5 Cozy Brunch Recipes That Are Very Mindful, Very Demure

cozy brunch recipes

When Entertaining with Charm, a new book by Sugar & Charm blogger Eden Passante, showed up in my mailbox, I was instantly smitten. The photography is gorgeous and the recipes are beautiful and creative without being too fussy or difficult to whip up. I'm inspired to host my own demure brunch with the pretty and delicious recipes from the book, which released October 1. Grab a copy of Entertaining with Charm for holiday hosting and gifts, or as a gift to yourself as you swoon through the pages of charming recipes, refreshing cocktails, and festive desserts. It's about bringing people together and enjoying the simple things in life. Yes, please!

Zan Passante/Weldon Owen

Ready to host your own demure brunch? Eden takes us through a few stunning recipes below, excerpted from Entertaining with Charm. Enjoy!

Zan Passante/Weldon Owen

ORANGE BUTTERMILK DIP with SEASONAL VEGETABLES

There’s nothing easier than mixing up than this vibrant, zesty, creamy dip and serving it alongside a platter of garden-fresh vegetables. Select three or four vegetables according to the season. Among my favorite choices are sugar snap peas, endive, cauliflower, radishes, and cucumbers.

SERVES 6

FOR THE DIP

  • ½ cup sour cream
  • ¼ cup buttermilk
  • 1 teaspoon grated orange zest
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon ground nutmeg
  • 2 tablespoons finely chopped fresh chives
  • Fresh vegetables, for serving

To make the dip, in a bowl, whisk together the sour cream, buttermilk, orange zest, salt, black pepper, cayenne pepper, and nutmeg until smooth and creamy. You should have a scant 1 cup. Garnish with the chives. Arrange the vegetables on a large platter or board, place the dip alongside, and serve.

Zan Passante/Weldon Owen

PINK HOT CHOCOLATE

Rich and creamy, this eye-catching hot chocolate is made with white chocolate chips and beet powder. You can use pure beet juice in place of the powder to get a light pink color. The freshly grated nutmeg is a must, so make sure you add it.

SERVES 6

  • 4 cups whole milk
  • 2 tablespoons honey
  • ½ teaspoon salt
  • 9 oz white chocolate chips
  • 2 teaspoons beet powder or 2 tablespoons pure beet juice
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon freshly grated nutmeg
  • Large marshmallows, for garnish

In a saucepan over low heat, combine the milk, honey, and salt and bring to a simmer, whisking constantly to prevent scorching. Remove the pan from the heat and add the white chocolate chips and beet powder. Let sit for 20–30 seconds to allow the chips to soften, and then whisk until smooth and creamy. Add the vanilla and nutmeg and whisk to mix well. Divide the hot chocolate evenly among 6 mugs, garnish with marshmallows, and serve at once.

Zan Passante/Weldon Owen

BROCCOLI QUICHE with HOMEMADE BUTTERY CRUST

This quiche can be served for any meal. The filling has a light, fluffy texture, and the Jarlsberg cheese gives it a distinctive nutty flavor. The crust, flaky and buttery, is my go-to recipe for all pies and quiches. If pressed for time, use a good-quality store-bought crust.

SERVES 4-6

FOR THE CRUST

  • 2½ cups all-purpose flour, plus more for dusting
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • ¼ cup cold vegetable shortening, such as Crisco
  • 5 tablespoons ice water, plus more if needed

FOR THE FILLING

  • 1½ cups chopped broccoli
  • 1½ cups shredded Jarlsberg cheese
  • ½ cup shaved Parmesan cheese
  • 4 large eggs
  • 1 cup heavy cream
  • ½ small yellow onion, grated (use the small holes on a box grater)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 1 large egg, lightly beaten, for egg wash

To make the crust, in a large bowl, stir together the flour, sugar, and salt, mixing well. Scatter the butter over the top and, using a pastry blender or your fingers, work in the butter until it's the size of peas. Add the shortening and work it in with your fingers until the mixture is the consistency of coarse crumbs. Do not over mix. The mixture should be dry and powdery. Sprinkle with the ice water and mix it in with your fingers until the dough holds together when pinched and comes together in a loose, rough ball. If the dough crumbles, add a little more ice water.

