50 Best Dishes of Spring

Say good riddance to Old Man Winter with these bright and cheery seasonal picks, including mains, sides and desserts.

Part of: Easter

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Scalloped Potatoes

"Say farewell to boxed scalloped potatoes — this recipe is a hundred times better! I used fat-free milk and did not add onion; I sprinkled onion powder instead and the flavor was perfect."

-peppergirl

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Ultimate Carrot Cake

"I think I am a good judge of a quality cake, and this was outstanding. The frosting is insanely good. I think it would go good on anything: cake, scones, muffins, maybe even a steak."

-ROV Chef

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Deviled Eggs

"These are sweet and have a great zing to them. I added more mustard, because I couldn't taste it enough for my preference."

-Distant Goddess

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HoneyBaked Ham Copycat

"This is the best copycat of HoneyBaked ham I have ever tried. It was so moist! The key for me was placing the cut-end down and basting often."

-Shabby Sign Shoppe

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Banana Bread

"This is the only banana bread recipe I use. I substitute chocolate chips for the walnuts and it turns out perfect. I usually split the batter and make two loaves."

-kayluhlicious

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Macaroni and&Cheese

"This uses a great combination of cheeses. It was very full of flavor and I really liked the addition of seasoned salt. I added some seasoned bread crumbs on the top for a crunchy crust."

-Missyb3

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Roasted Asparagus

"I love asparagus cooked this way. I find it easier to put the asparagus in a bowl to toss with the oil. Sometimes I sprinkle with Parmesan as soon as it comes out of the oven."

-MEAN CHEF

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Greek Easter Cookies

"Being Greek, I am critical of Greek recipes, but this cookie is nice for all occasions. The OJ really livens up the cookie."

-my2sun

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Cracker Barrel Hash Brown Casserole

"This is close to Cracker Barrel's version. Thaw the hash browns first otherwise it gets watery. I added more cheese and stirred about halfway through — it helped crisp things up."

-LAURIE

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Glazed Carrots

"These are addictive. I'm going to try this with baby carrots next time."

-LifeIsGood

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Easter Nests with Jelly Bean Eggs

"These were so cute! I used butterscotch chips rather than the sugar and corn syrup mixture. I used mini-muffin tins to form the nests and let my 2-year-old help by putting the jelly beans on top."

-Lil Sis

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Spinach-and-Feta-Stuffed Chicken Breast

"The breading came out crunchy, and the chicken was moist. I used basil-and-tomato-flavored feta, which worked perfectly. I baked it on parchment paper, which saved me the clean-up."

-manrat

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Angel Food Cake

"The directions were easy, and the cake turned out awesome. One trick: When trying to get the cake out of the pan, use a plastic spatula. It does wonders and won't wreck the cake."

-Brown2013

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Easy Biscuits

"These were surprisingly flaky for a biscuit recipe that has no shortening. I brushed a little butter on top to give them a little extra flavor."

-Christylee

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Sausage Frittata

"I added some of the green onion with the sausage, then I also added some diced red bell pepper. I placed it in the oven for a few minutes and it was done perfectly."

-diner524

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Fresh Green Bean Casserole

"This was delicious. I used more onions and mushrooms than called for. Next time I would probably cut the amount of cheese in half, but overall this was a winner with everyone."

-vivmom

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Creamy Garlic Penne Pasta

"I took some advice from other reviews and added mushrooms and chicken to make it a meal. I loved this because it was like having Alfredo sauce, but better for you."

-ACBL17

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Coconut Cake

"Make sure you follow the directions exactly and be sure to use self-rising flour. It creates this wonderful light cake."

-shauna225

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Roast Leg of Lamb With Rosemary

"I've made this using both bone-in and boneless leg of lamb, and it's fabulous. It made the perfect Easter dinner. As an added bonus, we have enough leftovers to make lamb curry."

-Marion in Savannah

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Lemon-Butter Parmesan Potatoes

"I used organic fingerling potatoes with Parmigiano-Reggiano cheese and they were divine. You'll want to drink the juices from the pan!"

-samnierop

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Ham Salad Sandwich

"This is the ham salad of my childhood. I pulsed the celery, onion and ham in my food processor. I substituted cornichons for the hot pickles, which added a nice spice element."

-Artetc

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Ultimate Lemon Meringue Pie

"The crust is a golden flaky treat and the lemon filling is tart, but still sweet enough to make you want another mouthful. Plus, the meringue crusted beautifully."

-rsarahl

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Potato Salad

"I have been making this recipe for 25 years. Usually I make this with apple cider or red wine vinegar, but I just tried it with white balsamic vinegar. OMG. I wish I'd been making it with white balsamic for 25 years."

-Ms. Mother Earth

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Perfect Pork Tenderloin

"I've never been able to cook a pork tenderloin that was moist, but this was juicy and delicious. Plus, once you make it, the recipe sticks in your head because it's so easy."

-melis1377

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Oven-Baked Sea Bass

"This is a simple recipe if you're short on time and ingredients. One tip: If you plan on adding wine/vinegar, it's better to pour that on the fish first, then add the garlic mixture or you'll end up washing the mixture off."

