Ham for Easter is a no-brainer: it’s easy and pairs so well with everything that belongs on the springtime table. But let’s be honest, don’t you sometimes want to flex a little more culinary muscle? Suprise your guests? Break out of the tried and true? These 15 Easter recipes, from a fancied-up chicken pot pie to meatless asparagus ravioli, seared scallops to a juicy leg of lamb, are all showstoppers in their own right and each is a great accompaniment with those glorious spring vegetables.
So head to the farmer’s market to pick the best of farm-fresh produce such as asparagus, peas, artichokes, and strawberries; pick up some rose, Prosecco, or sauvignon blanc; gather up some flowers; and set an elegant table with your best china and tableware and celebrate Easter with friends and family. And to give you a little more inspiration, here are some more Easter stories to check out:
-
RecipeRoasted Cornish Game Hens with Honey and Orange
Cornish game hens work well for entertaining. They’re a nice departure from chicken, and they don’t require any last-minute carving. Marinating in honey and basting with butter adds flavor and encourages the skin to brown, but sometimes they also need a flash under the broiler to finish. -
RecipeGoat Cheese and Panko-Crusted Australian Leg of Lamb
Tangy goat cheese and mustard help the crunchy crust of panko crumbs cling to this garlic-and-rosemary-studded roast lamb. -
RecipeHerb-Roasted Rack of Pork with Morel Sauce
这从aromati烤多的味道c paste of garlic, herbs, and fennel, so be sure to rub the meat with the paste a day ahead to give it plenty of time to penetrate. -
RecipeSalmon and Spring Vegetables in Parchment
Talk about a pretty package. This salmon is all about its unique presentation, which also conveniently happens to be its cooking method. By wrapping the fish, along with a variety of vegetables and herbs, in a parchment pouch, you get a delicately steamed, perfectly moist result. -
RecipePastry-Wrapped Chicken with Vegetable Stuffing
Chicken stuffed with aromatic vegetables and wrapped in a buttery bread-like crust, known as “poulet au pain” in France, is the ultimate comfort food. As it bakes, the dough becomes golden and flaky, perfect for eating along with the tender meat and vegetables. It's a bit reminiscent of chicken pot pie. -
RecipeSear-Roasted Garlic and Fennel Pork Tenderloin
Fennel is a classic flavoring for pork because it brings out the sweetness of the meat. Although this recipe is straightforward, you can make it even easier by skipping the browning step. Instead, roll the raw tenderloin in the garlic mixture and roast for about 30 minutes. -
RecipeSalt-Crusted Trout with Lemon-Dill Beurre Blanc
Salt-crusting has all the drama of a restaurant technique, yet it’s easy to do at home. In this recipe, the trout becomes ultramoist and tender during roasting and pairs nicely with the classic lemon-dill sauce. -
RecipeRack of Lamb with Raisin-Pine Nut Relish
A bright topping, sort of a cross between a gremolata and a sauce, dresses up the otherwise straightforward roast lamb. If you want deeper flavor in the relish, add a finely minced anchovy. -
RecipeSeared Scallops with Pea Purée and Crisp Pancetta
This recipe may look fussy, but it’s actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal. -
RecipeAsparagus Ravioli with Brown Butter Sauce
Wonton wrappers are a quick alternative to homemade pasta for ravioli. The rich brown butter, bright lemon zest, and crunchy almond garnish perfectly complement the creamy asparagus filling. -
RecipeChicken and Vegetable Pot Pie in a Potato Bowl
In this riff on the classic pot pie, a “bowl” of buttery whipped potatoes replaces the traditional pastry crust, while the stew gets sophisticated flavor from fennel and exotic mushrooms. Roasted baby carrots make a striking topper. -
RecipeMushroom-and-Coppa-Stuffed Pork Tenderloin
Not only is this a flavorful way to enjoy pork tenderloin, but it also looks impressive. Your little secret is how simple this dish is to prepare. -
RecipeSouthern-Style Shrimp and Grits
This take on shrimp and grits keeps close to the dish’s roots but elevates it with the addition of fresh tomatoes and kale. -
RecipeGrilled Flap Steak with Béarnaise Butter and Asparagus
A compound butter packed with tarragon and shallot mimics the flavors of béarnaise sauce with much less effort. If you have any left over, try it on salmon or rice. -
RecipeApricot-and-Herb-Stuffed Leg of Lamb
Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. For the best flavor, stuff the lamb the day before you roast it. Garnish the platter of lamb with some of the same herbs from the filling, if you like.
