Is there anything better than brunch after waking up late on a Sunday morning? Our editors know a thing or two about this beloved meal. In this week’s episode of The Fine Cooking Podcast, we discuss all of our go-to recipes, from a made-to-order waffle station, to make-ahead frittatas.
What we’re cooking now:
Chris is cooking his way through Abby Dodge’s Everyday Baker.
He also talks about her Hot Cross Buns recipe, which is a variation of her dinner rolls.
Sarah is making French Onion Soup burgers inspired by Le Rivage Restaurant in NYC. Top a basic burger with a slice of Emmentaler cheese, caramelized onions, and a bechamel sauce with shredded gruyere stirred in (you can use the croque madame recipe as a template). Serve it on a large toasted English muffin.
Diana has been making ginger muffins from Marion Cunningham’s The Breakfast Book, while Kathy has been creating her own miso butter. Here is a template for Kathy’s miso butter, though hers has a touch of honey and vinegar instead of truffle.
Although many of us shy away from pancakes and waffles because they tend to demand last-minute cooking, Chris sets them up as an “action station” where he cooks them to order (yes, we all want to go to his house for brunch)
These waffles are our go-to.
And the editors ALL love Denise Mickelsen’s classic pancakes.
For those of us that are less ambitious hosts, stratas and Frittatas are perfect make-aheads:
Fruit salads macerated with a bit of marmalade or liqueur are a perfect way to bring some flavor to fruit that’s not quite yet at its peak (after all, it’s spring not summer):
If you’re looking to make eggs Benedict: here’s our recipe.
Try these two tips to simplify: make an easy blender hollandaise, as in this recipe and keep it warm in a Thermos, so there’s no risk of the sauce breaking.
We can’t forget about the brunch cocktails:
Kathy loves to set up a bloody Mary bar with a ton of options for garnishes. Some ideas to start:
Pickled shrimp from this recipe
More favorite cocktails:
If you prefer to work from a pre-planned brunch menu, here are a few of our favorites (including one that brings the guests into the kitchen with you, the way Chris prefers):
Questions from readers
How to use leftover croissants? Diana suggests cutting them into cubes and toasting them for croutons, or using them in this croissant bread pudding.
How to keep rolls warm at the table—Chris has a genius idea of using ceramic pie weights in a bread basket (just wrap them in a kitchen towel) to keep your bread and rolls warm.
How to keep bundt cakes from sticking? Here’s a better way to grease a bundt pan.