Chef Eric Greenspan knows his way around a restaurant-worthy brunch dish: here, he layers succulent crab cakes with quick-marinated fennel, perfectly poached eggs and a spicy-tangy horseradish sauce.
Baker, writer and cookbook author Odette Williams shows you how to make a cloud-like, very vanilla cake. Top the batter with a layer of buttery berry crumble and bake the whole cake at once for heavenly results.