There are many things about Easter that I look forward to, from dip-dyeing hard-boiled eggs to heating up Peeps in the microwave. But one of my favorites is sitting down to dinner with my family, which isn’t something we necessarily do every day.
Whether it’s a classic glazed ham served alongside roasted green beans, or deviled eggs and a leg of lamb slathered in neon-green mint jelly, there are plenty of traditional Easter favorites that the whole family will love. This list of our 32 best Easter dinner recipes has it all—including some new dishes you might want to add to your spread, too.
A glazed ham is an Easter dinner classic, and this contest-winning version hits all the right sweet-tangy notes without hitting you over the head with sugar.
Lamb, another Easter favorite, gets a very garlicky upgrade in this recipe—and by garlicky, we mean 30 cloves of garlic (seriously).
You don’t need much to pull off this supremely roast chicken that’s all about the citrus. In fact, pretty much everything you need is in the title (lemon and a whole chicken for roasting, plus butter, salt, and pepper).
This vegetarian-friendly cassoulet, starring cannellini beans and artichokes, can just as easily go vegan simply by substituting the butter for olive oil.
This lightly herby carrot and potato dish proves that gratins don’t need to be reserved just for winter.
We love this panzanella (aka bread salad) for highlighting all the best produce that hits the farmers markets come April (and all the bread, of course).
This quintessentially spring pasta calls on all the bright, fresh flavors you associate with warming weather, like peas and mint (plus cream, because it never hurts).
This is basically just glazed ham, with a twist. (Get it? It’s spiralized.)
If you’re new to cooking lamb chops on the stove, consider this very easy method (complete with a spicy-minty marinade) your go-to.
If your idea of Easter dinner is actually Easter brunch, whip up this fluffy, vegetable-packed frittata and serve it with some mimosas.
A regal piece of meat, like a leg of lamb (or even roast chicken or salmon), doesn’t need too much fuss—just a simple blend of Meyer lemon zest, dried oregano, garlic, and crushed red pepper.
Don’t let those carrot tops go to waste! Use them in a nutty pesto for topping the roasted carrots you were going to make anyway.
This bright green celery soup makes a wonderful starter for a larger Easter dinner meal, or a light-yet-satisfying main.
This isn’t your average potato salad, starting with the fact that the potatoes here are roasted instead of boiled, which adds a bit of extra texture to what can sometimes be a mushy dish.
Kale gets the Caesar salad treatment in this recipe, and as such, has all the things you hope for: crunchy croutons, a flavor-packed dressing, and bacon.
Buttermilk and za’atar work together to make an incredibly juicy, flavor-packed braised chicken that requires at least an overnight marinating session.
Get all that ham flavor without having to roast a whole gammon in this cheesy, fried egg–topped galette.
Over 300 rave reviews can’t be wrong—this absurdly addictive asparagus belongs on your dinner table this Easter.
A great meal isn’t complete without some dinner rolls to spread copious amounts of butter on. Our recommendation: these lightly sweet, ultra-tender oatmeal-molasses rolls.
These deviled eggs make the perfect start to an Easter dinner, mostly because you can hard-boil and peel the eggs up to a week in advance, and make the filling up to a day ahead.
The crust on this caramelized onion and mushroom tart is partly made from whole-wheat flour, which adds a nuttiness to the dough that complements the veggies nicely.
Here’s a modern way to incorporate lamb into your Easter feast: Ground lamb is the base of these succulent patties, flavored with pistachio, arugula, and garlic. Yottam Ottolenghi recommends serving alongside a simple arugula salad.
If you want a whole chicken on your Easter table, look no further than this version. From unofficial roast-chicken queen Ina, the Barefoot Contessa nails it again with this recipe. The bird roasts with lots of lemon that caramelize until the slices become sweet, tart, and totally delectable.
Author Grant Melon calls this recipe “peak spring on a plate.” I love the way it celebrates spring produce while putting a creative spin on the classic combination of pork chops and applesauce.
Editor Rebecca Firkser’s quiche with cheese cracker-crust is a playful way to get ham on your Easter table. The salty, silky filling is delightfully encapsulated in a crunchy, buttery cracker crust.
Cabbage is an unexpected and surprisingly sophisticated option for a “large-format vegetable” or vegetarian main dish. Humble cabbage transforms into a caramelized, meaty perfection after some time in the oven and a basting of flavorful miso-lemon butter.
Between its tart rhubarb jam and deeply spiced cardamom streusel topping, this spring coffee cake emerges perfectly balanced. It’s completely delicious and the ideal ending to any spring feast.
This zesty citrus pudding is somewhere between a cake and a mousse. As many reviewers have noted, it can easily be adapted for any citrus you have on hand: lime, orange, or grapefruit. It’s light yet gooey, melt-in-your-mouth smooth, and best served warm, fresh from the oven.
Dinner wouldn’t be complete without dessert, right? This Meyer lemon cheesecake makes the most of citrus season, while it’s still here.
This towering strawberry not-so-short cake from star baker, Erin McDowell, is certainly the most showstopping way to finish off any Easter dinner.
Carrot cake is an Easter essential, and this recipe from community member, Mary Catherine Tee, is so good it even won a blue ribbon at the North Carolina State Fair.
If you love eating cookie butter all on its own, you’ll go wild for these cookie butter blondies, which are perfectly tender and dense.
Which recipes would you like to add to your Easter dinner menu? Tell us in the comments below!