Ring in the new season with our brunch menu that’s perfect for serving a crowd before the Easter egg hunt. The main course features a do-ahead strata—you can assemble it the night before and then bake it the next morning. Round out the offerings with a colorful shaved carrot salad and roasted asparagus, and raise a toast to spring.
Recipes
Recipes by Course
- Appetizers
- Soups
- Salads
- Pasta, Rice & Grains
- Vegetables
- Seafood
- Chicken & Poultry
- Pork
- Beef
- Desserts
Chefs & Celebrities
- Williams Sonoma Test Kitchen
- Ina Garten
- Stanlel Tucci
- Trisha Yearwood
- Tyler Florence
- Chefs' Collective

Lemon Blossom Spritz
Breakfast Strata Lorraine
Shaved Carrot Salad with Candied Pecans
Roasted Asparagus with Lemon
Smashed Potatoes
Blackberry Coffee Cake with Pecan Streusel