It\u2019s spring\u2014and that means Mother\u2019s Day is nearly here. While many will surrender themselves to an overpriced prix fixe brunch, we\u2019re here to remind everyone: That doesn\u2019t have to be you. Instead, consider making brunch at home. It\u2019s fun, rewarding, and (often) better tasting. To make it easier for you, we\u2019ve gathered our best savory, sweet, and cocktail recipes for the ultimate homemade Mother\u2019s Day brunch.<\/p>\n
1. Kamut Dutch Baby with Strawberries & Thyme<\/a>
\n<\/h3>\nThis Dutch baby is all about contrast. The soft, sweet center complements crisp, risen edges, while bright strawberries are mellowed by thyme. Even more important: This dish looks cool and is easy to make. If you’re in need of a last-minute brunch option, look no further.<\/p>\n
2. Aretha Frankenstein’s Waffles of Insane Greatness<\/a>
\n<\/h3>\nEveryone likes waffles. As they should\u2014waffles are perfect and delicious and nostalgic and designed to be bathed in maple syrup. If you\u2019re going to make waffles, make these; they\u2019re silky on the inside, golden on the edges, and have been positively reviewed by over 100 of our community members.<\/p>\n
3. French Toast Sticks<\/a>
\n<\/h3>\nMake these for the table and they\u2019ll be the brunch equivalent of chips and salsa.<\/p>\n
4. Lemony Cream Cheese Pancakes with Blueberries<\/a>
\n<\/h3>\nWhipped cream cheese permeates the interior of these lemon pancakes, making them fluffier, saltier, and creamier than the standard flapjack. With syrup and blueberries offering a pop of sweetness, the flavor of these pancakes is wonderfully balanced.<\/p>\n
5. Cinnamon Rolls<\/a>
\n<\/h3>\nErin McDowell<\/a>, our Resident Baking BFF, says it best: \u201cIf you want someone to fall in love with you, make these cinnamon rolls and a really good cup of coffee on a Sunday morning. Then sit back and act like it was no big deal while they melt in front of you.\u201d<\/p>\n6. Dark Chocolate & Walnut Zucchini Bread<\/a>
\n<\/h3>\nAlthough this quick zucchini bread looks like one big chocolate bar, it\u2019s surprisingly not that sweet. With zucchini offering moisture and walnut giving a more savory crunch, this chocolate loaf is rich in complex flavor.<\/p>\n
7. Burnt Miso Pound Cake<\/a>
\n<\/h3>\nFrom Milk Bar\u2019s Christina Tosi<\/a>, this pound cake is all about the triumvirate of savory miso, rich sour cream, and bright apples. Serve with coffee and mimosas and you\u2019ll begin Mother\u2019s Day on a high note.<\/p>\n8. The BLT Benedict<\/a>
\n<\/h3>\nThis benedict combines some of life\u2019s greatest culinary treasures: the BLT, poached eggs, and Eric Ripert\u2019s fool-proof Hollandaise<\/a>. If you\u2019re going for a traditional brunch, a well-made benedict will never let you down.<\/p>\n9. Shakshuka Focaccia<\/a>
\n<\/h3>\nA cross between shakshuka and eggs-in a-hole, this focaccia packs nostalgic flavors into a playful aesthetic. Finished in the oven and enough to feed eight people, this dish makes serving a large group manageable.<\/p>\n
10. Potato, Chorizo, and Cheddar Breakfast Tacos<\/a>
\n<\/h3>\nThe breakfast taco is truly greater than the sum of its parts\u2014and that says a lot when the \u201cparts\u201d are chorizo, breakfast potatoes, and scrambled eggs. While this recipe calls for corn tortillas, flour would work well here.<\/p>\n
11. Magnus Nilsson’s Gravlax<\/a>
\n<\/h3>\nWhile definitely a project (you\u2019ll need to start at least 24 hours prior to serving), salt-curing your own salmon is an impressive\u2014and surprisingly easy\u2014endeavor that yields consistently delicious fish. Serve with your favorite assortment of bagels, toasts, and spreads.<\/p>\n
