25+ Tasty Easter Giada Dinner Recipes to Impress Your Guests

Easter is the perfect occasion to gather with family and friends around the dinner table, enjoying a beautiful meal together.

If you’re looking to elevate your holiday feast, there’s no better inspiration than Giada De Laurentiis, a culinary expert known for her vibrant Italian flavors and modern twists on classic dishes.

Whether you’re preparing a traditional Easter meal or experimenting with new recipes, Giada’s recipes are sure to impress your guests.

From tender roasted meats to fresh vegetable sides, her recipes offer a delightful combination of simple ingredients and bold flavors.

In this blog post, we’ve curated 25+ Easter dinner recipes inspired by Giada’s signature cooking style that will make your holiday meal unforgettable.

25+ Tasty Easter Giada Dinner Recipes to Impress Your Guests

Giada De Laurentiis’ Easter dinner recipes are all about bringing people together with delicious flavors and thoughtful presentation.

Whether you choose a comforting pasta dish, a succulent roast, or a fresh vegetable side, her recipes are sure to add a touch of elegance to your holiday celebration.

These 25+ dishes will not only satisfy your guests but also bring the warmth and joy of Italian cuisine to your Easter table.

So, roll up your sleeves, start cooking, and get ready to create lasting memories with an Easter dinner that will be talked about long after the last bite!

Giada’s Lemon Herb Lamb Chops

Lemon Herb Lamb Chops is a classic Easter dinner that brings the warmth of Mediterranean flavors to your table. With fresh lemon, fragrant herbs, and tender lamb, this dish offers a sophisticated yet approachable entrée perfect for impressing guests. Inspired by Giada’s love for simple, flavorful Italian cooking, this recipe is a celebration of springtime freshness and bold flavors.

Ingredients:

• 8 lamb chops (about 1 inch thick)
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Instructions:

1. Prepare the marinade: In a small bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, Dijon mustard, salt, and pepper.
2. Marinate the lamb: Place lamb chops in a shallow dish and pour the marinade over them. Ensure all sides are well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Cook the lamb: Heat a grill pan or outdoor grill to medium-high heat. Remove lamb chops from the marinade and shake off excess. Grill for 3-4 minutes per side for medium-rare, or longer depending on desired doneness.
4. Rest and serve: Let the lamb chops rest for 5 minutes before serving. Garnish with a sprig of rosemary and serve with roasted vegetables or a fresh salad.

These Lemon Herb Lamb Chops are a show-stopping centerpiece for your Easter celebration. The combination of fresh herbs and citrus highlights the essence of spring, while the tender, juicy lamb satisfies hearty appetites. Serve with Giada-inspired sides like asparagus risotto or lemony potatoes for a complete Italian feast.

Ricotta and Spinach Easter Lasagna

Ricotta and Spinach Easter Lasagna is a light yet indulgent take on the classic pasta dish, ideal for celebrating Easter with a crowd. This vegetarian lasagna layers creamy ricotta, fresh spinach, and a bright tomato basil sauce, embodying Giada’s signature balance of comfort and elegance. Perfect for family-style dining, it’s a dish that brings loved ones together.

Ingredients:

• 12 lasagna noodles, cooked al dente
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 3 cups fresh spinach, sautéed and drained
• 3 cups marinara sauce (store-bought or homemade)
• 1 egg, lightly beaten
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven: Set the oven to 375°F (190°C).
2. Prepare the ricotta mixture: In a bowl, combine ricotta, Parmesan, egg, oregano, salt, and pepper. Mix until smooth. Fold in the sautéed spinach.
3. Assemble the lasagna: Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Layer noodles, ricotta mixture, mozzarella, and sauce. Repeat until all ingredients are used, ending with mozzarella on top.
4. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, until bubbly and golden.
5. Rest and serve: Let the lasagna rest for 10 minutes before slicing. Serve with a side of garlic bread or a crisp green salad.

This Ricotta and Spinach Easter Lasagna offers a hearty yet light option for your holiday meal. Its layers of creamy cheese and vibrant spinach provide a delightful contrast, while the marinara adds a comforting Italian touch. It’s a dish your guests will ask for every Easter, perfectly paired with a glass of white wine or sparkling lemonade.

