Recipe Roundup

62 Italian and Italian-American Easter Menu and Recipe Ideas

Add some Italian flair to your spring holiday with these recipes for roast lamb, ricotta pie, hands-off risotto, and more.
Italian Easter bread on a plate.
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
  • Whole leg of lamb on a platter with fresh rosemary and a few slices carved.
    Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell
    1/63

    Leg of Lamb With Garlic and Rosemary

    This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your “first time cooking lamb,” you'll be “hooked.”

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  • Cacio e Pepe Spaghetti Pie on a plate with a slice taken out.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones
    2/63

    Cacio e Pepe Pie

    This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.

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  • one of our best spring recipes Spring risotto
    Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    3/63

    Spring Risotto

    A last-minute addition of basil pesto turns creamy risotto into the ultimate bowl of spring comfort.

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  • A rustic lemon tart topped with pine nuts next to three cups of coffee and a plate of pine nut lace cookies.
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi
    4/63

    Rustic Lemon Tart with Pine Nuts

    Add a blast of bright citrus to your Easter celebration with this Italian-style tart.

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  • One of the best carrot recipes Carrot Tart with Ricotta and Almond Filling
    Photo by Chelsea Kyle, Prop Styling by Jerri Joy, Food Styling by Anna Hampton
    5/63

    Carrot Tart With Ricotta and Almond Filling

    Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer.

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  • Italian Easter bread on a plate.
    Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
    6/63

    Italian Easter Bread

    These traditional holiday loaves are made in several easy steps over about 18 hours.

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  • A casserole dish of stuffed shells.
    Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    9/63

    Baked Stuffed Shells (Conchiglie Ripiene al Forno)

    The only thing better than cracking open plastic Easer eggs? Cracking open one of these cheesy stuffed shells at Easter dinner.

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  • Onepot pasta primavera with shrimp in a bowl.
    Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
    10/63

    One-Pot Pasta Primavera With Shrimp

    This lightning-fast version of the classic spring pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.

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  • A bowl of oven risotto with crispy mushrooms.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura
    11/63

    Oven Risotto With Crispy Roasted Mushrooms

    Yes, you can make risotto without all the stirring—just pop it in the oven; and while you’re at it, roast some mushrooms alongside to top off the finished dish.

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  • Crostata with pleated edges the center showing baked rounds of citrus on a white plate with bronze edge on granite surface.
    Photo by Alex Lau
    12/63

    Grapefruit-Orange Crostatas

    While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

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  • A pile of almond biscotti on a plate with glasses of dessert wine.
    Photo by Marcus Nilsson
    13/63

    Brandied Almond Biscotti

    This classic Gourmet recipe appeared as part of a spread for one home cook's classic Northern Italian menu for entertaining. Make it part of your holiday menu, too.

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  • A plate of crispy polenta bites with wild mushroom ragout surrounded by ornaments jammy eggs and crostini—classic New...
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
    14/63

    Polenta Bites With Wild Mushrooms and Fontina

    Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with wild mushrooms and Fontina, then bake until melty and irresistible.

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Read More
Your Easter Brunch Gameplan
Your Easter Brunch Gameplan
Asparagus quiche, smoky-sweet ham, and piles of biscuits

Adina Steiman

This Epic Easter Quiche Has a Hash Brown Crust
This Epic Easter Quiche Has a Hash Brown Crust
Hint: The secret's in the crust!

Anna Stockwell

Make Your Deviled Eggs Crunchier, Smokier, and Tangier
Make Your Deviled Eggs Crunchier, Smokier, and Tangier
Because a sprinkle of paprika just doesn't cut it.

Rebekah Peppler

Crunchy Veg Salad With Dates and Fried Shallots
Crunchy Veg Salad With Dates and Fried Shallots
Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.
Nuoc Cham Chicken Salad
Nuoc Cham Chicken Salad
A spicy-funky upgrade for lettuce cups, sandwiches, and more.
No-Mayo Tuna Salad
No-Mayo Tuna Salad
Riff on the lunchbox staple. Mayo-haters deserve tuna, too.
The Most-Saved Recipes on Bon Appétit This Week
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Glazed Apple Pie Fritters
Glazed Apple Pie Fritters
Apple pie in doughnut hole form? We’re in love.
Green Goddess Harvest Salad
Green Goddess Harvest Salad
So much more affordable than ordering from those fast casual salad chains.
Buckwheat Crepes With Banana-Sesame Jam
Buckwheat Crepes With Banana-Sesame Jam
Practical to make and feels like a total flex.
Korean Street Toast Breakfast Sandwich
Korean Street Toast Breakfast Sandwich
Veggie-packed eggs, gooey cheese, and don't skip the sprinkle of sugar.
A Really Big Chicken Parm
A Really Big Chicken Parm
Ground chicken, Parmesan, marinara, and plenty of mozz in a supersize sheet-pan dinner worth sharing.