Easter Recipes
JJ Recipes
Easter Weekend
Easter Weekend
Recipe Favorites
Eight hand-picked recipes to make your Easter weekend table unforgettable — from springtime sips to a showstopping prime rib and the coziest carrot cake.
Drinks
Strawberry Aperol Spritz
A vibrant twist on the classic spritz — fresh strawberry purée makes this sunshine-in-a-glass cocktail the perfect Easter sip.
Ingredients- ·2 oz Aperol
- ·3 oz chilled Prosecco
- ·2 oz strawberry purée (blend 1 cup strawberries + 1/2 cup water)
- ·Sparkling water, to top
- ·Ice
- 1.Make the strawberry purée: blend 1 cup of fresh strawberries with 1/2 cup water until smooth. No straining necessary. Optionally freeze a few strawberries into ice cubes for a decorative touch.
- 2.Add ice to a large wine glass.
- 3.Pour in the Aperol, Prosecco, and strawberry purée, then top with sparkling water. Stir gently and enjoy!
Recipe by Carissa Stanton — broccyourbody.com
Appetizers
Whipped Goat Cheese & Calabrian Chile Oil Dip
Silky whipped goat cheese crowned with a fragrant roasted garlic and Calabrian chile oil. Serve with crusty bread, crackers, or crunchy vegetables.
Ingredients- Calabrian Chile Oil
- ·1/2 cup extra-virgin olive oil
- ·1 to 3 tablespoons crushed Calabrian chile peppers, to taste
- ·14 garlic cloves, peeled
- ·Leaves from 4 sprigs fresh thyme
- ·Leaves from 2 sprigs fresh oregano
- ·1 teaspoon freshly ground black pepper
- ·Fine pink Himalayan salt
- Whipped Goat Cheese
- ·10 oz goat cheese, at room temperature
- ·4 oz cream cheese, at room temperature
- ·2 teaspoons honey
- ·Fine pink Himalayan salt
- ·Fresh basil leaves, for serving
- ·Bread, crackers, or crunchy vegetables for dipping
- 1.Preheat the oven to 400°F.
- 2.In a small baking dish, combine the olive oil, Calabrian chile peppers, garlic, thyme, oregano, black pepper, and a pinch of salt. Bake until the garlic is golden and the oil is sizzling, about 20 minutes. Let cool slightly, then finely chop or mash the garlic and stir it back into the oil.
- 3.In a food processor, combine the goat cheese, cream cheese, and honey. Pulse until smooth and creamy, 1 to 2 minutes. Season with salt.
- 4.Spoon the whipped goat cheese into a serving bowl, pour the Calabrian chile oil over the top, garnish with fresh basil, and serve with bread, crackers, and/or vegetables.
Recipe by Tieghan Gerard — halfbakedharvest.com
Million Dollar Deviled Eggs
The best deviled egg recipe — made extra creamy and slightly sweet with a secret ingredient: a spoonful of butter in the filling.
Ingredients- ·12 large eggs
- ·1/4 cup (55g) mayo
- ·1 tablespoon butter, softened to room temperature
- ·2 teaspoons yellow mustard
- ·2 teaspoons dijon mustard
- ·2 teaspoons sweet gherkin pickle juice
- ·1 teaspoon sugar
- ·1/8 teaspoon salt
- ·1/8 teaspoon pepper
- ·Dash of Tabasco sauce (optional)
- ·Paprika, for sprinkling
- ·Bacon pieces & sweet gherkin slices (optional, for topping)
- 1.Place eggs in a large saucepan and cover with cold water. Bring to a boil over high heat. Boil for 1 minute, cover with a lid, remove from heat, and let sit for 17 minutes. Drain and transfer to an ice bath. Once cool, peel the eggs.
- 2.Slice eggs in half lengthwise. Remove the yolks and transfer to a medium bowl.
- 3.Add mayo, butter, both mustards, pickle juice, sugar, salt, pepper, and Tabasco (if using). Mash with a fork until smooth and creamy.
- 4.Spoon or pipe the filling into each egg white half. Sprinkle with paprika, add bacon and pickle slices if desired, and serve.
Recipe by Sam Merritt — sugarspunrun.com
Salads
Lemon Parmesan Sesame Salad
A fresh, everyday salad elevated by homemade ciabatta croutons, toasted sesame seeds, and a bright lemon sesame vinaigrette. The house salad you'll make on repeat.
