Cozy Fall Brunch Recipes


Welcome the cooler weather with this rustic, autumn-inspired brunch menu:


Chicken and Bacon Hash

Top this flavorful hash from JBF Award winner Donald Link with fried, soft-scrambled, or poached eggs.


Kabocha Squash Frittelle

These pancake-like fritters can also be made with sugar pumpkin (the variety commonly used to make pumpkin pies). Just increase the roasting time to 40 to 50 minutes.


Apron String Biscuits and Red-Eye Gravy with Ham

A cup of strong coffee adds a jolt of flavor to red-eye gravy with crispy ham and tender buttermilk biscuits.    

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What We're Reading: August 5, 2015


Rising egg prices are making brunch, restaurants’ surefire money-maker, not so over-easy. [Eater


Tomatoes may be part of the nightshade family, but are their leaves actually poisonous? [The Kitchn


Fight the heat wave with these spicy recipes. [Serious Eats


No mess, no stress: a fool-proof method of lining your baking pans with parchment paper. [... Read more >

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What We're Reading: July 29, 2015


Not so familiar French toast: restaurants are redefining a brunch classic. [Bon Appétit


The items on your grocery list you really should be shopping around for. [The Kitchn


Expand your ancient grains portfolio and get to know sorghum. [Food52


Downward-facing drafts: Lululemon has released its own craft beer. [CBC


Drought-stricken almond... Read more >

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What We're Reading: April 8, 2015


Rising demand for spicy food is driving research into hotter jalapeños. [MUNCHIES


From cocktails to cookies, vinegar is great for way more than just salad dressing. [Serious Eats


Sam Sifton launches an advice column for aspiring male home cooks. [NYT


How a young doctor in Finland took on heart disease and transformed a national diet. [... Read more >

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What We're Reading: March 10, 2015


Extra fraudulent: according to a UC Davis study, almost 80 percent of generic olive oil on the market is falsely labeled extra virgin. [Food Network


Go tropical with your tubers and get the low-down on yuca. [Food 52


From potstickers to pierogies, dumplings are a worldwide phenomenon. [Serious Eats


Stop wasting time waiting for your meat to thaw and start brining it right out of the freezer. [The Kitchn

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What We're Reading: December 8, 2014


From spam to poke, here are the top local offerings of our 50th state. [Serious Eats]


What's on your Starbucks plate may soon be as important as what's in your Starbucks cup. [WSJ]


The largest food labor protest in years expands nationwide. [CBS]


Can Doritos and salads occupy the same vending machine? A look at healthy convenience food. [NYT]


A guide to all the layers of the humble onion. [... Read more >

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What We're Reading: October 8, 2014


Put a Canadian spin on your Bloody Mary with Calgary’s “Caesar” cocktail. [MUNCHIES


Meet Vivino, an app for the aspiring oenophile. [The Kitchn


The best part of the Great American Beer Festival might be the crazy names of the entrants. [FWF


Can you make cookies out of cookie dough ice cream? [Thrillist


Eater explores the... Read more >

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Father's Day Brunch

Joseph Margate's Goat Cheese PopoversJoseph Margate's Goat Cheese Popovers

Show dad you care by making him one or all of these delicious brunch recipes. Field Mushroom and Cheddar Omelet Canapés Turn brunch into a party with omelet canapés topped with earthy wild mushrooms and sharp cheddar cheese. Grilled Chorizo and Potato Galette Who says meat and potatoes should only be eaten at dinner? This satisfying and beautiful tart will sate even the most carnivorous of brunch guests. Goat Cheese Popovers Chef Joseph Magrate of

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On the Menu: March 13 through March 19

On the Menu Here’s what’s happening at the Beard House next week: Sunday, March 13, 12:00 P.M. The Tipsy Brunch Julie Taras Wallach and Tasha Garcia Gibson have charmed New Yorkers with their refined comfort food at neighborhood favorites Little Giant and Tipsy Parson. Famous for their knockout brunches, this dynamic duo will bring their irresistible, Southern-inflected morning menu to the Beard House. Monday, March 14, 7:00 P.M. Channeling Charleston Sean Daly recalls the charm and culture of Charleston at his Cincinnati hot spot, Hugo. With a menu that features Low Country crawfish boils alongside nuanced renditions of shrimp and grits, Hugo is an elegant homage to sophisticated Southern cuisine. Tuesday, March 15, 7:00 P.M.

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