12. Simple Sicilian-Style Grilled Steak<\/a>
\n<\/h3>\nHanger is my preferred cut of steak to pair with eggs as it\u2019s flavorful but never overpowering. This particular hanger steak is marinated with salmoriglio (a Sicilian sauce similar to a chimichurri), grilled over high heat, and sliced.<\/p>\n
13. Spring Salad with Asparagus & Soft-Boiled Eggs<\/a>
\n<\/h3>\nIf you\u2019re looking for something lighter, a brightly dressed salad with (in-season) asparagus and soft-boiled eggs is the way to go. The combination of briny feta, rich yolk, and acidic vinaigrette is tough to beat.<\/p>\n
14. Huevos Rancheros With Chorizo & Porky Refried Beans<\/a>
\n<\/h3>\nThis recipe from Food52 Resident Rick Martinez<\/a> is quick to put together (30 minutes start to finish), loaded with chorizo (always good), and great for a big crowd (serves six). If you\u2019re already committed to the breakfast tacos<\/a> from earlier, the salsa included in this recipe would make a great pairing.<\/p>\n15. Asparagus, Leek & Ricotta Quiche<\/a>
\n<\/h3>\nAccording to Erin McDowell<\/a>, this is \u201cthe perfect quiche for spring\u201d and we entirely agree. It\u2019s bright\u2014both visually and in flavor\u2014and reliant on two of the season\u2019s greatest bounties: leeks and asparagus.<\/p>\n16. Jasper White\u2019s World-Famous Lobster Rolls<\/a>
\n<\/h3>\nSome reasons to make lobster rolls for brunch: One, these lobster rolls are served cold, so you can make them well in advance. Two, lobster makes any meal feel like an occasion<\/em>. Three, lobster is, was, has been, and always will be delicious.<\/p>\n17. Spring Sangria with Strawberries &Mint<\/a>
\n<\/h3>\nI\u2019m happy to report that\u2014unlike most of the sangria I\u2019ve suffered through\u2014this recipe isn\u2019t cloying. Dry, balanced, and herbal, this is a sangria you\u2019ll want to sip on throughout the day. Bonus: You can make this the night before so it\u2019s ready to go whenever brunch begins.<\/p>\n
18. Cold Brew Negroni<\/a>
\n<\/h3>\nSeeing two of my favorite drinks get along this well makes me smile. While from a distance the pair may seem a bit strange, there\u2019s just a lot of chemistry here: The sweet vermouth mellows cold brew\u2019s bitterness, while the coffee flavor adds an earthy twist.<\/p>\n
19. Zingy Michelada With Celery Salt<\/a>
\n<\/h3>\nIf you\u2019re into Bloody Mary\u2019s<\/a>, by all means, make as many as your heart desires. However, if you\u2019re like me, and prefer something a bit more refreshing, give the beer-based Michelada a try.<\/p>\n20. Gin Spritz<\/a>
\n<\/h3>\nA spring brunch should be a lot like gin\u2014bright and floral. This spritz is all of those things packaged into a pretty little glass.<\/p>\n
\n\n\n <\/p>\n
\n<\/h3>\n
Everyone likes waffles. As they should\u2014waffles are perfect and delicious and nostalgic and designed to be bathed in maple syrup. If you\u2019re going to make waffles, make these; they\u2019re silky on the inside, golden on the edges, and have been positively reviewed by over 100 of our community members.<\/p>\n
3. French Toast Sticks<\/a>
\n<\/h3>\nMake these for the table and they\u2019ll be the brunch equivalent of chips and salsa.<\/p>\n
4. Lemony Cream Cheese Pancakes with Blueberries<\/a>
\n<\/h3>\nWhipped cream cheese permeates the interior of these lemon pancakes, making them fluffier, saltier, and creamier than the standard flapjack. With syrup and blueberries offering a pop of sweetness, the flavor of these pancakes is wonderfully balanced.<\/p>\n
5. Cinnamon Rolls<\/a>