Transfer the dough to a lightly floured work surface and pat it into a thick disk. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough into a 12-inch round about ½ inch thick. Roll the dough around the rolling pin and position the pin over a 10-inch deep-dish pie dish. Unroll the dough and center it in the dish, gently pressing it into the bottom and up the sides. Using a small knife or kitchen scissors, trim the dough, leaving a 1-inch overhang. Roll the overhang under itself to create a high edge, then pinch the dough to form a fluted edge. Freeze the crust for 30 minutes. Preheat the oven to 350°F.

To make the filling, half-fill a skillet with water and bring to a boil over high heat. Add the broccoli, reduce the heat to medium, cover, and cook until tender-crisp, 3–5 minutes. Drain and set aside.

In a large bowl, whisk together 1 cup of the Jarlsberg, the Parmesan, eggs, cream, onion, salt, pepper, and nutmeg, mixing well. Fold in the broccoli.

Remove the crust from the freezer and pour the filling into it. Sprinkle the remaining ½ cup Jarlsberg over the top. Brush the edge of the crust with the egg wash. Bake the quiche until the filling is just set and the top is golden brown, 40–45 minutes. Transfer to a wire rack and let cool before serving.

Zan Passante/Weldon Owen

WHIPPED RICOTTA CROSTINI, served three ways

Sometimes I feel like I can devour a batch of this creamy whipped ricotta all by myself! It’s perfect for making these beautiful crostini and for using as a dip with crackers, pita bread, or vegetables, and you can whip it up in just minutes.

SERVES 6

Sourdough Crostini (below)

FOR THE WHIPPED RICOTTA

  • 2 cups whole-milk ricotta cheese
  • 4 oz cream cheese, at room temperature
  • 2 tablespoons olive oil
  • 1 teaspoon grated lemon zest
  • ½ teaspoon salt

FOR THE STRAWBERRY-PEPPER CROSTINI

  • 6 strawberries, hulled and sliced lengthwise
  • 1 teaspoon ground black pepper

FOR THE PISTACHIO-RAISIN CROSTINI

  • ¼ cup pistachios, shelled and lightly crushed
  • ¼ cup golden raisins

FOR THE HONEY–ORANGE ZEST CROSTINI

  • Honey, for drizzling
  • 3 teaspoons grated orange zest
  • Small edible fresh flowers, for garnish
  • Make the sourdough crostini as directed and set aside.

To make the whipped ricotta, in a bowl, using an electric mixer, beat the ricotta on medium speed until light and smooth. This can also be done in a high-powered blender. On low speed, add the cream cheese, oil, lemon zest, and salt and beat until fully incorporated. Raise the mixer speed to high and beat until creamy and smooth, about 1 minute If you can’t get a smooth texture with the mixer, scoop the ricotta mixture into a blender and blend on high speed for 2 minutes. This always works! You should have about 2½ cups.

To assemble the crostini, spoon the whipped ricotta into a piping bag fitted with a small plain tip or into a ziplock bag and cut off the bottom corner. Pipe a cloud-like shape onto each crostini and then top about one-third of the ricotta-topped crostini with each suggested topping: strawberry slices sprinkled with the pepper; pistachios and raisins; and a drizzle of honey, a dusting of orange zest, and a flower garnish. Arrange the crostini on 1 or 2 platters and serve.

SOURDOUGH CROSTINI

  • 1 sourdough baguette
  • ½ cup olive oil
  • ¼ teaspoon salt

MAKES ABOUT 30

Preheat the oven to 425°F.

Cut the baguette on the diagonal into slices ¼ to ½ inch thick. You should have about 30 slices. Lightly brush both sides of each slice with the oil, arranging them in a single layer directly on a large sheet pan as you work. Pour the salt into your hand, then lightly and evenly sprinkle the salt over all the slices.

Bake the slices until light golden brown, about 6 minutes. Then, using tongs, flip them over and bake until golden brown and crispy on the edges, 2–3 minutes longer. Remove from the oven and let cool.

To give the crostini a savory flavor, rub a garlic clove over the oil-brushed bread slices before you slide them into the oven. Baking times may vary slightly depending on your oven, so keep an eye on the crostini as they toast.

EDEN’S TIP: You can top the crostini with the whipped ricotta, place the ingredients for the three toppings in small bowls, and invite your guests to assemble their own crostini. You can also serve the whipped ricotta on its own.

