31 Easter Recipes for a Celebration Full of Spring Color and Flavor Whether you're spending Easter with only a few people or a larger group, you'll need plenty of great recipes to round out your menu. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on March 27, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Spring is a time of renewal, and Easter is the perfect occasion to refresh your dinner table with bright, delicious dishes that celebrate the season. Try a new spin on classic ham or lamb centerpieces, or keep things simple with quick-cooking ham steaks or lamb chops — or even another main entirely, like seared scallops with cheesy pea mash. Round out the menu with versatile sides that pair with whatever you’re serving, from French Onion Lyonnaise Potatoes to lemony baked asparagus and tangy glazed carrots. Make this year’s Easter spread one to remember with these fresh, flavorful recipes. (And don't forget the drinks!) Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 31 Sweet and Sour Glazed Carrots Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless This quick side dish balances sweetness and acidity, glazing tender carrots and blanched pearl onions in nutty browned butter, honey, and Champagne vinegar. Get the Recipe Save 02 of 31 Carla Hall’s Spiced Cider–Glazed Ham Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Priscilla Montiel Buy a bone-in spiral-cut ham for this stunning centerpiece from chef Carla Hall. The bone deepens the flavor, locks in moisture, and keeps the meat tender. The spiral cut ensures there are plenty of nooks and crevices into which the sticky glaze of bourbon and brown sugar can seep. Get the Recipe Save 03 of 31 Potatoes au Gratin Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke In this rich, beautiful gratin, potatoes and onions are arranged in concentric circles, coated in a creamy cheese sauce, and sprinkled with a few more handfuls of shredded cheese. A quick run under the broiler at the end browns the top for a little extra flavor and texture. Get the Recipe Save 04 of 31 Hot Cross Buns Jen Causey Perfume these pillowy hot cross buns with fresh orange zest, warm cinnamon, cardamom, and nutmeg, then fold in plump raisins and currants for bursts of sweetness. Traditionally baked on Good Friday, the golden rolls make a fragrant centerpiece for any Easter brunch — especially when brushed with a glossy apricot-orange glaze straight from the oven. Get the Recipe Save 05 of 31 Broiled Leeks with Toasted Pine Nut Sauce Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Inspired by a traditional Catalan calçotada, Ann Taylor Pittman and Scott Mowbray broil leeks, top them with a zingy pine nut romesco sauce, and garnish with extra pine nuts for texture and a buttery finish. Get the Recipe Save 06 of 31 Leg of Lamb Cooked Over New Potatoes with Spicy Mint-Rum Sauce Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen This tender, flavorful roast leg of lamb from cookbook author and scholar Jessica B. Harris makes for a classic Easter centerpiece. Rub a paste of dried lavender, fresh thyme, and garlic cloves on the meat to create a crunchy, flavorful crust, then serve with a spicy mint-rum sauce. Get the Recipe Save 07 of 31 Asparagus and Fava Bean Tart with Herbed Ricotta Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely With its buttery puff pastry crust and ricotta filling that's gently perfumed by lemon and thyme, this tart is the dish to make when fresh fava beans become available. They're combined with crisp-tender asparagus spears, salty prosciutto ribbons, and grated Parmesan cheese for an irresistibly delicious ode to springtime. Get the Recipe Save 08 of 31 Four-Cheese Mac and Cheese Food & Wine / Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless The perfect side to your holiday ham, this oven-baked, breadcrumb-topped mac and cheese combines four cheeses — cheddar, Gouda, mozzarella, and a touch of blue cheese — for a mac that is at once creamy, tangy, and nuanced. Get the Recipe Save 09 of 31 Roasted Honey-Dijon Salmon with Spring Vegetables Jennifer Causey / Food styling by Rishon Hanners / Prop styling by Audrey Davis If you're looking for the quickest, easiest