67 Easter Dinner Ideas You’ll Want to Make a Tradition
We love that Easter dinner ideas aren’t as limited or regimented as those for other food-central holidays (looking at you, Thanksgiving), but this freedom can make shuffling through recipes somewhat harder. Your guests certainly won’t mind if you go classic with a main dish like honey-baked ham or roast leg of lamb, but what’s to stop you from choosing something off-script, like a whole-roasted fish or welcoming spring produce with a bountiful vegetarian entrée? The many choices, the many strategies; it can be numbifying!
If there’s one thing we’ve learned through years of coming up with Easter dinner ideas, it’s this: Go big. There’s no need to winnow down the dinner menu to showstoppers only, so throw that anxiety out the window and load up the table with a variety of our best Easter recipes. Make it so there’s no way your guests can go home in any other state than deliciously full and happy.
Photograph by Alex Lau, food styling by Victoria Granof, prop styling by Sophie Strangio1/67Beef Wellington With Green Sauce
Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Gerri K. Williams2/67Creamy Rabbit Bolognese
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski3/67Scrunched Cabbage Salad With Grapefruit and Chiles
Cabbage is a snappy base that can handle lots of refreshing acidity, making this salad a great counterbalance to fatty pork chops or sticky sweet glazed ham for the overall most delicious Easter you’ve ever had.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Beth Pakradooni4/67Potato and Pea Chowder
We love the idea of this light and bright pea and potato chowder for Easter supper. Speaking of frozen peas (or fresh, but frozen are what we’ve all already got in the freezer, right?): If you discover your table needs one more side dish, but you simply cannot make another trip to the grocery store, never fear: macaroni and peas is here.
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Heather Greene5/67Chicken With Lemon and Spicy Spring Onions
A main and a side all in one: As the chicken fat renders, it bastes the vegetables for a built-in side dish. The perfect ending to this meal? Carrot cake. (And oh, do we have carrot cakes: classic carrot cake, gluten-free carrot cake, sheet-cake carrot cake, loaf-cake carrot cake, you name it.)
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Heather Greene7/67Sumac-Rubbed Lamb With Minty Artichokes
Photograph by Isa Zapata, Prop styling by Christina Allen, Food styling by Thu Buser8/67Linguine With Meyer Lemon
Picture this: Our ideal Easter menu for this year kicks off with radishes with butter and bread and an asparagus salad. Next, this bright, lemony pasta alongside poached salmon with spring peas. And finally, strawberry cheesecake followed with espresso.
9/67Pull-Apart Sour Cream and Chive Rolls
Baked items usually last a few days; go ahead and bake these Easter supper rolls on Thursday, then store them in an airtight container at room temperature for up to three days. That way the oven's free on Good Friday to bake your hot cross buns.
Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Marina Bevilacqua10/67Green Garlic Romesco With Crispy Smashed Potatoes
The best potato recipes are multi-textural: buttery on the inside and crispy on the outside. Consider this dish, then, one of the best of the best.
Eva Kolenko11/67Braised Artichokes With Tomatoes and Mint
These Italian-style braised artichokes get their grounding from tomato sauce, anchovies, and garlic—and then they get a nice lift from fresh mint and lemon.
Photograph by Isa Zapata, food styling by Thu Buser12/67Sheet-Pan Chicken and Potatoes With Lots of Lemon
Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Gerri Williams13/67One-Pot Pantry Orzo With Chickpeas
Photograph by Joann Pai, food and prop styling by Rebekah Peppler14/67Seven-Hour Braised Leg of Lamb
Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised Easter dinner idea. Serve it with cheesy new potatoes and a citrusy radish salad.
Photograph by Isa Zapata, Food Styling by Thu Buser16/67No-Fail Roast Chicken With Lemon and Garlic
This easy recipe for lemony roast chicken requires just six ingredients, no trussing, and it turns out great every time. Grab a hunk of good baguette and you’re good to go.