Ingredients- Salad
- ·2 cups torn ciabatta bread
- ·1 clove garlic, grated
- ·2 tablespoons extra virgin olive oil
- ·6 cups mixed salad greens
- ·1 cup mixed fresh herbs: basil, dill, thyme
- ·1 cup grated parmesan cheese
- ·3 tablespoons toasted sesame seeds
- ·1–2 avocados, cubed or sliced
- Lemon Sesame Vinaigrette
- ·1/3 cup extra virgin olive oil
- ·3 tablespoons toasted sesame oil
- ·3 tablespoons lemon juice
- ·3 tablespoons champagne vinegar
- ·2 teaspoons dijon mustard
- ·2 teaspoons honey
- ·1 teaspoon garlic powder
- ·Salt, pepper, and chili flakes to taste
- 1.Preheat the oven to 425°F. Toss the torn ciabatta with grated garlic, olive oil, and a pinch of salt. Spread on a baking sheet and bake for 10–12 minutes until golden and toasted.
- 2.In a large salad bowl, combine the mixed greens, fresh herbs, croutons, grated parmesan, and toasted sesame seeds.
- 3.Make the vinaigrette: combine all dressing ingredients in a jar with a tight-fitting lid and shake well. Taste and adjust seasoning.
- 4.Pour the vinaigrette over the salad and toss to combine. Top with sliced avocado and serve immediately.
Recipe by Tieghan Gerard — halfbakedharvest.com
Sides & Mains
Homemade Honey Butter Cheddar Biscuits
Flaky, golden biscuits packed with sharp cheddar and finished with a warm honey garlic butter. The perfect Easter brunch or dinner roll.
Ingredients- Biscuits
- ·2 1/2 cups all-purpose flour
- ·1 tablespoon baking powder
- ·1 teaspoon garlic powder
- ·1/2 teaspoon onion powder
- ·1 teaspoon salt
- ·1 stick cold salted butter, shredded on a box grater
- ·1 cup shredded sharp cheddar cheese
- ·1 cup whole milk
- ·2 teaspoons honey
- Honey Butter Topping
- ·4 tablespoons salted butter
- ·1–2 teaspoons honey
- ·1/2 teaspoon garlic powder
- ·Fresh chopped basil or parsley
- ·Flaky sea salt
- 1.Preheat the oven to 425°F. Rub a 10-inch cast iron skillet generously with butter.
- 2.In a large bowl, combine the flour, baking powder, garlic powder, onion powder, and salt. Mix in the shredded cold butter and cheddar cheese with your hands. Pour in the milk and honey and mix until just combined — do not overwork the dough.
- 3.Turn the dough onto a lightly floured surface. Pat into a 1-inch-thick rectangle. Fold one side to the center, then fold the other side on top (like a letter). Turn horizontally and flatten again. Repeat the fold once more, then flatten to 3/4-inch thick.
- 4.Cut out 3-inch circles with a biscuit cutter. Re-roll scraps and cut more. Arrange in the skillet, brush tops with milk, and tuck 2 tablespoons of butter around the biscuits. Bake until golden brown, 20–22 minutes.
- 5.While biscuits bake, melt 2 tablespoons butter in a small saucepan over low heat with honey and garlic powder. Remove from heat and stir in fresh herbs.
- 6.Spoon warm honey butter over each biscuit and finish with a pinch of flaky sea salt. Serve warm.
Recipe by Tieghan Gerard — halfbakedharvest.com
Cheesy Asparagus Orzotto
Orzo gets the risotto treatment in this creamy one-pot spring dish — charred asparagus, sweet peas, white wine, and a generous finish of Parmesan and cream.
Ingredients- ·2 tablespoons + 1/4 cup extra-virgin olive oil, divided
- ·1 bunch asparagus (about 1 lb.), trimmed
- ·1 large leek, halved, white and pale green parts thinly sliced
- ·1 1/2 cups orzo
- ·2 garlic cloves, finely chopped
- ·1/2 cup dry white wine
- ·3 cups low-sodium chicken or vegetable broth
- ·1 cup frozen petite peas
- ·1 oz Parmesan, finely grated (about 1/2 cup)
- ·1/4 cup heavy cream
- ·2 tablespoons unsalted butter
- ·1/4 cup thinly sliced fresh basil, plus more for serving
- ·Kosher salt and freshly ground black pepper
- 1.In a large Dutch oven over medium-high heat, heat 2 tablespoons oil until very hot. Arrange asparagus in an even layer, cover, and cook, turning halfway through, until crisp-tender and charred in spots, about 4 minutes. Transfer to a cutting board and season with salt.
