Our 2021 Easter menu offers a slight twist on the conventional spread – mimosas are replaced with a bright carrot and ginger tequila punch and, instead of serving ham unadorned, you’ll layer it between homemade biscuits and top it with sweet apricot preserves. Spring produce shines in the sides, featuring radishes, parsnips, leeks and endive, and ending on a sweet note with a strawberry and ricotta tart.
Recipes
Recipes by Course
- Breakfast
- Appetizers
- Soups
- Salads
- Breads
- Quiches & Tarts
- Potatoes
- Beans
- Pasta, Rice & Grains
- Pizza & Sandwiches
- Vegetables
- Seafood
- Chicken & Poultry
- Pork
- Beef
- Lamb
- Desserts
- Cocktails
- Sauces
This Season
Menus
- Joshua Weissman's Rosh Hashanah Dinner
- Palak Patel's Diwali Feast
- Halloween Party
- Nikk Alcarez's Halloween Desserts
- Fall Harvest Dinner
- Supper for a Crowd
- Test Kitchen's Thanksgiving Menu
- All Menus
Featured Chefs & Celebrities
- Aarón Sánchez
- Ina Garten
- Stanlel Tucci
- Trisha Yearwood
- Tyler Florence
- Chefs' Collective
- Williams Sonoma Test Kitchen
Williams Sonoma Wine Shop
Resources
- Knife Skills Guide
- Guide to Apples
- Guide to Cheese
- Guide to Chocolate
- Guide to Eggs
- Guide to Lemons
- Guide to Olive Oil
- Guide to Pasta
- Guide to Pie
- Guide to Tea
- Guide to Wine
- Juicing 101
Carrot-Ginger Tequila Punch
Biscuits with Sliced Ham and Apricot Preserves
Radicchio and Endive Salad with Herbed Buttermilk Dressing
Roasted Parsnips and Radishes
Phyllo Quiche with Leeks and Parmesan
Ricotta Tart with Strawberries
