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!
This maple bacon, spinach and egg tart easily serves a group of eight.
Make-ahead tip: Cook spinach mixture the day before. Refrigerate until ready to assemble tart.
Make-ahead tip: Jam keeps well, refrigerated, up to 3 days.
Make-ahead tip: Assemble individual servings in tea cups or ramekins a day ahead, then garnish with chocolate before serving.
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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.