INGREDIENTS: 3 lbs. jumbo asparagus, trimmed and peeled 1/2 lb. shallots or spring onions, sliced 1/4 lb. bacon, cut into lardons (small strips, about 3/8 inch wide) 12 fresh eggs 1 tablespoon white vinegar 1/4 cup bread crumbs, toasted 4 egg yolks 2 tablespoons lukewarm water 1 tablespoon Meyer lemon juice 1 teaspoon Tabasco 1...Read More

INGREDIENTS: 1 cup boiling water 1 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon salt 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon soda 1 cup buttermilk 1/2 cup fresh corn kernels 1 large egg, lightly beaten 2 tablespoons melted cooled unsalted butter, plus additional butter METHOD: Bring 1 cup of water to...Read More

These peach-filled muffins are my favorite muffins to serve for summer brunches. It’s a large batch recipe — and these muffins freeze beautifully. INGREDIENTS: 2 cups finely chopped fresh peaches 1 1/2 cups sugar 1/2 cup butter, at room temperature 2 eggs 1 1/2 cups milk 4 cups all-purpose flour 4 teaspoons baking powder 1...Read More

INGREDIENTS: 8 ounces mascarpone cheese, room temperature 8 ounces cream cheese, room temperature 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 tablespoons milk 4 teaspoons sugar Apricot jam 24 fresh apricots 12 slices brioche bread 8 eggs 1/2 cup milk Vegetable oil METHOD: In a mixing bowl, combine mascarpone, cream cheese, vanilla and almond...Read More

Make-ahead French toast is a great time saver for brunch! Use extra thick-cut Texas egg bread, if you can find it. Otherwise, use challah or brioche and slice the bread yourself. INGREDIENTS: Butter (for greasing large baking pan) 8 1-inch-thick egg bread slices 2 cups half and half 6 eggs 1 tablespoon sugar 1/2 teaspoon...Read More

Sweet, fresh cherries make this melon summer salad a perfect choice to serve for brunch.  If possible, use a cherry pitter so cherries can be left whole. INGREDIENTS: 1/4 honeydew melon, seeds and skin removed, and cut into 1/2″ slices 1/4 cantaloupe melon, seeds and skin removed, and cut into 1/2″ slices 1/4 cup minced...Read More

Frittata can be served either warm or cold. It is great as part of a picnic lunch, a potluck brunch, or served with a little warm French bread for dinner. Frittata is one of the best ways to use up leftover vegetables. Double the recipe and use a 9 x 13-inch pan if you are...Read More

This is a wonderful, flavorful dish to serve for brunch or a light dinner. INGREDIENTS: 1 tablespoon butter 1 tablespoon olive oil 3 onions, cut in half and sliced thinly 2 medium potatoes, diced 12 eggs 3/4 cup half and half 1/2 teaspoon salt 1/4 teaspoon black pepper, freshly ground 1/2 cup Gorgonzola cheese, crumbled...Read More

INGREDIENTS: 1 tablespoon butter 1 medium onion, diced 12 extra-large eggs 1 cup heavy cream 4 ounces cream cheese, cubed or fresh goat cheese, crumbled 1/2 lb. smoked salmon, chopped 6 scallions, chopped, white and tops 3 tablespoons chopped fresh dill 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon fresh lemon zes...Read More

“This is one of my family’s favorite brunch dishes.” ~ Catherine Barr INGREDIENTS: 4 cups broccoli, coarsely chopped 4 cups cauliflower, coarsely chopped 2 cups Monterey Jack cheese, grated 2 cups sharp cheddar cheese, grated 1 cup onions, chopped 2 cups breadcrumbs 1 egg Salt and pepper to taste. METHOD: Preheat oven to 325°F. Steam...Read More