Mothers are important. Mothers are many people’s gateway to food and cooking. On the Modernist Cuisine team, this is no exception. Nathan’s mother famously let him prepare Thanksgiving dinner when he was only nine years old, kicking off a lifelong love of cooking. Sam Fahey-Burke first began making buckeye cookies with his mother as a child. Johnny Zhu’s mother provided the inspiration for our recipe for Microwaved Tilapia. So, it is perhaps fitting that Mother’s Day has traditionally been a day of cooking and eating. In this light, we assembled a brunch menu with a few favorites from our library.
Because it’s not brunch without eggs:
Striped Omelet
Liquid Center Egg
Scrambled Egg Foam
More than mere toast:
Chorizo French Toast
Garlic Confit on Toast
Barley Salad with Spinach Pesto
Bagels with Sous Vide Salmon
Pressure-Cooked Shrimp and Grits
Remember to eat your vegetables:
Asparagus with hollandaise
Deep-Fried Brussels Sprouts
As sweet as she is:
Frozen Fruit Rolls
Lemon Curd
Popping Buckeyes
Coffee Crème Brûlée
