A slightly thicker crêpe with a few extra eggs makes this recipe easy to handle but just as impressive and luxurious.
Make-Ahead Tip: Stack cooled crêpes between sheets of waxed paper, and place in zip-top plastic freezer bags. Store in refrigerator up to two days. To serve, microwave, in batches, at 50% power for 1 minute or until warm.
Serve these colorful sauces with a big pile of ice-cold large peeled cooked shrimp. About 2 pounds of shrimp will serve eight people.
Make-Ahead Tip: The Saffron Aïoli and Smoky Rémoulade can be made and chilled up to three days in advance.
Recipes: Chilled Shrimp with …
Look for brightly colored cara cara and blood oranges, which are available this time of year.
Make-Ahead Tip: Mix vinaigrette and cut citrus up to one day ahead, and refrigerate.
These island-inspired cinnamon rolls are a sweet end to brunch.
Make-Ahead Tip: Rolls can be made a day before and chilled after you cut and place in the pan. Just add time for rolls to come to room temperature before you start your second proof.
Master The Mimosa
Elevate the classic mimosa with a selection of decanted fresh juices—tangerine, mango-orange, pineapple—on a tray with bottles of St. Germain (elderflower liqueur) and Aperol (a bitter Italian aperitif). Just add bubbles!
Pick the Right Bubbly
When your sparkling wine is splashed with juice or topped off with a liqueur, you don't need the nuances that generally come with a high price tag. But you do need a bottle that's tasty enough to please the guest who goes rogue and sips it sans additions.
Try Michelle Brut by Domaine Ste. Michelle (Columbia Valley; $14). This delightful sparkler from Washington State has bright apple and citrus flavors with hints of almond that make it a great base for a lively spritzer, but also beautiful on its own.