Recipes Holidays + Events Easter 25 Easter Recipes You'll Want to Cook Every Year By Nikki Miller-Ka Nikki Miller-Ka Instagram Twitter Website Nikki Miller-Ka has written about the intersection of food and culture for Food & Wine since 2021. She has been writing for 15 years as a food blogger, recipe developer, and regular contributor to numerous publications.Expertise: Southern cuisine, African-American foodways, snacks.Experience: Nikki Miller-Ka is a food writer with experience as a private chef, butcher, baker, and biscuit maker. She has been a television host and executive producer, recipe developer, researcher, reporter, and guest blogger for various media outlets in the Southeast. After graduating from culinary school, Nikki began her writing career as an editorial assistant at the Greensboro News & Record. There, Nikki honed her editorial and research skills; developed her food blog, Nik Snacks; and became a contributor to Go Triad, Relish, Winston-Salem Monthly, and 1808 Greensboro. She is a member of the James Beard Foundation's Restaurant and Chef Committee for the Southeast, and is a nationally ranked food competition judge. Food & Wine's Editorial Guidelines Updated on March 9, 2022 Share Tweet Pin Email Trending Videos Photo: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner Whether you're spending Easter dinner with only a few people or a larger group, you'll need plenty of great recipes to round out your menu. Here, we've pulled together our favorite dishes that will make every Easter celebration the best ever. For main courses, try this 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. All of these recipes will give you a well-rounded and memorable Easter dinner year after year. Keep reading for the full spread. 01 of 25 Lemon Chiffon Cake with Blueberry-Coriander Buttercream Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis 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 jam and lemon curd for equally beautiful results. Get the recipe 02 of 25 Spiced Brown Sugar Ham with Apple Jus © Marcus Nilsson 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, of Revival in Decatur. get the recipe 03 of 25 Potatoes au Gratin Photo by 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 topped off with a few more handfuls of shredded cheese. Cheddar and Gruyère work wonderfully here, but feel free to substitute with another one of your favorite melting cheeses, such as Fontina or Havarti. A quick run under the broiler at the end browns the top of the gratin for a little extra flavor and texture. get the recipe 04 of 25 Orange Liqueur Mimosa Photo by Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee We're giving classic mimosas a twist by swapping out the traditional orange juice with splashes of homemade orange syrup and orange liqueur. The orange syrup can be made up to several weeks in advance and kept in the refrigerator; it can also be stirred into a glass of soda water for a non-alcoholic drink. When preparing the mimosas, make sure the syrup and sparkling wine are cold; chilled sparkling wine retains its bubbles better, resulting in a cleaner finish with less of a foamy mousse at the top of the drink. get the recipe 05 of 25 Pomegranate-Jalapeño-Glazed Ham © CON POULOS Prepare a sweet-and-spicy glaze for a bone-in, spiral-cut smoked ham using store-bought jalapeño jelly with sweetened pomegranate juice. Whole cloves, Dijon mustard, cinnamon, and ground ginger add spice to this lightly caramelized masterpiece. get the recipe 06 of 25 Parmesan-Crusted Smashed Potatoes Photo by Will Dickey / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey 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. Be sure to let them cool 10 minutes before serving, since the coating will crisp as it cools. get the recipe 07 of 25 Roasted Carrot Soup with Fresh Cheese and Black Bread Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Baltic black bread is dense and sour, with a tight crumb. Its lush rye flavor gives this vegetarian soup earthy depth. A sprinkle of homemade cheese curds and fresh herbs lighten up each bowl. get the recipe 08 of 25 Caviar-Topped Deviled Eggs Caitlin Bensel 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. get the recipe 09 of 25 Salmon and Arugula Frittata with Pesto Emily Kordovich Chef Eric Adjepong uses salmon two ways in his pesto-infused frittata, topping the eggs with cooked fresh salmon before baking it, then garnishing the frittata with thinly-smoked salmon just before serving. Adjepong likes to serve the frittata with crisp greens drizzled with fresh lemon juice. get the recipe 10 of 25 Sweet Potato Yeast Rolls Victor Protasio No big feast is complete without great dinner rolls, and this batch is made with sweet potatoes as a twist on the usual. Brush them with butter fresh out of the oven and serve. get the recipe 11 of 25 Grilled Rack of Lamb with Demi-Glace Butter Johnny Autry 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. get the recipe 12 of 25 Shepherd's Pie Photo by Caitlin Bensel / Prop Styling by Christina Daley / Food Styling by Ali Ramee 