an Easter feast.
This salmon is all about its unique presentation. By wrapping the fish, along with a variety of vegetables and herbs in a parchment pouch, you get a delicately steamed, perfectly moist result that'll impress guests.
The crunchy, sweet-and-savory crust is a delicious contrast to the tender, rosy-red meat of these boneless roasts.
The sweet-tart glaze mixes pomegranate juice and cherries three ways: in preserves, in a liqueur, and dried. One reviewer calls the recipe "incredible. . .easy. . .flavorful."
The clean, fresh taste of baby artichokes makes them perfect for eating raw. Here, they're transformed into thin, elegant slivers and served atop a bright lemon-and-parmesan-dressed arugula salad.
Minty sugar-crusted biscuits, strawberries, and sweetened sour cream come together for a new take on a traditional favorite. For the freshest color, slice the mint for the berries just before you need it.
Plan ahead because the lamb needs to marinate for at least 8 hours. To serve, lean the cut chops up against a pile of roasted garlic mashed potatoes and a side of bright green beans.
Early icebox cakes were festive chilled desserts made in molds with layers of cake (be it angel food, sponge cake, or ladyfingers) and custard or cream. Here, slices of angel food cake are layered with a luscious lemon mousse right in the cake pan.
You’ll want to make a double batch of these biscuits.
If there are any leftover from dinner, have them for breakfast or lunch the
next day with ham and gravy.
Grown-ups and kids of all ages find these sweet little chicks hard to resist. Have some out, and wrap some in cellophane bags to give guests as they leave.
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