Whip Up This Strawberry Pancake Recipe For Your Next Sunday Brunch

Does McDonald's serve breakfast all day?

Sadly, during the start of the 2020 pandemic, due to reduced staffing and a lack of dine-in traffic, McDonald's made the decision to end their super popular all-day breakfast to "provide better speed of service" to customers. We're still sad about it, TBH.

How late does McDonald's serve breakfast?

While opening hours vary by McDonald's location (usually 5am, with some locations open 24 hours), breakfast now ends at 10:30am on weekdays and 11:00am on weekends. Sorry for the sad news, all, regarding McDonald's breakfast hours.

McDonald's does not serve any breakfast after 11:00am. 😭

What time does McDonald's stop serving breakfast?

McDonald's typically stops serving breakfast after 11:00am, though the exact hours might depend on where you're located.

What is on McDonald's breakfast menu?

Here’s what the full McDonald's breakfast menu looks like:

• Hash Brown McMuffin
• Egg McMuffin
• Sausage McMuffin with Egg
• Sausage McMuffin
• Bacon, Egg & Smoky Gouda McMuffin
• Egg & Jalapeño Cheddar McMuffin
• Bacon, Egg & Jalapeño Cheddar McMuffin
• Egg BLT McMuffin
• Chicken McMuffin
• Bacon, Egg & Cheese Biscuit
• Sausage Biscuit with Egg
• Sausage Biscuit
• Bacon, Egg & Cheese McGriddles
• Sausage, Egg & Cheese McGriddles
• Chicken McGriddle
• Bacon, Egg & Smoky Gouda with Plain Bagel
• Bacon, Egg & Smoky Gouda with Sesame Bagel
• Bacon, Egg & Smoky Gouda with Everything Bagel
• Sausage McGriddles
• Big Breakfast
• Big Breakfast with Hotcakes
• Hotcakes
• Hotcakes and Sausage
• Sausage Burrito
• Hash Browns
• Plain Bagel with Butter or Cream Cheese
• Everything Bagel with Butter or Cream Cheese
• Sesame Bagel with Butter or Cream Cheese
• English Muffin with Butter
• Egg BLT Bagel
• Fruit & Maple Oatmeal
• Fruit ‘N Yogurt Parfait

Will McDonald's all-day breakfast ever come back?

No official news about the comeback of McDonald's all-day breakfast has broken, but in 2020, the company tweeted that they're "evaluating" the need to bring it back. Obviously, there haven't been any new 24-hour breakfast McDonald's locations to make our all-day breakfast dreams come true.

What happened to McDonald's all-day breakfast?

Originally, McDonald's planned an all-day breakfast option because of failing sales across the US. They hoped that giving so many of us what we’d been asking for so long would improve the company’s bottom line. Turns out, not only has it not worked, but the chain’s sales of all-day breakfast menu items such as McDonald’s Sausage McMuffins, Egg White Delights, Sausage Biscuits, and Sausage McMuffins to name a few have decreased by almost 2% in the last few months (!).

In an interview with Buzzfeed News, CEO Steve Easterbrook said that the chain is trying to figure out how to fix sales here at home, even though around the world, the company is still doing quite well. Easterbrook says that focusing on making McDonald’s the “restaurant of the future” is a top priority (although sales are down while wait times are up). New focuses include curbside check-in, mobile ordering and advanced kiosks.

Need a new breakfast go-to now that McDonald's all-day breakfast is gone?

With many people turning away from fast food in favor of healthier options, the comfort of knowing exactly what you’re getting at every single McDonald’s still can’t be beat — we still love the occasional hash brown after noon, so needless to say, we’re beyond bummed about the change in McDonald's breakfast hours.

Need some early morning inspiration to get over the bad news? Here are some easy breakfast meal ideas to try from home!

Still hungry for McDonald's breakfast?

While we can't turn back time if you've missed the cut-off, here's a list of great Mickey D copycat recipes – and we'll specifically call out this awesome McGriddle recipe from I'm Hungry For That!