\n<\/h3>\nErin McDowell<\/a>, our Resident Baking BFF, says it best: \u201cIf you want someone to fall in love with you, make these cinnamon rolls and a really good cup of coffee on a Sunday morning. Then sit back and act like it was no big deal while they melt in front of you.\u201d<\/p>\n6. Dark Chocolate & Walnut Zucchini Bread<\/a>
\n<\/h3>\nAlthough this quick zucchini bread looks like one big chocolate bar, it\u2019s surprisingly not that sweet. With zucchini offering moisture and walnut giving a more savory crunch, this chocolate loaf is rich in complex flavor.<\/p>\n
7. Burnt Miso Pound Cake<\/a>
\n<\/h3>\nFrom Milk Bar\u2019s Christina Tosi<\/a>, this pound cake is all about the triumvirate of savory miso, rich sour cream, and bright apples. Serve with coffee and mimosas and you\u2019ll begin Mother\u2019s Day on a high note.<\/p>\n8. The BLT Benedict<\/a>
\n<\/h3>\nThis benedict combines some of life\u2019s greatest culinary treasures: the BLT, poached eggs, and Eric Ripert\u2019s fool-proof Hollandaise<\/a>. If you\u2019re going for a traditional brunch, a well-made benedict will never let you down.<\/p>\n9. Shakshuka Focaccia<\/a>
\n<\/h3>\nA cross between shakshuka and eggs-in a-hole, this focaccia packs nostalgic flavors into a playful aesthetic. Finished in the oven and enough to feed eight people, this dish makes serving a large group manageable.<\/p>\n
10. Potato, Chorizo, and Cheddar Breakfast Tacos<\/a>
\n<\/h3>\nThe breakfast taco is truly greater than the sum of its parts\u2014and that says a lot when the \u201cparts\u201d are chorizo, breakfast potatoes, and scrambled eggs. While this recipe calls for corn tortillas, flour would work well here.<\/p>\n
11. Magnus Nilsson’s Gravlax<\/a>
\n<\/h3>\nWhile definitely a project (you\u2019ll need to start at least 24 hours prior to serving), salt-curing your own salmon is an impressive\u2014and surprisingly easy\u2014endeavor that yields consistently delicious fish. Serve with your favorite assortment of bagels, toasts, and spreads.<\/p>\n
12. Simple Sicilian-Style Grilled Steak<\/a>
\n<\/h3>\nHanger is my preferred cut of steak to pair with eggs as it\u2019s flavorful but never overpowering. This particular hanger steak is marinated with salmoriglio (a Sicilian sauce similar to a chimichurri), grilled over high heat, and sliced.<\/p>\n
13. Spring Salad with Asparagus & Soft-Boiled Eggs<\/a>
\n<\/h3>\nIf you\u2019re looking for something lighter, a brightly dressed salad with (in-season) asparagus and soft-boiled eggs is the way to go. The combination of briny feta, rich yolk, and acidic vinaigrette is tough to beat.<\/p>\n
14. Huevos Rancheros With Chorizo & Porky Refried Beans<\/a>
\n<\/h3>\nThis recipe from Food52 Resident Rick Martinez<\/a> is quick to put together (30 minutes start to finish), loaded with chorizo (always good), and great for a big crowd (serves six). If you\u2019re already committed to the breakfast tacos<\/a> from earlier, the salsa included in this recipe would make a great pairing.<\/p>\n15. Asparagus, Leek & Ricotta Quiche<\/a>
\n<\/h3>\nAccording to Erin McDowell<\/a>, this is \u201cthe perfect quiche for spring\u201d and we entirely agree. It\u2019s bright\u2014both visually and in flavor\u2014and reliant on two of the season\u2019s greatest bounties: leeks and asparagus.<\/p>\n16. Jasper White\u2019s World-Famous Lobster Rolls<\/a>
\n<\/h3>\nSome reasons to make lobster rolls for brunch: One, these lobster rolls are served cold, so you can make them well in advance. Two, lobster makes any meal feel like an occasion<\/em>. Three, lobster is, was, has been, and always will be delicious.<\/p>\n17. Spring Sangria with Strawberries &Mint<\/a>
