Home Holidays Easter
Julia Mullaney
Emily Racette ParulskiUpdated: Jan. 31, 2024
These Easter recipes are so fast, you can whip them up before the Easter Bunny arrives.
Strawberry Salad with Poppy Seed Dressing
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My family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan
Sauteed Tarragon Radishes
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Who says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. —Taste of Home Test Kitchen
Herbed Feta Dip
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Guests can’t get enough of this thick, zesty dip that bursts with fresh Mediterranean flavor. The feta cheese and fresh mint complement each other beautifully, creating the perfect sidekick for crunchy carrots, toasted pita chips, sliced baguettes or any other dipper you fancy.—Rebecca Ray, Chicago, Illinois
Champion Chicken Puffs
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My guests peel rubber getting to the table to munch on these chicken puffs. The tender bites are made with hassle-free refrigerated crescent rolls and a flavorful chicken and cream cheese filling. —Amber Kimmich, Powhatan, Virginia
Prosciutto Pasta Toss
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I love quick, simple pasta dishes, and this is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! —Laura Murphy-Ogden, Charlotte, North Carolina
Bing Cherry-Amaretti Fool
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When Bing cherries are in season, I make this fruity custard-style fool. The sweet cherries and whipped cream balance perfectly with the sour cream. —Mary Ann Lee, Clifton Park, New York
Lemon-Roasted Asparagus
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When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy lemon asparagus recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
Best Deviled Eggs
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Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia
Spiced Salmon
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This delicious, moist fish is very quick and easy to prepare. It gets a little sweetness from brown sugar, but overall the seasonings are mild and give this dish broad appeal. It's a wonderful way to enjoy healthy salmon.—Donna Reynolds, Innisfail, Alberta
Ravishing Radish Salad
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Showcase radishes in all their glory with a fresh, crunchy salad. Herbs and fennel take it up another notch. —Maggie Ruddy, Altoona, Iowa
Grandma's English Trifle
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This scrumptious trifle recipe is a family heirloom. My grandmother would make an enormous dish of it for Saturday night dinners when they often had guests. If there were leftovers, they'd eat that English trifle dessert every night that week until it was gone! —Ruth Verratti, Gasport, New York
Brie-Leek Tartlets
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My family is picky, but everyone loves these little bites. I make dozens of them at a time because they're gone the second I turn my back. —Colleen MacDonald, Port Moody, British Columbia
Almond-Topped Fish
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A co-worker gave me this recipe, but I didn't try it until recently. What a mistake it was to wait! It's easier than dipping, coating and frying—and the flavor is outstanding. Once you've tried this tender fish, you'll never go back to fried. —Heidi Kirsch, Waterloo, Iowa
Chicken Reuben Roll-Ups
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My Nebraska-native husband loves Reuben sandwiches and anything with chicken, so I combined his two favorites in a fun roll-up. —Ashli Kottwitz, Hermitage, Tennessee
Spicy Crab Dip
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With cayenne pepper and hot sauce (both optional), this delicious dip doubles up on the heat. Chock-full of crabmeat, this appetizer feels special, yet it only takes minutes to prepare. —Carol Forcum, Marion, Illinois
Steak with Chipotle-Lime Chimichurri
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Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Carrots Lyonnaise
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This recipe from a junior high home economics class was brought home by my sister Laurie. My family liked it so much that it became a part of our Christmas dinner tradition. — Elizabeth Plants, Kirkwood, Missouri
Zippy Curry Dip
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Everyone eats their vegetables when this creamy dip is served alongside them. The curry flavor gets stronger the longer the dip stands, so I like to make it in advance. —Priscilla Steffke, Wausau, Wisconsin
Strawberry Ricotta Bruschetta
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Here's an interesting spin on bruschetta. The creamy ricotta cheese spread is an ideal complement to the sweet, minty strawberry topping. —Laura Stricklin, Jackson, Mississippi
Pineapple Pretzel Fluff
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I often bring this salad to potlucks, and everyone goes crazy for the sweet and crunchy combination. Be sure to add the pretzel mixture right before serving to keep it crispy. —Beth Olby, Ashland, Wisconsin
Nectarine Arugula Salad
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Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. —Christine Laba, Arlington, Virginia
Strawberry Rhubarb Cream
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A friend gave me this recipe a long time ago. It’s rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. —Norma DesRoches, Warwick, Rhode Island
Pan-Seared Salmon with Dill Sauce
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This is one of my husband's favorite recipes. Salmon is a go-to for busy nights because it cooks so quickly and goes with so many different flavors. The creamy dill sauce with cucumber tastes light and fresh. —Angela Spengler, Tampa, Florida
Green Beans Amandine
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It's hard to improve on the taste Mother Nature gives to fresh green beans, but Mom has done just that for years using this green beans amandine recipe. I have always thought the crunchy almonds were a super addition. —Brenda DuFresne, Midland, Michigan
Special Pork Chops
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I work nine hours a day, so I need delicious and simple recipes like this one. My husband thinks I work hard fixing meals, but this dish is good and easy. In summer, I can my own salsa and use some to top these chops. —LaDane Wilson, Alexander City, Alabama
Mediterranean Cauliflower
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I adapted a recipe I received from a friend to make this delicious—and deliciously different—cauliflower dish. It's prepared quickly in a skillet and uses only a handful of ingredients. What a great way to take ordinary cauliflower to a whole new level! —Valerie Smith, Aston, Pennsylvania
BLT Chicken Salad
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Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. —Cindy Moore, Mooresville, North Carolina
Springtime Penne
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With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.