- 2.Wipe out the pot. Heat the remaining 1/4 cup oil over medium-high heat. Add the leeks with a pinch of salt and cook until softened, about 3 minutes. Stir in the orzo and garlic and cook until toasted and fragrant, about 2 minutes. Add the wine and cook until absorbed, 2 to 3 minutes.
- 3.Stir in the broth, 1/2 teaspoon salt, and a few grinds of pepper. Bring to a simmer, reduce heat to low, cover, and cook until orzo is tender, 12 to 15 minutes.
- 4.Cut the asparagus into 1-inch pieces. Add the peas to the orzo, cover, and cook until warmed through, about 2 minutes. Remove from heat. Stir in the Parmesan, cream, and butter until melted. Fold in the asparagus and basil, season, and top with more fresh basil.
Recipe by Theo Kaloudis — delish.com
Garlic Herb Prime Rib
The ultimate Easter main — a stunning 5-pound rib roast rubbed with garlic, rosemary, and thyme, roasted to a perfect medium-rare.
Ingredients- ·5 lb beef rib roast
- ·3 teaspoons kosher salt
- ·1 teaspoon black pepper
- ·2 teaspoons fresh rosemary, chopped
- ·2 teaspoons fresh thyme, chopped
- ·6 garlic cloves, crushed or minced
- ·3 tablespoons olive oil
- 1.Season the roast generously on all sides with salt and pepper. Place in a roasting pan and let rest at room temperature for at least 30 minutes, up to 1 hour.
- 2.Preheat the oven to 450°F (or the highest temperature your oven will reach).
- 3.Combine the garlic, rosemary, thyme, and olive oil in a small bowl. Rub all over the roast. Place bone-side down and bake for 20 minutes to develop a crust.
- 4.Reduce oven to 325°F and continue roasting for about 1 hour, until an instant-read thermometer reads 130°F (it will rise to 135°F while resting).
- 5.Let rest for 10–15 minutes before carving. Serve with horseradish, mashed potatoes, and roasted vegetables.
Recipe by Carissa Stanton — broccyourbody.com
Dessert
Layered Carrot Cake with Cream Cheese Frosting
A showstopping triple-layer carrot cake with luscious cream cheese frosting — the ultimate Easter centerpiece and dessert in one.
Ingredients- Carrot Cake
- ·2 cups white sugar
- ·1 1/2 cups vegetable oil or coconut oil
- ·4 large eggs
- ·2 cups all-purpose flour
- ·2 teaspoons baking powder
- ·2 teaspoons baking soda
- ·1 teaspoon salt
- ·1 teaspoon ground cinnamon
- ·3/4 teaspoon ground nutmeg
- ·3 cups finely grated peeled carrots (about 1 lb.)
- Cream Cheese Frosting
- ·4 cups powdered sugar
- ·2 (8-oz) packages cream cheese, room temperature
- ·1/2 cup (1 stick) unsalted butter, room temperature
- ·4 teaspoons vanilla extract
- 1.Preheat oven to 325°F. Lightly grease three 9-inch round cake pans. Line bottoms with waxed paper and grease the paper.
- 2.Beat the sugar and oil together until combined. Add eggs one at a time, beating well after each. Sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until just combined, then fold in the grated carrots.
- 3.Divide the batter evenly among the three pans. Bake until a toothpick comes out clean and cakes pull away from the sides, about 45 minutes. Cool in pans for 15 minutes, then turn out and cool completely.
- 4.Make the frosting: beat the cream cheese, butter, powdered sugar, and vanilla together until smooth and creamy.
- 5.Place one cake layer on a platter and spread with 1 cup frosting. Add the second layer and another cup of frosting. Top with the final layer and frost generously. Decorate with edible flowers if desired. Refrigerate until ready to serve.
Recipe by Gaby Dalkin — whatsgabycooking.com
- Choosing a selection results in a full page refresh.