\n<\/h3>\nI\u2019m happy to report that\u2014unlike most of the sangria I\u2019ve suffered through\u2014this recipe isn\u2019t cloying. Dry, balanced, and herbal, this is a sangria you\u2019ll want to sip on throughout the day. Bonus: You can make this the night before so it\u2019s ready to go whenever brunch begins.<\/p>\n
18. Cold Brew Negroni<\/a>
\n<\/h3>\nSeeing two of my favorite drinks get along this well makes me smile. While from a distance the pair may seem a bit strange, there\u2019s just a lot of chemistry here: The sweet vermouth mellows cold brew\u2019s bitterness, while the coffee flavor adds an earthy twist.<\/p>\n
19. Zingy Michelada With Celery Salt<\/a>
\n<\/h3>\nIf you\u2019re into Bloody Mary\u2019s<\/a>, by all means, make as many as your heart desires. However, if you\u2019re like me, and prefer something a bit more refreshing, give the beer-based Michelada a try.<\/p>\n20. Gin Spritz<\/a>
\n<\/h3>\nA spring brunch should be a lot like gin\u2014bright and floral. This spritz is all of those things packaged into a pretty little glass.<\/p>\n
\n\n\n <\/p>\n
\n<\/h3>\n
Whipped cream cheese permeates the interior of these lemon pancakes, making them fluffier, saltier, and creamier than the standard flapjack. With syrup and blueberries offering a pop of sweetness, the flavor of these pancakes is wonderfully balanced.<\/p>\n
5. Cinnamon Rolls<\/a>
\n<\/h3>\nErin McDowell<\/a>, our Resident Baking BFF, says it best: \u201cIf you want someone to fall in love with you, make these cinnamon rolls and a really good cup of coffee on a Sunday morning. Then sit back and act like it was no big deal while they melt in front of you.\u201d<\/p>\n6. Dark Chocolate & Walnut Zucchini Bread<\/a>
\n<\/h3>\nAlthough this quick zucchini bread looks like one big chocolate bar, it\u2019s surprisingly not that sweet. With zucchini offering moisture and walnut giving a more savory crunch, this chocolate loaf is rich in complex flavor.<\/p>\n
7. Burnt Miso Pound Cake<\/a>
\n<\/h3>\nFrom Milk Bar\u2019s Christina Tosi<\/a>, this pound cake is all about the triumvirate of savory miso, rich sour cream, and bright apples. Serve with coffee and mimosas and you\u2019ll begin Mother\u2019s Day on a high note.<\/p>\n8. The BLT Benedict<\/a>
\n<\/h3>\nThis benedict combines some of life\u2019s greatest culinary treasures: the BLT, poached eggs, and Eric Ripert\u2019s fool-proof Hollandaise<\/a>. If you\u2019re going for a traditional brunch, a well-made benedict will never let you down.<\/p>\n9. Shakshuka Focaccia<\/a>
\n<\/h3>\nA cross between shakshuka and eggs-in a-hole, this focaccia packs nostalgic flavors into a playful aesthetic. Finished in the oven and enough to feed eight people, this dish makes serving a large group manageable.<\/p>\n
10. Potato, Chorizo, and Cheddar Breakfast Tacos<\/a>
\n<\/h3>\nThe breakfast taco is truly greater than the sum of its parts\u2014and that says a lot when the \u201cparts\u201d are chorizo, breakfast potatoes, and scrambled eggs. While this recipe calls for corn tortillas, flour would work well here.<\/p>\n
11. Magnus Nilsson’s Gravlax<\/a>
\n<\/h3>\nWhile definitely a project (you\u2019ll need to start at least 24 hours prior to serving), salt-curing your own salmon is an impressive\u2014and surprisingly easy\u2014endeavor that yields consistently delicious fish. Serve with your favorite assortment of bagels, toasts, and spreads.<\/p>\n
12. Simple Sicilian-Style Grilled Steak<\/a>
\n<\/h3>\nHanger is my preferred cut of steak to pair with eggs as it\u2019s flavorful but never overpowering. This particular hanger steak is marinated with salmoriglio (a Sicilian sauce similar to a chimichurri), grilled over high heat, and sliced.<\/p>\n
13. Spring Salad with Asparagus & Soft-Boiled Eggs<\/a>
