Here, we've pulled together our favorite dishes that will make every Easter celebration the best ever. For main courses, try a show-stopping grilled rack of lamb, impressive pork loin roast, or super juicy ham. For dessert, go big and bold with a Lemon Chiffon Cake with Blueberry-Coriander Buttercream, or flavor-packed Carrot and Orange Cake with Sour Cream Glaze. Choose any of these Easter recipes for memorable, mouthwatering meals year after year. Keep reading for the full spread.
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Madeira-Glazed Ham
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Glistening in a spiced madeira and honey glaze, served on a bed of greens and citrus, this holiday ham is tailor-made for a special occasion meal.
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02of 25
Broiled Leeks with Toasted Pine Nut Sauce
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A splash of vinegar is the secret to the pine nut sauce served with these smoky leeks. Garnish with a heavy dose of pine nuts for texture and a buttery finish.
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03of 25
Potatoes au Gratin
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In this rich, beautiful gratin, potatoes and onions are arranged in concentric circles, coated in a creamy cheese sauce, and topped off with a few more handfuls of shredded cheese. A quick run under the broiler at the end browns the top of the gratin for a little extra flavor and texture.
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04of 25
Asparagus and Fava Bean Tart with Herbed Ricotta
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Lemon zest and thyme add subtle fragrance to this show-stopping tart's ricotta filling, balancing the savory Parmesan and prosciutto. Gently pressing on the par-baked pastry while spreading the filling is key to creating a crisp crust.
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05of 25
Grilled Rack of Lamb with Demi-Glace Butter
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A thick paste of garlic, shallots, and herbs infuses this lamb with bold flavor; marinate overnight for best results. Don't skip the demi-butter and the balsamic glaze; both recipe components come together quickly, can be made ahead, and add game-changing flavor to this epic feast.
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Sweet Potato Yeast Rolls
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No big feast is complete without great dinner rolls, and this batch is made with sweet potatoes as a variation on the usual. Brush them with butter fresh out of the oven and serve.
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White Asparagus Soup with Pickled Ramps and Hazelnuts
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Winemaker and restaurateur André Mack's silky white asparagus soup is buttery and creamy with a mild sweetness from the asparagus and a touch of acidity from the pickled ramps that brighten the entire dish. Roasted hazelnuts and hazelnut oil lend a deliciously nutty body to the soup and make a beautiful garnish.
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08of 25
Beet-Carrot Slaw with Garlicky Labneh
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This sweet, tart, and creamy jewel-toned slaw is filled with freshly shredded beets and carrots and tangy labneh. Use rainbow carrots for more color, or swap out the red beets for Chioggia and their pink-and-white swirls.
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09of 25
Saba-and-Dijon-Glazed Easter Ham
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Chef Sarah Grueneberg switches up the traditional sugar-crusted Easter ham using saba — a sweet and slightly acidic syrup made from cooked-down grape must (similar to aged balsamic). The ham is baked on a bed of carrots and shallots so the drippings flavor the vegetables in the oven.
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10of 25
Lemon Chiffon Cake with Blueberry-Coriander Buttercream
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Pastry chef Sasha Piligian starts this epic layer cake with two flavor-packed components — a tart-sweet Meyer lemon curd for the filling, and a coriander-spiced blueberry jam to flavor and tint the fluffy Swiss meringue buttercream frosting. The lemon curd and jam can be made ahead of time and stashed in the refrigerator, or you can substitute store-bought versions for equally beautiful results.
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11of 25
Pork Loin Roast with Caramelized Onions and White Wine–Dijon Sauce
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It's important to make sure that the pork roast has enough air circulating around it (especially underneath) as it cooks, so use a roasting pan fitted with a rack to elevate the meat. To finish, the white wine–dijon sauce gets fortified with accumulated pork juices and unsalted butter.
