Gibbs Smith Let's Brunch: 100 Recipes for the Best Meal of the Week

South Carolina Living food columnist Smith-Sullivan (Just Peachy) puts a Southern twist on brunch in this satisfying collection. Breakfasts, meat-and-vegetable-centric dishes, desserts, and sparkling cocktails comprise the enticing lineup of both sophisticated and down-home fare.

Savory items include buttermilk biscuits with sweet potatoes and ramps, and her brisket-stuffed skillet cornbread is comfort food at its best. For appetizers, Smith-Sullivan suggests salmon blinis, paté, or Coquilles St. Jacques (scallops, shrimp, and crab in a creamy Gruyère sauce). Hearty egg dishes include Italian baked eggs and sausage in a marinara sauce; an omelet with feta, spinach, and hollandaise; and a salmon-asparagus quiche. Soup and sandwich options feature butternut squash bisque with scallops and pulled pork and collard sandwiches on a grit cake, while classic Southern dishes include succotash, fried green tomatoes, and mac and cheese.

Among the cocktails, Smith-Sullivan serves up fruity pomegranate mimosas and a bourbon lemon drop. Jams, syrups, and flavored butters abound, and a lemon curd and ginger snap trifle is a scene stealer. These accessible recipes make brunch a classy, bountiful affair.