\n<\/h3>\nIf you\u2019re looking for something lighter, a brightly dressed salad with (in-season) asparagus and soft-boiled eggs is the way to go. The combination of briny feta, rich yolk, and acidic vinaigrette is tough to beat.<\/p>\n
14. Huevos Rancheros With Chorizo & Porky Refried Beans<\/a>
\n<\/h3>\nThis recipe from Food52 Resident Rick Martinez<\/a> is quick to put together (30 minutes start to finish), loaded with chorizo (always good), and great for a big crowd (serves six). If you\u2019re already committed to the breakfast tacos<\/a> from earlier, the salsa included in this recipe would make a great pairing.<\/p>\n15. Asparagus, Leek & Ricotta Quiche<\/a>
\n<\/h3>\nAccording to Erin McDowell<\/a>, this is \u201cthe perfect quiche for spring\u201d and we entirely agree. It\u2019s bright\u2014both visually and in flavor\u2014and reliant on two of the season\u2019s greatest bounties: leeks and asparagus.<\/p>\n16. Jasper White\u2019s World-Famous Lobster Rolls<\/a>
\n<\/h3>\nSome reasons to make lobster rolls for brunch: One, these lobster rolls are served cold, so you can make them well in advance. Two, lobster makes any meal feel like an occasion<\/em>. Three, lobster is, was, has been, and always will be delicious.<\/p>\n17. Spring Sangria with Strawberries &Mint<\/a>
\n<\/h3>\nI\u2019m happy to report that\u2014unlike most of the sangria I\u2019ve suffered through\u2014this recipe isn\u2019t cloying. Dry, balanced, and herbal, this is a sangria you\u2019ll want to sip on throughout the day. Bonus: You can make this the night before so it\u2019s ready to go whenever brunch begins.<\/p>\n
18. Cold Brew Negroni<\/a>
\n<\/h3>\nSeeing two of my favorite drinks get along this well makes me smile. While from a distance the pair may seem a bit strange, there\u2019s just a lot of chemistry here: The sweet vermouth mellows cold brew\u2019s bitterness, while the coffee flavor adds an earthy twist.<\/p>\n
19. Zingy Michelada With Celery Salt<\/a>
\n<\/h3>\nIf you\u2019re into Bloody Mary\u2019s<\/a>, by all means, make as many as your heart desires. However, if you\u2019re like me, and prefer something a bit more refreshing, give the beer-based Michelada a try.<\/p>\n20. Gin Spritz<\/a>
\n<\/h3>\nA spring brunch should be a lot like gin\u2014bright and floral. This spritz is all of those things packaged into a pretty little glass.<\/p>\n
\n\n\n <\/p>\n
6. Dark Chocolate & Walnut Zucchini Bread<\/a>
\n<\/h3>\nAlthough this quick zucchini bread looks like one big chocolate bar, it\u2019s surprisingly not that sweet. With zucchini offering moisture and walnut giving a more savory crunch, this chocolate loaf is rich in complex flavor.<\/p>\n
7. Burnt Miso Pound Cake<\/a>
\n<\/h3>\nFrom Milk Bar\u2019s Christina Tosi<\/a>, this pound cake is all about the triumvirate of savory miso, rich sour cream, and bright apples. Serve with coffee and mimosas and you\u2019ll begin Mother\u2019s Day on a high note.<\/p>\n8. The BLT Benedict<\/a>
\n<\/h3>\nThis benedict combines some of life\u2019s greatest culinary treasures: the BLT, poached eggs, and Eric Ripert\u2019s fool-proof Hollandaise<\/a>. If you\u2019re going for a traditional brunch, a well-made benedict will never let you down.<\/p>\n9. Shakshuka Focaccia<\/a>
\n<\/h3>\nA cross between shakshuka and eggs-in a-hole, this focaccia packs nostalgic flavors into a playful aesthetic. Finished in the oven and enough to feed eight people, this dish makes serving a large group manageable.<\/p>\n
10. Potato, Chorizo, and Cheddar Breakfast Tacos<\/a>
\n<\/h3>\nThe breakfast taco is truly greater than the sum of its parts\u2014and that says a lot when the \u201cparts\u201d are chorizo, breakfast potatoes, and scrambled eggs. While this recipe calls for corn tortillas, flour would work well here.<\/p>\n