Ingredients:

For the meat patties:

• 1lb. ground breakfast sausage (or 4 pre-made sausage patties)
• Salt and pepper

For the omelette:

• 6 eggs
• 1 cup whole milk
• 4 tbsp. softened butter
• Salt and pepper

For the pancakes:

• 1 ¼ cups flour
• ⅔ cup milk
• Just under 3 tbsp. melted butter
• 1 egg
• 1 ½ tsp. baking powder
• 2 tbsp. maple syrup
• ½ tsp. salt

And to finish it off:

• 6 slices of crispy bacon
• 4 slices American cheese

Get the full recipe and instructions on I'm Hungry for That, and enjoy! In the meantime, RIP, McDonald's all-day breakfast. RIP.

More McDonald's Breakfast Copycat Recipes

Sourdough Bagels

Slather on all the cream cheese and jelly, or stack some scrambled eggs and sausage patties on these homemade bagels that taste so much better than the McDonald's drive-thru – plus, they'll stay good for longer! (via Barley & Sage)

Hotcakes

The best part about McDonald's breakfast is hotcakes. It's a spiritual experience to drizzle countless packets of syrup on them, before taking the sweetest, stickiest bite. Make them easily at home when you don't feel like leaving the house. (via Culinary Hill)

Fruit & Maple Oatmeal

Emulating McDonald's Fruit & Maple Oatmeal is super easy with a stovetop, a few ingredients, a short amount of minutes. This recipe nails it! (via Feel Good Foodie)

Tips For Cooking With Your Partner

Share in the planning and prep

The holidays can be kind of stressful (and sometimes we look forward with both excitement and dread!). Having another person share in the planning and prepping can de-stress the activity and even make it fun! Plus, you can create fun memories around new dishes you try (like, remember Alex, when we made that amazing apple galette with bourbon salted caramel for Thanksgiving?).

Focus on individual tasks (over a glass of wine?)

We each have our own skills and preferences. Alex is really good at things like making bread or searing meat, so he takes the lead in those sort of recipes. I tend toward prepping soups, salads, quick breads, desserts, and overall meal planning / strategizing. But often we'll change things up depending on the recipe! It's really a kitchen dance.

Put the relationship first

We often argue over the final seasoning and how much salt to add at the end of a recipe! I generally add too much to trying to get the flavor "pop" so Alex has to hold me back. Or we spar over how to style things on a plate (that's more of a food photography argument, but it translates to meals too!).

We've learned to really listen to each other and back down if we find the other person is very passionate about something. Of course, that could end in an "I told you so" moment later, but we've found that we try to remember that relationship and the experience is more important than one person being "right".

Don’t forget the herbs!

Our favorite cooking hack: Using fresh herbs! Every recipe is a little better with a few chopped herbs. We have an herb garden and some favorites are dill, basil, thyme, mint, and tarragon, and our rosemary and sage even hang through late fall to winter. If you don't have a garden, buying fresh herbs is absolutely worth the few extra dollars for the difference in flavor.

Recipes Excerpted From A Couple Cooks

Harvest Caesar Bowl

Here’s a bowl that’s endlessly customizable—a riff on a dinner we started eating on repeat around the birth of our daughter and still do today! What began as a pregnancy craving for Caesar salad turned into a weeknight main dish with a rotating topping of veggies, chicken, or shrimp. (We’ll always remember devouring a takeout version in the hospital room while awaiting the baby’s arrival!) This satisfying combination of roasted sweet potatoes, seasoned chickpeas, and shaved Parmesan cheese is topped with an irresistibly creamy, Greek yogurt–based spin on Caesar (though feel free to use store-bought dressing if you’re pressed for time). Customize the bowl by adding cooked chicken or a grain like rice or quinoa, making it a filling meal that never gets old.

