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Best Easter Recipes

Best Easter Recipes

Top Rated Easter Recipes

Make you own cream filled chocoalte eggs this year for Easter.Click here to see How to Make a Chocolate Easter Egg

Bunny-shaped marshmallows are an Easter staple, and luckily this year you don’t even have to leave your house to make this amazing treat. Pair your marshmallows with these Easter recipes perfect for springtime. This recipe is courtesy of McCormick

Have a refreshing cocktail this Easter, combining carrot juice with pineapple juice, ginger and gin.This recipe is courtesy of Linda Arceo, Giggles, Goggles and Gulps.

This ham recipe uses minimal ingredients, including apricot preserves and crushed pineapple, and finishes baking in the oven while you sleep. The sweet and savory kick is also delicious. Recipe courtesy of Chris Loves Julia.

Cooked spinach can do more than power Popeye's punches. For an all-natural, green egg, combine this spinach with vinegar and a hardboiled egg and you’ll have an earth colored Easter treat in no time.Click here for more Natural Easter Egg Dye Recipes!From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.

This simple process is an effective way to boil eggs (well, technically bake them) in the oven for Easter. This easy recipe allows your eggs to be ready in a snap for decorating or simply slicing up and enjoying!Click here for more eggs-cellent boiled egg ideas for Easter!

Surprisingly, chopped carrot tops won’t get you an orange hue. For a rich yellow color, chef Olnowich suggests boiling these on the stovetop.Click here for more Natural Easter Egg Dye Recipes!From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.

This simple, three-step process is the easiest way to boil eggs on the stovetop for Easter. This easy recipe allows your eggs to be ready in a snap for decorating or simply slicing up and enjoying! For best results, boil eggs that are seven to 10 days old.Click here for more eggs-cellent boiled egg ideas for Easter!

Spice up you Easter eggs the natural way! Turmeric yields a lovely golden hue that will make your kids think that you have Willy Wonka’s golden goose!Click here for more Natural Easter Egg Dye Recipes!

Chef Sean Olnowich, executive chef of New York City’s Bounce Sporting Club, has a laundry (or grocery, for that matter) list , of ingredients that will change the shell from simple to splendid. To get a deep purple hue, use your “leftover” red wine to create a gorgeous egg.Click here for more Natural Easter Egg Dye Recipes!

Robin’s egg blue just took on a whole new meaning! With a few mashed blueberries, your eggs will be more of a lavender than blue, but will still look absolutely stunning.Click here for more Natural Easter Egg Dye Recipes!From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.


How To Do Easter Like Nigella Lawson

Twelve uplifting Easter recipes from the queen of cooking herself.

Spring’s in the air, blossom’s in the trees and (you guessed it) we’re still living through a global pandemic. But things aren’t all bad. As Easter rolls around this year, things are looking significantly less grim. Vaccines are being rolled out, pubs are getting ready to open again and Boris Johnson doesn’t hold a press conference every night. There are reasons to be cheerful.

So if you’re anything like me, you might feel the need to make Easter extra special this year. How, you ask? Why, with some celebratory cooking of course. And who else is there to turn, if not Nigella Lawson? The Queen of Cooking herself has absolutely loads of Easter recipes for you to choose from — I’ve just picked out a few of the best ones.

Whether this is your first time in the kitchen or you’re an experienced cook looking for new dishes, there are recipes in here for you. Carnivores, pescatarians, veggies and vegans — you’ll find something Easter-y to cook, promise. The recipes are split into bakes, main courses and side dishes, so those of you who want to lay on the Ultime Easter Feast can pick and choose. And yes, there are loads of eggs.


19 Mouth-Watering Easter Ham Recipes to Serve at Your Holiday Feast

We're drooling over these ham recipes you can serve year-round.

Looking for a main dish to serve at your Easter feast? Ham could be exactly what you want. It&rsquos a traditional Easter dinner and brunch staple from way back in the day, and it will be sure to please most of your guests. There are a bunch of different ways to cook it, so don&rsquot think that it has to be a boring, stuffy meal just because it&rsquos a traditional choice. Plus, it&rsquos a great choice if you have a lot of people to feed &mdash if you&rsquore inviting extended family and friends over to your Easter feast, ham is a great way to satisfy all of them. And it&rsquos nice to have a lovely ham as the centerpiece for a meal that you can supplement with fancy sides. Ham it up this holiday with our celebratory recipes featuring decadent glazes, spices, and rich smoky flavors for the ultimate Easter feast. Pair the meal with our easy Easter appetizers and decadent spring desserts to really win Easter.

