Tag: brunch

How to Throw an Olympics-Themed Brunch

by in Entertaining, Recipes, August 5th, 2016

Olympics-Themed Brunch Spread

It’s the biggest event in international sports, so it’s only fitting to throw a themed party. If you’re not sure what to make, take inspiration from Food Network Magazine’s brunch spread worthy of a gold medal. Start with a classic Brazilian cocktail, then support your home team with a healthy schmear from the bagel bar. Finally, raise your fruit torch high and let the games begin!

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South Beach Meets Southern Cooking at Trisha Yearwood’s Down-Home Festival Brunch

by in Events, February 28th, 2016

2016 South Beach Wine & Food FestivalThe beauty of brunch is that there’s no need to decide in which direction you want to take the meal — sweet, savory, breakfast or lunch — instead, just enjoy all of the above (and perhaps a cocktail as well). That was the scene this morning on Day 4 of the South Beach Wine & Food Festival; after a weekend of late-night soirees and beachside bashes, festivalgoers woke up to the promise of an epic feast at Trisha‘s Southern Kitchen Brunch, featuring a down-home menu of Southern classics from chefs across the country.

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Chefs’ Picks: Brunch for a Crowd

by in Restaurants, December 26th, 2015

 Butternut Squash Bread Pudding

Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast. 

The presents have been opened and the holiday dinner digested. But how do you keep guests sated in the days after the big event? We chatted with a handful of chefs to get the scoop on their best crowd-pleasing brunch dishes to end the holidays on a delicious note. Read more

Wake Up to Holiday Cheer: The 6 Best Christmas Breakfast and Brunch Recipes

by in Holidays, Recipes, December 14th, 2015

Panettone Bread PuddingIf the seasonal tradition in your home calls for a wake-up-worthy breakfast or brunch on Christmas morning instead of a grand feast at dinnertime, you’re in luck, because these savory and sweet recipes will start your holiday on a hearty note. Read on below for classic picks like baked eggs as well as crowd-pleasing ham, dressed-up bacon and cornbread casseroles.

Panettone Bread Pudding
A favorite among many Italians during the holiday season, panettone is a sweet, soft-inside bread often studded with dried fruits. Here Ina Garten lets the bread sop up a rich, creamy custard laced with almond extract, so when it bakes, it’s full of moisture and flavor. For welcome crunch, she blankets the top of the bread pudding with sliced toasted almonds before it goes in the oven.

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The Best Bloody Mary Brunch with the Cast of Chopped

by in Events, October 19th, 2015

Chopped castThe history of where Bloody Marys come from and how they got the name isn’t known for sure — there’s just too much conjecture, and there are too many stories that can’t be corroborated. But one thing is for sure: It’s a popular hangover drink that people enjoy the world over. And when you’ve spent your Saturday night at the New York City Wine & Food Festival, what more could you ask for on Sunday than the Best Bloody Mary Brunch hosted by the cast of Chopped.

This year gin and vodka producers came together on Pier 60 in New York City to compete and see who could produce the best Bloody Mary. The judges and host from Chopped were on hand to lend their expertise to the competition, tasting all of the creations before picking winners in the three categories of best overall, most creative and best dressed. But first they revealed what they look for — and what they’re tired of seeing — in a Bloody Mary.

The judges’ recipe for success and the best brunch bites

The Perfect Culinary Collaboration Between Farmer and Chef at Geoffrey Zakarian’s Greenmarket Brunch

by in Events, October 18th, 2015

Amanda Freitag and Geoffrey ZakarianAnyone who heads to Union Square’s Greenmarket three or more times per week, like I do, will often see chefs geared up with carts and bins, buying some of the best produce from the farmers who’ve set up stands in the square. Without tracking down all of the restaurants that frequent the market, one’s left imagining what dishes those items might end up being turned into. But at the New York City Wine & Food Festival‘s Greenmarket Brunch hosted by Chopped‘s own Geoffrey Zakarian, farm-to-table enthusiasts can experience all of the fruits of the chefs’ labors. It’s a unique collaboration, yielding some flavorful bites.

“You have eight amazing farms and eight amazing chefs,” said Geoffrey about the eighth season of the event held in The Standard High Line Hotel’s Biergarten, a rustic, open-air terrace underneath the High Line Park. He explained that each chef had the opportunity to pick the produce from the farms to feature in his or her dish. “It really is very special,” he said of the pairings, also pointing out the smaller size of the event, which offers festivalgoers the chance to get to know the chefs and farmers, who are also on hand.

