Dat Candy: Breakfast recipes for a packed house

Good morning. Is it grilling season yet? "Yes," say the four consecutive days my girlfriend's reminded me that I a) own sunblock and b) should use it. "No," says the lack of charcoal at my nearest grocery store. "She's always right—wear the sunblock. Then, find charcoal somewhere else, make a pitcher of this Tipsy Arnold Palmer, and invite your friends over because—yes—it's grilling season," say the five pounds of skirt steak now defrosting on my kitchen counter.

Alright, so I'm having people over, but I'm not making anything complicated. This early in the season, I need something straightforward in technique but complex in flavor. EmilyC's steak salad with fish sauce vinaigrette works. So does her Sicilian-style skirt steak. Actually, I've found the winner: Roofeeo's chimichurri-marinated skirt steak (it only takes an hour and I'm already behind schedule).

With graduations, summer holidays, and family vacations looming, couches, bean bags, and futons are liable to be conquered by distant relatives seeking free room and board. Point being, you're likely to soon encounter a morning where you've got an abnormally large number of mouths to feed. When that happens, refer to our 25 breakfast recipes for a house full of guests—including a prosciutto and goat cheese strata, overnight apple-cinnamon French toast, and springtime bacon and egg fried rice.

Prosciutto and Goat Cheese Strata

Springtime Bacon and Egg Fried Rice

Overnight Apple-Cinnamon French Toast

Lemon Poppy Seed Muffins

Copper cookware glows. It radiates like Arthur's grail. Camelot's galley must've been filled with the stuff. Buckingham Palace still is. Same with the kitchens of Monet, Montgeoffroy, and Martha. There's a reason for this: Copper isn't just nice—it's obviously nice. The metal's pure and the vibe's the most electric. Point being, copper rocks and—when molded into casseroles by famed Dansk designer Jens Quistgaard—it performs.

Read the full article here.

A rule to live by: If every ingredient in a recipe is delicious on its own, double everything and make two. (Lucy Mercer's Meyer Lemon Cheesecake with Biscoff Crust is the recipe that spawned this rule).

That's a wrap for this week!

See you next Sunday for more chatter about what's happening at Food52 HQ.

—Paul, Editor

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Sunday, April 27, 2025

Breakfast recipes for a packed house