If you’re searching for ways to pamper your mom this Mother’s Day, there are few ideas better than a good brunch. You can stick to some of the classics, like eggs Benedict, French toast, and waffles, or you can take advantage of the season and pack her breakfast with spring produce. You can’t go wrong with a breakfast salad or some perfectly ramped-up eggs. If she likes it a bit more sweet, go for a classic coffee cake. No matter what you make, she’ll love it, because that’s just what moms do.


Niçoise Salad Quiche

A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery, just-wilted lettuce. Get the recipe for Ni¸oise Salad Quiche »

Gruyere, Rosemary, and Honey Monkey Bread

Savory and sweet marry perfectly in this combination of salty cheese, fragrant herbs, yeasty bread, and rich honey-butter sauce. Get the recipe for Gruyere, Rosemary, and Honey Monkey Bread »

Breakfast Salad

Breakfast Salad

Arlene’s Coffee Cake

Contributor Jamie Feldmar gave us this recipe for cinnamon and pecan-laced coffee cake; the original came from her grandmother’s neighbor, and has been passed down through the women in her family. With a tender texture thanks to sour cream in the batter, it will stay moist for several days after baking, making it a great make-ahead dessert or breakfast.

Ramp and Wild Greens Pesto

Fermentation revivalist Sandor Katz makes this punchy pesto to capture the essence of spring. Chickweed, a spicy herb, is his green of choice to pair with ramps, to which he adds mild herbs and sunflower seeds, but you can replace chickweed with watercress, arugula, or any other peppery green. The same goes for the ramps—this pesto works just as well with spring onions or garlic. It will keep in the fridge for a few weeks, and Katz uses it throughout the day: on grits or eggs for breakfast, slathered on sandwiches for lunch, and tossed with potatoes or pasta for dinner. Get the recipe for Ramp and Wild Greens Pesto »

Brown Butter, Peas, and Mint Omelette

Brown Butter, Peas, and Mint Omelette

Whole Wheat Mille Crêpe Cake

Whole Wheat Mille Crêpe Cake

Watercress Ricotta Torte

Watercress Ricotta Torte

Pineapple and Pine Nut Torte

At Portland, Oregon’s Måurice restaurant, pastry chef Kristen Murray layers sponge cake with buttercream and white chocolate ganache, and garnishes the torte with honeyed pineapple slices and candied pine nuts.

Coffee Shrub Spritzer

This sparkling balsamic vinegar–espresso shrub gets a tangy, bubbly boost while still giving a jolt of energy. Get the recipe for Coffee Shrub Spritzer »

Rhubarb Fizz

This bubbly cocktail makes the most of rhubarb season. Get the recipe for Rhubarb Fizz »

The Moonwalk

Joe Gilmore, legendary Head Barman at the Savoy Hotel’s American Bar, invented this cocktail in 1969 to commemorate the first moon landing. The drink—a combination of grapefruit, orange liqueur, and a hint of rosewater, topped with Champagne—was the first thing Neil Armstrong and Buzz Aldrin sipped upon returning to earth.