30+ Delicious Easter Williams Sonoma Recipes Your Family Will Love

Easter is a time for gathering with loved ones and indulging in delicious meals that celebrate the season.

Whether you’re planning a festive brunch, a lavish dinner, or an array of appetizers, Williams Sonoma has long been a trusted source for creating memorable, seasonal dishes.

Their extensive collection of Easter recipes showcases the best of spring’s fresh ingredients, from vibrant vegetables to indulgent desserts.

If you’re looking to impress your guests with flavorful and elegant dishes this Easter, you’ve come to the right place.

In this blog, we’ll explore 30+ Easter Williams Sonoma recipes that will elevate your celebration and leave your guests asking for seconds.

30+ Delicious Easter Williams Sonoma Recipes Your Family Will Love

This Easter, take your holiday feast to the next level with these 30+ Williams Sonoma recipes.

From show-stopping mains like honey-glazed ham and roasted lamb to decadent desserts like carrot cake and lemon ricotta pancakes, there’s something for everyone.

Williams Sonoma recipes are crafted with quality ingredients and a focus on seasonal flavors, making them perfect for your Easter table.

Whether you’re a seasoned cook or a beginner, these recipes are sure to help you create a meal that your family and friends will remember for years to come.

Enjoy the beauty of the season, the joy of sharing delicious food, and the pleasure of making memories around the table.

Spring Herb-Crusted Lamb with Roasted Vegetables

A centerpiece dish for Easter dinner, this Spring Herb-Crusted Lamb is a showstopper. The tender lamb, perfectly seasoned with fresh spring herbs like rosemary, thyme, and garlic, is complemented by a medley of roasted vegetables that soak up all the savory flavors. This dish is as beautiful to look at as it is delicious to eat, making it the perfect choice for a festive family meal.

Ingredients:

• 1 (4-5 lb) bone-in leg of lamb
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 lb baby carrots, peeled
• 1 lb small potatoes, halved
• 1 cup pearl onions, peeled

Instructions:

1. Preheat the oven to 400°F.
2. In a small bowl, mix together the olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper to create the herb crust mixture.
3. Rub the lamb with the herb mixture, covering all sides.
4. Place the lamb on a roasting rack in a large roasting pan.
5. Arrange the carrots, potatoes, and pearl onions around the lamb.
6. Roast in the preheated oven for 1.5 to 2 hours, or until the lamb reaches an internal temperature of 135°F for medium-rare.
7. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
8. Serve the lamb slices alongside the roasted vegetables.

This Spring Herb-Crusted Lamb with Roasted Vegetables is the perfect dish to serve at your Easter celebration. The combination of the juicy lamb and the savory roasted vegetables will delight your guests and leave them craving more. With its rich flavors and beautiful presentation, this recipe truly embodies the essence of Easter feasts.

Lemon Ricotta Cheesecake with Raspberry Coulis

For dessert lovers, this Lemon Ricotta Cheesecake offers a light and creamy alternative to traditional cheesecakes. The ricotta cheese adds a delicate texture, while the bright citrus notes from the lemon zest and juice create a refreshing, springtime twist. Paired with a sweet and tangy raspberry coulis, this dessert is a perfect end to your Easter meal.

Ingredients:

For the cheesecake:

• 1 1/2 cups ricotta cheese
• 1/2 cup cream cheese, softened
• 1/4 cup granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 pre-made graham cracker crust

For the raspberry coulis:

• 2 cups fresh raspberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1/4 cup water

Instructions:

1. Preheat the oven to 325°F.
2. In a large bowl, mix the ricotta cheese, cream cheese, and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
3. Stir in the lemon zest, lemon juice, vanilla extract, and salt.
4. Pour the cheesecake batter into the graham cracker crust and smooth the top.
5. Bake for 50-60 minutes, or until the cheesecake is set and lightly golden on top.
6. While the cheesecake is cooling, make the raspberry coulis by blending the raspberries, sugar, lemon juice, and water in a blender or food processor. Strain through a fine mesh sieve to remove the seeds.
7. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours or overnight.
8. Serve slices of cheesecake drizzled with raspberry coulis.