Zan Passante/Weldon Owen

SPRINKLE CAKE with SWISS MERINGUE BUTTERCREAM

This is my classic go-to birthday cake. Everything about it screams party, and it’s a foolproof recipe I’ve been preparing for years. The frosting, which is a buttercream made with a light Swiss meringue and without confectioners’ sugar, is also a favorite.

SERVES 12-14

FOR THE CAKE

  • 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • ½ cup vegetable oil, such as canola oil
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1½ cups sugar
  • 4 large egg whites, at room temperature
  • 1 large egg, at room temperature
  • ½ cup colorful sprinkles

FOR THE MERINGUE BUTTERCREAM

  • 1 cup sugar
  • 4 large egg whites
  • 1½ cups (3 sticks) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup colorful sprinkles, for garnish

To make the cake, preheat the oven to 350°F. Butter the bottom and sides of two 8-inch round cake pans, then line the bottom of each pan with parchment paper.

Weldon Owen/Amazon

Entertaining with Charm makes a great coffee table book and gift. It's my new go-to for hosting my girlfriends and my daughter's birthday parties!

Recipes excerpted fromEntertaining with Charmby Eden Passante

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Leaders in the matcha industry are predicting a matcha shortage this spring. Sparked by a huge surge in demand, it’s possible that your go-to drink could be affected.

Here’s everything you need to know about this season’s matcha shortage.

Nataliya Vaitkevich / PEXELS

Per The Japan Times, increased demand for matcha powder put an “unprecedented strain” on the tea industry last year, and the same effect is predicted to take place in 2025.

According to the Ministry of Agriculture, Forestry and Fisheries, Japan saw a 185% increase in matcha production from 2010 to 2023 in order to keep up with demand from cafes and home baristas around the world, The Japan Timesreports.

Cup of Couple / PEXELS

Seeing that over half of Japan’s matcha is exported internationally, matcha lovers are looking toward the country for their green tea fix. Search interest for matcha has nearly quadrupled over the past 5 years, and it shows no sign of slowing down.

Olena Bohovyk / PEXELS

This year, mostly organic matcha strains will be affected by the shortage, though lower-grade varieties could face the same issues if consumers begin reaching for them in favor of organic offerings. While top-tier, organic strains like ceremonial-grade matcha are known for being sweeter and smoother, the lower-grade kinds like culinary-grade matcha are noticeably more bitter and don't have the same vibrant color.

Charlotte May / PEXELS

Matcha can only be harvested in the springtime, so though a shortage may be happening now, there’s hope for increased supply in the near future. This year’s harvest will start in April.

Polina Tankilevitch / PEXELS

Even though production will ramp up, Jason Eng of Kametani Tea in Japan, a company that produces matcha for beverage companies around the world, says: “This year will be an interesting one. We haven’t hit a point yet where we’re going to run out, but it’s going to be really tight this autumn – not just for us but for everybody. The demand is off the charts.”

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It's almost time to return to Cousins! The Summer I Turned Pretty season 3 is coming this summer, and Prime Video just gave us a first official look at Belly, Jeremiah, and Conrad. The new episodes will open at the end of Belly's freshman year of college, and in addition to seeing the evolution of our favorite characters, author and co-showrunner Jenny Han says "there are going to be surprises" in the final season. Eek!

Here's your first look at Lola Tung, Gavin Casalegno, and Christopher Briney in The Summer I Turned Pretty season 3, coming to Prime Video July 2025!


Jenny Han says 'The Summer I Turned Pretty' fans are in for a few surprises.

Erika Doss/Prime Video

"There are the things that [fans] know and then there are things they think they know, and then there's going to be, hopefully, things that surprise them," Jenny Han tells Entertainment Weekly. Listen, I am a very proud member of Team Conrad, and seeing how cozy Belly and Jeremiah are in these pics (not to mention the set leak that's definitely not in the third book), I'm starting to wonder if Prime Video is teasing I should switch teams.

But no matter which team you're on, Lola Tung promises the season won't let you down.

Team #JellyFish will get their time this season.

Erika Doss/Prime Video

"The one thing I've always admired about Jenny is that every season and every decision about what's coming next is purely to serve the story," Lola says. "She's never going to do anything that doesn't make sense for the story. It's all about this beautiful world she's created and giving the fans something really, really special and giving us something really special to work with."

