Recipes for a Brunch Party and Funeral

Drew Glover • August 13, 2015

Brunch Party, Funeral, Vegetarian,

English Pea Risotto by San Francisco Chronicle

4.2

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1. Michael Tusk’s English Pea Risotto

To make this super springy risotto, Michael Tusk of Quince and Cotogna uses every part of the pea — the pods go into a light pea stalk, the blanched peas become a brilliant green puree, and the flowers and shoots become a lovely garnish.

2. Easy 5-Ingredient Vinaigrette

Take your salad to the next level with this simple but delicious vinaigrette technique from award winning Chef, Craig Stoll.

3. Suzette Gresham’s Italian Tomato Eggs

This recipe for eggs are poached in a simple, plain tomato sauce, is a favorite of Acquerello chef Suzette Gresham’s family.

4. Delfina's Spaghetti Pomodoro

Sixteen years after opening Delfina, the restaurant’s signature spaghetti remains on the menu, a simple dish with a cult following.

5. Tom McNaughton's Homemade Ricotta

There is no simpler cheese to make at home than ricotta, which takes all of 10 minutes and is legions better than store-bought.

6. Slow Cooking 101: Asian-Inspired Chicken

Made with just 5 simple ingredients this moist and savory rotisserie chicken will be a hit with the entire family.

7. American Sweet Potato Fries

Salty-sweet, crunchy, and light baked sweet potato fries are the perfect snack for any brunch, lunch or dinner.

8. Blueberry Streusel Scones

The crunchy sweetness of the streusel makes this Blueberry Streusel Scone extra special as it goes so well with the sweet tanginess of the blueberries. So try it and you may find yourself sprinkling a little streusel on all your scones.

9. Spanish Chorizo Tortilla