Brunch is a beautiful way to gather—a chance to slow down, celebrate good food, and make any midday or midweek meal feel special. In Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen, Chef Suzanne Vizethann shares a thoughtful collection of sweet and savory brunch recipes, inspired by Buttermilk Kitchen favorites and expanded with seasonal soups, salads, and drinks.

Rooted in a fresh, farm-to-table philosophy, the book is organized by spring, summer, fall, and winter, reflecting Chef Vizethann’s commitment to cooking with ripe, flavorful ingredients at their peak. Each recipe is simple yet refined, designed for home cooks who value both beauty and balance at the table. Seasonal chapter openers highlight peak ingredients, helping you cook intuitively throughout the year.

• Seasonally organized brunch recipes for every time of year
• Sweet and savory dishes, plus soups, salads, and drinks
• Farm-to-table approach using fresh, high-quality ingredients
• Peak-ingredient guides at the start of each seasonal chapter
• Balanced, elegant recipes that are as lovely to serve as they are to eat

From Young Garlic and Radish Focaccia and Rhubarb Cobbler in spring to Heirloom Tomato Toasts, Watermelon Mimosas, Roasted Squash Oatmeal, and Coddled Eggs with Creamed Kale, Brunch Season offers inspired dishes that make every brunch feel thoughtful, seasonal, and memorable.