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12of 25
Asparagus and Spring Onion Salad with Seven-Minute Eggs
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Spring onions are the sweetest alliums of the year, and they play well in this salad with first-of-the-season asparagus and tender lettuces. Soy and ginger team up with sherry vinegar in the tangy dressing that's perfect with the rich, jammy egg yolks. If spring onions aren't available, substitute scallions.
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Parmesan-Crusted Smashed Potatoes
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In this smashed potato recipe, new potatoes are boiled until tender, smashed with a measuring cup, then smothered on both sides with a flavorful mixture of roasted garlic, Parmesan, and fragrant rosemary. After roasting, the potatoes emerge from the oven crispy and cheesy — serve them as a side dish or as an appetizer topped with a little crème fraîche and caviar.
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Caviar-Topped Deviled Eggs
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No Easter is complete without an egg dish, and these caviar-topped deviled eggs are the perfect party hors d'oeuvres. They get a briny kick from a splash of olive juice.
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Baked Asparagus
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Here, asparagus is first baked with olive oil, lemon zest and juice, and garlic, then coated with Parmesan butter during the last few minutes of cooking, creating a creamy, luxurious sauce as it finishes baking. The asparagus makes a gorgeous side dish to serve with fish, chicken, pork, or really any protein you like.
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16of 25
Shepherd's Pie
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This British classic is both hearty and perfect for a late spring gathering. Chef Tom Aikens infuses milk and cream with fresh herbs before folding them into the potatoes to make the dish especially luxurious.
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17of 25
Root Vegetable Tian
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The layered vegetables in this make-ahead tian are the perfect side for a colorful and delicious Easter spread. For the thinnest, most even slices, rely on a mandoline to cut the veggies.
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18of 25
Pasta Salad with Feta and Herbs
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This Southern-inspired pasta salad from chef Mason Hereford's Turkey and the Wolf gets a touch of tangy heat from hot sauce and loads of crunch from nutty sunflower seeds. Use Duke's mayonnaise for an extra-tangy bite to the dressing. This colorful, eclectic pasta will fit in well with any Easter spread.
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Roasted Honey-Dijon Salmon with Spring Vegetables
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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."
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20of 25
Carrot and Spring Onion Toad in the Hole
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The traditional toad in the hole consists of whole sausages cooked in an egg-and-flour batter. This recipe delivers a taste of the British classic but stars tender baby carrots and spring onions for a flavorful, vegetable-forward spring twist.
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21of 25
Leg of Lamb Cooked Over New Potatoes with Spicy Mint-Rum Sauce
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Dried lavender and fresh thyme lend floral, woodsy flavor to garlic cloves in a simple paste that seasons the lamb and helps the dried spice crust stick to the meat. The mint sauce — made by cooking mint jelly in a skillet with a splash of rum and jalapeño — will appear very thin when hot but thickens to a glaze as it cools.
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22of 25
Carrot and Orange Cake with Sour Cream Glaze
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What is Easter without carrot cake? Chopped pieces of dried apricots and candied orange peels give each slice of cake a spot of unexpected fruit sweetness, while the pistachios add texture to the soft cake. Serve it with a cup of warm tea or coffee to complete the experience.
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23of 25
Hot Honey–Carrot Flatbreads with Basil Chermoula
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The chef of now-closed 232 Bleecker in New York City, Gramercy Tavern alumna Suzanne Cupps gives silky, sweet-spicy honey-glazed roasted carrots the main-dish treatment, serving them atop ricotta-smeared flatbread with a drizzle of bright basil chermoula.
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24of 25
Hot Cross Buns
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These cozy yeast-raised buns are a classic for Easter — rich with spices and orange zest and studded with dried fruit, they make an unforgettable addition to a holiday brunch. They're equally good for breakfast any day, alongside a cup of coffee or tea.
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Spiced Brown Sugar Ham with Apple Jus
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The secret to this super-tender ham is keeping it wrapped in foil while it's cooking and resting, letting it reabsorb any moisture released during the cooking process. "If you can't pick up the foil-wrapped ham without burning yourself, then it's not done resting!" says chef Kevin Gillespie.
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