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San Francisco celebrity chef and Top Chef veteran, Ryan Scott, creates a delicious, economical farmhouse brunch for six –all for under $50. In our videos, he shares three recipes that adapt easily to the freshest fruits and vegetables of the season, and two cocktails that no brunch should be without. Each recipe exemplifies his motto to "cook smart, simple and sexy."

  • The key to a delicious mimosa is not the most expensive sparkling wine, but the freshest orange juice possible. Even though you could use a fine sparkler like Schramsberg Blanc de Blancs, the more value-conscious Shramsberg Mirabelle works just as well. Oranges are at their peak in mid-winter, so a dozen squeezed by hand will yield the best flavor, if time permits. If not, a great shortcut is a fresh-squeezed, organic, store-bought OJ like Odwalla or Naked Juice. Pour equal parts juice and sparkling wine in champagne flutes, or let guests pour their own.