25 Easter Recipes You'll Want to Cook Every Year

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.