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Easter Recipes

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1-48 of 93 Results

Deviled Eggs

By Recipe developed for Sur La Table’s Cooking Classes
Rack of Lamb with Mint Butter

By Sansaire
Fig and Raspberry Tart with Honey

By Tested and perfected in the Sur La Table kitchen, Image by Rosana Machiela
Baked Eggs with Spinach and Leeks

By The Modern Proper
Blue Cheese-Stuffed Dates Wrapped in Pancetta

By Tested and perfected in the Sur la Table kitchen
Caramelized Carrots

By Le Creuset
Roast Rack of Lamb with Rosemary, Basil, Parsley Pesto

By All-Clad
Spinach and Goat Cheese Quiche

By GreenPan
Ribbonized Potato-Leek Gratin

By Kyle Weber
Pear Tarte Tatin

By Staub
Sautéed Green Beans with Pancetta

By Recipe developed for Sur La Table Cooking Classes
Carrots with Lemon and Parsley

By Wolfgang Puck & Marian Getz
Asparagus with Egg and Crispy Pancetta

By Sansaire
Grilled Rosemary and Dijon Lamb Chops

By Recipe developed for Sur La Table’s Cooking Classes
Heirloom Apple Tart with Almond Filling and Calvados Cream

By Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Croque Monsieur Ham & Cheese Sandwich

By Tested and perfected in the Sur la Table kitchen
Sous Vide Slow-Braised Bourbon Pork Belly with Wilted Mustard Greens

By Tested and perfected in the Sur La Table kitchen
Spiced Apple Crostata

By Tested and perfected in the Sur la Table kitchen
Chard, Mushroom, and Swiss Cheese Frittata

By Knives Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Sarah Jay, photography by Ben Fink
Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches

By Eating Local: Reprint Recipe by Janet Fletcher, Photography by Sara Remington
English Pork Pie

By Thyme & Temp
Maple-Pecan Sticky Buns

By The Art & Soul of Baking: Andrews McMeel Publishing, Recipe by Cindy Mushet, Photo by Maren Caruso
Slow Roasted Leg of Lamb

By Ari Laing of the Well Seasoned Studio
Pork Loin Stuffed with Spinach, Olives and Pine Nuts

By Tested and perfected in the Sur la Table kitchen
Pork Chops

By Staub
Green Beans with Walnuts and Cranberries

By Tested and perfected in the Sur la Table kitchen
Roasted Boneless Leg of Lamb with Orange Gremolata

By Things Cooks Love: Andrews McMeel Publishing, Recipe by Marie Simmons, Photo by Ben Fink
Instant Pot Curry Deviled Eggs with Caviar

By Rebecca White, A Pleasant Little Kitchen
Apple Rose Tart

By Alena Haurylik
Chocolate Pecan Tart

By Valrhona
Cinnamon Pull-Aparts

By Nordic Ware
Potato and Celery Root Gratin

By Recipe developed for Sur La Table’s Cooking Classes
Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint

By Tested and perfected in the Sur la Table kitchen
Grilled Garlic-Rubbed Lamb Chops

By Recipe developed for Sur La Table’s Cooking Classes
Beef Wellington with Potato Crust

By KitchenAid
Green Beans with Caramelized Pecans

By Recipe developed for Sur La Table’s Cooking Classes
Pork Tenderloin with Mushrooms and Herbs Wrapped in Puff Pastry

By Tested and perfected in the Sur la Table kitchen
Lemon Poppy Seed Muffins

By Tested and perfected in the Sur la Table kitchen
Rustic Raspberry Tart with Irish Butter Crust

By Kerrygold
Frisee Salad with Bacon, Egg and Garlic Toasts

By David Lebovitz
Wild Mushroom, Spinach & Goat Cheese Frittata

By Le Creuset
Leek, Parmesan and Ham Quiche

By Sur La Table Andrews McMeel Publishing
Pork Medallions with Pears and Thyme

By Recipe developed for Sur La Table’s Cooking Classes
Apple Blossom Tarts

By KitchenAid
Truffles

By Valrhona
Tokyo Glazed Carrots

By Stephanie Izzard
Crispy Kale and Potatoes

By Greenpan
Eggs Over Easy

By Staub