A Springy Easter Dinner

April  3, 2012


Baby Purple Artichokes Fried in Olive Oil
by Sippitysip

Growing up, an Easter feast was a seasonal given. Some large cut of meat, plenty of Champagne (we're Episcopalian after all, so when I say plenty, I do mean plenty) and all the trappings of a celebration meal. Somehow, though, despite the Easter Bunny's best efforts, I just never felt very excited about it. Without much of a sweet tooth, the Easter basket wasn't such an exciting thing for me, and though I loved wearing a really poofy princess dress with all the trimmings to church, that pretty much felt like the highlight of the day. 

Shop the Story

This year, I want to revive Easter dinner, to start my own Easter tradition! This is my dream menu -- springy and delicous, and with plenty of green on the table, I think it sounds just about perfect.

What's in your traditional Easter dinner? 

Shaved Asparagus and Mint Salad by Meatballs&Milkshakes

Pommes Dauphinoise by merrill

Pickled Ramps by amanda


Spiced Leg of Lamb on the Grill by asabnis 

Mint Sauce for Lamb by merrill

Strawberry-Fennel Ice Cream by gluttonforlife 

If you're anything like me, Easter will leave you with some half eaten (usually headless, certainly earless) chocolate bunnies. You might try baking them into these: 

Crispy Oatmeal Chocolate Chip Cookies by merrill

Happy Easter, bunnies! 

Join the Conversation

See what other Food52 readers are saying.

  • Midge
  • Miranda Rake
    Miranda Rake
Miranda Rake

Written by: Miranda Rake

I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.


Midge April 3, 2012
I think you nailed it. An awesome menu.
Author Comment
Miranda R. April 3, 2012
Thanks Midge! I hope so!