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Marcus Samuelsson

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8 Recipes to Perfect Your Brunch Skills

Posted: 03/31/2012 11:11 am

With Easter and Mother's Day just around the corner, you know nothing says "Happy Easter" or "Thank you for taking care of me, Mom" quite like a happy brunch between family and friends. It's no wonder that New York City is known as the "Brunch Capital of the U.S" since almost every New Yorker can be found munching on some form of French Toast or Eggs and sipping on Mimosas at any given morning on any given weekend. I'm excited for this year's Easter Brunch in Harlem since aside from our regular Gospel Brunch at Red Rooster, we'll also be serving a special brunch in our newly opened Ginny's Supper Club.

While dining out for special brunch celebrations is a must, especially if you live in NYC, what makes brunch even more special is when it's made at home and shared among your loved ones. It's also one of the easiest meals to prepare since the options are limitless!

For me, brunch is such a versatile meal since you can play on both the sweet and savory in your dishes. It also allows you to be playful and experiment with new spices and flavors to your favorite brunch dishes, like Corned Beef Hash or Eggs Benedict. Spice up your brunch classics with bold new twists or try some international staples as a new addition to your repertoire.

Don't forget to add a great cocktail to your menu- it's the perfect touch to the perfect meal.
With the help of Food Republic, we've put together 8 recipes of great global brunch dishes that can help you perfect your brunch skills and impress even the savviest brunch eaters from New York.

However, we can't be to blame if your guests show up uninvited every weekend for your same great tasty dishes... That's just a risk you'll have to take.

For more great recipes and tips, follow me on Twitter (@MarcusCooks)

Basque-Style Baked Eggs
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Here the great Alain Ducasse shares with us his recipe for Basque-style eggs. Serve these with nice fresh slices of whole-wheat or multigrain bread. If you don’t have a flameproof serving dish, use a skillet fit for serving at the table. If you cannot get Spanish Serrano ham, use an Italian cured ham, and trim the fat before cutting it.

Recipe: Basque-Style Baked Eggs
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Follow Marcus Samuelsson on Twitter: www.twitter.com/MarcusCooks