3 Genius Mother’s Day Menus to Match Your Entertaining Style
Show mom how much you care with a Mother's Day menu catered to her tastes: healthy, classic or elegant. Each menu takes you from appetizers to dessert with recipes that let your signature style shine.
I made a healthier spin on my favorite celebrity chef’s recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas
These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon. A touch of dill adds a fresh, clean finish. —April Lane, Greeneville, Tennessee
Tart grapefruit and lime are balanced with a bit of honey in this cool and easy parfait. —Lois Enger, Colorado Springs, Colorado
These easy shrimp look impressive on a buffet table and taste even better! The zesty sauce has a wonderful spicy citrus flavor. I especially like this recipe because I can prepare it ahead of time. —Mary Jane Guest, Alamosa, Colorado
These creamy tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. —Sharon Mensing, Greenfield, Iowa
An overnight marinade provides a savory seasoning for this tenderloin. I've served this simple elegant roast on many special occasions. —Schelby Thompson, Camden Wyoming, Delaware
This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania
This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. —Taste of Home Test Kitchen
My daughter and I have cranked out dozens of homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls. —Irene Yeh, Mequon, Wisconsin
Stuffed with fresh spinach and artichoke hearts, these pork slices look fancy enough for guests. —Linda Rae Lee of San Francisco, California.
This deeply delicious recipe is a surefire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. —Lisa Speer, Palm Beach, Florida