Categories
Log in
There’s more to see...
Sign up to see the rest of what’s here!

Easter Dinner

Main courses, sides and desserts for your Easter celebration.

28 Pins

Easter Dinner

  • 28 Pins

Recipe: Stuffed pork loin with figs || Photo: Evan Sung for The New York Times

Recipe: Roasted shrimp cocktail with aioli || Photo: Andrew Scrivani for The New York Times

Recipe: Brussels Sprouts With Bacon and Chiles || Photo: Francesco Tonelli for The New York Times

Roasted carrots with parsley and thyme. Photo: Andrew Scrivani for The New York Times

Roasted leeks and potatoes vinaigrette. Photo: Andrew Scrivani for The New York Times

Recipe: Arugula and avocado salad with bagna cauda dressing || Photo: Andrew Scrivani for The New York Times

Recipe: Rhubarb ice cream with a caramel swirl || Photo: Andrew Scrivani for The New York Times

Recipe: Pickleback slaw || Photo: Andrew Scrivani for The New York Times

Recipe: Fresh ham With maple-balsamic glaze || Photo: Andrew Scrivani for The New York Times

Recipe: Crown roast of lamb || Photo: Suzy Allman for The New York Times

Recipe: Lime squares with raw sugar shortbread || Photo: Adriana Zehbrauskas for The New York Times

Recipe: Crisp potato cake (Galette de pomme de terre) || Photo: Francesco Tonelli for The New York Times

Recipe: Denver chocolate sheet cake || Photo: Daniel J. van Ackere for The New York Times

Recipe: Spanish asparagus revuelto || Photo: Fred R. Conrad/The New York Times

Recipe: Green mashed potatoes || Photo: Gabe Johnson/The New York Times

Recipe: Shrimp deviled eggs || Photo: Evan Sung for The New York Times

Recipe: Saffron honey marshmallows || Photo: Andrew Scrivani for The New York Times

Recipe: Asparagus with morels and tarragon || Photo: Evan Sung for The New York Times

Recipe: Potato Mousseline || Photo: Francesco Tonelli for The New York Times

Recipe: Sedgemoor Easter biscuits || Photo: Francesco Tonelli for The New York Times

Recipe: Roasted lamb ribs || Photo: Mark Holm for The New York Times

Recipe: Dried fruit pastelitos || Photo: Mark Holm for The New York Times

Recipe: Braised leg of lamb with celery root purée || Photo: Andrew Scrivani for The New York Times

Recipe: Sonia’s phyllo and feta torte with dill and nutmeg || Photo: Andrew Scrivani for The New York Times

Recipe: Lamb ragout with spring vegetables || Photo: Fred R. Conrad/The New York Times