And that includes some sweet moments which Jeremiah and Belly, who "are, at their core, best friends," Lola adds. "That relationship is something that's so special and so unique to them, so it's exciting to see this season and how their relationship blossoms."

And 'The Summer I Turned Pretty' images also feature Conrad.

Erika Doss/Prime Video

But don't worry Conrad fans, we also get a look at the elder Fisher brother who "we know that he went to Stanford, and so he's continuing on his journey to become a doctor, as you can see from that white coat," Jenny says. "I think people won't be surprised to see that."

Keep reading for more images from The Summer I Turned Pretty season 3!

Erika Doss/Prime Video

Jenny Han also teases this image is actually a flashback, "so do with that what you will." BRB, I'm off dreaming of a beach vacation. I also can't help but point out the warm color grade of this season! The golden look makes everything feel warmer and more magical — and offers a youthful glow as Belly gets older.

Erika Doss/Prime Video

But for those of us who care more about Steven and Taylor (Sean Kaufman and Rain Spencer) than the main love triangle, we got this single crumb from the new images. And I'm more than happy about it, thank you very much.

Erika Doss/Prime Video

Belly (Lola Tung) gets cozy on campus in a hoodie and sunglasses.

Erika Doss/Prime Video

And Belly and Jeremiah (Gavin Casalegno) get cozy with each other at a party.

Erika Doss/Prime Video

But they work as hard as they play! I have this exact outfit Belly's wearing, and you best believe I'm adding it into my fashion rotation.

How many episodes will The Summer I Turned Pretty season 3 have?

Erika Doss/Prime Video

Great news! The Summer I Turned Pretty season 3 will have 11 episodes instead of 7 or 8 like seasons 1 and 2 did. Stay tuned for the official release schedule.

Who's in the cast?

Prime Video

The Summer I Turned Pretty season 3 cast features all your favorites:

  • Lola Tung as Belly Conklin: a beach-loving volleyball player who's always dreaming of summer.
  • Christopher Briney as Conrad Fisher: Belly and Steven's lifelong friend who Belly's always had a crush on.
  • Gavin Casalegno as Jeremiah Fisher: Conrad's sunny younger brother.
  • Sean Kaufman as Steven Conklin: Belly's older brother.
  • Rain Spencer as Taylor Jewel: Belly's best friend.
  • Jackie Chungas Laurel Park: Belly and Steven's mom and Susannah Fisher's best friend.

Meet The Summer I Turned Pretty Season 3 Cast before the new episodes air on Prime Video this July!

Lately, I’ve been paying closer attention to my grocery receipts. It’s not just the price of eggs — everything feels more expensive, and it's made me think more intentionally about how to make my food last longer. I’ve always hated wasting food. Not only is it tough on the planet, it’s tough on my budget, too. Americans toss out about 38 percent of our food — that’s the equivalent of 145 billion meals ending up in landfills (yikes!). Sure, a big chunk of that comes from restaurants, but even at home, being mindful of waste feels like a win for both the environment and my wallet.

So, instead of putting my groceries away haphazardly, I want to make sure I'm storing everything exactly how — and where — it should go. Luckily, I've learned there are some foods that actually last longer outside of the fridge. And they might surprise you!

Scroll to see the foods you don't need to refrigerate after all...

Alena Darmel

1. Cucumbers

I have never left cucumbers outside the fridge, but it turns out that this can cause them to become too watery. Instead, find an airtight containerand store them in your pantry or countertop. Then toss them in this colorful Greek Salad!

Rens D

2. Bell Peppers

Stashing bell peppers in the fridge can actually make them lose their crunch (who knew?). For peak crispness, keep them at room temperature and enjoy within one to two days. If you're not planning to eat them that quickly, pop them in the fridge to help prevent them from going soft too soon.

Elle Hughes

3. Basil

Store your basil as you would a fresh bouquet of flowers, in a jar with water. Cold temps can cause basil leaves to turn black, so it’s better off out of the fridge.

Shutterstock

4. Butter (And Peanut Butter!)

According to the USDA, butter is best used within a day or two at room temperature to preserve its flavor. When I lived in San Francisco, I could leave it out on the counter year-round without worrying about it melting. Now that I’m in a hotter climate, I keep it out most of the year — just not during the peak of summer. Peanut butter also does well at room temperature, staying smooth and spreadable for up to three months (after which you'll need to refrigerate it).

