When you're having friends over for brunch, it's nice not to have to worry about cooking in front of them. I like that I can make this dish the night before, by myself, listening to some music and drinking a little bourbon before it goes into the casserole dish. This alone time makes the time with friends even better the next day. And when I'm making it, I don't really measure the alcohol. I've experimented and added way too much booze — bourbon, mostly — which seems like a good idea, but it just tastes gross. So restrain yourself, but go nuts with the combinations. I switch it up every time based on what is in my liquor cabinet — nothing clear, though. Other than that, I follow Smitten Kitchen's recipe exactly.
—Kurt Soller, 27, senior editor of The Cut at New York magazine, NY