Prosciutto-Wrapped Asparagus Bundles

Prosciutto-Wrapped Asparagus Bundles are the perfect Easter side dish or appetizer, bringing a touch of elegance to your dinner table. Combining the salty, savory notes of prosciutto with the tender freshness of asparagus, this dish is both visually stunning and incredibly flavorful. Giada’s inspiration shines through with the addition of Parmesan and lemon zest, elevating this simple dish to a gourmet delight.

Ingredients:

• 24 asparagus spears, trimmed
• 12 slices of prosciutto, halved lengthwise
• 1/4 cup grated Parmesan cheese
• 1 teaspoon lemon zest
• 2 tablespoons olive oil
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wrap the asparagus: Take 2 asparagus spears and wrap them together with a slice of prosciutto. Place on the prepared baking sheet. Repeat with remaining asparagus.
3. Season: Drizzle olive oil over the bundles, then sprinkle with Parmesan, lemon zest, and black pepper.
4. Bake: Roast in the oven for 12-15 minutes, until the prosciutto is crispy and the asparagus is tender.
5. Serve: Transfer to a serving platter and garnish with extra Parmesan or a squeeze of fresh lemon juice.

These Prosciutto-Wrapped Asparagus Bundles are a stunning addition to your Easter dinner spread. They’re quick to prepare yet deliver impressive flavor and presentation. Whether served as an appetizer or side dish, this recipe is a nod to Giada’s love of elegant simplicity. Pair with a main course like roasted lamb or baked salmon for a memorable holiday meal.

Giada’s Stuffed Artichokes with Garlic and Lemon

Stuffed Artichokes with Garlic and Lemon are a flavorful and unique side dish that will wow your guests this Easter. The artichokes are filled with a mixture of breadcrumbs, garlic, and lemon, offering a combination of savory and citrusy notes that balance perfectly. This dish embodies Giada’s commitment to bringing simple yet sophisticated flavors to the table, with each bite offering a delightful contrast between tender artichoke hearts and a crunchy, aromatic stuffing.

Ingredients:

• 4 large artichokes
• 1 cup breadcrumbs (preferably Italian-style)
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh lemon juice
• 3 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste
• 1 lemon, quartered for serving

Instructions:

1. Prepare the artichokes: Trim the tops of the artichokes and remove the tough outer leaves. Cut the stems so the artichokes can sit upright. Use a spoon to scoop out the fuzzy choke inside each artichoke.
2. Make the stuffing: In a bowl, combine breadcrumbs, Parmesan cheese, lemon juice, garlic, parsley, salt, and pepper. Drizzle in olive oil and mix until the stuffing holds together.
3. Stuff the artichokes: Gently spread the leaves of each artichoke and stuff them with the breadcrumb mixture. Press down lightly to pack the stuffing in.
4. Cook the artichokes: Place the stuffed artichokes in a large pot with a few inches of water at the bottom. Cover and steam over medium heat for 45 minutes to 1 hour, until the leaves are tender.
5. Serve: Drizzle with olive oil and serve with lemon wedges for an extra burst of citrus.

These Stuffed Artichokes with Garlic and Lemon are a deliciously unique way to bring the flavors of spring to your Easter table. The savory stuffing pairs beautifully with the natural sweetness of the artichokes, making this dish a crowd-pleasing, elegant choice. Serve them as a first course or a side, and enjoy the fresh, vibrant flavors that Giada is known for.

Giada’s Roasted Chicken with Potatoes and Olives

Roasted Chicken with Potatoes and Olives is an Italian-inspired main course that’s perfect for Easter dinner. The chicken is roasted to crispy perfection, while the potatoes become tender and flavorful, absorbing all the savory juices. The addition of olives and fresh herbs adds a Mediterranean twist, making this dish a wonderful choice for a festive family meal. Giada’s recipe is both easy to prepare and impressive in flavor, ensuring your Easter dinner is both effortless and memorable.

Ingredients:

• 1 whole chicken (about 4 pounds)
• 4 tablespoons olive oil
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• 1 pound baby potatoes, halved
• 1 cup Kalamata olives, pitted
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 lemon, quartered

Instructions:

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Prepare the chicken: Rub the chicken with olive oil, rosemary, thyme, garlic, salt, and pepper. Squeeze the lemon wedges over the chicken, then stuff them inside the cavity.
3. Roast the chicken: Place the chicken on a rack in a roasting pan. Arrange the halved potatoes and olives around the chicken. Pour the wine and chicken broth into the pan.
4. Roast: Roast for 1 hour and 20 minutes, or until the chicken is golden and the internal temperature reaches 165°F (75°C). Baste the chicken every 20 minutes with the pan juices.
5. Rest and serve: Let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted potatoes and olives, spooning some of the pan juices over the top.

