Our Easter feast celebrates early spring flavors, from asparagus and rhubarb to lamb and mushrooms. Most of the recipes are quick, and we offer get-ahead tips, so the meal is a cinch to pull together the day of. The menu serves eight (with dessert leftovers).
2 of 6Jennifer Causey
This effervescent, nonalcoholic refresher perfectly balances floral, tangy, and sweet flavors. If you'd like to turn it into a tipple, try adding a splash of gin or vodka.
MAKE AHEAD TIP: Combine ingredients (minus club soda) in a pitcher up to a day ahead and chill; add fizz just before serving.
Fresh thyme gives this rustic cake a faint herbaceous quality that complements the warmth of cardamom and ginger and the tang of rhubarb. Be patient when turning the cake out of the pan; it may take several minutes for it to fully release. The surprise ingredient (mayonnaise) is an old-school trick for creating a super-moist cake. A dollop of yogurt cuts through the cake's richness—but you can omit it if you like.
MAKE AHEAD TIP: Bake the cake in the morning, invert onto a plate or cake stand, and leave at room temperature, loosely covered, until ready to serve.