Elevate Your Easter Feast with Recipes from Giada and Ina

NEW YORK, N.Y. — With Easter fast approaching, culinary experts Giada De Laurentiis and Ina Garten have unveiled recipes that promise to enhance your holiday spread. From fresh spring dishes to traditional favorites, these recipes cater to various palates, making it easier for hosts to create memorable meals.

In a recent recipe roundup, De Laurentiis has shared a collection that combines classic Easter flavors with a spring twist. Her offerings include Lamb Osso Buco, artichoke risotto, and a lemony salmon piccata that’s perfect for those looking to brighten their meal. “I want to embrace every moment of spring,” De Laurentiis said, highlighting the importance of seasonal ingredients.

The salmon piccata stands out for its health benefits, packed with protein and omega-3 fatty acids. “You can easily prepare the salmon a day in advance and reheat it before serving,” she suggests, allowing for a stress-free dining experience. For extra flavor, serve the dish family-style with quartered lemons.

Complementing the main dish, De Laurentiis also offers a simple yet flavorful Italian salad featuring assorted lettuces dressed with olive oil and fresh lemon juice. Adding grape tomatoes and Parmesan can enhance the dish without complicating your preparation.

Another highlight from her Easter menu is the asparagus salad, which requires no cooking and can be assembled ahead of time. Tossing the spears with lemon dressing just before serving keeps the dish fresh and vibrant. Asparagus, often associated with spring, brings a light touch to the holiday table.

For dessert, De Laurentiis introduces an intriguing ricotta pie layered with phyllo dough. It features a delicate blend of ricotta cheese, orange zest, and pine nuts, baked to golden perfection. “It’s creamy, light, and just sweet enough,” De Laurentiis describes, making it a delightful end to any celebratory meal.

Meanwhile, Garten’s Easter menu features a standout dish: a smoked spiral ham glazed with a mixture of mango chutney, orange juice, and Dijon mustard. This easy-to-follow recipe is perfect for those who may be pressed for time, strategically utilizing pantry staples for flavor.

Garten also suggests a scalloped potato dish, which requires some early preparation. It involves layering potatoes with heavy cream and Gruyère cheese for a rich side that can be warmed up when it’s time to serve.

Vegetables are also on Garten’s radar, as she includes a roasted asparagus recipe, advising cooks to prepare the dish simply with olive oil and lemon zest. “If you’re short on oven space, grilling the asparagus is a great alternative,” she adds.

For those who want to add depth to their table, Garten’s fennel gratin offers a savory option as well, combining roasted fennel with buttery panko topping for a delightful crunch against the tender vegetables.

Finally, Garten’s carrot cake recipe, featuring mascarpone frosting and minced crystallized ginger, promises to be a show-stopper dessert for Easter. “This cake is perfect for sharing and will surely impress your guests,” Garten notes.

Whether you opt for appetizers, mains, or desserts from either chef, these recipes serve as a perfect guide for crafting an unforgettable Easter feast. Visit De Laurentiis’ and Garten’s websites for complete recipes that will definitely inspire your holiday menu.