This Roasted Chicken with Potatoes and Olives is a perfect centerpiece for your Easter dinner. The crispy skin, juicy chicken, and flavorful roasted vegetables create a comforting yet elegant meal. The olives and wine add depth and complexity to the dish, making it a standout on your holiday table. Pair it with a crisp white wine or sparkling water for a complete Easter feast.

Giada’s Fennel and Orange Salad

Giada’s Fennel and Orange Salad is a refreshing and vibrant side dish that perfectly complements any Easter dinner. The crisp fennel and juicy orange slices are balanced with a light olive oil dressing and a touch of fresh herbs, making this salad a light, flavorful addition to your meal. With its bright colors and fresh, citrusy notes, this salad adds a touch of spring to your Easter spread, while also offering a healthy, flavorful option that will delight your guests.

Ingredients:

• 2 fennel bulbs, thinly sliced
• 2 large oranges, peeled and sliced into rounds
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• Salt and freshly ground black pepper
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup toasted pine nuts

Instructions:

1. Prepare the fennel and oranges: Slice the fennel bulbs thinly and arrange them on a large platter. Peel the oranges and cut them into rounds, removing any seeds. Arrange the orange slices over the fennel.
2. Make the dressing: In a small bowl, whisk together olive oil, white wine vinegar, honey, salt, and pepper.
3. Assemble the salad: Drizzle the dressing over the fennel and orange slices.
4. Garnish and serve: Sprinkle with fresh mint leaves and toasted pine nuts just before serving for added crunch and freshness.

This Fennel and Orange Salad is a light and zesty way to balance the richness of Easter’s main dishes. The combination of sweet orange and crisp fennel is both refreshing and satisfying, while the mint and pine nuts add a delightful finish. It’s the perfect palate cleanser and a wonderful addition to any Easter spread, bringing both color and flavor to the table.

Giada’s Lemon Ricotta Pasta with Peas

Lemon Ricotta Pasta with Peas is a light and creamy pasta dish that’s perfect for an Easter meal. This dish features a velvety ricotta sauce, brightened by fresh lemon zest and juice, while sweet peas add a pop of color and flavor. It’s a refreshing yet satisfying dish that embodies Giada’s signature style of using simple, fresh ingredients to create extraordinary meals. Serve it as a side or as a vegetarian main course for your Easter celebration.

Ingredients:

• 1 pound pasta (such as fettuccine or tagliatelle)
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese, grated
• Zest and juice of 1 lemon
• 1 cup frozen peas, thawed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Salt and freshly ground black pepper to taste
• Fresh basil or mint for garnish

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving 1 cup of pasta cooking water.
2. Prepare the sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Make the ricotta sauce: In a bowl, combine ricotta, Parmesan, lemon zest, and lemon juice. Add a bit of the reserved pasta water to thin the sauce to your desired consistency.
4. Combine pasta and sauce: Add the cooked pasta to the skillet with the garlic and toss to coat. Stir in the ricotta sauce and peas, and season with salt and pepper. If needed, add more pasta water to achieve a smooth, creamy consistency.
5. Serve: Garnish with fresh basil or mint and serve immediately.

This Lemon Ricotta Pasta with Peas is a refreshing, creamy dish that highlights the bright flavors of spring. The combination of ricotta, lemon, and peas makes it feel both luxurious and light, making it an ideal choice for an Easter dinner. It’s simple to prepare, but it looks and tastes like a dish from a high-end Italian restaurant. Pair it with a crisp white wine and enjoy the vibrant flavors of the season.

Giada’s Roast Pork Tenderloin with Balsamic Glaze

Giada’s Roast Pork Tenderloin with Balsamic Glaze is a succulent, flavorful main dish that makes for an impressive Easter dinner centerpiece. The pork tenderloin is roasted to perfection, while the balsamic glaze adds a sweet, tangy depth of flavor. This dish is a perfect balance of savory and sweet, offering a luxurious yet easy-to-make option for your holiday meal. Giada’s signature use of fresh herbs and balsamic vinegar elevates this simple roast into something truly special.

