Book cover of 'Brunch Season' with a plate of food and honey drizzle.
Scrambled eggs on toast with garnishes on a white plate, accompanied by text on a white background.
Spring Crunch Salad with Dill Buttermilk Dressing on a plate with a recipe card next to it.
Recipe for rhubarb cobbler with baked cobbler portions and whipped cream on a white background.
Stack of corn pancakes with syrup and butter on a plate, accompanied by a recipe text on the left.
Chocolate crepes with raspberry jam and whipped cream on a marble surface, accompanied by a recipe on the right.
Book cover of 'Brunch Season' with a plate of food and honey drizzle.
Scrambled eggs on toast with garnishes on a white plate, accompanied by text on a white background.
Spring Crunch Salad with Dill Buttermilk Dressing on a plate with a recipe card next to it.
Recipe for rhubarb cobbler with baked cobbler portions and whipped cream on a white background.
Stack of corn pancakes with syrup and butter on a plate, accompanied by a recipe text on the left.
Chocolate crepes with raspberry jam and whipped cream on a marble surface, accompanied by a recipe on the right.

Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen

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Brunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen include both sweet and savory dishes, drawing ideas from Buttermilk Kitchen breakfast favorites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann’s fresh farm-to-table approach to this cookbook, divided into spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavorful ingredients.

All of the recipes are simple yet refined, and the seasonal section openers include a list of peak ingredients for that season. For spring, you will find recipes such as Young Garlic and Radish Focaccia and Rhubarb Cobbler; for summer, Heirloom Tomato Toasts and Watermelon Mimosas; for fall, Roasted Squash Oatmeal with Crispy Rosemary Seeds and Chocolate Hazelnut Sticky Cake; for winter, Coddled Egg with Creamed Kale and Winter Citrus with Whipped Ricotta and Honey. The home cook can expect balanced dishes that are as beautiful as they are delicious.

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