About Marc Meyer

Marc Meyer

Marc Meyer is the chef and co-owner of Five Points, Cookshop, and Hundred Acres in New York City. Known for his commitment to seasonal, ingredient-driven cuisine, he has earned accolades from Gourmet, Wine Spectator, and the New Yorker. He studied at the University of California at Berkeley before pursuing a career in the kitchen and lives with his wife, Vicki Freeman, and two children, Rolan and Marlon, just around the corner from Five Points. Brunch is Meyer’s first cookbook. @chefmarcmeyer

Ricotta Fritters

Ricotta Fritters

Warm ricotta fritters for dessert provides a delicious end to a weekend brunch. Serve with seasonal fruit or drizzled with honey or maple syrup.

  • Quick Glance
  • 30 M
  • 30 M
  • 2
Platter of square rosemary corn scones with sprigs of rosemary sticking out of their tops

Rosemary Corn Scones

For brunch these corn scones are brown sugar sweet with a savory aroma of rosemary. Brush with melted butter and turbinado sugar for deep golden color.

  • Quick Glance
  • 25 M
  • 55 M
  • 0
Orange Marmalade

Orange Marmalade

Nothing beats homemade orange marmalade for Sunday brunch. Well, maybe hot scones to slather the marmalade on. Tart and sweet, this makes a great gift.

  • Quick Glance
  • 25 M
  • 1 H, 40 M
  • 0