50+ Delicious Ina Garten Dinner Recipes to Impress Your Guest

Easter is a time for family, celebration, and most importantly, delicious food.

Whether you’re hosting an intimate gathering or a large family feast, the right menu can elevate your holiday experience.

For many, the name Ina Garten is synonymous with effortless elegance and mouthwatering dishes.

The Barefoot Contessa herself has curated a vast array of recipes that make for a perfect Easter dinner, from succulent main courses to vibrant sides and tempting desserts.

In this article, we’ve gathered over 50 Easter dinner recipes inspired by Ina Garten, each designed to delight your taste buds and impress your guests.

These dishes are filled with fresh, seasonal ingredients, and whether you’re looking for simple or show-stopping, you’ll find something here to make your Easter meal unforgettable.

50+ Delicious Ina Garten Dinner Recipes to Impress Your Guest

Ina Garten’s Easter dinner recipes offer a wonderful blend of sophistication and ease, ensuring that your holiday meal is both stress-free and delicious.

From her famous herb-crusted lamb to creamy side dishes and decadent desserts, each recipe captures the essence of the season.

With over 50 options to choose from, you can mix and match to create a memorable menu that suits your tastes and dietary preferences.

No matter the size of your gathering, these recipes will help you craft an Easter celebration filled with flavor, love, and culinary joy.

So, roll up your sleeves, get cooking, and enjoy a fantastic Easter feast with the help of Ina Garten’s tried-and-true recipes.

Herb-Crusted Rack of Lamb

A perfect centerpiece for an Easter dinner, this herb-crusted rack of lamb is both elegant and bursting with flavor. Ina Garten’s recipe brings out the natural richness of the lamb with a fragrant herb mixture, creating a dish that feels both indulgent and comforting.

Ingredients

• 2 racks of lamb (about 1 1/2 pounds each)
• 1 tablespoon olive oil
• 1/2 cup Dijon mustard
• 1 cup fresh parsley, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 garlic cloves, minced
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 450°F (232°C). Season the lamb racks generously with salt and pepper.
2. Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the lamb racks on all sides until browned, about 2–3 minutes per side. Set aside to cool slightly.
3. In a small bowl, mix Dijon mustard, parsley, rosemary, thyme, and garlic. In another bowl, combine panko breadcrumbs and Parmesan cheese.
4. Brush the herb mixture generously over the lamb racks. Press the breadcrumb mixture onto the herb-coated lamb to form a crust.
5. Place the lamb racks back into the skillet and roast in the preheated oven for 20–25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Rest the lamb for 10 minutes before slicing into individual chops.

The herb-crusted rack of lamb makes for an exquisite Easter main course that is both impressive and approachable. The aromatic herbs combined with the crispy crust elevate the tender lamb, leaving your guests raving about your culinary skills.

Lemon Orzo with Spring Vegetables

This vibrant lemon orzo dish celebrates the best of spring’s produce. Packed with fresh peas, asparagus, and a hint of lemon, it’s a light yet satisfying side dish that pairs beautifully with any Easter spread.

Ingredients

• 1 cup orzo pasta
• 1 tablespoon olive oil
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh peas (or frozen, thawed)
• 1 garlic clove, minced
• Zest and juice of 1 lemon
• 2 tablespoons fresh dill, chopped
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper

Instructions

1. Cook orzo according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add asparagus and cook for 3–4 minutes until tender but still crisp.
3. Stir in peas and garlic, cooking for an additional 2 minutes.
4. Add the cooked orzo to the skillet. Stir in lemon zest, lemon juice, dill, and Parmesan cheese. Mix well.
5. Season with salt and pepper to taste. Serve warm or at room temperature.

This lemon orzo with spring vegetables is a bright, zesty side dish that complements hearty mains. Its fresh flavors and light texture bring a balance to heavier dishes, ensuring your Easter meal feels complete yet not overwhelming.

Carrot Cake with Cream Cheese Frosting

Easter wouldn’t be complete without a sweet treat, and this moist, spiced carrot cake is the perfect way to end the meal. Ina Garten’s take on this classic dessert adds richness with a luscious cream cheese frosting, making it irresistible.

Ingredients

For the cake:

• 2 cups granulated sugar
• 1 1/3 cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 3 cups grated carrots
• 1 cup chopped walnuts (optional)

For the frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 4 cups powdered sugar

Instructions

1. Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, beat sugar, oil, and vanilla until smooth. Add eggs one at a time, mixing well after each.
3. In a separate bowl, sift together flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4. Fold in grated carrots and walnuts (if using). Divide the batter evenly between the prepared pans.
5. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth.
7. Frost the cooled cakes and stack them to form a layered dessert. Decorate as desired.