SERVES 4

• 2 lb [910 g] sweet potatoes (about 2 medium), skin on, scrubbed and cut into ¾ in [2 cm] dice
• 3 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp chili powder
• ½ tsp Old Bay seasoning (see Tips)
• ¾ tsp kosher salt
• 15 oz [430 g] can chickpeas, drained and rinsed, or 1½ cups [240 g] cooked chickpeas
• ⅛ tsp cumin
• Freshly ground black pepper
• 1 bunch (about 8 oz [230 g]) Tuscan kale, washed, torn into bite-size pieces, and massaged
• 2 romaine hearts (about 8 oz [230 g]), chopped
• 2 cups [120 g] chopped red cabbage
• ¼ cup [18 g] Parmesan cheese shavings
• ¼ cup [35 g] roasted pepitas (see Tips)
• 1 recipe Creamy Parmesan Dressing (see page 189) or 1 cup [240 g] store-bought Caesar dressing

1. Preheat the oven to 450°F [230°C].
2. In a large bowl, mix the sweet potatoes with 2 tablespoons of the olive oil, the garlic powder, chili powder, Old Bay, and ¼ teaspoon of the kosher salt. Line a baking sheet with parchment paper and arrange the sweet potatoes on it in an even layer. Bake, without flipping, until the cubes are tender and browned, 25 to 27 minutes.
3. In a medium bowl, mix the chickpeas with the remaining 1 tablespoon of olive oil, the cumin, the remaining ½ teaspoon of kosher salt, and several grinds of black pepper.
4. To serve, divide the kale and romaine among four shallow bowls or plates. Top with the sweet potatoes, chickpeas, cabbage, Parmesan cheese, and pepitas. Drizzle generously with the dressing and serve.

Creamy Parmesan Dressing

• ¼ cup [60 g] mayonnaise
• ½ cup [120 g] Greek yogurt
• ¼ cup [8 g] finely grated
• Parmesan cheese
• 1 Tbsp red or white wine vinegar
• ½ Tbsp Dijon mustard
• ¼ tsp garlic powder
• ¼ tsp dry mustard powder (optional)
• ½ tsp kosher salt
• Freshly ground black pepper

To make the dressing, in a medium bowl, whisk together the mayonnaise, Greek yogurt, Parmesan cheese, red wine vinegar, Dijon mustard, garlic powder, mustard powder, kosher salt, and black pepper until a creamy dressing forms. If necessary, stir in 1 tablespoon of water to bring the dressing to a pourable consistency (this varies based on the yogurt brand).

Tips

Don’t have Old Bay? Substitute ½ teaspoon smoked paprika plus an additional ⅛ teaspoon kosher salt. If all you can find is raw pepitas, you can toast them yourself in a skillet over medium heat until they start to pop and become golden brown, 3 to 5 minutes.

Cooking Together

While one of you gets the sweet potatoes in the oven and chops the fresh vegetables for the bowl, the other can mix up the chickpeas and the dressing.

For Vegan

Use Lemon Tahini Sauce and omit the Parmesan shavings.

Storage

Leftovers will keep, refrigerated, for up to 3 days.

Diet Vegetarian, gluten-free, vegan option

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Spiced Latte Loaf

The moist slices of this fun and funky quick bread are reminiscent of a chai latte, with notes of milky vanilla, cinnamon, cardamom, and ginger. The best part is when you cut the first slice to show the beautiful spiced swirl decoration inside. There are a few components to assemble, so it’s nice to have a partner to help with this baking project. One day we had the crazy idea of slicing up leftovers into strips and baking it to make biscotti, and it’s surprisingly effective. The crunchy strips pair well with morning coffee or an afternoon snack.