Jazzing up store-bought apricot jam is easy to do, but the sweet and spicy ingredients you add will give this succulent ham a real kick of flavor.

Ree Drummond's recipe includes adding a can of root beer, Dr. Pepper, or cola to the glaze.

This ham is flavorful and unique with its untraditional combination of sweet and savory ingredients.

Get the recipe at Delish.

This year, mix things up with a flavorful glaze and seasonings that are sure to take your ham from ordinary to extraordinary.


An Easter feast as tribute to the best of spring

In Southern California, where there’s a nearly imperceptible shift in weather between the seasons, I more and more find myself embracing holidays to mark the passing of time. In this regard, Easter warrants special consideration as it heralds the beginning of spring.

The holiday lands with the arrival of the season’s best ingredients, and I love paying tribute to them in a feast befitting this rejuvenatory time. Lamb? An absolute must. New potatoes? Of course! And mint? The more, the better. If my food doesn’t bring to mind visions of running through a lush field while flowers burst forth and songbirds alight on a branch, I’m not doing it right.

First, the lamb. Associating it with spring is cliché at this point, but why fight it? Although I eat lamb year-round, I often abstain from it in February and March so that it will feel new again when the season and holiday arrive. Because the meat can stand up to strong flavors, I like to pile them into a braise that bridges the end of winter and the beginning of spring. I cook a mountain of sliced onions in the lamb’s drippings until they’re reduced down and French onion soup-sweet. Then, a handful of garlic, a few sprigs of rosemary and some apple cider vinegar marry with the onions during a three-hour braise that gives the lamb a delicate, sweet sourness. It may look like a lot of brown when it comes out of the oven, but the meat and onions have such an intensely aromatic flavor that you won’t care about the aesthetics.

Up next: the green things. I love mint in any form, especially the predictable jelly, but that hasn’t aged well in our fresh-is-better era of cooking. Instead, I use the herb as the base for a slick sauce studded with chopped fresh lemon flesh for pops of acidity. I also add fresh marjoram to ground the bracingly cool mint.

Instead of using the sauce as a condiment for the lamb, though, I use it for my other spring staple: new potatoes. After boiling the smallest ones I can find in a sea of salt water, I coat the potatoes judiciously in the sauce. The finished dish looks like potatoes covered in freshly mowed grass, so it works as a verdant metaphor just as much as a flavorful side dish for the hearty lamb. I usually serve a simple salad of Little Gem lettuce and a dish of buttered peas to round out the table some things you do want to keep pretty uncomplicated.

Finally, when it comes to dessert, while most people would expect carrot cake or a bowlful of pastel candy eggs, I bust out the coconut. Its fine shreds are Easter canon, often colored green to mimic blades of grass for decorating candies or for a model lawn to display dyed eggs. If you pass by any Eastern European bakery or pastry shop window this time of year, you’re guaranteed to spot some lamb-shaped cakes covered in shredded coconut “wool.”

My association, however, comes from eating four-tiered coconut cake as a child growing up in the South. It was a staple on our Easter table, the cake layers covered in meringue coated in fluffy fresh gratings of coconut — it looked like a giant Snoball but without the pink coloring. And while that cake is delicious, it’s also a pain to make.

To fit my smaller gathering — and my smaller reserve of patience this year — I’m opting for a much simpler coconut dessert: my spin on a Mounds candy bar, but in cake form. Essentially a giant coconut macaroon, the batter is teeming with toasted coconut and has the delightfully chewy texture you expect from both treats. A milk chocolate glaze completes the transformation in taste, but the relaxed form allows you to skip the tedious individual servings and dole it out in satisfying dessert-size wedges.

These ingredients and dishes — full of the promise of spring — commemorate everything bright and new about this time of year. And in a world where it has often seemed as if time has been standing still, I hope you’ll join me in celebrating the feelings of change and renewal that the season’s bounty brings with it.


Easter Salads

In our opinion, a good salad has a balance of different textures and flavors. Here are two options:

Spinach-Strawberry Salad

Not your usual spinach salad, but a winning combination of strawberries and spinach tossed with a crunchy sweet-sour poppy-seed dressing.


Photo by Oleksandra Naumenko/Shutterstock

Pea, Lemon, and Asparagus Salad Starter

A refreshing and nutritious salad of spring vegetables that will impress your guests time and again.


