Our extra-special lineup of side dishes provides plenty of delicious options to round out your Easter feast.

 

This tart is unapologetically rich -- there is puff pastry, Gruyere, goat cheese, and cream -- yet the overall effect is one of lightness. It's a handy make-ahead addition to a festive spread.

This smooth, sophisticated pea and parsley soup is an homage to the season. It gets body from creme fraiche and a salty snap from orbs of golden caviar.

The genius of this rich and creamy classic Easter side dish? It can be cooked right alongside your ham during its last hour and a half in the oven.

Creamy risotto gets a bright burst of color and a hint of sweetness from carrot juice.

This is a rich, magnificent dish, so enjoy it and don't even think about replacing the heavy cream with anything else or skimping on the amount. A sprinkle of lemon zest at the end gives it a bright pop.

Globe artichokes, nature's most intriguing pull-apart delicacy, pair well with robust Italian flavors. Serving the artichokes with a zesty pecorino Romano vinaigrette and toasty slivers of garlic is a lighter alternative to stuffing them with breadcrumbs.

The silky texture of this custard is an elegant vehicle for the subtle flavor of peas.

Lemon juice and zest brighten the crunchy, buttery panko topping for roasted asparagus spears.

Chilled asparagus gets dressed up and delicious with a creamy, tangy sauce.

Tossing peppery arugula with sweet, tart strawberries and crunchy pecans makes this salad a taste and texture sensation.

This version of the French classic -- steamed leeks dressed in a light Dijon vinaigrette -- is spruced up with quick-pickled shallots and crumbled egg.

Crunchy radishes, delicate Bibb lettuce, and fresh asparagus are mixed with a homemade dressing for a unique salad that will complement any Easter menu.

Tart rhubarb sweetened with brown sugar and raisins and accented with the zip of fresh ginger makes a perfect accompaniment to ham.

Three varieties of fresh spring peas -- English, snow, and sugar snap -- mingle with new potatoes in a light glaze of minty lemon butter.

Our take on the classic combination of lettuce and peas is made heartier with the additions of spinach and bacon.

Impress your guests with a savory spring tart of Gruyere cheese and asparagus. Puff pastry makes it a snap to prepare.

Use a blender to puree this nutrient-packed and tasty chilled soup of carrots, leeks, and potatoes.

A new twist on the classic combination of peas and mint, this vibrant salad intersperses whole leaves among spring greens, while torn leaves invigorate the lemon vinaigrette.

Despite its refined appearance, this crisp galette is a lot like a big potato pancake -- and just as irresistible. It gets its oniony depth from the leek.

Roasting fingerling potatoes with fresh oregano creates an easy and flavorful side dish. A squeeze of lemon juice before serving lends Mediterranean brightness.

Make a creamy potato side dish using Gruyere and leeks.

Arrange arugula, potatoes, and green beans on a platter, and top with a creamy dressing made from walnut oil, yogurt, mustard, and vinegar.