30 Crowd-Pleasing Easter Entrees - MyRecipes (2024)

Credit: Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox

The hardest part of setting an Easter dinner menu is deciding on the main course. Do you go traditional, or is this the year you branch out a little? Are you aiming for elegance, ease, or somewhere in between? Whether you're feeling ham, lamb, or something altogether different, we have you covered. Here are some of our best main dish ideas for a memorably delicious Easter meal.

Pineapple-Tamarind Ham

Pineapple-Tamarind Ham Recipe

Sweet pineapple with zingy tamarind makes for a beautifully lacquered holiday ham with just a few ingredients. Bonus: tamarind's natural acidity helps tenderize the meat, making for a juicy centerpiece.

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Sweet Chile Roasted Salmon Recipe

For your next holiday meal, we highly recommend giving the ham a break and picking up a side of salmon instead. Whether you’re serving it for a special occasion or a casual weeknight meal, this perfectly tender roasted salmon is impressive in every possible way. In fact, this recipe is standing proof of how easy it can be to achieve a wow-worthy main course without much effort. The big flavor of this Thai-inspired salmon comes from a spicy (but not too spicy)-sweet glaze featuring sambal oelek, honey, and lemongrass. If you have trouble finding fresh lemongrass, you can substitute a bit of lemongrass paste or simply omit it.

Dad's Grilled Leg of Lamb

Dad's Grilled Leg of Lamb Recipe

Barton Seaver likes to serve this to his own family with turnips glazed with brown sugar, vinegar, and butter. Haricots verts also make a good companion. Look for a boneless, butterflied leg of lamb, preferably Colorado or Icelandic, and trim any excess fat.

Perfect Roasted Beef Tenderloin image

Perfect Roasted Beef Tenderloin Recipe

This beef tenderloin recipe is magic. The result is delicious enough for a special occasion, yet it is simple enough to be made on a weeknight.You can let the beef tenderloin chill for up to 24 hours, if desired. If you prefer medium, cook the tenderloin until it reaches an internal temperature of 140-145 degrees. Purchasing high quality meat will make all of the difference in the tenderness and flavor of the final product. Serve this main with roasted potatoes, asparagus, and a glass of red wine.

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Classic Roast Chicken Recipe

A classic roasted chicken served with greens and your favorite side makes a delicious and easy dinner that never goes out of style. Be prepared to turn on your vent; the high-heat finishing may generate some smoke.

Roast chicken is juiciest and tastiest when it’s cooked to an internal temperature of 165°. To get an accurate reading, place your meat thermometer in the thickest part of the chicken or in between the breast and the thigh. Let the chicken rest for at least 10 minutes before serving—this locks in moisture and ensure perfectly juicy meat.

Baked Ham Glazed with Champagne

Baked Ham Glazed with Champagne Recipe

A classic roasted chicken served with greens and your favorite side makes a delicious and easy dinner that never goes out of style. Be prepared to turn on your vent; the high-heat finishing may generate some smoke.

Stuffed Beef Tenderloin with Burgundy-Mushroom Sauce

Stuffed Beef Tenderloin with Burgundy-Mushroom Sauce Recipe

Everyone will admire these tender spirals of beef filled with creamy spinach and leeks and topped off with a rich mushroom sauce. Rolling and stuffing the meat is easier than it looks.

Orange Balsamic Lamb Chops

Orange-Balsamic Lamb Chops Recipe

A simple citrus marinade plus a quick sear yields significantly more flavor than you might think. Of course, a finishing balsamic drizzle is always welcome.

Roasted Side of Salmon with Shallot Cream

Roasted Side of Salmon with Shallot Cream Recipe

This dish is as simple as it gets, and yet it's very impressive for company. Shallots, dill, and lemon are classic flavorings for salmon. If you can't find crème fraîche, use sour cream.

Classic Baked Ham with Maple-Mustard Glaze

Classic Baked Ham with Maple-Mustard Glaze Recipe

Ham is the centerpiece of any Easter meal; it's quick to prepare and easily serves a crowd. A simple maple-mustard glaze delivers the sweetness of traditional pineapple rings and maraschino cherries, but adds a layer of spice. Prep and Cook Time: 2 1/2 hours. Notes: You can heat the ham ahead, then keep it warm in a low oven. Save the bone for split-pea soup.

Honey-Port Lacquered Ham with Whipped Dijon Cream

Honey-Port Lacquered Ham with Whipped Dijon Cream Recipe

This isn’t your salty, pink smoked ham that’s typical of a holiday event. Covered in a shiny cracklin’ shell, it’s a showstopper worthy of the center of the table. This delicious cream is great over ham, but it also works well over grilled meats, such as steak or pork. Add your favorite herbs to personalize the taste.

Leg of Lamb with Olive-Wine Sauce

Leg of Lamb with Olive-Wine Sauce Recipe

We call for a boneless leg of lamb for convenience; if you'd rather use a bone-in leg, it may take an hour to reach 130°.

Roasted Salmon with Thyme and Honey-Mustard Glaze

Roasted Salmon with Thyme and Honey-Mustard Glaze Recipe

A bed of fragrant fresh thyme lends wonderful flavor to the fish. Have your fishmonger remove the pin bones from the fillet, and choose one cut toward the head end of the fish.

