Waiters are usually working when everyone else is playing. During brunch, this is more explicit, more painful. More

First, there were bacon bowls. Now Kristen of Dine and Dish brings us bacon and egg cups. Unlike other versions I've seen floating around, Kristen uses the inside of a muffin tin and bakes the bacon and egg together all at once. No bacon-weaving skills needed. Simple, efficient, and a nifty way to present breakfast to a crowd.... More

These leftovers come together as a light, flavorful, seasonal, and elegant brunch for all your relatives the day after Thanksgiving. The point with leftovers is: the less it looks like last night's dinner, the more you'll want to eat it. The first recipe uses leftover turkey, but has nothing to do with the traditional white bread, stuffing, cranberry sauce, and turkey sandwich. My Leftover Thanksgiving Turkey Sandwich piles very thinly-sliced turkey breast with crispy bacon leftover from breakfast, a fresh lemon mayonnaise made with juice and zest, frisee lettuce, and Munster cheese, all sandwiched in a thin baguette or ficelle. It can be served cold or pressed like a panini. The result is hearty, but light from the lemon... More

If I could choose to live anywhere in Portland, it would be right near Pine State Biscuits. A staff of friendly twenty-somethings run the kitchen stations, cranking out orders of their famous biscuits slathered in sausage or mushroom gravy, with fried chicken, eggs cooked to order, and various seasonal sides—including hash browns, grits, and braised greens. You can expect to wait on a weekend morning—ours, including the line and food preparation, was about a half hour. This is not a brunch spot to linger at, so tables turn over frequently.... More

Brunch haters are few and far between, but McDonald's is one of them. That 11 a.m. deadline for breakfast foods is so strict, leaving absolutely no wiggle room between Egg McMuffin and Big Mac service. Is it so wrong to crave an egg sandwich at lunchtime and double meat patty at 9 a.m.? Or both at once? Don't they stock everything in the back anyway? Two self-proclaimed "Internet Celebrities" Dallas Penn and Rafi Kam hopped into a fast food spaceship to another cosmos where McDonald's brunch sandwiches exist. Arriving at 10:55 a.m. just before the changing of the guard, they ordered breakfast then hopped back into line at 11:01 a.m. The result: Canadian bacon, the "round eggy thing," fries,... More

Chicago Tribune restaurant critic Phil Vettel and 35 of his colleagues visited more than 70 restaurants over a two month span to put together their ultimate guide to brunch in Chicago. They've broken their recommendations down into a few categories, but I thought these three were the most fun to read: Phil's five under $25 for affordable no-frills eats, best french toast, and best brunches. I also really enjoyed the short piece Vettel put together on how restaurants ruin brunch. Number one on his list is also my number one brunch peeve: not giving me anything to eat immediately. As he points out, "your typical brunch customer has not eaten solid food for about 12 hours"—so just please bring... More

Available only on Serious Eats, our Sommelier To Go, Joshua Wesson, sits down with us and gives suggestions for three kinds of wine to drink with a classic bagel-based brunch. Many people don't think of wine at brunch beyond sparkling wine or mimosas, Wesson says, but a nice Cava, Riesling, or rosé can pair beautifully with a late-morning or early-afternoon meal. More