This Lemon Ricotta Cheesecake with Raspberry Coulis is a delightful dessert to close your Easter meal. The smooth and creamy cheesecake pairs perfectly with the bright, tart raspberry sauce. The refreshing citrus notes and the balanced sweetness make this dessert an elegant choice for any Easter gathering.

Asparagus and Goat Cheese Frittata

This Asparagus and Goat Cheese Frittata is a savory Easter breakfast or brunch option that’s light yet satisfying. The combination of tender asparagus, creamy goat cheese, and fresh herbs creates a vibrant and flavorful dish that is perfect for the season. It’s easy to prepare, and its fluffy texture makes it a hit with both adults and kids.

Ingredients:

• 6 large eggs
• 1/2 cup whole milk
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup crumbled goat cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the asparagus and cook for 5-7 minutes, or until tender.
4. Pour the egg mixture over the asparagus in the skillet and stir gently to combine.
5. Sprinkle the crumbled goat cheese and chopped basil on top.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and lightly golden on top.
7. Remove from the oven and let cool for a few minutes before slicing.

The Asparagus and Goat Cheese Frittata is a delicious and easy-to-make dish for Easter brunch or breakfast. The asparagus adds a fresh, crisp texture while the goat cheese contributes a creamy richness. With its balance of flavors and simple preparation, this frittata is sure to be a favorite at your holiday table.

Honey-Glazed Carrots with Pistachios

These Honey-Glazed Carrots with Pistachios are a sweet and savory side dish perfect for Easter. The honey glaze brings out the natural sweetness of the carrots, while the pistachios add a delightful crunch and rich, nutty flavor. This dish is quick to prepare, yet sophisticated enough to complement your Easter feast, providing a colorful and flavorful addition to the table.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tablespoons unsalted butter
• 3 tablespoons honey
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• 1/2 cup shelled pistachios, chopped
• Fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Add the carrots and cook for 5-7 minutes, or until they are just tender. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the honey and cinnamon, stirring until the mixture becomes smooth and bubbly.
3. Add the cooked carrots to the skillet and toss to coat them in the honey glaze. Cook for 3-4 minutes, allowing the glaze to thicken and coat the carrots evenly.
4. Season with salt and pepper to taste.
5. Remove from the heat and transfer the carrots to a serving dish. Sprinkle with chopped pistachios and garnish with fresh parsley before serving.

Honey-Glazed Carrots with Pistachios are a wonderfully sweet side that enhances the flavors of your Easter dinner. The combination of tender carrots, sweet honey, and crunchy pistachios creates a delightful contrast of textures and flavors. This dish is not only beautiful but also easy to prepare, making it the perfect addition to any holiday spread.

Deviled Eggs with Smoked Salmon and Dill

Deviled eggs are always a hit at Easter gatherings, and this version takes the classic appetizer to a new level. Topped with smoked salmon and fresh dill, these Deviled Eggs with Smoked Salmon and Dill bring a touch of elegance and an irresistible smoky flavor to the table. They are creamy, tangy, and packed with flavor, making them the perfect bite-sized treat for your Easter celebration.

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces smoked salmon, chopped
• 1 tablespoon fresh dill, chopped (plus extra for garnish)
• Paprika, for garnish

Instructions:

1. Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and let the eggs simmer for 10-12 minutes.
2. Remove the eggs from the saucepan and place them in a bowl of ice water to cool for 5 minutes. Peel the eggs and slice them in half lengthwise.
3. Carefully remove the yolks and place them in a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
4. Gently fold in the chopped smoked salmon and fresh dill.
5. Spoon or pipe the mixture into the egg whites. Garnish with extra dill and a light sprinkle of paprika.
6. Serve chilled.

These Deviled Eggs with Smoked Salmon and Dill are a sophisticated take on a traditional favorite. The smoky flavor of the salmon combined with the creamy, tangy filling creates a balanced and flavorful bite that your guests will love. Easy to make and visually striking, these deviled eggs are the perfect appetizer for your Easter gathering.

Baked Ham with Maple and Mustard Glaze

A glazed ham is a traditional Easter main dish, and this Baked Ham with Maple and Mustard Glaze is a standout. The sweet and tangy glaze, made with pure maple syrup and Dijon mustard, caramelizes during baking, infusing the ham with incredible flavor. The result is a juicy, tender ham with a beautiful golden crust, making it a perfect centerpiece for your Easter table.

