Easter brunch is on the menu of Canadian Living's April 2008 issue. Poached Eggs on Hamhock Hash with Chive Biscuit - our cover recipe - and a Key Lime Tart for dessert gives a southern feel to this year's Easter holiday.

If a morning spent whipping up brunch isn't the right idea for you, don't worry. There's plenty of time in the day to put together a stellar Easter dinner featuring classic Canadian Living recipes.

A traditional Easter dinner
For a more traditional take on Easter dinner, we have assembled our most popular entrees to build your Easter dinner around. Whether you're planning a sit down dinner or a buffet for a crowd, here are our best ideas for ham, lamb, pork or turkey.  Any of these options will make a stunning centrepiece to your special family meal.

Think spring food thoughts to go alongside the meat: herbed tossed new potatoes, the first fresh asparagus that's landed in your grocer's store and a bountiful garden salad will bring the newness of spring into your menu and your home.       

Garlic and Bacon Stuffed Leg of Lamb
Whole Ham Glazed with Red Wine and Quatre Épices
Apricot-Glazed Spiral Ham
Rosemary Crusted Rack Of Lamb
Crown Roast of Pork with Mushroom Pilaf
Glazed Stuffed Veal Shoulder
Herbed Roasted Turkey
Watch us cook! Step into the Test Kitchen and in 3 minutes we'll show you how to prepare a stunning Dijon Rosemary Glazed Rack of Lamb >>