25 Delicious Ways to Celebrate Easter

Despite the old rhyme, hot cross buns are no longer one a penny, but a quick shortcut makes them an Easter tradition well worth reviving.

Deviled eggs are the perfect Easter appetizer—it’s just on theme!

Spring flavors come together in our favorite new quiche combination. The tart looks especially pretty baked in a rectangular pan, but you can use a 9-inch round tart pan instead.

This recipe by chefs Ethan Speizer and Madison Gabor of Ashes & Diamonds Winery was originally developed as a sourdough boule, but then they transitioned it into a focaccia that’s drenched in the best olive oil and topped with flaky sea salt.

If you don’t have blooming herbs for this salad–like the fennel flowers and blue borage blossoms we harvested from the Sunset test garden–buy edible flowers like Johnny-jump-ups or nasturtiums at well-stocked grocery stores. Or just skip them; the salad will still look and taste lovely.

We could make a meal of this deliciously unexpected combination, but it’s excellent alongside a grilled steak too. Sautéing the quinoa in oil before simmering helps it come out fluffy every time.

Ham is the centerpiece of any Easter meal; it’s quick to prepare and easily serves a crowd. A simple maple-mustard glaze delivers the sweetness of traditional pineapple rings and maraschino cherries, but adds a layer of spice. Click here for an elegant Easter menu.

Eggs and asparagus are a perfect pair, accented with salty prosciutto, chives, and lemon. You can make this head, along with these other brunch recipes.

Hours of cooking on very low heat makes this lamb fall-off-the-bone tender, and a blast of high heat at the end crisps the surface. All you need to round out the dinner are mashed potatoes and a salad.

Smoked paprika and other chile powders give this simple roasted chicken satisfying bass notes, while the punch of coriander honey makes this a moreish dish. (You know… you’ll want more of it.) Make the most of the hot oven and cook roasted root vegetables at the same time. The veggies are dipped in a Japanese Kewpie mayo crème fraîche. Kewpie mayonnaise is made with all yolks; it is thus richer than the standard stuff, and it enriches one of the easiest, tastiest sauces we’ve had in years. Make extra and put it on pretty much everything.

Fennel seeds and rosemary perfume every bite of this tenderest of cuts. You can also roast the lamb in a 450° oven (meat side up) until it reaches an internal temperature of 140°, about 25 minutes.

This casserole version of the Mexican specialty is perfect for a spicy Easter brunch. This dish can be prepared through step 5 up to a day ahead and chilled (bake an extra 5 to 10 minutes).

Mint jelly is traditional with lamb, but not everyone loves its cloying sweetness or garish color. This fresh mint pesto takes a more savory direction, and is rolled up in the lamb to flavor it as it roasts. Served with tiny peas, new potatoes, and a big butter lettuce salad, this roast is Easter-worthy.

This recipe from Ojai’s Rory’s Place is a great option if you want to do seafood instead of meat. “This is a great dish for a big family-style meal,” says Meave McAuliffe of Rory’s Place. “The whole side of salmon cooks great and looks beautiful and rustic presented on a large platter in the center of your table. We love serving this salmon with braised leeks or slow-cooked spring onions.”

You can also opt for a pasta main dish, like this spaghetti with shrimp scampi. The addition of spring peas adds a touch of seasonality. Finishing with a generous amount of fresh chopped herbs at the end helps cut through the richness of the pan sauce.

This creamy, hearty dish is the perfect vegan main. It’s a riff on split pea dal, in which green split peas are cooked down with onions, garlic, ginger, fragrant lime leaves, and almond milk.

Right before serving, grind fresh pepper straight into the serving bowl–you want that spicy burst mingling with the sweet smell of melting butter.

Crunchy, sweet snap peas benefit from a green-fixing blanch and a quick turn in a super-hot pan to play up their crisp character with a little toasty char. Rich walnut gremolata spiked with lemon and briny feta makes for a vibrant side dish.

The compound butter that accompanies this vegetable dish is infused with saffron.

Beautiful little flageolet beans are a classic accompaniment for lamb, but you can use pretty much any dried white bean for this recipe.

Crisp-tipped, juicy, and tender, these spears are great with lamb or fish. Opt for fat asparagus—the spears will be tender but not mushy when the tips are crisp. Lemon zest, versus juice, gives a lot of flavor without too much acidity or moisture.

Everything bagel seasoning adds a ton of flavor to these crisp snap peas.

You can make these cookies up to 1 week ahead; cover airtight and store at room temperature.

Kai Loebach has adapted this crowd-pleaser to make it gluten-free by using tapioca flour. “I didn’t say it’s fat-free,” he says. Because that would be no fun.

Subtle and ethereal meringue is an ideal way to feature seasonal fresh fruit. Chef Saehee Cho tops hers with lemon curd, edible flowers, and the first straw­berries of the season, but any ripe seasonal fruit will do.