Ingredients:

• 1 (6-8 lb) bone-in ham, pre-cooked
• 1/2 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter

Instructions:

1. Preheat the oven to 325°F. Place the ham on a roasting rack in a large roasting pan.
2. In a small saucepan, combine the maple syrup, Dijon mustard, apple cider vinegar, ground cloves, cinnamon, and black pepper. Heat over medium heat until the mixture comes to a simmer. Stir occasionally for 5-7 minutes until the glaze thickens slightly.
3. Brush the ham generously with the glaze, reserving some for later basting. Cover the ham loosely with foil.
4. Bake for 1.5 to 2 hours, basting with the glaze every 30 minutes.
5. During the last 15 minutes of baking, remove the foil and brush the ham with the remaining glaze. Return to the oven and bake uncovered until the glaze is golden and caramelized.
6. Remove the ham from the oven and let it rest for 10-15 minutes before slicing.

Baked Ham with Maple and Mustard Glaze is a deliciously sweet and savory dish that will be the star of your Easter dinner. The rich glaze adds a beautiful depth of flavor to the ham, and the caramelized crust provides a perfect balance of sweetness and tang. This dish is both impressive and easy to prepare, making it a fantastic choice for a holiday meal.

Roasted Spring Chicken with Garlic and Herbs

A tender, golden-brown roast chicken is always a crowd-pleaser, and this Roasted Spring Chicken with Garlic and Herbs takes it up a notch. Infused with aromatic garlic, rosemary, and thyme, the chicken is roasted to perfection, creating a crispy skin and juicy, flavorful meat. This dish is simple yet elegant and pairs beautifully with spring vegetables, making it an ideal centerpiece for your Easter meal.

Ingredients:

• 1 (4-5 lb) whole chicken
• 3 tablespoons olive oil
• 6 cloves garlic, smashed
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 lemon, quartered
• Salt and pepper to taste
• 1 cup chicken broth (for roasting)

Instructions:

1. Preheat the oven to 375°F.
2. Pat the chicken dry with paper towels and season generously with salt and pepper inside and out.
3. Stuff the chicken cavity with the lemon quarters, smashed garlic, and a few sprigs of rosemary and thyme.
4. Rub the chicken with olive oil and sprinkle the remaining rosemary and thyme over the skin.
5. Place the chicken on a roasting rack in a roasting pan and pour the chicken broth into the bottom of the pan.
6. Roast the chicken for 1.5 to 2 hours, or until the internal temperature reaches 165°F and the skin is golden and crispy.
7. Let the chicken rest for 10-15 minutes before carving.

This Roasted Spring Chicken with Garlic and Herbs offers a delicious, simple way to prepare a flavorful and succulent roast. The combination of garlic, rosemary, and thyme infuses the chicken with fresh, aromatic flavors, while the lemon adds a hint of brightness. This dish will undoubtedly be a favorite at your Easter table and pairs perfectly with roasted potatoes or fresh greens.

Strawberry Shortcake with Whipped Cream

A classic spring dessert, this Strawberry Shortcake is the perfect sweet ending to your Easter meal. Fluffy, buttery shortcakes are layered with fresh, juicy strawberries and topped with homemade whipped cream. This light and refreshing dessert embodies the best of the season, combining the sweetness of strawberries with the rich creaminess of whipped topping for an irresistible treat.

Ingredients:

For the shortcakes:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup heavy cream (plus extra for brushing)
• 1 egg (for egg wash)

For the whipped cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the strawberry topping:

• 1 lb fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar

Instructions:

1. Preheat the oven to 400°F.
2. In a bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
3. Pour in the heavy cream and stir until just combined.
4. Turn the dough onto a floured surface and gently knead it a few times. Pat the dough to about 1-inch thickness and use a round cutter to cut into shortcakes.
5. Place the shortcakes on a baking sheet and brush the tops with a little heavy cream and an egg wash (optional for a golden finish).
6. Bake for 12-15 minutes, or until golden brown.
7. While the shortcakes bake, mix the strawberries with sugar and let sit for 10 minutes to release their juices.
8. To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
9. Once the shortcakes have cooled, slice them in half and layer with strawberries and whipped cream. Serve immediately.

