Easter

37 Classic Easter Recipes From the Pages of Gourmet

Start with creamy deviled eggs, and you can’t go wrong.

March 29, 2023

A ceramic deviled egg tray on a marble countertop with deviled eggs and glasses of wine and seltzer to accompany story...

When we look at recipe reviews in the Epi iOS app, it warms our hearts to hear about the beloved recipes that you cook on repeat every year for holidays like Easter. These recipes from Gourmet have stood the test of time; they’re the Easter mains, sides, and desserts that have become family traditions. But maybe your menu isn’t fully set yet—you’re still looking for that perfect roast or seasonal soup. Scroll down for a little classic recipe inspiration.

Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
1/37
Cream of Asparagus Soup
To lower the stress of holiday hosting, make this elegant soup a day or two ahead.
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Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell
2/37
Leg of Lamb With Garlic and Rosemary
Here’s a stunning holiday centerpiece that’ll also make superlative post-Easter leftovers.
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Photo by Travis Rainey, Styling by Joseph De Leo
3/37
Deviled Eggs
This easy recipe makes the creamiest deviled eggs—feel free to get creative with the toppings.
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Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
4/37
Parker House Rolls
The best Parker House rolls have a golden crust, a fluffy interior, and a buttery flavor. This recipe from 1999 will get you there. We recommend slicing these open and stuffing some Easter ham inside.
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Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
5/37
Dill-Pickled Vegetables
These tart, fresh pickles are a vibrant counterpoint to the richer dishes on your Easter table—though you can also serve them as an appetizer.
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Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
6/37
Mashed Potatoes and Leeks With Thyme
These make-ahead mashed potatoes with leeks first made an appearance in Gourmet in 1996; we’ve been enjoying them ever since.
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7/37
Orange Chiffon Cake
This fluffy chiffon cake has a little Grand Marnier in the frosting for extra orange flavor.
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Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
8/37
Radishes and Butter Curls
This festive hors d’oeuvre appeared in Gourmet in 1970.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
9/37
Creamy Potato and Leek Gratin
Serve this luscious side dish with ham, lamb, or a side of salmon.
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Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell
10/37
Lemon Curd Tart With Olive Oil
The olive oil in the crust of this tart gives it a rich, crumbly texture.
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Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
11/37
Herb-Crusted Rack of Lamb
Don’t be nervous if you’ve never cooked rack of lamb before. This recipe from 2006 will walk you through it.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
12/37
Citrusy Haricots Verts
Elegant, easy, and delicious.
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Photo by Jonny Valiant
13/37
Artichokes Braised in Lemon and Olive Oil
If you’re as ready to celebrate artichoke season as we are, start with this recipe.
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Photo by Romulo Yanes
14/37
Crustless Quiche
Doing an Easter brunch instead of dinner? This crustless quiche makes the prep so much easier.
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Photo by Joseph De Leo, Food Styling by Stevie Stewart
15/37
Strawberry Shortcakes
The most important part of this recipe? The trick for whipped cream that won’t deflate.
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Photo by Romulo Yanes
16/37
Featherlight Yeast Rolls
Mashed potato helps the rising and also contributes to the tenderness of these featherlight yeast rolls from Edna Lewis.
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Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
17/37
Lemon Meringue Pie
This crowd favorite is sweet and tart with a fluffy, cloudlike meringue top.
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Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
18/37
Two Potato Sauté
Really going retro for your holiday meal? Grab your melon baller and get to work on this 1977 recipe.
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Photo by Caleb Adams, Food Styling by Anna Stockwell
19/37
Three Cities of Spain Cheesecake
When is the world’s best cheesecake ever a bad idea?
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Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
20/37
Steamed Savoy Cabbage and Mustard Greens With Bacon
This 1998 recipe pairs crunchy-tender lightly steamed cabbage leaves and mustard greens with a rich, warm dressing.
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Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
21/37
Grilled Marinated Leg of Lamb
If you’re one of those people who simply must fire up the grill as soon as it gets at all sunny outside, here’s your Easter main.
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Photo by Romulo Yanes
22/37
Rhubarb Tart With Orange Glaze
And if you’re one of those people who can’t stop talking about rhubarb season, we’d like to introduce you to your Easter dessert.
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Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
23/37
Roasted Carrots
These simple roasted carrots make the best of spring produce.
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Photo by Andrea Albin
24/37
Strawberry Mascarpone Tart With Port Glaze
Filled with an easy no-bake filling, this tart boasts fresh, juicy strawberries in a rich port glaze.
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Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by John Bjostad
25/37
Lemony Risotto With Asparagus and Shrimp
A spring-y dish that’s packed with bright flavor.
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Photo by Romulo Yanes
26/37
Panettone
This Milanese specialty is a classic for both Christmas and Easter—and Jim Lahey’s recipe makes the process foolproof.
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Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
27/37
Buttered Green Beans
This easy dish still feels special—it probably has something to do with the warm butter dressing.
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Photo by Romulo Yanes
28/37
Toasted-Coconut Marshmallow Squares
These pillowy marshmallow squares are as fluffy as bunnies.
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Photo by Jonny Valiant
29/37
Thyme Honey Glazed Ham
Of course, you'll need an Easter ham. This one is slicked with just a touch of honey, so it’s not too sweet.
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30/37
Panettone Bread Pudding
Store-bought panettone is not always great—but it can make a great bread pudding.
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Lara Ferroni
31/37
Lemon Pudding With Strawberries and Meringue Cigars
This simple dessert feels just right for spring.
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Photo by Mikkel Vang
32/37
Crusty Buttermilk Biscuits
It’s worth seeking out White Lily flour to make these Easter biscuits.
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Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by John Bjostad
33/37
Creamy Leek Soup
A velvety starter course.
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Lara Ferroni
34/37
Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables
It’s easy to carve this boneless leg of lamb—and it’s easy to pack it with flavor via the stuffing.
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35/37
Old-Fashioned Scalloped Potatoes
Feel free to sub out the cheddar in these potatoes for Gruyère, Emmenthaler, Fontina, or a mix, or add a pinch of nutmeg or dry mustard to the milk mixture.
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Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Frances Boswell
36/37
Manicotti
This is project cooking at its best: tender manicotti wrappers are made by quickly cooking batter into pasta-like crepes. They're filled with a creamy trio of ricotta, Parmesan, and mozzarella, and covered with fresh tomato sauce before baking.
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