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Spring brunch recipes: A (mostly) make-ahead menu

Bring spring to the table! Keep it fresh and easy with this make-ahead sunny spring fling menu

Spring brunch recipes: A (mostly) make-ahead menu

Our food editor, Claire Tansey, loves to entertain friends with a mid-morning meal at home. Hosting a brunch in the light of day seems to nix the stress that often comes with an evening affair. Plan a menu that's mostly made in advance: This means no toast or poached eggs. Instead, try this make-ahead menu complete with a tart, tomato jam and pannacotta. Have guests bring OJ and sparkling wine and let the celebrating - and relaxing - begin. Cheers to spring!

Sunny-side-up tart

This maple bacon, spinach and egg tart easily serves a group of eight.

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Make-ahead tip: Cook spinach mixture the day before. Refrigerate until ready to assemble tart.

Spring brunch recipes: A (mostly) make-ahead menu

Cherry tomato jam

Make-ahead tip: Jam keeps well, refrigerated, up to 3 days.

Spring brunch recipes: A (mostly) make-ahead menu

Latte pannacotta

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Make-ahead tip: Assemble individual servings in tea cups or ramekins a day ahead, then garnish with chocolate before serving.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.