Ingredients:

• 2 pork tenderloins (about 1.5 pounds each)
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 3 garlic cloves, minced
• Salt and freshly ground black pepper
• 1/2 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Prepare the pork: Rub the pork tenderloins with olive oil, rosemary, thyme, garlic, salt, and pepper.
3. Sear the pork: Heat a large oven-safe skillet over medium-high heat. Add the pork and sear on all sides until golden brown, about 3-4 minutes per side.
4. Roast the pork: Transfer the skillet to the oven and roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
5. Make the balsamic glaze: While the pork roasts, combine balsamic vinegar, honey, and Dijon mustard in a small saucepan. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened and reduced by half.
6. Rest and serve: Remove the pork from the oven and let it rest for 10 minutes before slicing. Drizzle with the balsamic glaze and serve.

This Roast Pork Tenderloin with Balsamic Glaze is a standout Easter dish that’s sure to impress. The tender pork combined with the sweet and tangy glaze creates a memorable main course that will have everyone asking for seconds. The balsamic reduction brings depth to the flavor, and the fresh herbs add a fragrant, spring-like touch. Pair it with roasted vegetables or a simple salad to complete the meal.

Giada’s Sweet Potato and Ricotta Casserole

Giada’s Sweet Potato and Ricotta Casserole is a comforting and flavorful side dish that makes an excellent addition to your Easter dinner table. The rich, creamy ricotta pairs beautifully with the sweet, earthy flavor of roasted sweet potatoes. This casserole is easy to prepare and can be made ahead of time, making it a perfect choice for a stress-free holiday meal. The crispy topping adds a delightful crunch to each bite, balancing the smooth texture of the potatoes.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1/2 cup panko breadcrumbs
• 2 tablespoons butter, melted

Instructions:

1. Preheat the oven: Set the oven to 375°F (190°C).
2. Roast the sweet potatoes: Toss the sweet potato cubes with olive oil, cinnamon, nutmeg, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender.
3. Make the casserole mixture: In a bowl, combine roasted sweet potatoes, ricotta, Parmesan, and heavy cream. Mash until smooth and creamy. Adjust seasoning to taste.
4. Prepare the topping: In a small bowl, combine panko breadcrumbs with melted butter.
5. Assemble the casserole: Transfer the sweet potato mixture to a greased baking dish. Sprinkle the breadcrumb topping evenly over the top.
6. Bake: Bake the casserole for 20-25 minutes, or until the top is golden and crispy.
7. Serve: Let the casserole rest for 5 minutes before serving.

Giada’s Sweet Potato and Ricotta Casserole is a perfect side dish for your Easter feast. The natural sweetness of the roasted sweet potatoes pairs wonderfully with the creamy ricotta, creating a comforting, indulgent side. The crispy breadcrumb topping adds a satisfying crunch, making each bite a balance of textures. This casserole is sure to become a family favorite at your holiday table.

Giada’s Herb-Crusted Rack of Lamb

Giada’s Herb-Crusted Rack of Lamb is a classic Easter dish that brings elegance and flavor to any holiday table. The tender, juicy lamb is coated with a mixture of fresh herbs, garlic, and Dijon mustard, creating a flavorful crust that locks in moisture and enhances the natural richness of the lamb. This dish is perfect for a special occasion, as it’s easy to prepare yet impressively beautiful when served. Pair it with roasted vegetables or a fresh salad for a complete meal.

Ingredients:

• 1 rack of lamb (about 8 ribs)
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 3 garlic cloves, minced
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup breadcrumbs
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven: Set the oven to 400°F (200°C).
2. Prepare the lamb: Pat the rack of lamb dry with paper towels. Rub it with olive oil and season generously with salt and pepper.
3. Create the herb crust: In a bowl, mix Dijon mustard, garlic, rosemary, thyme, parsley, and breadcrumbs. Spread this herb mixture evenly over the lamb, pressing gently to adhere.
4. Roast the lamb: Place the lamb in a roasting pan and roast for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Rest and serve: Remove the lamb from the oven and let it rest for 10 minutes before slicing into individual ribs. Serve immediately.

This Herb-Crusted Rack of Lamb is a stunning centerpiece for your Easter dinner. The aromatic herbs and Dijon mustard add a depth of flavor to the succulent lamb, while the crisp breadcrumb crust offers the perfect contrast in texture. Whether you’re celebrating with family or hosting friends, this dish is sure to make your Easter meal memorable and impressive.