Photo by Sam Jones/Quinn Breinn


Step Up Your Easter Feast With These Delicious Dinner Dishes

Let's face it: Between decadent brunches and confectionary desserts, dinner often takes a backseat on Easter Sunday. After all, why wait for the main course when there's a basket full of egg-shaped chocolates and rabbit-inspired marshmallows waiting to be devoured? However, a new crop of recipes makes a case for saving room for dinner come Sunday.

Feast your eyes&mdashand okay, your tastebuds&mdash on the recipes below. From signature dishes from across the globe, to modern takes on Easter classics, to seasonal entrées, these dinner ideas will be the perfect finishing touch to any festive tablescape.

Looking for a guilt-free way to indulge in some cacio e pepe? Try Arthur Street Kitchen's broccolini iteration, complete with pearl barley.

Give the traditional house salad a fresh spin with this flavorful option from Arthur Street Kitchen. While the juicy watermelon will taste particularly refreshing after an Easter egg hunt, the grilled halloumi will add a savory kick.

Keep it classic with this Easter platter from No Crumbs Left. From the slow-roasted pork, to array of vegetables, to the flavorful horseradish dish, this dinner has plenty of options to appeal to your tastebuds.

As the temperature rises, cool down with a cup of gazpacho. With notes of garlic, basil, and red bell pepper, the Spanish dish will pair nicely with a lean chicken or pasta.

Hello Fresh reimagined the typical Easter lamb with the North-African spice blind. The dish is finished with a creamy yogurt sauce and easy-to-eat meatball formation.

Cranberry sauce-smothered pork chops are balanced with citrusy, orange-glazed carrots, and paired with buttered thyme rice.

The Easter bunny will be jealous of this exquisite and colorful heirloom carrot salad, topped with an infused honey and cumin yogurt dressing.

This colorful, delicious, and nutrient-packed arugula salad provides a nice break from all the Easter sweets. Plus, it's completely vegetarian.

If you want to be the star of the Easter potluck, this gooey, breadcrumb-topped mac & cheese is for you. Made with four decadent cheeses and a little bit of kale, your stomach&mdashand tastebuds&mdashwill be fully satisfied.

Sweet potatoes and candied bacon brussels sprouts kick this chicken dish into flavor overdrive, topped with a garlic butter, demi-glace, and sour cream.

This hearty and healthy frittata is made with egg whites, potatoes, rutabaga, onion, Swiss cheese, and green onion&mdashall served up in a tabletop-worthy skillet.

Rich and juicy duck is topped with a sweet, cherry-based sauce and paired with pistachio-studded rice and hearty roasted carrots. A dash of ancho chili powder gives the dish a subtle kick with smokey undertones.

Gone are the days of ordinary mashed potatoes, as we welcome this beautiful springtime alternative. A lemony twist on the classic dish, this holiday favorite is zesty and fragrant, yet creamy and decadent.

Embrace the light and zesty flavors of spring with a vegan lemony potato salad. If you're mayo-phobic, this is the potato salad for you!

Shake up your Easter menu with a decadent pasta dish packed with rich flavor and lively spring seasonings. This recipe calls for slow cooked short ribs, shredded over broad, flat noodles, and topped with fresh parsley.

Take advantage of all the fresh spring produce at your local market and pull together this quixotic phyllo dough tart, packed with all manner of veggies from fiddleheads to broccolini.


Nutty-sweet garlic and creamy goat cheese star in this golden brown egg tart that cools to room temperature after baking like a frittata.

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27 Delightful Cocktails You Need to Be Drinking During Easter Brunch

The perfect hand candy for your Easter Insta pic.

When it&rsquos time to join the fam for Easter brunch, you generally know what to expect: an Instagram-worthy spread, an egg hunt for all ages (praying you get the eggy with lotsa cash inside), a bunch of chocolate bunnies, and, of course, a *chef&rsquos kiss* signature cocktail. (Assuming you come from a family of lushes. No? Just me?) If you&rsquore struggling to figure out a drank recipe that isn&rsquot just your regular ol&rsquo champagne and orange juice concoction, your half-hearted Google search has led you to the right place. Bring one (or more&hellipno one&rsquos stopping you) of these 27 Easter cocktails to the table and your brunch will take a festive turn in no time.

Pour 1½ parts Malibu Original, ½ part pineapple juice, and ½ part coconut cream into an ice-filled shaker. Shake until cold, pour 3 parts prosecco into shaker, and stir. Strain into a chilled glass and top with a slice of pineapple.

First, fill a highball glass with ice. Pour 1 part Jameson Irish Whiskey over ice. Top up with ginger ale, then stir briefly to mix. Take a large wedge of lime, give it a squeeze, and drop it into the glass.