Read on to see the best bites from the event.

Saturday Afternoon During the New York City Wine & Food Festival Calls for Brunch @ Bobby’s

by in Events, October 17th, 2015

New York City Wine & Food FestivalAfter two days of late-night bashes and a seemingly endless supply of all manner of pizza and burgers at the New York City Wine & Food Festival, it was time for a little weekend reprieve, and for that, festival guests looked to Bobby Flay. The longtime lover of brunch hosted the wake-up-worthy Brunch @ Bobby’s, which featured a sweet and savory spread of bites from his just-released cookbook of the same name. “I always say that brunch is really my favorite meal of the week,” Bobby told the sold-out crowd inside the opulently adorned Capitale in downtown Manhattan. “It’s still laid-back, it’s casual; everybody’s in a good mood,” he said.

Just as Bobby looks forward to this relaxing weekend meal, many of his fans do too. It’s no secret that brunch has taken the world by storm recently, with late-morning and early-afternoon restaurant reservations and at-home gatherings alike often becoming the sole goal of the weekend. “I think the millennials are actually making it more popular than it’s ever been,” Bobby told us recently. “Let’s face it: Brunch is a party. It starts with a cocktail. And so I think that the younger generations are really making brunch more and more innovative and more popular.” At his event today, Bobby was sure to deliver on the cocktails, from rosé and beer to bubbly brut and tequila-spiked cocktails.

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Real Men Eat Brunch: 8 Father’s Day Brunch Ideas

by in Recipes, June 17th, 2015

Somewhere along the line, brunch became a Mother’s Day thing. But why shouldn’t Dad be spoiled with a lazy, morning-into-afternoon feast on his special day as well? Here are eight brunch ideas that will satisfy even the manliest of fatherly appetites.

Breakfast Burgers
Kick off Dad’s special day by treating him to a burger for breakfast. These juicy patties are topped with fried eggs and served on English muffins for the ultimate morning treat.

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Family Brunch with the d’Arabians and an Easy Easter Menu

by in Food Network Chef, April 4th, 2015

Ten Dollar DinnersIt’s Easter week, so we are loading up the minivan with the kids and heading out to spend the holiday with family. One of the great pleasures of my life is turning around from the front passenger seat of our minivan and seeing all four of my kids sitting in their seats, all buckled and excited for whatever adventure awaits the d’Arabians. Something about that view, even if they are just watching the DVD player that I swore I would never use when I bought the car, reminds me that at my core, the identity in life that brings me the most joy is that of being the mom of this family.

One of my favorite episodes of Ten Dollar Dinners is the one where my kids cooked with me. We made brunch: baked eggs with chorizo, a healthy smoothie and chocolate veggie pancakes. Valentine and Charlotte helped me cook (wow, they look young to me now in that episode!), while Margaux, Oceane and Philippe joined us to eat at the end of the episode. (It was the only time that gorgeous dining room table that our prop stylist had found at vintage shop was ever featured in an episode!) That was a real glimpse into what our family is like around the table, which is how I probably picture my family the most. The only unnatural part of that brunch (other than the cameras!) was the fact that we had to ask Philippe to speak in English to the girls for the purposes of TV. In real life, he speaks to them only in French. (In fact, for years the girls thought he didn’t know how to speak English! But that’s a story for another day.) If you listen closely, you can actually hear Oceane slip up and reply to Philippe in French in the last few seconds of the show.

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Sweet vs. Savory: What’s Your Brunch Style?

by in Recipes, Shows, January 10th, 2015

Geoffrey Zakarian and Katie LeeUnlike lunch and dinner, which are all but assumed to be savory meals, brunch allows you to make a taste decision when you sit down at the table: Are you craving sweetness or saltiness today? How you answer that question likely depends on your mood and what else you may have eaten recently, and it will ultimately determine whether you end up with dishes like sugar-topped oatmeal and fluffy pancakes with whipped cream or cheesy huevos rancheros and crispy corned beef hash.

On this morning’s all-new episode of The Kitchen, the co-hosts dished on the classic and creative approaches to brunch, including next-level ways to put the everyday waffle iron to work, and shared their picks for sweet and savory favorites alike, including Katie Lee’s Banana Dutch Baby Pancake with maple syrup, Pomegranate Gelatin Yogurt Parfaits with fresh fruit and Geoffrey Zakarian’s dressed-up Salt Cod Brandade.

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