Pixabay

5. Tomatoes

I grew tomatoes in my garden for the first time last year, and nothing beats the taste of one plucked straight from the vine. To keep that juicy , sun-ripened flavor going, store your tomatoes at room temperature on the counter — not in the fridge. Cold temps can dull their flavor and texture. Try making a simple Tomato Confit recipe to drizzle over bread or pasta, yum!

Gil Ndjouwou

6. Avocados

A friend and I were debating whether avocados belong in the fridge — turns out, they don’t. At least, not until they’re ripe. I eat one almost every day, so I go through them fast, but once they ripen, I pop them in the fridge to slow down the over-ripening. If you’re craving Avocado Toast, stash them in a paper bag to speed things up, or just let them ripen naturally in an open container on the counter.

Natalia Olivera

7. Fresh Bread

If you want to get the most flavor (and life) out of your fresh bread, skip the fridge. Refrigeration actually speeds up staling. Instead, store it in a bread box or basket — somewhere that blocks light but still lets it breathe. Planning to eat it the same day? Leaving it uncovered at room temperature works just fine. Otherwise, a paper bag or the freezer are your best options.

Eric Prouzet

8. Potatoes (Sweet or Otherwise)

I like to keep my potatoes and onions tucked away in the pantry where it’s cool and dark. Storing them in a paper bag at room temperature helps preserve their texture and flavor. The fridge might seem like a good idea, but it can actually do more harm than good — the moisture makes potatoes overly sweet and kind of gritty, and the humidity can cause them to mold more quickly.

Kaboompics.com

9. Onions & Garlic

Onions, shallots, and garlic can become moldy when exposed to the high humidity of the refrigerator. Store them in a relatively cool, dry place in your pantry or a cabinet that’s not exposed to light. Your onions will remain fresh and ready to use whenever you need them for recipes like this Spring Veggie Galette that I make every year!

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1923 season 2 premieres on Paramount+ February 23, and Michelle Randolph (who plays Elizabeth Dutton in the cast) is "so excited" for you to watch the new episodes — and she's been keeping up with all your fan theories!

"There are some crazy ones. I feel like the biggest fan theory thing is the family tree," she tells Brit + Co exclusively. "I've seen many different family trees and so it's like, 'OK, which one's accurate?' I actually drew my own at one point."

Here's what Michelle Randolph had to say about 1923 season 2, and the Dutton family tree, in Brit + Co's exclusive 1923 interview.

Michelle Randolph teases '1923' season 2 finally gives us answers to the Dutton family tree.

By the end of season 2, Michelle Randolph says "we might be able to fill in some blanks" in the Dutton family tree, which is a very hot topic for internet users! "I had to make my own [family tree] because all of the ones I saw on the internet were like — every single one was different. I was like 'I'm confused.'"

The Dutton family is made up of incredible cast members like Brandon Sklenar, Harrison Ford, and Helen Mirren, and Michelle reveals that the cast are just as close as their characters.

"There's a giant group chat called Giddy Up, which started during cowboy camp of season one," she says. "A cute little name, and I think I mean we all were on location in Montana and all in the same hotel, and we would get dinners after [filming], so I think even though our characters are very different and in different story lines like we all really did bond, which was really helpful to have each other throughout the chaos of of shooting a show."

The actress also says Elizabeth would connect with her 'Landman' character Ainsley.

Frazer Harrison/Getty Images

And if you're a tried and true Taylor Sheridan fan, you've probably picked up on the fact that Michelle isn't just in 1923 — she also has a starring role as Ainsley Norris in Landman! But would Elizabeth and Ainsley get along if they met in an alternate universe?

"That would be a fun thing to witness. I think they would," she says. "They're very different, but the similarities between them is they're both young women who are finding their place in this world and I think that they both actually look at the world through very bright eyes and have a lot of hope, which is an interesting correlation between the two of them. I think Elizabeth has gone through so much more than Ainsley obviously, so there might be a difference there, but I think they would get along."

Check out the 8 Compelling Historical Fiction Books For 1923 Lovers and read our interview with Julia Schlaepfer where she teases the Spencer and Alex's future.

This interview has been edited for length and clarity. And this post has been updated.