Giada’s Spring Vegetable Risotto

Giada’s Spring Vegetable Risotto is a creamy, comforting dish filled with the fresh flavors of spring. The risotto combines seasonal vegetables like peas, asparagus, and artichokes, all sautéed in olive oil and finished with a rich Parmesan cheese finish. It’s a fantastic side dish for Easter, pairing well with any main course, especially lamb or roasted chicken. The creamy texture and vibrant color of the vegetables will brighten up your holiday spread.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 2 tablespoons olive oil
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup peas (fresh or frozen)
• 1/2 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup artichoke hearts, chopped
• 1/2 cup Parmesan cheese, grated
• Salt and freshly ground black pepper

Instructions:

1. Prepare the broth: In a small saucepan, keep the vegetable broth warm over low heat.
2. Cook the risotto: In a large saucepan, heat olive oil over medium heat. Add the onion and garlic, sautéing for about 3-4 minutes until soft.
3. Add the rice: Stir in the Arborio rice and cook for 2-3 minutes, allowing it to lightly toast.
4. Deglaze with wine: Add the white wine and cook until it’s mostly absorbed by the rice.
5. Add the broth: Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more broth. Continue adding the broth and stirring until the rice is creamy and cooked through, about 18-20 minutes.
6. Add the vegetables: During the last 5 minutes of cooking, add the peas, asparagus, and artichokes to the rice.
7. Finish the risotto: Stir in the Parmesan cheese and season with salt and pepper.
8. Serve: Serve hot with extra Parmesan on top, if desired.

Giada’s Spring Vegetable Risotto is a perfect side dish for an Easter dinner, offering a balance of creaminess, freshness, and vibrant flavors. The seasonal vegetables bring a burst of color and flavor, making this dish a true celebration of spring. It pairs wonderfully with any protein, adding elegance and a touch of comfort to your holiday meal.

Giada’s Italian Easter Pie (Pizza Rustica)

Giada’s Italian Easter Pie, or Pizza Rustica, is a savory, decadent pie filled with a variety of cheeses, cured meats, and eggs. This traditional dish is a must-have during Easter in many Italian households. The flaky pastry crust is filled with ricotta, mozzarella, Parmesan, and a mix of salami, ham, and sausage, creating a rich and satisfying dish. It can be served as an appetizer, side dish, or even as the main event. Whether served warm or at room temperature, it’s a crowd-pleaser.

Ingredients:

• 2 sheets of puff pastry
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 pound Italian sausage, cooked and crumbled
• 1/4 pound salami, chopped
• 1/4 pound ham, chopped
• 3 large eggs, beaten
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven: Set your oven to 375°F (190°C).
2. Prepare the filling: In a large bowl, combine ricotta, mozzarella, Parmesan, sausage, salami, ham, eggs, nutmeg, salt, and pepper. Mix until all ingredients are well combined.
3. Assemble the pie: Roll out one sheet of puff pastry on a lightly floured surface. Line the bottom and sides of a greased 9-inch pie dish with the pastry.
4. Add the filling: Pour the cheese and meat filling into the pie crust, spreading it evenly.
5. Top the pie: Roll out the second sheet of puff pastry and place it over the top of the pie. Trim any excess pastry and crimp the edges to seal. Make a few slits in the top to allow steam to escape.
6. Bake the pie: Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
7. Cool and serve: Allow the pie to cool for 10-15 minutes before slicing. Serve warm or at room temperature.

Giada’s Italian Easter Pie is a savory showstopper that captures the essence of an Italian Easter celebration. The rich filling of cheeses, meats, and eggs wrapped in buttery pastry is a decadent treat that will be the star of your holiday meal. Whether you serve it as an appetizer or the main course, this pie is sure to delight guests and create lasting memories around the table.

Giada’s Lemon-Butter Roasted Chicken

Giada’s Lemon-Butter Roasted Chicken is a bright and flavorful dish that’s perfect for Easter. The combination of lemon, garlic, and fresh herbs creates a zesty marinade that infuses the chicken with amazing flavor, while the butter ensures the skin crisps up beautifully during roasting. This dish is not only easy to prepare but also looks stunning on the dinner table. Paired with roasted potatoes and a crisp salad, it makes for a delicious and elegant Easter dinner.