This carrot cake is the ultimate Easter dessert, combining warm spices and sweet cream cheese frosting in every bite. Its moist texture and vibrant flavor make it a crowd-pleaser that perfectly concludes your celebration.

Glazed Honey-Baked Ham

This glazed honey-baked ham is a showstopper for Easter dinner. With its sweet and tangy glaze, tender slices, and golden caramelization, this dish delivers timeless holiday flavor with minimal effort.

Ingredients

• 1 fully cooked spiral-sliced ham (8–10 pounds)
• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/2 teaspoon ground cloves

Instructions

1. Preheat your oven to 325°F (163°C). Place the ham cut-side down in a roasting pan and cover loosely with foil.
2. Bake for 1 1/2 to 2 hours, or until heated through, basting with its juices occasionally.
3. While the ham bakes, prepare the glaze. In a small saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves. Bring to a simmer over medium heat and cook for 5 minutes until slightly thickened.
4. Remove the ham from the oven and increase the oven temperature to 400°F (204°C). Brush the glaze generously over the ham.
5. Return the ham to the oven, uncovered, and bake for an additional 15–20 minutes, brushing with glaze every 5 minutes, until caramelized.
6. Let rest for 10 minutes before serving.

The honey glaze adds a touch of elegance and sweetness to this classic Easter ham. Each bite is juicy and flavorful, creating a perfect centerpiece that will have everyone asking for seconds.

Spring Vegetable Gratin

This spring vegetable gratin is a hearty yet light casserole that celebrates fresh, seasonal produce. Layers of tender potatoes, zucchini, and leeks are brought together with creamy cheese, making it an irresistible addition to your Easter table.

Ingredients

• 2 medium Yukon gold potatoes, thinly sliced
• 2 medium zucchini, thinly sliced
• 2 cups thinly sliced leeks (white and light green parts)
• 1 tablespoon olive oil
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a skillet, heat olive oil over medium heat. Sauté leeks with a pinch of salt until softened, about 5 minutes. Set aside.
3. Layer half the potatoes in the baking dish, followed by half the zucchini and sautéed leeks. Season with salt, pepper, and thyme. Repeat the layers.
4. Pour the heavy cream evenly over the vegetables. Sprinkle the Gruyère and Parmesan cheese on top.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes until golden and bubbly.
6. Let the gratin rest for 10 minutes before serving.

This gratin combines creamy richness with the brightness of spring vegetables. It’s a versatile side dish that complements roasted meats and makes the most of seasonal ingredients in a comforting, cheesy bake.

Asparagus and Goat Cheese Tart

This asparagus and goat cheese tart is a stunning yet simple dish that makes a beautiful appetizer or side for Easter. The flaky puff pastry, creamy goat cheese, and crisp asparagus spears create an elegant bite bursting with spring flavors.

Ingredients

• 1 sheet puff pastry, thawed
• 1/2 cup goat cheese, softened
• 1/4 cup heavy cream
• 1 teaspoon lemon zest
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (204°C). Roll out the puff pastry onto a parchment-lined baking sheet. Score a 1-inch border around the edges with a knife, being careful not to cut through.
2. Prick the center of the pastry all over with a fork to prevent puffing. Brush the edges with the beaten egg. Bake for 10 minutes until lightly golden.
3. In a small bowl, whisk together goat cheese, heavy cream, and lemon zest until smooth. Spread the mixture evenly within the scored border of the pastry.
4. Arrange the asparagus spears over the goat cheese mixture. Drizzle with olive oil and season with salt and pepper.
5. Bake for an additional 15–20 minutes until the pastry is golden and the asparagus is tender. Cool slightly before slicing.

This tart is a delightful celebration of spring, with crisp-tender asparagus atop a creamy, tangy goat cheese filling. Its beautiful presentation and balanced flavors make it a memorable addition to any Easter feast.

Roast Chicken with Herb Butter

This roast chicken with herb butter is a simple yet luxurious way to celebrate Easter. The combination of fresh herbs and rich butter ensures the chicken remains moist and flavorful, while the crispy skin adds the perfect contrast.

