No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Easter: A Fresh Feast

Six simple recipes for Easter -- or any sunny spring celebration.

The Menu

Apricot-Bourbon Glazed Ham
Cheese-and-Chive Biscuits
Buttered Snap Peas and Carrots
Golden Mashed Potato Gratin
Leeks Vinaigrette with Hard-Cooked Egg
Strawberry-Rhubarb Slab Pie

Print the Shopping List

Prep Schedule

Up to 1 Week Ahead

  • Make apricot-bourbon glaze; cover and refrigerate.

2 Days Ahead

  • Make pie dough; refrigerate, wrapped well in plastic. Cut strawberries and rhubarb for pie; refrigerate in an airtight container.

1 Day Ahead

  • Make mashed potatoes; transfer to a baking dish, cover, and refrigerate. Make breadcrumb mixture; cover and refrigerate.
  • Clean and steam leeks; cover and refrigerate. Make vinaigrette; cover and refrigerate. Cook egg and refrigerate in an airtight container.
  • Prep carrots and snap peas; cover with damp towels, then wrap tightly in plastic and refrigerate.
  • Assemble and bake pie; let cool completely, then tent with foil and keep at room temperature.

4 Hours Before

  • Make biscuits; let cool, cover, and keep at room temperature.

3 Hours Before

  • Bake ham.
  • Bring leeks and vinaigrette to room temperature; peel egg.

30 Minutes Before

  • Tent ham loosely with foil and let rest 30 minutes.
  • Sprinkle breadcrumbs over mashed potatoes and bake.
  • Wrap biscuits in parchment-lined foil and reheat in oven.
  • Finish snap peas and carrots.
  • Assemble leeks vinaigrette.