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
- Appetizers
- Soups
- Salads
- Pasta, Rice & Grains
- Vegetables
- Seafood
- Chicken & Poultry
- Pork
- Beef
- Desserts
Chefs & Celebrities
- Williams Sonoma Test Kitchen
- Ina Garten
- Stanlel Tucci
- Trisha Yearwood
- Tyler Florence
- Chefs' Collective
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
