Spring is the best time for a fresh, sunny brunch shared with friends and family, whether you’re cooking for Mom on Mother’s Day or just relaxing during the weekend. That’s why we’ve spent the past month brushing up on our favorite breakfast and brunch dishes, from eggs and biscuits to fluffy pancakes.
Keep reading to recap our tips and recipes with the step-by-step guides below. If you do find yourself treating Mom this Sunday, she’ll be impressed — and delighted — by what you’ve learned.
|How to Poach an Egg
Poaching eggs is a technique even skilled cooks avoid, but these simple steps can help you achieve the perfectly runny yolk you desire. Learn our secret ingredient here.
|Frying & Scrambling Eggs
Do you baste your sunny-side-up eggs while they’re frying? How often are you stirring your scrambled eggs? Here are simple techniques you can add to your repertoire to make the process easier and the results more delicious.
|How to Make a Classic Omelette
Omelettes are the ultimate customizable breakfast dishes — anything goes! Follow these six easy steps for a beautiful, perfectly cooked omelette every time.
|How to Make a Frittata
A fresh frittata makes a perfect centerpiece for a springtime brunch, and with the right pan, you can cook the whole dish from start to finish in one vessel. See how we pull it off.
|How to Make Tender, Flaky Biscuits
Learn the secrets to perfect, comforting biscuits, and see some new recipes for a twist on the classic.
|How to Make Perfect Pancakes
Find out the key ingredient in our foolproof recipe for rich, light and fluffy pancakes.
|How to Make Light, Delicious Crepes
Here’s a step-by-step guide to making the perfect crepe, whether you fill it with ham and cheese for a savory meal or top with fruit and whipped cream to satisfy your sweet tooth.
About the author: Olivia Terenzio grew up in Mississippi, where she cultivated a love of sweet potatoes, crawfish and cloth napkins at a young age. A passion for sharing food with friends and family led her into the kitchen and later to culinary school, where she learned how to roast a chicken and decorate a cake like a pro. As a Williams-Sonoma blog editor, she’s now lucky enough to be talking, writing and thinking about food all day.