A Mother’s Day Dinner Menu That Pulls Out All the Stops

To start, turn pull-apart rolls into mini lobster rolls, one of our favorite appetizer hacks. Then revamp roasted chicken, turn it into an unexpectedly delicious chicken-and-bread salad with spring peas for an impressive main. At their peak sweetness now, baby carrots are delicious roasted and served on top of an addictive herby yogurt sauce with a crumble of feta. Finish the meal with an elegant pistachio-and-rhubarb cake, a perfect spring dessert.

To Start

One of our favorite party tricks is turning pull-apart rolls into mini buns. It’s so simple, and everyone loves them. Just split the tops, stuff with lobster salad, and serve as is—everyone can pull off a roll (or two). Buying cooked lobster makes these adorable appetizers a cinch to make.


Tonight’s main turns a classic dish, roast chicken, into a fancy affair by pairing it with buttery croutons and crunchy sugar snap and English peas. Then, a bright lemony dressing is drizzled over the top to bring the dish together, creating a chicken-and-bread salad. Top with delicate pea tendrils for a refined Mother’s Day look.

MAKE AHEAD: The croutons can be made and the peas cooked the day before; store them separately. Be sure to refrigerate the peas. Keep the croutons at room temperature so they stay crisp.


Here is a side dish that looks and tastes like it comes from a fancy restaurant but is surprisingly easy to make. Spread an herby yogurt sauce on the bottom of the plate, then scatter roasted baby carrots on top. Finish with crumbled feta and a handful of fresh herbs.

MAKE AHEAD: Roast the carrots before you get the chicken started and serve this side at room temperature. The sauce can be prepared and refrigerated up to 2 days in advance.


For this special meal, bake a pretty pistachio cake that’s adorned with tart rhubarb pieces. A generous sprinkle of granulated sugar before baking gives the cake a crunchy top. The recipe has a few steps, but they’re relatively simple—and Mom is worth it.

MAKE AHEAD: The cake can be made (and baked) the day before.