Ingredients:

• 1 whole chicken (about 4 pounds)
• 1/4 cup unsalted butter, softened
• 1 lemon, zested and quartered
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven: Set the oven to 425°F (220°C).
2. Prepare the chicken: Pat the chicken dry with paper towels. Season the inside and outside of the chicken generously with salt and pepper.
3. Make the lemon-butter mixture: In a small bowl, combine the softened butter, lemon zest, garlic, thyme, rosemary, and olive oil.
4. Stuff the chicken: Place the lemon quarters inside the chicken cavity. Spread the lemon-butter mixture under the skin of the chicken, especially on the breast and thighs.
5. Roast the chicken: Place the chicken on a roasting rack in a roasting pan. Roast for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crisp.
6. Rest and serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve with roasted vegetables or mashed potatoes.

This Lemon-Butter Roasted Chicken is a perfect main course for Easter dinner, offering a harmonious blend of citrus and fresh herbs. The crispy skin, juicy meat, and rich buttery flavor will surely impress your guests. It’s a simple yet sophisticated dish that pairs wonderfully with a variety of sides, making it a go-to choice for any Easter gathering.

Giada’s Baked Ziti with Ricotta and Mozzarella

Giada’s Baked Ziti with Ricotta and Mozzarella is a hearty, comforting dish that’s great for feeding a crowd. The combination of ziti pasta, marinara sauce, ricotta, and mozzarella cheese creates a dish that is creamy, cheesy, and satisfying. It’s a family-friendly recipe that can be made ahead and baked right before serving. This Italian classic adds a warm and savory touch to your Easter meal, and it pairs perfectly with a fresh green salad or garlic bread.

Ingredients:

• 1 pound ziti pasta
• 2 cups marinara sauce
• 1 1/2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/4 cup fresh basil, chopped
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven: Set the oven to 375°F (190°C).
2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the ziti according to package directions until al dente, about 8-10 minutes. Drain and return to the pot.
3. Combine the ingredients: In a large bowl, combine the cooked pasta, marinara sauce, ricotta cheese, half of the mozzarella, Parmesan cheese, and basil. Stir until well mixed and season with salt, pepper, and red pepper flakes (if using).
4. Assemble the dish: Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with the remaining mozzarella cheese.
5. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve: Let the ziti cool for 5 minutes before serving. Garnish with extra basil if desired.

Giada’s Baked Ziti with Ricotta and Mozzarella is a crowd-pleasing, cheesy dish that’s perfect for Easter. The layers of pasta, sauce, and melted cheese create a rich and satisfying meal. It’s easy to make ahead, so it’s an excellent choice for a stress-free holiday dinner. Serve it alongside a green salad or roasted vegetables to complete the meal.

Giada’s Grilled Asparagus with Lemon and Parmesan

Giada’s Grilled Asparagus with Lemon and Parmesan is a light, fresh side dish that adds a burst of flavor to your Easter dinner. The smoky flavor from grilling the asparagus complements the zesty lemon and nutty Parmesan cheese. It’s a simple yet elegant dish that pairs beautifully with roasted meats or pasta. The freshness of the asparagus combined with the citrusy lemon makes it the perfect accompaniment to a springtime celebration.

Ingredients:

• 1 pound fresh asparagus, trimmed
• 2 tablespoons olive oil
• 1 lemon, sliced
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper

Instructions:

1. Preheat the grill: Set the grill to medium-high heat.
2. Prepare the asparagus: Drizzle the asparagus with olive oil and season with salt and pepper. Toss to coat evenly.
3. Grill the asparagus: Place the asparagus on the grill and cook for about 4-5 minutes, turning occasionally, until the asparagus is tender and lightly charred.
4. Add lemon and Parmesan: Remove the asparagus from the grill and arrange on a serving platter. Squeeze fresh lemon juice over the asparagus and sprinkle with grated Parmesan cheese.
5. Serve: Serve immediately as a side dish to your main course.

Giada’s Grilled Asparagus with Lemon and Parmesan is a light and flavorful side dish that enhances the fresh, vibrant flavors of spring. The smoky grilled asparagus, bright lemon, and salty Parmesan combine to create a dish that’s both simple and sophisticated. It’s a great way to round out your Easter dinner, adding a touch of elegance to the meal.

Note: More recipes are coming soon!