Every Day With Rachael Ray

DELICIOUS FINISHING TOUCHES From the scene to the buffet, these easy flourishes will make your brunch shine.

PHOTOGRAPH BY BURCU AVSAR; FOOD ST YLING BY STEPHANA BOT TOM; PROP ST YLING BY CINDY DIPRIMA. PLAYLIST PROVIDED BY LIZ SECCURO; RECIPE BY ABIGAIL CHIPLE Y.

For Your Food 1. A spread will look bountiful with little things that add big impact. “A package of smoked salmon becomes a star because of the accompaniments: bagels and platters of lemon wedges, chopped red onion, capers and cream cheese,” Seccuro says. Marmalade, apple butter and Nutella are some of Gand’s favorite small touches. Bowls of whole fruit round out a spread, too. 2. Plating is also important. “There’s a real art to presenting food on a platter,” Seccuro says. “Food looks best on white, especially when you add a garnish.” Make platters pop with fresh items, like sliced lemon or bunches of herbs. 3. And don’t place those perfect platters directly on the table—give them height with cake stands. “You could even use glass bricks, which you can get for pennies at any big-box home store,” Seccuro says.

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For Your Space It’s finally spring—make the most of it and take the party outside. After you’ve got indoor seating situated, set up garden benches and small card tables around the yard, Seccuro says. A bonus: By setting up numerous seating areas indoors and outside, you’ll encourage guests to mingle. Celebrate the outdoors in your decor, too, with a low-fuss flower arrangement. Seccuro likes to gather gerbera daisies in fuchsia and orange and arrange them in mason jars ($10 for12, tooldistrict .com). “Line up a few down the table, and it’ll be gorgeous,” she says. Not to mention simple.

A buffet-style brunch is easy and made for all-day appeal. Plus, it’s a cinch to keep it looking great even after you’ve run out of something—just sneak out empty plates and reorganize. Another great placeholder? A big stack of Sunday newspapers for guests to peruse.

try this recipe:

Asparagus-Leek Frittata SERVES 6 Preheat the oven to 400°. In a 10-inch, ovenproof nonstick skillet, heat 2 tablespoons butter over medium heat. Add 3 thinly sliced leeks and cook, stirring frequently, until softened, about 5 minutes; season with salt. Stir in 1 bunch asparagus, halved lengthwise and cut into 1-inch pieces; cover and cook until crisp-tender, 3 to 5 minutes. In a large bowl, whisk 10 eggs with ½ teaspoon salt and ¼ teaspoon pepper. Stir in 5 ounces crumbled soft goat cheese. Pour over the vegetables in the skillet, arranging the asparagus and leeks evenly. Bake in the oven until the eggs are set, about 15 minutes. Meanwhile, in a small bowl, combine ⅓ cup sour cream, 2 ounces goat cheese and 3 tablespoons chopped fresh chives; season with salt and pepper. Run a rubber spatula around the inside edge of the skillet and slide the frittata onto a cutting board. Slice into 6 wedges. Transfer to plates and serve with a dollop of the herbed goat cheese mixture and more chopped chives.

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music to brunch by:

• “Realize,” Colbie Caillat
• “Una Notte da Napoli,”
Pink Martini
• “Breathe Me,” Sia
• “As,” Stevie Wonder
• “More Than This,” Roxy Music
• “Walking in Memphis,”
Marc Cohn
• “Shelter from the Storm,”