-gonzonyc

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Easter Italian Bread

"I have tried for years to make good Easter bread, and I was ready to give up when I tried this recipe. This was delicious and as moist as any I have ever tasted."

-mzizi123_11035494

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O'Charley's Loaded Potato Soup

"This is very rich, cheesy and full of flavor for a potato soup. In my opinion, this recipe is better than the O'Charley's version."

-Bev

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Molten Chocolate Cherry Babycakes

"Gooey, decadent and delicious. I made them ahead of time and kept them refrigerated until ready to bake and they turned out perfectly."

-May I Have That Recipe

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Garlic Shrimp Pasta

"This is great for a weeknight meal. I added some lemon juice to the shrimp just before tossing in the pasta. I also tossed in a good amount of Parmesan, allowing it to melt before serving."

-Tiggrr

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Oven-Roasted Sweet Potatoes

"The potatoes were super tender and the onion had just a tiny bit of snap left, which I like. This is a great recipe that makes eating healthier a little easier."

-Kerry G

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Incredible Lemon Cake

"This cake was so buttery and lemony from all that wonderful fresh zest. The smell alone will take your breath away."

-Kozmic Blues

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Fruity & Spiced Hot Cross Buns

"The dough spread after they were shaped, so they were not perfect round-shaped buns, but square-ish pull-apart shaped instead. They were soft and fluffy, though, and smelled fantastic."

-Chef #1333028

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Soft Peanut Butter Cookies

"Yum. I could just eat the dough! It's so light and fluffy with just the right amount of peanut butter. Watch the oven, though; the cookies took longer to bake than expected."

-Tashaarr

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Macaroni Salad

"This is a nice, basic macaroni salad. I used mayonnaise and added some sugar and vinegar to add some tanginess. I added some onions for a nice crunch as well as flavor."

-*Parsley*

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Parmesan Crusted Tilapia

"This is great tilapia. Per another reviewer, I added olive oil to the crumbs to moisten them and they stuck well. The seasonings were just right, and the Parmesan cheese added delicious flavor."

-jean

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Creamy Parmesan Leeks

"I simmered the leeks in a bit of water and followed another reviewer's suggestion and used sour cream. I used just enough to coat the leeks nicely, then sprinkled on Parmesan cheese."

-Paja

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Banana Cream Pie

"My family loved this! As for the bananas, I used the ones on the ripe end but that were still firm. It makes the pie taste more banana-ish."

-Arashijing

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Hard-Cooked Eggs

"It's definitely easier to peel eggs in the water — or while the eggs are still dripping wet. The egg white comes out fluffier and less rubbery than traditional hard-boiled eggs."

-Kimberly D.

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Fruit Salad with Pudding

"This is really good! However, I recommend that you make the pudding in a separate bowl. I added only a couple of scoops to give the fruit just a coat of pudding, and it was perfect."

-pure_heaven

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Spicy Sausage-Stuffed Mushrooms

"I used hot sausage and decided to broil the mushrooms so the mushroom stayed crisp and fresh. I prepped the filling first, and the mushrooms were easy to fill at the last minute."

-luvmybge

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Hummingbird Cake

"I made this for a bridal shower and it was a big hit. It's wonderfully moist with a chunky texture. Try toasting the pecans for added flavor."

-MilChef

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Scalloped Potatoes & Ham

"This was better than I could have imagined! I made it to use up some leftover ham. I didn't have any green pepper, but it didn't seem to be missing anything without it."

-kllywlmt

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Basic Quiche

"This is a wonderful recipe. The frozen pie crusts make it so easy and they are inexpensive. Plus, since the pie crust comes with its own pie pan, there's no dish to wash."

-Kumama Chef 579262

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Pineapple Upside-Down Cake

"Following other reviewers' suggestions, I melted the butter first, and I used pineapple juice instead of water. The cake could not have been more flavorful or moist."

-njgirl1404

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Grilled Lemon Salmon

"There wasn't a flake of salmon left on any of my family's plates. The marinade was not overpowering, and the lemon gives it a little extra tang that is just right."

-OzzieKath

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Frizzled Cabbage

"I just love the natural flavor this recipe brings out of the cabbage, and it's so quick and easy to prepare. The only thing I do different is add a few shakes of hot sauce."

-ChefTraylee

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Cinnamon Rolls

"These are wonderful cinnamon rolls. It's a very versatile, yummy dough — we've used it to make bierocks, pizza pockets, and a ham and cheese loaf."

-Larry Penrod

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Cheese Pound Cake

"The texture is perfect — dense, but not heavy. Make sure to allow it to cool for 5 to 10 minutes in the pan. Then the cake will fall right out without sticking."

-Chef #581920

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Lemon Poppy Seed Cake

"I made a glaze with powdered sugar, milk and a little bit of lemon juice. I poked holes in the top after taking the cake out of the oven, then poured the glaze while it was still in the pan."

-SFFoodie

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Easter Egg Dye

"This was simple and worked really well. We liked the results from adding olive oil. I'll never buy one of those dye kits again."

-Chef #970865

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