way to put a vibrant, flavorful, well-rounded Easter meal on the table, look no further than this beautiful sheet-pan salmon. "With this recipe, you have just enough time to prep each step as ingredients each take their turn in the oven," says cookbook author Susan Spungen. "Get the radishes, carrots, and shallots going while you work on the mustard glaze, then prep the asparagus and snap peas while the fish cooks." Get the Recipe Save 10 of 31 Baby Peas with Bacon and Crispy Leeks Food & Wine / Photo by Brie Goldman / Food Styling by Charlie Worthington / Prop Styling by Natalie Ghazali With smoky bacon, crispy fried leeks, and a luscious cream sauce, these peas are all dressed up for your holiday spread. If you like, fry the leeks ahead of time and re-crisp in the oven when it's time to serve. Get the Recipe Save 11 of 31 French Onion Lyonnaise Potatoes Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Hannah Greenwood Crisp, buttery potato rounds are topped with caramelized onions, nutty Gruyère cheese, and fragrant thyme for this rich, soup-inspired side dish that can easily accompany whatever Easter main is on your menu. Get the Recipe Save 12 of 31 Seared Sea Scallops with Ricotta and Spring Pea Mash and Chive Oil Food & Wine / Photo by Brie Goldman / Food Styling by Annie Probst / Prop Styling by Alexandria Juhl For an elegant, fuss-free Easter main, go for this spring-perfect scallop dish from Emeril Lagasse. Make the cheesy pea mash and fragrant chive oil ahead, then simply sear the scallops when it's time to eat. Get the Recipe Save 13 of 31 Smoked Salmon Deviled Eggs Morgan Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle "Deviled eggs are fun because you can dress them up or down," says chef Michael Mina. Here, he upgrades a classic deviled egg filling with chopped smoked salmon, Dijon mustard, and cornichons, perfect for the Easter table. Get the Recipe Save 14 of 31 Sorghum and Carrot Pilaf Food & Wine / Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Priscilla Montiel Switch up your usual rice pilaf with this spring-ready sorghum number, complete with shredded carrots, peas, and nutty Gruyère. A sprinkle of fresh dill and a squeeze of lemon bring balance and brightness. Get the Recipe Save 15 of 31 Fried Herb Yeast Rolls Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis These soft, buttery rolls feature fried herbs and toasted garlic for extra aroma and depth. Fluffy and rich, they're an ideal addition to a festive meal. Get the Recipe Save 16 of 31 Baked Asparagus Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley Simple can indeed be delicious: This side dish from Liz Mervosh comes together on a single baking sheet with asparagus stalks and a lemon-infused butter sauce. Get the Recipe Save 17 of 31 Saba-and-Dijon-Glazed Easter Ham Eva Kolenko Sarah Grueneberg's inventive take on holiday ham swaps the usual brown sugar for a mix of Dijon mustard and saba, a sweet (and somewhat sour) syrup made from cooked-down grape must. It delivers a tangy, caramelized glaze that seeps into the roasted shallots and carrots beneath. A finishing drizzle of buttery, sesame-flecked pan sauce brings it all together. Get the Recipe Save 18 of 31 Grilled Rack of Lamb with Demi-Glace Butter Johnny Autry An overnight marinade in a garlic, shallot, and herb paste infuses this rack of lamb with intense flavor. Serve with a punchy demi-glace butter and sweet balsamic glaze, both of which can be made ahead of time. Get the Recipe Save 19 of 31 White Asparagus Soup with Pickled Ramps and Hazelnuts Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver This buttery, creamy white asparagus soup from winemaker and restaurateur André Mack is offset by pickled ramps, crunchy roast hazelnuts, and a dash of hazelnut oil. Get the Recipe Save 20 of 31 Beet-Carrot Slaw with Garlicky Labneh Caitlin Bensel Freshly shredded beets and carrots pair with tangy labneh for this sweet, tart, and creamy jewel-toned slaw. Use rainbow carrots for more color, or swap out the red beets for Chioggia and their pink-and-white swirls. Get the Recipe Save 21 of 31 Pork Loin Roast with Caramelized Onions and White Wine–Dijon Sauce Charissa Fay If