All-Time Best Brunch by Cook's Illustrated Magazine

  • Cold-brew coffee concentrate (page 4)

    from All-Time Best Brunch All-Time Best Brunch by Cook's Illustrated Magazine

    • Categories: Beverages / drinks (no-alcohol); Cooking ahead
    • Ingredients: coffee beans
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Notes about this book

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Notes about Recipes in this book

  • Monte Cristo sandwiches

    • Melissa_427 on April 02, 2026

      Delicious sandwich, clever spread and dip, and brilliant method of cooking many sandwiches at once! Rather than frying them in a skillet or griddle, this recipe offers sheetpan directions that are quick, easy, and allow for easy group brunching or dining.

  • Leek and goat cheese quiche

    • mharriman on October 30, 2019

      My husband made five of these for his men’s group last month, and because it was so popular, there weren’t any leftovers for me to sample. So, tonight I made one for dinner, and I can see why it was eaten up. It’s on the lighter side, not heavy as some with meat can be, with satisfying but not overpowering flavors. Lessons learned: I followed the instructions for ingredients and used two leeks weighing a bit over a pound before being chopped up. My extra filling made a mini pie. Also followed directions for pre- baking a store- bought pie crust ( used roll out dough type) and used foil and pennies to weight down the crust. There was no time given for how long to pre-bake, so I chose 15 minutes and that worked well ( husband couldn’t remember timing he used). My only problem was that my crust tops slipped down with the weights. Other than that, the crust was flaky and easy to cut at the end of the quiche baking time. Next time I’ll be more careful about crimping my crust.

  • French onion and bacon tart

    • PickyPalateMom on March 11, 2024

      Terrific. I swapped out cubed pancetta for the bacon because it’s what I had on hand. This gets a 5 star rating. It’s the kind of leftover we were happy to root around in the fridge and find to eat.

  • Ultimate cinnamon buns

    • PickyPalateMom on March 23, 2024

      1). It’s a well written recipe and easy to follow, but does require a considerable investment in time. If your goal is to have fresh baked buns available for breakfast or Sunday brunch, you need to leave it overnight in the fridge for a final rise and then get up early enough to leave them at room temperature for an hour before baking. 2) The 8 rolls are very large, so I individually wrapped and froze 4 of the unbaked rolls. 3) I did add the cream cheese glaze after baking, but honestly these rolls are so rich that when I bake up the remaining 4 I will just eat them as is and skip the glaze.

  • Ultimate banana bread

    • mharriman on December 02, 2022

      My loaf looked pretty, and the banana slices on top added a festive appeal. The bread itself was a bit dry, and if there’s a next time, I’ll start checking for doneness at the 45-minute mark instead of 55 minutes. I prefer a moister banana bread. I used the recommended size loaf pan and followed the time for it. Having six overripe bananas worked well in getting liquid and consistency Cook’s wanted. I'm still looking for the ultimate banana bread recipe. For me, this was I'm at but not ”the ultimate.” Update: I froze most of the remaining loaf and after thawing, it was moist and rich- not a hint if dryness. This has never happened- the bread’s better after freezing. Interesting! I'm now motivated to make it again.

  • Irish brown soda bread

    • ricki on September 21, 2018

      Half the recipe, baked for 35-40 minutes in small pyrex pie pan. Great wheat flavor, but disappointing texture. Outside is thick and crunchy, while inside is too dense. Size? Glass pan? Keep trying!

    • mharriman on January 15, 2021

      I was late in my start to making this as an accompaniment for soup today, so only gave it a rest on the wire rack for 30 minutes before slicing it, and luckily, it still sliced easily. Ingredients were easy to mix up and form into dough. I used the only round pan I own, a springform one, and it worked well. This is a heavier, more dense and craggy version of brown soda bread than I remember eating in Ireland. Even so, I really liked it, especially with the wheat germ and wheat bran, and will make again, even though my French baguette loving husband isn’t nearly as much a fan as I am.

  • Pumpkin bread

    • sarahawker on April 19, 2024

      This is a solid pumpkin bread. I added a ganache glaze.

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Reviews about this book

  • Eat Your Books

    Everything for Brunch from the folks at Cook's Illustrated

    Full review
  • ISBN 10 1945256613
  • ISBN 13 9781945256615
  • Published Sep 04 2018
  • Format eBook
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Host a brilliant brunch without the hassle. The secret is plenty of hands-off recipes, good make-ahead options, and the best tips for mastering techniques like poaching eggs.

Everything that makes brunch great also makes it tricky to prepare at home. From just-set eggs to high-flying popovers to rich (not soggy) strata, it's challenging to get every element just right. Enter this fresh collection of 75 foolproof recipes that guarantee a perfectly executed brunch every time.

This scrupulously tested recipe collection features inventive takes on brunch classics (our Huevos Rancheros delivers a whole meal from one sheet pan), helpful make-ahead options (you can freeze our Quick Coffee Cake unbaked for up to a month), and easy approaches to finicky favorites (our Eggs Benedict offers a hollandaise that holds without breaking and a streamlined egg poaching technique).

A smart organization makes building a memorable brunch as easy as flipping through the pages. Go beyond everyday eggs with chile-packed Migas and fuss-free Baked Eggs Florentine (which achieves runny yolks and tender whites in a cheesy spinach base). Chapters on brunch sweets offer new weekend keepers, like Blueberry Swirl Muffins, Cider-Glazed Apple Bundt Cake, and French Toast Casserole (no hovering over the stove). Brunch's savory side gets equal billing with standout recipes like Leek and Goat Cheese Quiche and Savory Bread Pudding with Turkey Sausage and Kale, while a chapter of perfect sides such as Maple-Glazed Oven-Fried Bacon (no messy splattering) and Baked Cheese Grits rounds out the meal. And with recipes serving anywhere from 4 to 16 people you'll find options for brunches large and small.

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