This Strawberry Shortcake with Whipped Cream is a timeless dessert that celebrates the sweetness of spring. The fluffy shortcakes paired with the tart strawberries and creamy whipped topping create the perfect balance of flavors. It’s a light and refreshing treat that will have your guests asking for seconds, making it an ideal dessert for your Easter celebration.

Herb-Infused Mashed Potatoes

Creamy mashed potatoes are always a favorite at any holiday meal, and this version, enhanced with fresh herbs, elevates this classic side dish. With the addition of butter, cream, and a variety of aromatic herbs like rosemary and parsley, these mashed potatoes offer a deliciously rich and herby flavor. They’re perfect for pairing with roasted meats, especially for a memorable Easter dinner.

Ingredients:

• 2 lbs Yukon gold potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, bring the potatoes and salted water to a boil. Cook the potatoes for 15-20 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Mash the potatoes until smooth using a potato masher or ricer.
3. In a small saucepan, melt the butter over low heat. Add the heavy cream, milk, rosemary, and parsley. Warm the mixture until it’s just heated through.
4. Pour the herb-infused butter and cream mixture over the mashed potatoes and stir until well combined.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional fresh herbs if desired.

These Herb-Infused Mashed Potatoes are a luxurious and flavorful side dish that will complement your Easter spread perfectly. The fresh herbs infuse the creamy potatoes with aromatic notes, elevating this classic comfort food. Smooth and rich, they make a delicious accompaniment to any main dish, from roast lamb to glazed ham.

Spring Pea Risotto with Parmesan

Celebrate the freshness of spring with this creamy and flavorful Spring Pea Risotto with Parmesan. This dish is made with tender Arborio rice cooked in a savory broth, blended with sweet peas, and finished with Parmesan cheese. The result is a luxurious yet light side dish or main course that’s perfect for your Easter spread, showcasing the vibrant colors and flavors of the season.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable stock, warmed
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1/2 cup dry white wine (optional)
• 1 cup fresh or frozen peas
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh mint, chopped (optional, for garnish)
• Salt and pepper to taste

Instructions:

1. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Stir in the Arborio rice, coating it in the butter and oil. Cook for 1-2 minutes until slightly toasted.
3. Add the white wine (if using) and cook until mostly absorbed. Then, begin adding the warm stock one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding the next.
4. When the rice is creamy and tender (about 20 minutes), stir in the peas and cook for another 2-3 minutes.
5. Remove from heat and stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh mint or additional Parmesan, if desired.

This Spring Pea Risotto with Parmesan is a stunning addition to your Easter menu, offering a comforting, creamy texture paired with the fresh sweetness of peas. The vibrant green and rich Parmesan flavor make it a crowd-pleaser, perfect for celebrating the season.

Lemon Herb Roasted Asparagus

Add a burst of brightness to your Easter feast with this Lemon Herb Roasted Asparagus. This simple yet elegant side dish highlights the natural flavors of fresh asparagus, enhanced with lemon zest, garlic, and a sprinkle of fresh herbs. Quick to prepare and visually appealing, it’s a healthy and flavorful option to balance out your holiday table.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Zest of 1 lemon
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange the asparagus in a single layer on the prepared baking sheet. Drizzle with olive oil and toss to coat evenly.
3. Sprinkle the minced garlic, lemon zest, salt, and pepper over the asparagus.
4. Roast in the oven for 10-12 minutes, or until the asparagus is tender and slightly crisp on the tips.
5. Remove from the oven and garnish with fresh parsley. Serve with lemon wedges on the side.

Lemon Herb Roasted Asparagus is a simple yet sophisticated side dish that brings a refreshing zest to your Easter meal. The bright lemon flavor combined with tender asparagus and aromatic garlic makes this dish a perfect pairing for mains like roasted chicken or ham.

Carrot Cake with Cream Cheese Frosting

No Easter celebration is complete without a classic Carrot Cake with Cream Cheese Frosting. This moist and spiced cake, filled with grated carrots and a hint of cinnamon, is topped with a rich, tangy cream cheese frosting. A true festive favorite, this dessert is both nostalgic and utterly delicious, making it a standout centerpiece on your holiday dessert table.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

For the frosting:

• 8 oz cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, mix the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the grated carrots and nuts (if using).
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool completely before frosting.
7. To make the frosting, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla, mixing until smooth.
8. Frost the cooled cakes and stack them to create a layered cake. Decorate as desired.