you're not feeling the traditional lamb or glazed ham centerpiece, this gorgeous pork roast from Alex Guarnaschelli is an impressive alternative. It's served over a bed of caramelized red onions, cipollini onions, and shallots; the white wine–Dijon sauce comes together with the pan juices while the meat rests. Get the Recipe Save 22 of 31 Parmesan-Crusted Smashed Potatoes Will Dickey / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey Baby potatoes are boiled until tender, gently flattened, and coated on both sides with a savory blend of roasted garlic, Parmesan cheese, and rosemary, then roasted until golden — an extra 10 minutes lets the coating crisp as it cools. Get the Recipe Save 23 of 31 Spring Peas with Mint Butter Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless This salad is a celebration of three different kinds of peas: English, snap, and snow. They're blanched and cooked in mint butter for a rich, herbaceous, and slightly tangy side. Get the Recipe Save 24 of 31 Hot Honey–Carrot Flatbreads with Basil Chermoula Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Sweet-spicy honey-glazed roasted carrots are served atop ricotta-smeared naan and drizzled with bright basil chermoula for chef Suzanne Cupps' fresh, zingy flatbreads. The chermoula can be prepared in advance, but is just as easily made while the carrots are roasting. Get the Recipe Save 25 of 31 Herb and Lemon Roasted Chicken Cara Cormack If you're looking to keep things cozy this Easter, roasted chicken is a great option. Make a compound butter with garlic, rosemary, thyme, and lemon zest to rub under the skin and all over the bird for perfectly juicy meat and crisp, golden skin. Get the Recipe Save 26 of 31 Ambrosia Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Gabe Greco Ambrosia is an Easter tradition in the South. This version from Edna Lewis and Scott Peacock forgoes the canned fruit cocktail, maraschino cherries, and marshmallows of modern adaptations, instead leaning on fresh oranges and coconut enhanced by a touch of sugar and cream sherry. Get the Recipe Save 27 of 31 Double-Cut Lamb Chops with Garlic-Caper Rub Greg DuPree / Food Styling by Chelsea Zimmer/ Prop Styling by Heather Chadduck Hillegas Who says you need to roast a whole leg of lamb for Easter? These reverse-seared chops are rubbed in a paste of anchovies, garlic, and capers, which mellows and melds with the gamey lamb during the short cook time. Get the Recipe Save 28 of 31 Garlic and Herb Mashed Potatoes Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee F&W's Justin Chapple streamlines mashed potatoes by folding riced Yukon Golds with a generous amount of creamy Boursin cheese, which melts into near-instant richness and savory flavor. Get the Recipe Save 29 of 31 Little Gem Salad with Toasted Spice Vinaigrette Eva Kolenko The homemade sourdough croutons add an extra-special touch to this pretty spring salad from cookbook author Aria Alpert Adjani — use the leftover spiced dressing as a marinade for chicken or fish. Get the Recipe Save 30 of 31 Gingery Creamed Kale and Cabbage Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Marcus Samuelsson stirs ginger and turmeric into this vegetable side dish for a little kick, then adds coconut milk and buttermilk to smooth and soften the spicy flavors. It's an easy make-ahead recipe that's fantastic with feasts of all kinds. Get the Recipe Save 31 of 31 Ham Steaks in Madeira Sauce Greg DuPree If you're only feeding four this Easter, ham steaks might make more sense than a whole ham. This recipe from Julia Child was inspired by a French dish called jambon à la morvandelle, featuring ham steaks basted in a sauce of mushroom and Madeira. Child called the dish one of her "fast entrées for fancy people." Get the Recipe Save Updated by Megan Passaro Megan Passaro Megan Passaro is an Editorial Director for Food & Wine, focused on kitchen product reviews. She joined the company in 2015 and has over 12 years of experience writing and editing food, entertainment, and lifestyle content. Food & Wine's Editorial Guidelines Explore more: Food Holidays & Occasions Easter Was this page helpful? Thanks for your feedback! Tell us why! Other Submit