Ingredients

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

Instructions

1. Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels and season generously with salt and pepper.
2. In a small bowl, mix the softened butter with thyme, rosemary, garlic, and lemon zest.
3. Gently lift the skin of the chicken and rub the herb butter underneath the skin, covering the breast and thighs. Place the lemon quarters inside the chicken cavity.
4. Place the chicken in a roasting pan and pour the chicken broth around it. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C), basting with the pan juices every 30 minutes.
5. Let the chicken rest for 10 minutes before carving.

This roast chicken is the epitome of simplicity and elegance. The herb butter infuses the meat with rich, aromatic flavors, and the crispy skin is the perfect finishing touch. It’s a perfect main course for an Easter celebration, easy to prepare yet impressive.

Twice-Baked Potatoes with Sour Cream and Chives

These twice-baked potatoes are a comforting and flavorful side dish for Easter. The creamy filling, with the tang of sour cream and freshness of chives, is stuffed back into the crispy potato skins, creating a dish that’s both indulgent and satisfying.

Ingredients

• 4 large russet potatoes
• 1/2 cup sour cream
• 1/2 cup grated sharp cheddar cheese
• 2 tablespoons unsalted butter
• 2 tablespoons milk
• 1/4 cup fresh chives, chopped
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C). Pierce the potatoes several times with a fork and bake directly on the oven rack for 1 hour, or until tender.
2. Let the potatoes cool for 10 minutes. Cut each potato in half lengthwise and scoop out the flesh, leaving a thin border of potato skin.
3. Mash the potato flesh in a bowl with sour cream, cheddar cheese, butter, milk, salt, and pepper until smooth.
4. Stir in the chopped chives, then spoon the mixture back into the potato skins. Place the stuffed potatoes on a baking sheet.
5. Bake for an additional 15–20 minutes, or until the tops are golden and the filling is hot.

These twice-baked potatoes make a wonderful addition to any Easter spread. They are rich and creamy with the perfect balance of tangy sour cream and sharp cheese, making them a favorite side dish that pairs beautifully with roast meats and salads.

Spring Pea and Mint Soup

This fresh, vibrant spring pea and mint soup is light yet flavorful, making it an ideal starter for Easter dinner. The sweetness of the peas is complemented by the cool freshness of mint, creating a refreshing and aromatic soup that captures the essence of spring.

Ingredients

• 4 cups fresh or frozen peas
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper
• 1/4 cup heavy cream (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the peas and vegetable broth to the pot. Bring to a simmer and cook for 5-7 minutes, until the peas are tender.
3. Remove the pot from heat and stir in the fresh mint leaves. Use an immersion blender or transfer the soup to a blender to puree until smooth.
4. Return the soup to the pot, stir in the lemon juice, and season with salt and pepper to taste.
5. If desired, swirl in a little heavy cream for a richer texture. Serve hot or chilled.

This pea and mint soup is a perfect introduction to your Easter meal, offering a refreshing burst of spring flavors. It’s light, bright, and elegant, making it an ideal start to a festive dinner. The addition of mint adds a unique twist that makes this soup unforgettable.

Baked Salmon with Dijon and Herb Crust

This baked salmon with Dijon and herb crust is a flavorful and elegant dish that makes for a beautiful addition to your Easter dinner. The Dijon mustard adds a tangy kick, while the herb crust creates a perfect balance of crunch and freshness.

Ingredients

• 4 salmon fillets (6 ounces each)
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1/2 cup fresh breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine Dijon mustard and olive oil. Brush the mustard mixture over the top of the salmon fillets.
3. In another bowl, mix breadcrumbs, parsley, thyme, and lemon zest. Season with salt and pepper. Press the breadcrumb mixture onto the mustard-coated salmon to form a crust.
4. Place the fillets on the prepared baking sheet and bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Serve the salmon with a squeeze of fresh lemon juice.

This baked salmon is a light, yet satisfying main dish that’s full of flavor. The Dijon mustard adds an extra layer of tang, while the herb crust creates a delightful texture contrast. It’s perfect for an Easter dinner that calls for a fresh and healthy main course.

Roasted Brussels Sprouts with Balsamic Glaze

These roasted Brussels sprouts with balsamic glaze are a simple yet elegant side dish that pairs beautifully with any Easter meal. The Brussels sprouts are roasted to perfection, becoming caramelized and crispy on the edges, while the balsamic glaze adds a sweet and tangy finish.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
3. Roast for 25–30 minutes, flipping halfway through, until the Brussels sprouts are golden brown and crispy on the edges.
4. While the Brussels sprouts roast, combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 5–7 minutes until the mixture thickens slightly into a glaze.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts before serving.