11. Magnus Nilsson’s Gravlax<\/a>
\n<\/h3>\nWhile definitely a project (you\u2019ll need to start at least 24 hours prior to serving), salt-curing your own salmon is an impressive\u2014and surprisingly easy\u2014endeavor that yields consistently delicious fish. Serve with your favorite assortment of bagels, toasts, and spreads.<\/p>\n
12. Simple Sicilian-Style Grilled Steak<\/a>
\n<\/h3>\nHanger is my preferred cut of steak to pair with eggs as it\u2019s flavorful but never overpowering. This particular hanger steak is marinated with salmoriglio (a Sicilian sauce similar to a chimichurri), grilled over high heat, and sliced.<\/p>\n
13. Spring Salad with Asparagus & Soft-Boiled Eggs<\/a>
\n<\/h3>\nIf you\u2019re looking for something lighter, a brightly dressed salad with (in-season) asparagus and soft-boiled eggs is the way to go. The combination of briny feta, rich yolk, and acidic vinaigrette is tough to beat.<\/p>\n
14. Huevos Rancheros With Chorizo & Porky Refried Beans<\/a>
\n<\/h3>\nThis recipe from Food52 Resident Rick Martinez<\/a> is quick to put together (30 minutes start to finish), loaded with chorizo (always good), and great for a big crowd (serves six). If you\u2019re already committed to the breakfast tacos<\/a> from earlier, the salsa included in this recipe would make a great pairing.<\/p>\n15. Asparagus, Leek & Ricotta Quiche<\/a>
\n<\/h3>\nAccording to Erin McDowell<\/a>, this is \u201cthe perfect quiche for spring\u201d and we entirely agree. It\u2019s bright\u2014both visually and in flavor\u2014and reliant on two of the season\u2019s greatest bounties: leeks and asparagus.<\/p>\n16. Jasper White\u2019s World-Famous Lobster Rolls<\/a>
\n<\/h3>\nSome reasons to make lobster rolls for brunch: One, these lobster rolls are served cold, so you can make them well in advance. Two, lobster makes any meal feel like an occasion<\/em>. Three, lobster is, was, has been, and always will be delicious.<\/p>\n17. Spring Sangria with Strawberries &Mint<\/a>
\n<\/h3>\nI\u2019m happy to report that\u2014unlike most of the sangria I\u2019ve suffered through\u2014this recipe isn\u2019t cloying. Dry, balanced, and herbal, this is a sangria you\u2019ll want to sip on throughout the day. Bonus: You can make this the night before so it\u2019s ready to go whenever brunch begins.<\/p>\n
18. Cold Brew Negroni<\/a>
\n<\/h3>\nSeeing two of my favorite drinks get along this well makes me smile. While from a distance the pair may seem a bit strange, there\u2019s just a lot of chemistry here: The sweet vermouth mellows cold brew\u2019s bitterness, while the coffee flavor adds an earthy twist.<\/p>\n
19. Zingy Michelada With Celery Salt<\/a>
\n<\/h3>\nIf you\u2019re into Bloody Mary\u2019s<\/a>, by all means, make as many as your heart desires. However, if you\u2019re like me, and prefer something a bit more refreshing, give the beer-based Michelada a try.<\/p>\n20. Gin Spritz<\/a>
\n<\/h3>\nA spring brunch should be a lot like gin\u2014bright and floral. This spritz is all of those things packaged into a pretty little glass.<\/p>\n
\n\n\n <\/p>\n
\n<\/h3>\n
