Brunch January 3, 2017 Poached Oysters and Periwinkles Chef Lisa Giffen crafted this sophisticated yet homey dish, which includes poached oysters and periwinkles and features poached eggs in a luxurious cream sauce with leeks, caviar and fresh oysters.
Brunch January 3, 2017 Torrada de Jamon y Huevo The Torrada de Jamon y Huevo offers diners a Spanish twist on a classic American breakfast dish: the bacon, egg and cheese sandwich.
Brunch January 3, 2017 Broccoli Rabe and Sausage Scramble At the recently-opened, New York City eatery, L'Apicio, Chef Gabe Thompson has developed a hearty brunch menu inspired by modern Italian fare.
Brunch January 3, 2017 Butternut Squash Donuts with Maple Syrup Light and crispy, butternut squash is only made better by maple syrup.
Brunch January 3, 2017 Easter Eggs en Meurette One of my favorite French breakfast dishes is Eggs en Meurette and once I settled in NYC, I realized that hardly any restaurants in the city serve them!
Brunch January 3, 2017 Vanilla Bean French Toast with Caramelized Bananas NYC brunch restaurant, The Smith, is known for its signature Vanilla Bean French Toast.
Brunch January 3, 2017 Potato Waffle Benedict At NYC's brunch standy-by The Smith waffles make a savory debut.
Brunch January 3, 2017 Mustard Salmon Filet A friend taught me how to make this simple yet elegant baked salmon.
Brunch January 3, 2017 Potato Chip Omelet This recipe is a great last-minute brunch dish that does not require much preparation and is simple for home cooks to throw together with ingredients they already have in the house.
Brunch January 3, 2017 Smoked Ora King Salmon, Potato Waffle, Poached Egg, Creme Fraiche & Herb Salad This easy but classy brunch recipe, which was created by Matt Wilkinson, the executive chef at Pope Joan restaurant in Melbourne, Australia, features Ora King Salmon from New Zealand and gives you a reason to use your sometimes neglected waffle iron.