- Our Eyes Eat First serve Ricotta-Stuffed French Toast with Caramelized Bananas that will make you never want to leave the house.
- Katie at the Kitchen Door combines Sweet Fregola Fritters with Star-Anise and Grapefruit Compote for a sweet and tangy brunch dish.
- Keep the yolks runny in The Happy Glut’s version of Spanish Eggs served with your choice of carbs.
- Marcus Samuelsson‘s Warm Quinoa Salad with Spinach, Poached Eggs and Caramelized Onions packs a punch of protein, sweet onions, and hearty greens.
- Jessica Burns stuffs her Aebleskivers, a Danish cross between a bite-size pancake and a popover, with jam and caramel.
- Serve brunch for the entire family with Cooking Melangery‘s Mushroom and Red Onion Tart with Gorgonzola Cheese and Parsley.
- Holiday brunch gets a delicious twist with Running to the Kitchen‘s Gingerbread Pumpkin Pancakes.
i WILL DEFINITELY TRY A FEW OF THESE RECIPES. I HOPE YOU KEEP GIVING ALL OF US THESE WONDERFUL RECIPES………
Thank you for all the great info. I miss the magazine. Carry on.