Easter

37 Classic Easter Recipes From the Pages of Gourmet

Start with creamy deviled eggs, and you can’t go wrong.

March 29, 2023

A ceramic deviled egg tray on a marble countertop with deviled eggs and glasses of wine and seltzer to accompany story...

When we look at recipe reviews in the Epi iOS app, it warms our hearts to hear about the beloved recipes that you cook on repeat every year for holidays like Easter. These recipes from Gourmet have stood the test of time; they’re the Easter mains, sides, and desserts that have become family traditions. But maybe your menu isn’t fully set yet—you’re still looking for that perfect roast or seasonal soup. Scroll down for a little classic recipe inspiration.

Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
1/37
Cream of Asparagus Soup
To lower the stress of holiday hosting, make this elegant soup a day or two ahead.
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Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell
2/37
Leg of Lamb With Garlic and Rosemary
Here’s a stunning holiday centerpiece that’ll also make superlative post-Easter leftovers.
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Photo by Travis Rainey, Styling by Joseph De Leo
3/37
Deviled Eggs
This easy recipe makes the creamiest deviled eggs—feel free to get creative with the toppings.
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Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
4/37
Parker House Rolls
The best Parker House rolls have a golden crust, a fluffy interior, and a buttery flavor. This recipe from 1999 will get you there. We recommend slicing these open and stuffing some Easter ham inside.
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Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
5/37
Dill-Pickled Vegetables
These tart, fresh pickles are a vibrant counterpoint to the richer dishes on your Easter table—though you can also serve them as an appetizer.
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Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
6/37
Mashed Potatoes and Leeks With Thyme
These make-ahead mashed potatoes with leeks first made an appearance in Gourmet in 1996; we’ve been enjoying them ever since.
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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
7/37
Orange Chiffon Cake
This fluffy chiffon cake has a little Grand Marnier in the frosting for extra orange flavor.
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Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
8/37
Radishes and Butter Curls
This festive hors d’oeuvre appeared in Gourmet in 1970.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
9/37
Creamy Potato and Leek Gratin
Serve this luscious side dish with ham, lamb, or a side of salmon.
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Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell
10/37
Lemon Curd Tart With Olive Oil
The olive oil in the crust of this tart gives it a rich, crumbly texture.
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Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
11/37
Herb-Crusted Rack of Lamb
Don’t be nervous if you’ve never cooked rack of lamb before. This recipe from 2006 will walk you through it.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
12/37
Citrusy Haricots Verts
Elegant, easy, and delicious.
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Photo by Jonny Valiant
13/37
Artichokes Braised in Lemon and Olive Oil
If you’re as ready to celebrate artichoke season as we are, start with this recipe.
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Photo by Romulo Yanes
14/37
Crustless Quiche
Doing an Easter brunch instead of dinner? This crustless quiche makes the prep so much easier.
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