Carrot Cake with Cream Cheese Frosting is the ultimate Easter dessert, offering a delightful combination of warm spices and creamy sweetness. Its moist texture and festive presentation make it a must-have on your holiday table, sure to satisfy guests of all ages.

Honey-Glazed Ham with Pineapple

A Honey-Glazed Ham with Pineapple is a classic centerpiece for Easter celebrations. This sweet and savory dish combines tender, slow-cooked ham with a glaze made of honey, brown sugar, and tangy pineapple juice. The caramelized glaze and juicy pineapple slices create a festive and flavorful entrée that’s as beautiful as it is delicious.

Ingredients:

• 1 bone-in spiral-cut ham (about 8-10 lbs)
• 1 cup pineapple juice
• 1/2 cup honey
• 1/2 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon ground cloves
• Pineapple rings (for garnish)
• Maraschino cherries (optional, for garnish)

Instructions:

1. Preheat the oven to 325°F. Place the ham in a roasting pan, cut side down, and cover loosely with foil.
2. In a saucepan, combine the pineapple juice, honey, brown sugar, Dijon mustard, and ground cloves. Simmer over medium heat until the mixture thickens slightly, about 5-7 minutes.
3. Brush the ham generously with the glaze, reserving some for basting.
4. Bake the ham for 2-2.5 hours, basting with the glaze every 30 minutes.
5. For the last 15 minutes of cooking, arrange pineapple rings and cherries on the ham, securing them with toothpicks. Increase the oven temperature to 375°F to caramelize the glaze.
6. Remove from the oven and let rest for 10 minutes before slicing.

This Honey-Glazed Ham with Pineapple is a showstopper for your Easter feast. The rich, caramelized glaze and juicy pineapple slices add a tropical twist to the tender, savory ham. It’s a timeless recipe that brings warmth, sweetness, and elegance to your holiday table.

Deviled Eggs with Smoked Salmon

Deviled Eggs are a staple at Easter gatherings, but this version with Smoked Salmon adds a gourmet twist to the classic appetizer. Creamy yolks are blended with tangy Dijon mustard, mayonnaise, and a hint of dill, then topped with savory smoked salmon for a touch of sophistication. These bite-sized delights are perfect for starting your Easter celebration on a high note.

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon fresh dill, chopped
• Salt and pepper to taste
• 2 oz smoked salmon, sliced into small pieces
• Capers and additional dill (for garnish)

Instructions:

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
2. Drain the eggs and transfer them to an ice bath. Peel the shells once cooled.
3. Slice the eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and mash them with a fork.
4. Add mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper to the yolks. Mix until smooth.
5. Spoon or pipe the yolk mixture back into the egg whites.
6. Top each egg with a small piece of smoked salmon and garnish with capers and dill.

These Deviled Eggs with Smoked Salmon are a flavorful and elegant addition to your Easter appetizer spread. The creamy filling paired with the smoky richness of salmon creates a perfect harmony of textures and flavors, making them a crowd-pleasing starter.

Lemon Ricotta Pancakes with Blueberry Syrup

Bright and fluffy, Lemon Ricotta Pancakes with Blueberry Syrup make a delightful addition to your Easter brunch menu. The ricotta adds richness, while the lemon brings a refreshing zing. Topped with a homemade blueberry syrup, these pancakes are the perfect balance of sweet and tangy, evoking the fresh flavors of spring.

Ingredients:

For the pancakes:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Zest of 1 lemon
• 2 large eggs
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract

For the blueberry syrup:

• 1 cup fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 teaspoon lemon juice

Instructions:

1. To make the syrup, combine blueberries, sugar, water, and lemon juice in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally. Set aside to cool slightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and lemon zest.
3. In another bowl, mix the ricotta cheese, eggs, buttermilk, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
7. Serve the pancakes warm, topped with blueberry syrup.

These Lemon Ricotta Pancakes with Blueberry Syrup are a luxurious way to celebrate Easter morning. The light, zesty pancakes paired with the sweet, tangy blueberry syrup create a dish that’s both comforting and elegant. Perfect for sharing with loved ones, this recipe is sure to make your Easter brunch unforgettable.

Note: More recipes are coming soon!