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. get the recipe 13 of 25 Root Vegetable Tian Greg DuPree The layered vegetables in this tian are the perfect side for a colorful and delicious Easter spread. The garlicky topping makes for a savory element for a often sweet holiday menu. get the recipe 14 of 25 Pasta Salad with Feta and Herbs Eric Wolfinger 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 brunch spread. get the recipe 15 of 25 Pork Loin Roast with Caramelized Onions and White Wine–Dijon Sauce Charissa Fay 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 as it cooks. To finish, the white wine–dijon sauce gets fortified with accumulated pork juices and unsalted butter. get the recipe 16 of 25 Hot Honey–Carrot Flatbreads with Basil Chermoula Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell The former chef of 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. Use leftover chermoula to top sliced tomatoes, grilled eggplant, or tofu get the recipe 17 of 25 Lemon-and-Pickled-Pepper-Glazed Ham © James Baigrie Any pickled pepper will work in this recipe, but former Food & Wine editor Grace Parisi loves hot Peppadew peppers for their fruity flavor and sweet-and-sour brine. Since the heat level of pickled peppers can vary greatly, you might want to add them gradually while making the glaze. get the recipe 18 of 25 Campari-Fennel Aperitif If you're looking for a cocktail as a palate cleanser or a drink to lighten everyone's mood, a spritzer aperitif is the way to go. Go to Recipe 19 of 25 Carrot and Spring Onion Toad-in-the-Hole Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner 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. get the recipe 20 of 25 Lamb Shoulder Chops with Herb and Sunflower Seed Salad Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Lamb shoulder chops cook quickly; they're a very forgiving cut that's perfect for outdoor grilling. Here, F&W Culinary Director at Large Justin Chapple pairs the grilled lamb with a simple salad of parsley, cilantro, dill, mint, chives, and crunchy sunflower seeds—the tender herbs are a fresh foil for the lamb. get the recipe 21 of 25 Carrot and Orange Cake with Sour Cream Glaze Antonis Achilleos 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. Go to Recipe 22 of 25 Asparagus and Spring Onion Salad with Seven-Minute Eggs Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner 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. get the recipe 23 of 25 "Everybody" Potato-Leek Soup Victor Protasio You can serve this soup so many different ways: with a dollop of crème fraîche and smoked salmon, topped with roasted broccoli florets and shredded cheddar cheese, or simply plain, as it has a mellow, delicious flavor on its own. get the recipe 24 of 25 Creamy Vegan Pasta with Greens, Peas, and Lemon Zest Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey Quickly blanched greens and sizzling scallions and garlic meet in a surprisingly creamy vegan sauce for pasta, with a touch of white miso for added depth. Feel free to top with your favorite grated plant-based cheese, or just enjoy it all on its own. get the recipe 25 of 25 Hot Cross Buns Jen Causey 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. get the recipe Updated by Megan Soll Megan Soll Megan Soll is a senior commerce editor for Food & Wine. She joined Dotdash Meredith in 2015 and has over 10 years of experience writing and editing food, entertainment, and lifestyle content. Her work can be found on Food & Wine, Shape, Travel + Leisure, The Hollywood Reporter, and Racked NY.Expertise: food, drinks, cooking, entertaining, kitchen products.Experience: Megan has been a senior commerce editor for Food & Wine since February 2022. Previously, Megan worked across several Dotdash Meredith brands editing content for People, Real Simple, Travel + Leisure, Southern Living, Food & Wine, and more. She has worked at Dotdash Meredith for over 6 years.Starting with a role as digital intern at Travel + Leisure, Megan was immediately immersed in all aspects of the digital landscape, from coding in HTML to social media and (of course) writing. She reported and wrote for Racked NY about fitness and fashion, for The Hollywood Reporter on red carpet premieres, and for Travel + Leisure on long roundups and city guides. After taking a course on front-end web development she became a freelance producer for Food & Wine, building articles, galleries, and photo assets for the website.After a year in an editing and writing role at Shape, Megan returned to Food & Wine for a staff role and became an associate editor in 2018 primarily focused on commerce content. She wrote, edited, and updated hundreds of articles and galleries including product roundups and gift guides, all optimized for SEO and affiliate revenue. She was promoted to ecommerce editor at F&W in the fall of 2020, ecommerce editor across several Meredith brands in the summer of 2021, and has been senior commerce editor for F&W since January 2022. Food & Wine's Editorial Guidelines Was this page helpful? Thanks for your feedback! Tell us why! Other Submit