Spring Brunch Recipes

Easter, Holidays, In Season, Spring
on April 1, 2007
Mark Boughton

No one knows when the word “brunch,” that delightful contraction of breakfast and lunch, was officially coined. But the meal itself, a celebratory combination of both, began in 1884 New Orleans, when visitors coming to the Cotton Centennial Exposition discovered Begue’s. Begue’s served only one meal a day, at 11 a.m., when the city’s hungry dock and French Market workers, at work since dawn, quit for the day. The Exposition tourists took to Begue’s elaborate, multi-course breakfast for the same reasons we love brunch today: nothing says “laid-back” or “vacation” like a lazily late breakfast, with lush, out-of-the-ordinary food.

Mix and match these dishes to suit your personal taste and style.

—Crescent Dragonwagon, a food writer in Saxton’s River, Vt.

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