Beef Tenderloin with Horseradish Cream and Glazed Carrots

Beef Tenderloin with Horseradish Cream and Glazed Carrots Recipe

Beef tenderloin is worthy splurge when you want a special entrée in less time; the cut is so meltingly tender already that it takes just 8 minutes to cook. We use the same pan to cook and glaze the carrots for easy clean up. The horseradish sauce is the tangy, creamy, pungent element this dish needs. Beyond the sauce, try stirring horseradish into the dressing for slaw, a devilled egg filling, or mashed potatoes.

Maple Mustard-Glazed Ham

Maple Mustard-Glazed Ham Recipe

For a classic flavor profile, you absolutely can't miss with this sweet glazed ham. The combination of Dijon mustard and real maple syrup beats anything you'll get from a flavor packet. Plus, this crowd-pleasing ham is made in the slow cooker, saving you effort and oven space.

Herb-Crusted Roast Beef and Yorkshire Pudding with Red Wine Jus

Herb-Crusted Roast Beef and Yorkshire Pudding with Red Wine Jus Recipe

For a classic flavor profile, you absolutely can't miss with this sweet glazed ham. The combination of Dijon mustard and real maple syrup beats anything you'll get from a flavor packet. Plus, this crowd-pleasing ham is made in the slow cooker, saving you effort and oven space.

Spring Vegetable Shepherd’s Pie

Spring Vegetable Shepherd’s Pie Recipe

We use cauliflower for the topping instead of the usual mashed potatoes; cauliflower has twice the fiber and about a fourth of the carbs. For a gluten-free version, use 2 tablespoons cornstarch in place of the all-purpose flour in step 3.

Whole Roasted Red Snapper image

Whole Roasted Red Snapper with Potatoes and Onions Recipe

While cooking a whole fish definitely seems intimidating, this is the recipe to show you just how easy it really is. But don’t worry, no one has to know—because it’s gonna look ridiculously impressive when served, no matter what. You simply need to ask your fish monger to scale and clean/gut the fish, as well as remove the gills and fins; then, you just pop it into the oven like anything else.

Spice-Rubbed Tenderloin with Mustard-Cream Sauce

Spice-Rubbed Tenderloin with Mustard-Cream Sauce Recipe

Since beef tenderloin doesn't have much fat, it can easily become dry and overcooked. For tender slices, don't cook past a meat thermometer registering 130° in the center.

Ham with Spiced Cherry Sauce

Ham with Spiced Cherry Sauce Recipe

If you're celebrating Easter with immediate family only, this recipe is the perfect way to enjoy an elegant ham dinner without all the leftovers.

"Ham" for Two image

"Ham" for Two Recipe

Holiday ham leftovers take weeks to finish. Instead, prepare a basicone pound pork tenderloin just as you would prepare a ham. The result is a traditionally brined, brown-sugar-coated"ham" for two in just one day.Iteven comes out pink! This recipe uses pink brining salt from Williams Sonoma, but you could use Prague #1 instead.

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Pork Roast Recipe

This comforting pork roast recipe is perfect for the holiday season. Bonus: The meatyflavors of the tender pork mix with the savory vegetables to create a beautifully rich gravy.

Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce

Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce Recipe

Creating a two-zone fire lets you sear the meat over direct heat and then finish cooking it over indirect to a beautiful medium-rare. Beginner's tip: As you grill, keep the lid closed to maintain the temperature.

Roast Duck with Duck Fat Potatoes, Capers, and Parsley

Roast Duck with Duck Fat Potatoes, Capers, and Parsley Recipe

If you're looking to branch out and cook something special, roast duck is the way to go. And once you've tasted a bite of the duck fat potatoes, this will likely become your new favorite recipe for holiday entertaining.

Rosemary Lamb Chops

Rosemary Lamb Chops Recipe

Lamb and rosemary are simply made for one another. Taste why with this 5-star-rated lamb chop recipe.

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Moroccan Pot Roast Recipe

Of all our Cottage Community Dinners recipes, this is our favorite. It's wonderfully tender and easily feeds a crowd. The combination of flavors is so different from your mom's pot roast, you may never go back! Prep: 20 minutes; Cook: 3 hours 13 minutes.

Classic Roasted Duck with Orange-Bourbon-Molasses Glaze

Classic Roasted Duck with Orange-Bourbon-Molasses Glaze Recipe

The secret to crispy skin is a dry duck. Pat ducks with a paper towel before, during, and after refrigerating. Store uncovered in the back, coldest part of your fridge for up to two days ahead.

Herb-Rubbed Chicken Under a Brick

Herb-Rubbed Chicken Under a Brick Recipe

Brick-pressed chicken cooks quickly and evenly, a great boon to a barbecue host. The key is to spatchco*ck--or butterfly--the bird, and then press it down flat on the grill with a foil-wrapped brick or cast-iron skillet.

Glazed Cornish Hens with Wild Rice Stuffing

Glazed Cornish Hens with Wild Rice Stuffing Recipe

Cornish hens are always a fun main course for a smaller group because everyone gets to feast on their own personal bird. We especially love the savory wild rice stuffing alongside these golden-brown glazed beauties.

Crab Boil with Beer and Old Bay

Crab Boil with Beer and Old Bay Recipe

Blue crabs, once called the “pride of the Chesapeake”, can be found throughout the Coastal South when in season, which typically lasts from late April to October. If you’re lucky enough to get your hands on some live blue crabs, there’s no better way to enjoy them than in an old-fashioned crab boil, or “crab feast,” as they say around the Chesapeake Bay.