Fast Macaroni Salad
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Chopped veggies provide crunch, and cherry tomatoes add vibrant color to this refreshing and creamy pasta salad. —Frankiee Bush, Freedom, Indiana
Chicken and Broccoli with Dill Sauce
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I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. —Kallee Krong-Mccreery, Escondido, California
Sour Cream-Lemon Pie
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I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada
Pea 'n' Cheese Salad
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Radish slices add color and crunch to this fresh-tasting English pea salad. I often serve it in a bowl lined with romaine leaves, then garnish it with radish roses. —Inez Orsburn, DeMotte, Indiana
Deluxe German Potato Salad
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I make this for all occasions because it goes well with any kind of meat. When I take the warm salad to bring-a-dish events, there are rarely leftovers! —Betty Perkins, Hot Springs, Arkansas
Lemon Pull-Apart Coffee Cake
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I found this recipe in a newspaper and make it often. I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee. —Mary Tallman, Arbor Vitae, Wisconsin
Lemon Tiramisu
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I created this lemon tiramisu to please everyone in my family. It's a cross between cheesecake and tiramisu with a refreshing lemony flavor. Garnish with fresh berries if you have them on hand. —Monica Marolt, Willowick, Ohio
Lemon Couscous with Broccoli
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I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado
Cherry Cream Cheese Tarts
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It's hard to believe that just five ingredients and a few minutes of preparation can result in these delicate and scrumptious tarts! —Cindi Mitchell, Waring, Texas
Olive Oil Mashed Potatoes with Pancetta
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Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. —Bryan Kennedy, Kaneohe, Hawaii
Roasted Carrots with Thyme
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These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
Air-Fryer Almond Chicken
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My husband bought an air fryer about 6 months ago, after seeing it on television. We have used it at least twice a week and love how delicious the food has been. The chicken recipes that we have tried are especially good because of how moist the chicken remains. We started a low-carb diet and did not want to use bread crumbs, so we tried the chicken with almonds. It's a favorite now. —Pamela Shank, Parkersburg, West Virginia
Swift Strawberry Salad
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A simple blend of syrup, orange juice and caramel topping forms the light dressing for the fresh berries and the crunchy cashews found in this sensational salad. —Taste of Home Test Kitchen
Chicken with Couscous
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My sister shared this recipe, and it’s been a hit with me, my husband and our friends ever since. After working all day, I love that this dish is fast to prepare. Plus, it's irresistibly bright and delicious. —Shari Ruffalo, Watertown, New York
Cheesy Cream of Asparagus Soup
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Kids may not want to try a vegetable soup, but once they spoon up a mouthful of this cheesy variety, the flavor will keep them coming back for more. —Muriel Lerdal, Humboldt, Iowa
2-Ingredient Biscuits
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These 2-ingredient biscuits make a satisfying accompaniment to any meal. I never made biscuits until I tried this recipe, now my husband wants them all the time! —Diane Hixon, Niceville, Florida
Asparagus and Green Beans with Tarragon Lemon Dip
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Tarragon balances the tangy flavor from lemon in the creamy sauce covering colorful asparagus and green beans. I serve this as a side dish as well as an appetizer. —Bonnie Hawkins, Elkhorn, Wisconsin
Quick Antipasto Salad
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I always told my sister, Karen, I’d marry a cowboy—and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. —Kendra Waterbury, East Thetford, Vermont
Originally Published: December 31, 1969
Julia Mullaney
Julia Mullaney is a writer, blogger and self-proclaimed macaroni and cheese connoisseur based in New Jersey. She is currently a health & fitness writer for Cheat Sheet and previously worked as the editorial manager of Edible Jersey Magazine. Her work has been published in Rachael Ray Every Day, Art Quench, RMagazine and Edible Jersey. She is the author of Man, you can Cook!, a cookbook full of simple recipes for men who consider the kitchen to be uncharted land. In her spare time, she also runs a food blog full of original, easy recipes. Chow down at simplydeliciousblog.com or on Instagram at @simplydeliciousblogger.
Emily Racette Parulski
Emily has spent the last decade writing and editing food and lifestyle content. As a senior editor at Taste of Home, she leads the newsletter team sharing delicious recipes and helpful cooking tips to more than 2 million loyal email subscribers. Since joining TMB seven years ago as an associate editor, she has worked on special interest publications, launched TMB’s first cross-branded newsletter, supported the launch of the brand's affiliate strategy, orchestrated holiday countdowns, participated in taste tests and was selected for a task force to enhance the Taste of Home community. Emily was first mentioned by name in Taste of Home magazine in 1994, when her mother won a contest.When she’s not editing, Emily can be found in her kitchen baking something sweet, taking a wine class with her husband, or making lasagnas for neighbors through Lasagna Love.