Photo by Alex Lau17/67Carrot Salad With Feta and Anchovies
Marinated white anchovies add a nice vinegary bite to this carrot recipe. Important note: If you opt for the more common style of anchovies, season the salad with less salt.
Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Beth Pakradooni18/67Cheesy Corn Pudding
Photo by David Malosh, food styling by Rebecca Jurkevich, prop styling by Cindy Diprima19/67Coconut Cod Chowder With Seasoned Oyster Crackers
For a cozy Easter, try this creamy coconut milk chowder amped with turmeric, coriander, and cardamom. And if you didn’t think oyster crackers could get better, think again.
Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman20/67Ultra-Creamy Mashed Potatoes
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski21/67Pineapple-Glazed Ham
We spiked the glaze with hot sauce and apple cider vinegar to cut through the sweetness of this retro-chic, 1950s-style pineapple-slicked Easter ham. Serve it with some simple roasted asparagus.
Photo by Alex Lau, Food Styling by Claire Saffitz22/67BA’s Best Buttermilk Biscuits
The best way to upgrade any holiday meal? Homemade bread. For Easter, we turn to tall, flaky buttermilk biscuits—ideal for sandwiching leftover ham the next day.
Photograph by Emma Fishman, food styling by Susan Ottaviano, prop styling by Sophie Strangio24/67Spring-y Panzanella With Kombucha Vinaigrette
What makes a panzanella—a popular summertime Italian chopped salad of soaked stale bread, onions, and tomatoes—a springtime panzanella? Shelled fresh peas, thinly sliced fennel, watercress, and green garlic.
25/67Roast Rack of Lamb With Strawberry Pan Sauce
This rack of lamb recipe pairs tender, grassy meat with tart, slightly sweet strawberry sauce. No need for peak-season berries: Even wan supermarket strawberries will work here since they get cooked down.
Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarco27/67The Gooiest Baked Mac and Cheese
This oozy, saucy, creamy mac and cheese—which, honestly, you could use any medium shell pasta; it doesn’t have to be macaroni—is ready to rock the terrain of side dishes on your Easter table.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen29/67Potatoes au Gratin
The classics simply cannot be beaten. Flavored with garlic and shallots and covered in cream and melty Gruyère and Parmesan, these scalloped potatoes just might be the best Easter side dish.
Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Summer Moore30/67Shawarma-Spiced Carrots With Date and Herb Salad
Photo by Breanne Furlong, Food Styling by Emilie Fosnocht31/67Sheet-Pan Chicken With Grapes and Fennel
There’s a lot to love about this easy dinner, but the croutons might be the best part. After soaking in a mixture of smoky chicken drippings and burst grape juice, the savory-sweet, crispy hunks of bread become otherworldly.
Photo by Alex Lau, Food Styling by Rebecca Jurkevich34/67Radish Rainbow Salad
This will put your farmers market haul of radishes to good use. We suggest using a few different types of radishes, but be sure not to forget the Easter Egg variety. (It’s a thing!)
Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Allison Ritchie35/67Wedge Salad With Toasted Sesame-Seaweed Ranch
Is your Easter menu heavy on meat and potatoes? This refreshing salad with crisp iceberg lettuce, avocado, and jazzed-up ranch is a good counterbalance.
Photograph by Scott Semler, Prop Styling by Emma Ringness, Food Styling by Mieko Takahashi36/67Golden Chicken Soup
Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Summer Moore37/67Charred Asparagus and Dates With Goat Cheese
Marcus Nilsson38/67Lamb Shoulder With Citrus-Fennel Salad
This might be your last chance for fresh, in-season citrus until next year. Take advantage with this stunning main and side dish in one.
Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen39/67Niçoise Toast
Hosting Easter brunch alfresco? Maybe it’s a picnic, even? Turn a classic French salad into handheld toasts, topped with oil-packed tuna, olives, and perfect soft-boiled eggs.
Alex Lau40/67Fava Bean and Asparagus Salad
Green beans. Asparagus. Pistachios. You get the idea: This salad is a celebration of spring. PS. If you can’t find fava beans, substitute English peas or sugar snap peas.
Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen41/67Miso Polenta With Spring Vegetables and Tofu
Miso adds deep flavor to the polenta in this vegetarian main course, while black bean sauce adds an extra savory note to the crisped tofu, mushrooms, and spring veggies spooned on top.
Photo by Emma Fishman, Food Styling by Yekaterina Boytsova42/67Charred Kale With Citrus and Green Tahini
Sure, you could spend hours on a pot roast, but this side salad—jeweled with grapefruits and orange and tossed with green tahini dressing—might steal the show.
Photograph by Travis Rainey, Prop Styling by Alexandra Massillon, Food Styling by Luciana Lamboy43/67Tuna Niçoise Salad
This classic spring salad is as good for Easter brunch as it is for dinner. Using really good oil-packed tuna makes a big difference.
Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Stephanie Yeh44/67Smothered Pork Chops in Potlikker Gravy
Smother juicy seared pork chops in a rich brown gravy made with savory Country Ham Potlikker, a crucial step for layer upon layer of rich pork flavor.
Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks45/67Air Fryer Crispy Brussels Sprouts With Honey Butter
Marcus Nilsson48/67Cast-Iron Roast Chicken With Crispy Potatoes
In this simple Easter dinner idea, paper-thin slices of potato soak up the meaty drippings while the chicken roasts. It deserves an equally dashing Easter dessert.
Alex Lau49/67Spinach-Yogurt Dip With Sizzled Mint
Often made with cooked beets or roasted eggplant, our version of this dip uses spinach and Greek yogurt. A drizzle of sizzled mint oil finishes it in style.
Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski51/67Shaved Fennel Salad With Croutons and Walnuts
This delightfully crunchy salad recipe is an antidote to every sad side salad that ever was. Fennel shavings pair with walnuts and sourdough croutons, and it’s all finished with a sprinkle of Parmesan.
Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Carla Gonzalez-Hart52/67Spice-Crusted Ham With Brown Sugar Glaze
Photo by Alex Lau53/67Pasta Salad With Spring Vegetables and Tomatoes
Unlike its mayo-slicked ancestors, this light, bright side dish is dressed with lemon juice and plenty of fresh herbs. Is it still pasta salad if it’s not creamy? Why, yes it is.
Photograph by Paola + Murray, food styling by Rebecca Jurkevich, prop styling by Marina Bevilacqua54/67Asparagus With Parmesan Fonduta
Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Allison Ritchie55/67Black Bass With Preserved Lemon–Pistachio Sauce
Preserved lemons lend their salty tang to this brown butter-pistachio pan sauce. Spooning it over seared black bass makes for an elegant Easter dinner idea for a smaller party.
Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Stephanie Yeh58/67Bean and Vegetable Salad With Potlikker Vinaigrette
Here’s how to transform potlikker into a sweet, savory, spicy, and salty salad recipe: Turn it into a rich, tangy dressing for sliced apples, fennel, and roast delicata squash.
Photograph by Heami Lee, food styling by Frances Boswell, prop styling by Sophie Strangio59/67Spring Vegetable Bhajia
This popular Indian snack transforms scallions, onion, Napa cabbage, carrots, and sugar snap peas into crispy, golden bites. Serve them as Easter appetizers or a side with scallion chutney.
Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua60/67Spicy Maple-Glazed Ham
Photo by Emma Fishman, Food Styling by Yekaterina Boytsova61/67Fall-Apart Caramelized Cabbage
This centerpiece-worthy vegetarian holiday dish is one of the easiest, most delicious ways to cook a whole head of cabbage until it’s falling-apart tender.
Photo by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jaime64/67Sweet Potatoes With Maple Tahini
These crispy sweet potato wedges with sweet-nutty maple syrup-laced tahini are a fun play on the flavors found in a typical sweet potato casserole.
Ted Cavanaugh66/67Arctic Char With Greens and Gribiche Dressing
Dress simply cooked fish with spring greens and gribiche (a relish made from hard-boiled eggs, capers, and cornichons) for an Easter dinner that’s a lot easier than it looks.
