Easter Dinner Recipes


Host an Easter dinner feast starring impressive mains, seasonal sides and other entertaining-ready fare.


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Crown Roast of Lamb

Nothing says Easter like a festive rack of lamb. Alton Brown makes it easy by giving you a step-by-step guide to create the perfect centerpiece for your meal.

Get the Recipe: Crown Roast of Lamb

Scalloped Potatoes

Chuck Hughes' rich and creamy scalloped potatoes dish — with caramelized onions and goat cheese — is an indulgent and easy-to-make classic Easter side.

Get the Recipe: Scalloped Potatoes

Broiled Salmon With Herb Mustard Glaze

A mustard glaze, rich with the flavors of rosemary and thyme, is the perfect complement to a thick salmon steak. When broiled, the sauce-topped salmon browns nicely, though the fish is still moist and flaky beneath the surface.

Get the Recipe: Broiled Salmon with Herb Mustard Glaze

Peas and Prosciutto

Brimming with bright green colors, Giada De Laurentiis' pea and prosciutto side dish is a simple and satisfying ode to the spring season.

Get the Recipe: Peas and Prosciutto

Fresh Ham With Tuscan Bread Stuffing

Tyler Florence stuffs this Italian-inspired ham with Tuscan bread, pine nuts, raisins, olives and an array of fresh herbs. Reserve the bone to make a delicious, rich ham broth.

Get the Recipe: Fresh Ham with Tuscan Bread Stuffing

Candied Carrots

Sweet, spiced and citrus-infused, Tyler's candied carrots make a unique addition to any springtime table.

Get the Recipe: Candied Carrots

Pot Roast

Though many pot roast recipes require the use of a Dutch oven, heavy-duty aluminum foil is all you need to make Alton’s perfectly juicy and tender pot roast.

Get the Recipe: Pot Roast

Leek and Potato Cake

Wow friends and family with this simple yet elegant cake, which contains sweet sauteed leeks and shallots, buttery potato slices and salty Parmesan cheese.

Get the Recipe: Leek and Potato Cake

Grilled Lamb Chops

For her take on this traditional Easter main, Giada rubs lamb chops with a paste made of garlic cloves, thyme, rosemary and cayenne pepper and allows them to marinate for at least an hour so that the aromatic flavors fully saturate the meat.

Get the Recipe: Grilled Lamb Chops

Asparagus with Orange Sauce

In-season asparagus gets a boost from Laura Calder's fresh and spring-inspired citrus dressing.

Get the Recipe: Asparagus with Orange Sauce

Sarsaparilla Basted Ham

Sarsaparilla is an old-fashioned soft drink (similar in taste to root beer) that's made from the same-named plant. Its slightly spicy flavor pairs perfectly with the sweet and tropical notes in Bobby Deen's pineapple-sugar basting sauce.

Get the Recipe: Sarsaparilla Basted Ham

Country Ham Antipasto

Bitter arugula is topped with sweet strawberries, salty feta crumbles and prosciutto and a tangy balsamic glaze for a spring salad that pleases every part of your palate.

Get the Recipe: Country Ham Antipasto

Salmon Baked in Foil

Baking salmon in foil is an easy way to retain tenderness and moisture. Cook this salmon with a refreshing medley of tomatoes and herbs.

Get the Recipe: Salmon Baked in Foil

Vegetable Terrine

The colorful layers in this terrine celebrate both the bounty of spring produce and the lingering days of winter's stock, with carrots, Swiss chard, cauliflower and green peas.

Get the Recipe: Vegetable Terrine

Cauliflower, Chevre and Onion Quiche

Enriched with Gruyère and fresh chevre, and encased in a rosemary-flavored buttery crust, this quiche is an excellent make-ahead dish that can feed many.

Get the Recipe: Cauliflower, Chevre, and Onion Quiche

Green Beans with Mustard

Spicy mustard and freshly ground cumin seeds give green beans a kick, while pine nuts and almonds add sweet, nutty flavor.

Get the Recipe: Green Beans with Mustard

Slow-Roasted Parchment-Wrapped Leg of Lamb With Garlic and Herbs

Slow-roasting lamb in parchment paper packets along with fragrant herbs ensures that the meat is tender, juicy and infused with woodsy flavor.

Get the Recipe: Slow-Roasted Parchment-Wrapped Leg of Lamb with Garlic and Herbs

Italian-Style Potato Cake

Smash potatoes with chunks of pancetta and Parmigiano, top with breadcrumbs, then bake until golden brown for a savory cake that's different from the typical holiday side.

Get the Recipe: Gateau di Patate: Potato Cake

Asparagus Wrapped in Prosciutto With Beurre Blanc

These elegant asparagus and prosciutto bundles become even more indulgent when topped with Kelsey Nixon's creamy beurre blanc sauce. Also try her variations, including two citrus recipes and a beurre rouge with red wine instead of white.

Get the Recipe: Asparagus Wrapped in Prosciutto with Beurre Blanc

Caramelized Onion, Spinach and Gruyère Strata

Make this eggy, savory custard with spinach, herbs and Gruyère cheese for an Easter side or main that works as well at brunch as it does at dinner. Top with sauteed cherry tomatoes for fresh, sweet flavor.

Get the Recipe: Caramelized Onion, Spinach and Gruyere Cheese Strata with Sauteed Cherry Tomatoes

Sticky Glazed Asian Ham

This recipe explodes with the exotic flavors of Chinese five-spice powder and fresh ginger — a refreshing departure from super-salty hams — and gets its sticky sweetness from a combination of honey and brown sugar.

Get the Recipe: Sticky Glazed Asian Ham

Pea, Feta and Mint Salad

Fresh shelled peas, crunchy pistachios and salty feta cheese crumbles sit upon a mixture of fresh mint and snow pea leaves in this lean, green Easter salad.

Get the Recipe: Pea, Feta and Mint Salad

Ham and Peas Pie

Instead of carving a ham this Easter, why not serve thin slices on a pizza pie? This recipe has everything you look for in an Easter feast — Italian ham, fresh green peas and a rich and buttery bechamel sauce.

Get the Recipe: Ham and Peas Pie

Asparagus and Smoked Salmon Bundles

Wrapped in smoked salmon, these asparagus bundles take only a few minutes to assemble, but they're a festive and delicious way to present a traditional springtime vegetable to your guests.

Get the Recipe: Asparagus and Smoked Salmon Bundles

Antipasto Trifle Salad

For an elegant twist on the standard antipasto platter, layer escarole with pickled peppers, artichokes and an assortment of cured Italian meats in a trifle dish. Serve on toasted slices of baguette.

Get the Recipe: Antipasto Trifle Salad