The roasted Brussels sprouts are full of flavor with their crispy, caramelized edges. The balsamic glaze gives them a slightly sweet and tangy finish, making them a perfect side to complement roasted meats or spring dishes at your Easter dinner.

Classic Deviled Eggs

Deviled eggs are a quintessential appetizer for Easter, and this classic version with a creamy filling and a hint of mustard and paprika is sure to be a crowd favorite. They’re simple to make, yet incredibly satisfying with their creamy, tangy center.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• Salt and freshly ground black pepper
• Paprika, for garnish

Instructions

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 9-10 minutes.
2. Remove the eggs from the boiling water and cool in ice water for 5 minutes. Peel the eggs and slice them in half lengthwise.
3. Scoop out the yolks and place them in a bowl. Mash the yolks with mayonnaise, mustard, white wine vinegar, salt, and pepper until smooth.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Garnish with a sprinkle of paprika before serving.

These classic deviled eggs are creamy and tangy, with just the right balance of flavors. They’re the perfect bite-sized appetizer for your Easter table, offering a nostalgic taste that everyone will love. Their simplicity and elegance make them a timeless choice.

Lamb Chops with Rosemary and Garlic

Lamb chops with rosemary and garlic are a classic Easter dish that brings sophistication and rich flavors to your dinner table. The tender lamb is infused with aromatic rosemary and garlic, making it the perfect main course to serve for a special occasion.

Ingredients

• 8 lamb chops (about 1-inch thick)
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 tablespoon lemon juice
• 1/4 cup red wine (optional)

Instructions

1. Preheat your oven to 400°F (204°C).
2. In a small bowl, mix together garlic, rosemary, olive oil, salt, pepper, and lemon juice.
3. Rub the herb mixture over the lamb chops, coating them evenly. Let the lamb sit at room temperature for 15-20 minutes.
4. Heat a large oven-safe skillet over medium-high heat. Add the lamb chops and sear for 2–3 minutes per side, until browned.
5. Transfer the skillet to the oven and roast for 6-8 minutes for medium-rare, or longer if you prefer your lamb cooked more.
6. Remove the lamb from the skillet and let it rest for 5 minutes before serving. Optionally, deglaze the pan with red wine, scraping up any brown bits, and pour over the lamb for extra flavor.

These lamb chops are a tender, flavorful main course perfect for Easter. The garlic and rosemary provide a fragrant and savory coating, while the searing and roasting method locks in the juiciness of the lamb. The dish is simple, yet luxurious, perfect for a festive celebration.

Carrot and Parsnip Mash

This carrot and parsnip mash is a flavorful twist on the classic mashed potatoes. The sweetness of the carrots and the earthiness of the parsnips make for a comforting and colorful side dish, perfect for pairing with your Easter main course.

Ingredients

• 4 medium carrots, peeled and chopped
• 4 medium parsnips, peeled and chopped
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the carrots and parsnips and cook for 15–20 minutes, or until tender when pierced with a fork.
2. Drain the vegetables and return them to the pot.
3. Add butter and heavy cream, then mash until smooth. Season with salt and pepper to taste.
4. Transfer the mash to a serving dish and garnish with freshly chopped parsley.

The carrot and parsnip mash is a vibrant and flavorful side dish that’s both creamy and satisfying. The slight sweetness of the carrots and the earthiness of the parsnips offer a balanced and unique flavor profile, making it a perfect accompaniment to roast meats, like lamb or chicken, at your Easter dinner.

Crispy Potatoes with Lemon and Thyme

These crispy potatoes with lemon and thyme are a crowd-pleasing side dish that offers a perfect balance of crispy texture and fresh, zesty flavor. They’re simple to prepare yet incredibly satisfying, and they pair wonderfully with any Easter main dish.

Ingredients

• 1 1/2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• Zest of 1 lemon
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 425°F (220°C).
2. Place the halved potatoes in a large bowl. Toss with olive oil, thyme, lemon zest, salt, and pepper.
3. Spread the potatoes in a single layer on a baking sheet, cut side down.
4. Roast for 30–35 minutes, flipping once halfway through, until golden brown and crispy.
5. Serve immediately, garnished with extra lemon zest if desired.

These crispy potatoes are irresistibly crunchy on the outside, tender on the inside, and bursting with the fresh flavors of lemon and thyme. They’re the perfect side dish to complement the richness of your main course, adding brightness and texture to your Easter feast.

Note: More recipes​ are coming soon!