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A Feast for Easter—and Springtime—from Our Test Kitchen

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You'll find a lot of eggs in this Easter feast—a spread of recipes from our test kitchen dream team Josh Cohen and Sara Jenkins, and a few from our community members, seasonista and Jennifer Wagner. Those eggs give much of the menu a richness and brightness, but that rich-bright balance (only right for such an early Easter) prevails whether or not the eggs are present.

Photo by James Ransom

It's there in the asparagus roasted the way Sara likes best, buttery and with a flurry of eggs mimosa on top; in cheesy, oniony egg toasts that bridge the gap between March's lion and lamb; in the vegetarian, artichoke oil-laced cassoulet and mustard-sharp lamb ribs; and in the almost downy ricotta cake Josh calls "foolproof"—among other things.

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It's everything but the Easter bonnet. To spring!

The Menu:

Eggs Gratin Crostini with Swiss Chard
Eggs Gratin Crostini with Swiss Chard
Spring Fennel & Dandelion Green Slaw
Spring Fennel & Dandelion Green Slaw
Pan-Roasted Asparagus with Brown Butter, Lemon, and Eggs Mimosa
Pan-Roasted Asparagus with Brown Butter, Lemon, and Eggs Mimosa
 Spring Vegetarian Cassoulet
Spring Vegetarian Cassoulet
Herb and Mustard-Crusted Rack of Lamb
Herb and Mustard-Crusted Rack of Lamb
Louisa's Cake
Louisa's Cake

Do you have a classic Easter menu, or do you vary from year to year? Tell us about it in the comments.


Our magical menu genie will plan your holiay feast for you.

Tags: easter, easter menu, spring menu, lamb