This Easy, Make-Ahead Easter Brunch Only Feels Expensive
Source: New York Times
No matter what’s going on outside, by the end of March, it can be pretty much spring in the kitchen. It’ll probably be a few weeks until the season’s produce trickles in, but this shouldn’t stop you from making a meal that feels jubilantly of the moment.The recipes here — you could call it an Italian-esque Easter brunch or a shotgun celebration of spring — don’t rely on the farmers’ market, but call on color,…
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