Put about a shot of orange juice and the juice from 1 lime in a shaker, then add a shot of tequila and fill it up to the top with Stella Cidre. Shake all ingredients, rim a tumbler with lime juice and salt, then pour the mixture from the shaker into a rocks glass. Garnish with a lime, and savor margarita bliss.

Add 1 T jam, 1 oz. hibiscus tea, and ½ oz. simple syrup to a cocktail shaker. Shake. Strain mixture into a flute, coupe, or wine glass. Top with 4 oz. of Chandon Rosé and garnish with fresh raspberries. Delish.

Combine your spirit of choice (vodka, gin, or tequila) with 2 oz. tomato juice in a separate glass and give it a swirl. Strain over ice and top with 2 oz. Kombrewcha Lemongrass Lime. For those who like it hot, add 1 dash (or 2 or 3) Worcestershire sauce and hot sauce. You can also add a pinch of salt and pepper if you want a different kind of

Combine 1 oz. gin, ½ oz. fresh lemon juice and simple syrup, and ice in a martini shaker and mix well. Strain into a champagne flute or coupe glass, and top with 3 oz. Kombrewcha Berry Hibiscus. Garnish with rosemary sprig and blackberry.

Mix 1 can Underwood Rosé, 1/2 oz. lime juice, ⅓ c. grapefruit juice, 2/3 c. grenadine, and ice. Garnish with small slices of pink grapefruit. If you want it sweeter, top with ginger ale, or if you want it more bubbly, top with sparkling water.

Add 1 part SKYY Infusions Sun-Ripened Watermelon vodka, 1 part Aperol, 3 parts sparkling rosé, and 1 part soda or tonic water into a large wine glass over ice. Garnish with watermelon balls, lime wheels, and a cucumber ribbon.

Add 2 ice cubes to a tall glass. Pour 1½ oz. Campari and orange juice to taste over ice. Garnish with an orange wedge.

Add 1½ oz. Banks Rum 5, ½ oz. Aperol, ¾ oz. watermelon juice, ½ oz. simple syrup, and ½ oz. lemon juice into a wine glass with ice. Top with sparkling wine and a mint spring.

Created by Kenneth McCoy, chief creative officer of Public House Collective (Ward III and the Rum House) in New York

Combine ¾ oz. lime juice, ¾ oz. cane sugar, and 1 oz. mango puree in a cocktail shaker. Then add 1½ oz. tequila or mezcal. Add a pinch of chipotle salt, shake, and strain into a rocks glass. Top with crushed ice.

Recipe by mixologist Jim Kearns at

Combine 1¼ oz. Tanqueray London Dry Gin, ¾ oz. lemon juice, and ¾ oz. simple syrup in an ice-filled rocks glass. Drizzle ¼ oz. Creme de Mure (a blackberry liqueur) around the inner rim, and garnish with a lemon wedge and blackberry.

Add 1½ oz. The Botanist gin, ¾ oz. lemon juice, ¾ oz. white wine aperitif, ½ oz. honey, and 4 dashes rosemary bitters to a cocktail shaker. Fill with ice, shake, and strain over ice into a rocks glass. Top with 1½ oz. soda water, and garnish with 2 sprigs of lavender.

Shake 2 parts BACARDÍ Reserva Ocho rum, 4 mint leaves, 1 part sugar syrup, 1¼ parts lime juice, and 2 dashes bitters in a cocktail mixer. Strain into a coupe glass and top with 2½ parts prosecco. Garnish with a mint-leaf float.

Combine 1 oz. fresh carrot juice and 4 oz. Rosé All Day sparkling wine in a champagne flute. Garnish with a carrot.

Combine 1½ oz. Tito&rsquos Handmade Vodka, 1 0z. lemon juice, and ¾ oz. simple syrup in a glass with ice. Top with club soda, and garnish with 2 lemon wheels and sprigs of rosemary and thyme.

Recipe by mixologist Abdul Ford

Add 1½ oz. Cointreau, 3 oz. fresh grapefruit juice, and ½ oz. fresh lemon juice to shaker with ice, and shake. Strain into a chilled coupe glass with a half-salted rim.

Combine 1 bottle rosé, ½ c. vodka, ¼ c. Pavan (a grape and orange liqueur), and 1 c. orange juice into a pitcher, and stir. Cut 1 mango, 1 apple, and 1 c. strawberries into cubes, add to the pitcher, and stir. Chill, then serve over ice with mint to garnish. Add a splash of seltzer to top off each glass. (This should serve about 6 people.)

