Fall entertaining is synonymous with Thanksgiving. It’s understandable, given the holiday, traditions and food. But don’t forget that there are several more weekends in the season when you can have people over. And why not? The weather’s better, meaning you can throw open the windows or meander in and out of your place over a long, leisurely meal. Brunch is perfect for that kind of gathering, with its more relaxed, drop-in-and-stay-a-while vibe.

There are so many great seasonal ingredients to spotlight that lend themselves to brunch, including sweet potatoes, cranberries and, yes, even turkey. Check out these recipes from our archives for a mix-and-match menu to get you started:

Sides


(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Sweet Potato and Andouille Hash. This dish looks good and tastes even better. You could serve it as a side, but especially with an egg on top, it will make for a satisfying main.



(Jennifer Chase for The Washington Post)

Maggie Austin’s Apple Bread. Easy, fragrant and seasonal, this quick bread could become your new fall go-to. And you get two loaves, which is great for a party. Or freeze one to save for yourself.



(Matt McClain/The Washington Post)

Salad of Roasted Butternut Squash, Arugula, Dried Cranberries and Pine Nuts. Give those greens an autumnal upgrade with colorful squash and dried fruit. Plus, a less acidic vinaigrette makes this especially ideal for a meal that leans a bit more into breakfast territory.


Mains


(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Pumpkin Cranberry Waffles. Save yourself some of the last-minute cooking before the guests arrive by making the batter the night before. Pocket this recipe for your post-Thanksgiving, Black Friday breakfast, as well.



(Deb Lindsey for The Washington Post)

Dorie Greenspan’s Next Day Turkey-and-Cranberry Sriracha Strata. So good you’ll want to make it at times other than Thanksgiving. Why not give turkey some love throughout the season?



(Goran Kosanovic for The Washington Post)

Eggs in a Hole With Frisee SaladElegant, easy and fun: Isn’t that what brunch is all about? This one easily scales up for a bigger crowd.


Drinks


(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Gin Apple Cider. This simple cocktail can be made in a big batch for as many people as you have coming over. Oh, it’s just you in your flannel PJs? That’s fine, too.



(Scott Suchman for The Washington Post)

Coffee DaiquiriCoffee-flavored liqueur gives this Portland-inspired cocktail a morning-appropriate vibe.



(Goran Kosanovic for The Washington Post)

Cranberry DelightThe recipe calls for making a cranberry-flavored drink base and then adding mead. But this would be lovely as a nonalcoholic drink, too, mixed with club soda or even a dry nonalcoholic cider.

More from Voraciously:

A cinnamon-scented French toast with a crispy nod to creme brulee

The only pancakes worth getting out of bed for on a lazy Sunday

We’d eat this frittata for any meal, with just about anything in it