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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Eye Candy: Vanilla Bean Custard with Rhubarb and Anise Hyssop Shortbread


Two-time JBF Award semifinalist Giuseppe Trentori and his all-star team from Chicago’s Michelin-starred BOKA crafted a spectacular contemporary menu at their sold-out Beard House dinner last year. For the dessert course, pastry chef Sarah Jordan wowed diners with a vibrant vanilla bean custard with rhubarb and anise hyssop shortbread​. This eye-catching treat was paired with a fruit-forward Roussane from Villa Creek Cellars and promptly devoured by our satiated guests.


View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Elana Iaciofano. 


Elena North-Kelly is senior editor at the James Beard Foundation. Find her... Read more >

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This Month's Best Recipes

pissaladièreDoug Filoni's pissaladière

Here are our recipe tester's favorite recipes from the past month:

Pissaladière Enjoy a taste of Provence with this traditional puff pastry–based tart, which is topped with anchovies, olives, and goat cheese.

Braised Rabbit with Herbed Dumplings Succulent rabbit, tender choux dumplings, and whatever you fancy from the farmers' market.

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Recipe: Fresh Egg Custard with Pecan Shortbread

Egg Custard with Pecan Shortbread Always stocked on the shelves at your supermarket, eggs are easy to take for granted. But if you taste a fresh yolk from a nearby farm, where chickens lay eggs only in season instead being artificially induced to produce them year-round, you'll have a renewed appreciation for what's inside those cardboard cartons. Chef Steven Hartman of Georgia's Le Vigne Restaurant at Montaluce Winery makes the best of farm fresh eggs with this pure and simple custard, then serves it with delicate shortbread cookies. Get the whole recipe here.

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Recipe: Kyoto Matcha Custard

Last month at the Beard House, John J. Shirley, executive chef at the New York Athletic Club, designed and served a menu that showcased the versatility of tea in cooking. We loved his simple but elegant custard perfumed with matcha, a fine green tea that's central to Japanese tea ceremonies. Consider it for an unexpected, luxurious dessert course at your next dinner party. (Chef Shirley uses matcha from Kyoto, but any matcha will do.)

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