Brunch

SAVEUR magazine brings you 24 brunch ideas ranging from traditional breakfast items to salads, meats, and desserts. The variety of these brunch recipes is sure to satisfy all of your guests.

Banana Nut Pancakes

Banana Nut Pancakes

In this recipe the bananas are mashed and then put into the batter to distribute their flavor. See this RecipeRick Lew
Belgian Waffles

Belgian Waffles

Classic Belgian waffles are perfect for a simple, crowd-pleasing brunch. See the recipe for Belgian Waffles »James Baigrie
Black Raspberry Coffee Cake

Black Raspberry Coffee Cake

This recipe originally called for red raspberries and came from a Cuisinart magazine published in 1979. See the recipe for Black Raspberry Coffee Cake » Mary Ellen Bartley
Cornflake-Crusted Brioche French Toast

Cornflake-Crusted Brioche French Toast

Brioche slices get dipped in crushed cornflakes before frying in a deliciously crunchy version of french toast. See the recipe for Cornflake-Crusted Brioche French Toast »Penny De Los Santos
Blueberry Pancakes

Blueberry Pancakes

The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency. See the recipe for Blueberry Pancakes »Penny De Los Santos
Cream Cheese Cinnamon Rolls

Cream Cheese Cinnamon Rolls

Cream cheese is the secret ingredient that enhances the richness and moistness of these rolls. **See the recipe for Cream Cheese Cinnamon Rolls »**André Baranowski
Fresh Ham with Red Chile Marinade

Fresh Ham with Red Chile Marinade

Fresh ham is a particularly flavorful but underappreciated cut of meat. See the recipe for Fresh Ham with Red Chile Marinade » David Sawyer
Standing Rib Roast with Bordelaise Sauce

Standing Rib Roast with Bordelaise Sauce

Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation. See the recipe for Standing Rib Roast »Ben Fink
Warm Salad with Jerusalem Artichokes, Bacon, and Radicchio

Warm Salad with Jerusalem Artichokes, Bacon, and Radicchio

In a hearty salad adapted from Jamie Oliver's cookbook Cook With Jamie: My Guide to Making You a Better Cook (2007, Hyperion), the warm but crisp ingredients make a perfect wintery salad. **See the recipe for Warm Salad with Jerusalem Artichokes, Bacon, and Radicchio »Larry Nighswander
Spinach Salad with Hot Bacon Dressing

Spinach Salad with Hot Bacon Dressing

A hearty and classic salad is dressed with a rich mustard-chive bacon sauce. See the recipe for Spinach Salad with Hot Bacon Dressing »Andr¿ Baranowski
Orange and Radish Salad

Orange and Radish Salad

Fragrant orange flower water perfumes this delicate salad.Christopher Hirsheimer
Salad of Shrimp and Roasted Peppers

Salad of Shrimp and Roasted Peppers

This colorful Italian salad is appealing to both the eye and the palate. See the recipe for Salad of Shrimp and Roasted Peppers » Antoine Bootz
Crab Salad with Two Celeries

Crab Salad with Two Celeries

The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad. See this RecipeChristopher Hirsheimer
Asparagus Frittata

Asparagus Frittata

This hearty open-faced omelette is easy to make and is a lovely offering for Sunday brunch. See the recipe for Asparagus Frittata » Nicky Ryan
Tortilla Espanola

Tortilla Espanola

This recipe is a staple of Spanish gastronomy-simple, versatile, and full of flavor. See the recipe for Tortilla Espanola » David Sawyer
Scrambled Eggs with Truffle

Scrambled Eggs with Truffle

An easy way to perfume your eggs with the earthy and decadent scent of black truffles. See this RecipeChristopher Hirsheimer
Baked Eggs

Baked Eggs

Wonderfully adaptable, baked eggs (sometimes called shirred eggs) are made by baking or broiling eggs with various ingredients. This recipe produces firm whites and velvety yolks. See the recipe for Baked Eggs »Penny De Los Santos
Eggs Benedict

Eggs Benedict

Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel. **See the recipe for Eggs Benedict »**Arthur Meehan
Mushroom Omelette

Mushroom Omelette

This dish is not only appealing to the eye, it's delicious to the taste buds. See this RecipeJean-Bernard Naudin
French-Canadian Trifle

French-Canadian Trifle

The typical bagatelle in La Beauce is a child's delight of Jell-O, white cake, and strawberry jam. We prefer this grown-up version, with fresh fruit, custard (instead of Jell-O), and a drizzle of marsala. See this RecipeAndré Baranowski
Trifle Belle Helene

Trifle Belle Helene

Layers of pear, ladyfingers, and chocolate create not only a beautiful dessert, but a delicious one. See this RecipeAndré Baranowski
Ilona Torte

Ilona Torte

This is our adaptation of a recipe from George Lang's Cuisine of Hungary. See this RecipeGuy Kloppenburg
Ono Coconut Cake with Coconut Frosting

Ono Coconut Cake with Coconut Frosting

This cake takes a tropical fruit and transforms it into a sumptuous delight. See this RecipeRick Lew
Victoria Sponge Cake

Victoria Sponge Cake

This delicious cake, popular at afternoon teas in England, was named in honor of Queen Victoria. See the recipe for Victoria Sponge Cake » Arthur Meehan