From Milk Bar\u2019s Christina Tosi<\/a>, this pound cake is all about the triumvirate of savory miso, rich sour cream, and bright apples. Serve with coffee and mimosas and you\u2019ll begin Mother\u2019s Day on a high note.<\/p>\n This benedict combines some of life\u2019s greatest culinary treasures: the BLT, poached eggs, and Eric Ripert\u2019s fool-proof Hollandaise<\/a>. If you\u2019re going for a traditional brunch, a well-made benedict will never let you down.<\/p>\n A cross between shakshuka and eggs-in a-hole, this focaccia packs nostalgic flavors into a playful aesthetic. Finished in the oven and enough to feed eight people, this dish makes serving a large group manageable.<\/p>\n The breakfast taco is truly greater than the sum of its parts\u2014and that says a lot when the \u201cparts\u201d are chorizo, breakfast potatoes, and scrambled eggs. While this recipe calls for corn tortillas, flour would work well here.<\/p>\n While definitely a project (you\u2019ll need to start at least 24 hours prior to serving), salt-curing your own salmon is an impressive\u2014and surprisingly easy\u2014endeavor that yields consistently delicious fish. Serve with your favorite assortment of bagels, toasts, and spreads.<\/p>\n Hanger is my preferred cut of steak to pair with eggs as it\u2019s flavorful but never overpowering. This particular hanger steak is marinated with salmoriglio (a Sicilian sauce similar to a chimichurri), grilled over high heat, and sliced.<\/p>\n If you\u2019re looking for something lighter, a brightly dressed salad with (in-season) asparagus and soft-boiled eggs is the way to go. The combination of briny feta, rich yolk, and acidic vinaigrette is tough to beat.<\/p>\n This recipe from Food52 Resident Rick Martinez<\/a> is quick to put together (30 minutes start to finish), loaded with chorizo (always good), and great for a big crowd (serves six). If you\u2019re already committed to the breakfast tacos<\/a> from earlier, the salsa included in this recipe would make a great pairing.<\/p>\n According to Erin McDowell<\/a>, this is \u201cthe perfect quiche for spring\u201d and we entirely agree. It\u2019s bright\u2014both visually and in flavor\u2014and reliant on two of the season\u2019s greatest bounties: leeks and asparagus.<\/p>\n Some reasons to make lobster rolls for brunch: One, these lobster rolls are served cold, so you can make them well in advance. Two, lobster makes any meal feel like an occasion<\/em>. Three, lobster is, was, has been, and always will be delicious.<\/p>\n I\u2019m happy to report that\u2014unlike most of the sangria I\u2019ve suffered through\u2014this recipe isn\u2019t cloying. Dry, balanced, and herbal, this is a sangria you\u2019ll want to sip on throughout the day. Bonus: You can make this the night before so it\u2019s ready to go whenever brunch begins.<\/p>\n Seeing two of my favorite drinks get along this well makes me smile. While from a distance the pair may seem a bit strange, there\u2019s just a lot of chemistry here: The sweet vermouth mellows cold brew\u2019s bitterness, while the coffee flavor adds an earthy twist.<\/p>\n If you\u2019re into Bloody Mary\u2019s<\/a>, by all means, make as many as your heart desires. However, if you\u2019re like me, and prefer something a bit more refreshing, give the beer-based Michelada a try.<\/p>\n A spring brunch should be a lot like gin\u2014bright and floral. This spritz is all of those things packaged into a pretty little glass.<\/p>\n8. The BLT Benedict<\/a>
\n<\/h3>\n9. Shakshuka Focaccia<\/a>
\n<\/h3>\n10. Potato, Chorizo, and Cheddar Breakfast Tacos<\/a>
\n<\/h3>\n11. Magnus Nilsson’s Gravlax<\/a>
\n<\/h3>\n12. Simple Sicilian-Style Grilled Steak<\/a>
\n<\/h3>\n13. Spring Salad with Asparagus & Soft-Boiled Eggs<\/a>
\n<\/h3>\n14. Huevos Rancheros With Chorizo & Porky Refried Beans<\/a>
\n<\/h3>\n15. Asparagus, Leek & Ricotta Quiche<\/a>
\n<\/h3>\n16. Jasper White\u2019s World-Famous Lobster Rolls<\/a>
\n<\/h3>\n17. Spring Sangria with Strawberries &Mint<\/a>
\n<\/h3>\n18. Cold Brew Negroni<\/a>
\n<\/h3>\n19. Zingy Michelada With Celery Salt<\/a>
\n<\/h3>\n20. Gin Spritz<\/a>
\n<\/h3>\n