We're over halfway through 1923 season 2 and there is so much to talk about — like Cara getting attacked by a wolf in the middle of the night, Spencer getting roped into a plot to uncover a whiskey operation, and Alexandra getting stalked and attacked multiple times in her journey. Wow. There's one more episode before the 1923 finale on April 6, 2025.

Here's everything you need to know about how and when to watch the 1923 season 2 finale, airing on Paramount+ April 6, 2025.

Where can I watch the 1923 finale?

Emerson Miller/Paramount+

The 1923 season finale will air on April 6, 2025 on Paramount+. New episodes of 1923 season 2 air on Paramount+ Sunday at 12 AM EST, which means if you live on the west coast, you get new episodes on Saturday nights!

How many episodes of 1923 are there?

Emerson Miller/Paramount+

1923 season 2 premiered on February 23, 2025, and it's going to have 7 episodes total:

  • Season 2, Episode 1 "The Killing Season" premiered February 23, 2025
  • Season 2, Episode 2 "The Rapist Is Winter" premiered March 2, 2025
  • Season 2, Episode 3 "Wrap Thee in Terror" premiered March 9, 2025
  • Season 2, Episode 4 "Journey the Rivers of Iron" premiered March 16, 2025
  • Season 2, Episode 5 "Only Gunshots to Guide Us" premiered March 23, 2025
  • Season 2, Episode 6 "The Mountain Teeth of Monsters" premiered March 30, 2025
  • Season 2, Episode 7 "A Dream and a Memory" premieres April 6, 2025

Who's in the 1923 season 2 cast?

Christopher Saunders/Paramount+

There's a good chance you're familiar with Helen Mirren and Harrison Ford, but the whole 1923 cast in incredible!

  • Harrison Ford as Jacob Dutton: Dutton patriarch and a protector of the Yellowstone ranch.
  • Helen Mirren as Cara Dutton: a hardworking and kind woman who's Jacob's wife.
  • Brandon Sklenar as Spencer Dutton: Jacob and Cara's nephew who's making his way back to the ranch.
  • Julia Schlaepfer as Alex Dutton: Spencer's new wife, and a spunky and resourceful woman making her way to America on her own from England.
  • Michelle Randolph as Elizabeth Dutton: a kind yet determined young woman who's married to Jack.
  • Darren Mann as Jack Dutton: Jacob and Cara's great-nephew who lives with them on the Yellowstone ranch.
  • Aminah Nieves as Teonna Rainwater: an Indigenous young woman who's on the run after escaping a Catholic assimilation school.
  • Jennifer Carpenter as Marshal Mamie Fossett: a U.S. Marshal who crosses paths with Spencer on his journey.
  • Jerome Flynn as Banner Creighton: one of Jacob's sworn enemies dead set on taking the Duttons down.
  • Timothy Dalton as Donald Whitfield: a snaky businessman who has Jacob and the Duttons under his thumb.
  • Isabel May as Elsa Dutton: Spencer's sister from 1883 who serves as narrator.

What happened to Jack Dutton in 1923?

Emerson Miller/Paramount+

To everyone's shock, Jack Dutton died in 1923 season 2, episode 6, "The Mountain Teeth of Monsters." While Jacob and a couple men set off to meet Spencer at the train station, Jack was instructed to stay at the Yellowstone ranch to defend the house, as well as Cara and Elizabeth.

But when he chose to leave anyway, Jack was met with two of Whitfield's men, who shot and killed him. Actor Darren Mann admitted the death made him "angry, sad and frustrated," telling People that "There must've been four or five people who went down just right there in that one episode. Death everywhere."

Where did 1923 season 2 film?

Lo Smith/Paramount+

1923 season 2 filmed around Texas in 2024, and began filming in Austin on July 17 according to My San Antonio. Filming locations also included Lockhart and Bartlett, Texas.

How does 1923 connect to Yellowstone?

Lauren Smith/Paramount+

1923 is a Yellowstone prequel series from creator Taylor Sheridan (so is 1883!). The Duttons we see in 1923 are the ancestors of John Dutton III, Beth Dutton, Jamie Dutton, and Kayce Dutton.

Check Brit + Co for the latest TV news and subscribe to see our new podcast Yap City ahead of the 1923 season finale — you won't want to miss our 1923 season 2 ending explainer!

This post has been updated.