After cooking three times a day for an entire year, no one feels that someone is having an Easter feast for hours in the kitchen, but eating a handful of chocolate eggs and jelly beans just doesn’t make it perfect. In Easy easter dinner recipes, Most of which come together in an hour or less, are for those of us who are tired of cooking, but still want to celebrate the day with delicious food.
A 15-minute salmon dish from K Chun is like an afternoon spring on a plate. As salmon, peas and radishes boil on the stovetop in a light sauce of brown butter, capers, miso and mustard. And readers like it: “It’s the most delicious food I’ve cooked since I was on home order, and it’s been saying a lot since I’ve cooked my meal.”
Leave your mixer in the cabinet. This tangy, moist carrot cake from Yossi Arefi comes together in a bowl. Some readers have added chopped crystallized ginger and ground ginger for a kick, and, if you’re running low on carrots, you can also substitute for some carrots in grated apple or sweet potato.
If roasted lamb usually catches your Easter table, but you’re looking for a more comforting recipe this year, this beautiful pasta dish from Qi Chun is an impressive choice. It combines the geese of Colombia, peas and lemons with the spring version of the Bolognese Bianco, or the white Bologales.
Big news: This stunning vegetarian tart from Soo Lee is made with store-bought puff pastry, so it comes together in an hour. This recipe calls for carrots – use rainbow carrots if you can find them – but it works just with onion, parsnip, beet, zucchini or pumpkin.
Raise your glass in the spring with this refreshing five-ingredient wine cooler – remember those? – From Rebekah Peppler. All you need is a bottle of rosé, lime juice, soda water and fresh thyme springs. A reader made a batch of these in a pitcher, allowing the thyme springs to sit outside for a few minutes before pouring them into the mix, and this was a hit they had to make a second batch.
Method: Rosa cooler
Here should be another simple option for those in the Lamb-for-Easter camp: In this Alison Roman recipe, quick-cooking chops are mixed with plenty of black pepper and fennel seeds, then cooled and crisped. Served with cucumbers, fennel and. Not a salad. Serve together roasted potatoes For a hearty meal.
Hetty McKinnon added burnt crust and green beans to a pile of unblemished Raman noodles, turning them into holiday-worthy meals. If you can get your hands on the ramp, use in place of scalenes; They are a lovely thing for this season.
Scalloped potatoes sound fancy, but this Mark Bitman dish is definitely not, and is a good accompaniment to ham, lamb or pork. You can use Yukon Gold or russet, but stick with one or the other as the mixture will not cook evenly. Feel free to cook fresh or dried parsley or rosemary between the layers of potatoes if you have them.
Method: Potato au gratin
This Kolu Henry recipe takes chicken to another level with minimal effort. Just mix grape juice, honey, curry powder and thyme together, then spoon the mixture over the chicken before slipping it on the oven. One reader put fingered potatoes and whole garlic cloves into the pan during the last 30 minutes of cooking for the smart side dish.
Kalbi jjim is a Korean long-braised, salty-sweet short rib and vegetable dish that is traditionally made for special occasions, but in this version of Kay Chun, an electric pressure cooker makes it possible in just one hour. Make a pot of rice, and you’ve got a fabulous meal.
Method: Pressure cooker Kalbi Jjim
Ali Slaggle’s limo orjo with asparagus has more than 2,000 five-star ratings, so you know it’s going to be good. Serve it as a side dish for vegetarian main or roast chicken, pork or lamb.
It’s the season for Rabab, and Mark Bitman’s dead-simple crisp is a great way to cook with it. If you are a fan of that traditional combination, then you can give a choice of some braised strawberries.
Method: Rhubarb Crisp
“Lawdalmighty, it was delicious!” A reader wrote about these 25-minute salty-pork chops from Samantha Seneviratne. What more is there to say? Serve it on top of creamy polenta and serve with some crisp and green like steamed asparagus or snap peas.
Eggs may be the only thing that makes it worthy of Easter, but, to really end, we offer Mark Bitman’s spaghetti with scrambled eggs. All you need is spaghetti, four eggs, olive oil, garlic and parmesan. Sprinkle with fresh spring herbs for a little color.
Method: Spaghetti and Fried Eggs
This hot vegetarian bean salad from Kolu Henry is, as one reader said, “a perfect spring dish.” Creamy beans, salty mevo, zingy radish and arugula and tangy citrus work together on a plate for a perfectly balanced party. You can also make it with chickpeas if you have it on hand.
This ridiculously easy citrus custard and saltine cracker crust pie is named for a lazy beach town on the barrier islands of North Carolina. I called it Bill Smith – Chef in Crook Corner, a Chapel Hill, NC, restaurant that specializes in Southern comfort food – and is a big reader favorite. Ritz crackers also work for crusts.
Method: Atlantic Beach Pie
With a five-star rating over 9,000, this one-pan, egg-tomato-red chili dish from Melissa Clarke is a sure thing. Serve it for brunch or as a vegetarian meal and always with good bread.
Method: Shakshuka with feta
This 15-minute vegetarian chocolate pudding by Ali Slaggle is inspired by a recipe by cookbook author Alice Medrich, in which she creates a deep flavor using both cocoa powder and chocolate. Sprinkle the prepared pudding with flaky sea salt, cinnamon or chili powder, or topping and coloring with a vortex of noodle on top.
A classic French potato salad is tasty served at any temperature, and from William Norwich it quite relishes any roast beef or chicken. Bonus: The taste gets better and more complex over time, so this is the ideal make-forward side.
Method: Dion Vinegret with Potato Salad
The mild bitterness of thyme and parsley complements the sweetness of the carrots in this super easy, five-ingredient recipe from Martha Rose Shulman. If washing a sticky, caked-on sheet pan makes you angry, line it with aluminum foil or parchment.
Method: Roasted Carrots
This recipe from Martha Rose Shalman calls for making a simple shrimp broth, but if you don’t have time, skip it, and opt for chicken or vegetable broth. If you use frozen peas, skip the simmering in step 3, and add them to step 4 according to the instructions. Serve on a pile of white rice.
Method: Garlic Shrimp with Peas
“Husband says this is the best pot fry he has ever had!” A reader wrote. It takes a good eight hours to cook, but the prop is minimal and the tall braise is done in a slow cooker, so you can leave the house to enjoy the warm weather. When you return, kissed in the sun and windblown, dinner will be ready.
Method: Slow Cooker Pot Roast