From Better Homes and Gardens

This authentic New York cheesecake is a rich, dense dessert that consists of a lemon-accented cream cheese mixture in a graham cracker crust.

New York Cheesecake

From Better Homes and Gardens

Refrigerated breadsticks make these sweet rolls super easy to prepare.

Caramel Bubble Ring

From Better Homes and Gardens

This sweet sensation needs little embellishment beyond a light lemon glaze. Yogurt and beaten egg whites make this cake light and tender.

Lemon-Rosemary Cake

From Ladies' Home Journal

Fill an Easter basket with these chocolate-covered cereal bars. Shaped like bunnies, these easy treats are a favorite with kids.

Bunny Pops

From Better Homes and Gardens

This tube-shaped yeast bread has a sunny citrus flavor, perfect for Easter brunch.

Aunt Deia's Easter Bread

From Betty Crocker

Offer to bring the dessert when you head to Grandma's house for Easter. Your family will be amazed at your creation!

Easter Basket Cake

From Better Homes and Gardens

With their lovable shape, these yeast rolls, may easily become an Easter brunch tradition. The golden-tailed hares are enhanced with a bit of cardamom.

Cardamom-Orange Bunnies

From Better Homes and Gardens

Whether you shape the rich dough into a braid or a loaf, you can eat this golden bread plain and fresh from the oven, or you can slather it with butter and jam.

Egg Bread Braid

From Fine Cooking Magazine

Russian Chocolate Braid

From Better Homes and Gardens

These bunny-shaped rolls are a fun bread to serve for Easter. They also make a special treat for kids the rest of the year.

Bread Machine Rabbits for 21

From Fine Cooking Magazine

This is a flavorful bean salad that goes well with most meat and poultry, particularly roasted pork tenderloin or broiled lamb chops.

White Bean Salad with Mint and Red Onion

From Fine Cooking Magazine

This quick pasta is spring incarnate: fresh baby vegetables and their tender shoots, delicate pasta, and a light, brothy sauce.

Spring Vegetable Ragout with Fresh Pasta

From Fine Cooking Magazine

You can serve this soup hot or cold. Its flavor is brighter if you use very fresh, young peas. The starchiness of mature peas can give the soup a split-pea flavor, so if you can find only older peas, use frozen instead. For a vegetarian variation, use instead of the chicken broth and water.

Pea & Mint Soup with Lemon Cream

From Fine Cooking Magazine

Baked Ham with Maple-Tea-Cardamom Glaze & Pan Sauce

From Better Homes and Gardens

Braided strips of dough crisscrossing the top of the loaf give an extra flourish to this rich egg bread.

Walnut Easter Bread

From Food & Wine

With its basil-and-pine nut crust and bracing dressing of lemon juice and Dijon mustard, this lamb dish bridges Brazil and Provence.

Basil-Crusted Leg of Lamb with Lemon Vinaigrette

From Ladies' Home Journal

This three-layer cake is utterly delicious, with a not-too-sweet cream cheese frosting. It's a nice dessert to serve at holiday gatherings.

Carrot Cake

From MorningStar Farms

Maple Sausage Breakfast Sandwich

From Better Homes and Gardens

These crispy and sweet sandwich cookies look like fluffy marshmallows. They'll be the star of the dessert tray at your next party.

Lemon Drop Sandwiches

From Prego Italian Sauce

Perfect for breakfast, brunch or a light supper, this baked Italian omelet sports fresh tomato, sauteed onion and two kinds of cheese.

Italian Frittata

From Fine Cooking Books

This hors d'oeuvre is an elegant take on an American classic. Don't worry: You don't have to peel enough tiny quail eggs to make the filling, which uses larger chicken eggs. You can find quail eggs at some gourmet markets.

Deviled Quail Eggs with Black Caviar

From Taste of the South

Bacon and Cheese Grits

From Tyler Florence

Lemon Roasted Fingerling Potatoes

From Taste of the South

Streusel Topping

From Better Homes and Gardens

High-sparkle sanding sugar is a little coarser than granulated sugar. It's available where cake decorating supplies are sold and by mail.

Pastel Cream Wafers