Slice 2 to 3 cucumbers into thin ribbons, and cut 3 lemons into slices. Place most of the cucumber ribbons and the slices from 2 lemons into a pitcher. Top with 20 oz. gin, stir, and refrigerate for a few hours. Add 1 scoop Jeni&rsquos Frosé Sorbet to the pitcher, and top with sparkling water and a lemon squeeze. Divide among 20 collins glasses, and garnish with cucumber slices and mint sprigs.

Recipe from Jeni&rsquos Splendid Ice Creams

Add 1½ oz. The Botanist gin, ¾ oz. fresh lemon juice, and ¾ oz. elderflower liqueur to a cocktail shaker. Fill with ice, shake, and strain into a champagne flute. Top with 1½ oz. sparkling rosé, and garnish with a lemon peel.

Combine 1¼ oz. Tito&rsquos Handmade Vodka, 2 oz. fresh watermelon juice, and ½ oz. fresh-squeezed lime juice in a glass with ice. Stir to combine, and top with ginger beer.

Add 1¼ oz. Tanqueray No. Ten Gin, ½ oz. simple syrup, and ½ oz. lemon juice to a cocktail shaker. Shake, strain into a coupe glass, and top with champagne.

Combine 1½ oz. Tito&rsquos Handmade Vodka, 3 to 4 oz. of your favorite Bloody Mary mix, and ice in a cocktail shaker. Shake well, and pour everything into a pint glass. Add your favorite garnishes, like celery, olives, dill pickles, or bacon.

Recipe from mixologist Abdul Ford

Combine ¾ c. frozen blackberries, ¼ c. frozen blueberries, and 4 tsp. sugar syrup in a pot with a splash of vodka. Simmer for about 15 minutes, then pulse in a blender until smooth.

Strain, and set aside to cool. Rinse the blender, then add 2 oz. lemon juice and 1 sprig rosemary. Blend, strain, and fill a mason jar halfway with crushed ice. Pour in the lemon mixture, then 2 oz. vodka, then the blackberry mixture on top, and garnish with berries.

Combine 1 oz. Mezcal El Silencio Espadin, ½ oz. grenadine, ½ oz. fresh lime juice, and ½ oz. orange juice in a shaker. Shake with ice, strain into a chilled champagne flute, and top up with 1 oz. champagne. Garnish with a fresh lime wheel.

Recipe from Mezcal El Silencio

Combine ½ oz. Crème de Cacao White (a sweet white chocolate liqueur), ½ oz. triple sec, ¾ oz. fresh lemon juice, ½ oz. simple syrup, 4 to 5 dashes grapefruit bitters, and 2 oz. Volcan Cristalino tequila in a cocktail mixer, and shake. Add 1 ice cube, and shake for 1 to 2 more minutes. Strain into a collins glass, top with soda water, and garnish with a grapefruit peel.

Recipe from Volcan de Mi Tierra

Mash ½ c. fresh raspberries in a bowl. Add ⅓ c. elderflower syrup, ¾ c. and 2 T cranberry juice, and 3 oz. vodka or tequila in a cocktail shaker with about one-third of the mashed raspberries. Shake, pour into a tall glass with ice, and top with the remaining raspberry puree. Garnish with a lime slice.


Easter Brunch Recipes

Zucchini Frittata Recipe

Eggs from our hens and a giant zucchini from the garden went into the Frittata with Zucchini. We added a super-ripe heirloom tomato, also from our garden and finished it off with goat cheese crumbles.

Bacon, Egg and Toast Cups

Easy, delicious and minimal clean up &ndash perfect for an Easter brunch!

Foolproof & Super-Easy Cheese Souffle

Really, only one mixing bowl. All of it comes together so quickly and effortlessly! This foolproof method only works for savory cheese souffle &ndash not the chocolately sweet souffle.

Crepes with Salted Lemon Butter Caramel

These crepes are sweet, tart, drippy, crisp and oh so delicious!

Asparagus with Fried Egg and Parmesan Cheese

This is an impressive dish that really only takes 10 minutes of your precious time to put together.


Polish Easter Monday Leftovers

The Spruce Eats / Teena Agnel

As one might expect, there are plenty of meat leftovers from the Easter buffet and they all end up in one dish or another on Śmigus-Dyngus Day, also known as Wet Monday or Easter Monday. Bigos, smoked sausage with kraut, and ham with fruit salad are just a few.


Watch the video: The 14 Best Recipe Ideas For Easter (December 2021).