MAKES ONE 9 X 5 IN [23 X 13 CM] LOAF

• 1½ Tbsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground cardamom
• ¼ tsp ground cloves
• ¼ cup [52 g] packed light brown sugar
• 2 ¼ cups [315 g] all-purpose flour
• 2 Tbsp unsalted butter, melted
• 1 cup [200 g] granulated sugar
• 1 Tbsp baking powder
• ½ tsp kosher salt
• 1 egg
• 1 cup [240 ml] milk of choice
• ¼ cup [60 ml] neutral oil
• ¼ cup [60 ml] unsweetened applesauce
• 2 tsp vanilla extract

1. Preheat the oven to 350°F [180°C]. Butter a 9 x 5 in [23 x 13 cm] metal loaf pan.
2. In a small bowl, stir together the spice mix: cinnamon, ginger, cardamom, and cloves.
3. In a medium bowl, make the streusel topping: Add the brown sugar, ¼ cup [35 g] of the flour, and 1 teaspoon of the spice mix to the bowl and mix lightly with a fork. Continue mixing while pouring in the melted butter until a crumbly mixture forms. Set aside.
4. In a separate medium bowl, whisk together the remaining 2 cups [280 g] of flour and the granulated sugar, baking powder, and kosher salt.
5. In a large bowl, whisk together the egg, milk, oil, applesauce, and vanilla extract until completely smooth. Gradually add the flour mixture to the wet ingredients, stirring with a spatula until a smooth batter forms. Pour ¾ cup [180 g] of the batter into a liquid measuring cup and stir the remaining spice mix into the measuring cup to create a darker spiced batter.
6. Pour about half the vanilla batter into the prepared loaf pan and smooth it into an even layer with a spatula. Pour the spiced batter on top and smooth it, then pour on the remaining vanilla batter and smooth it. To swirl the batters together, insert a butter knife in the top corner of the pan so it just touches the bottom. Draw about 3 large S shapes through the entire pan, then repeat in a slightly different position. Rotate the pan 90 degrees and make 2 large S shapes in the other direction. Sprinkle the top of the batter with the streusel.
7. Bake the loaf for 50 to 55 minutes, until the top springs back when touched and a toothpick inserted in the center comes out clean. Cool the bread in the pan for 30 minutes. Run a knife around the edge and invert the loaf onto a cooling rack. Let cool fully to room temperature (30 minutes to 1 hour) before cutting into slices.

Tip

Turn leftovers into biscotti! Cut ¾ in [2 cm] thick slices into 1 in [2.5 cm] wide strips, then bake at 300°F [149°C] for 45 to 55 minutes, until golden brown and mostly crisp (they will firm up as they cool). Let cool for 30 minutes. Store in a sealed container with a paper towel. Serve with coffee or tea.

Cooking Together

Have one person start with the streusel topping while the other makes the batter. Then assemble the loaf together.

Storage

The loaf will keep, wrapped in aluminum foil, at room temperature for 4 days, or refrigerated for 10 days (bring to room temperature before enjoying). To store frozen for up to 3 months, slice the loaf, wrap it in plastic wrap, and place in a freezer-safe container.

Diet Vegetarian

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Apple Galette with Bourbon Caramel

This rustic French tart lets you skip fiddling with pie dough to make free-form folded layers of golden pastry. Piling the crust full of cinnamon-spiced apples is a fun fall treat, but of course you can indulge any time of the year. There are endless variations on this type of fruit tart. Serve with melty vanilla ice cream, or even better, drizzle with gooey Bourbon Salted Caramel. The mad scientist in you will love how easy it is to make a caramel sauce out of a few basic ingredients.

SERVES 8

Galette Dough

• 1½ cups [210 g] all-purpose flour
• 1 Tbsp granulated sugar
• ¾ tsp kosher salt
• ¼ tsp baking powder
• 10 Tbsp [150 g] cold unsalted butter or vegan butter
• 5 to 6 Tbsp [80 to 90 ml] cold water
• 1 egg, for the egg wash
• 1 Tbsp Demerara or turbinado sugar, for sprinkling

Filling

• 1 lb [455 g] crisp, tart apples like Granny Smith, Pink Lady, or Honeycrisp (about 2 large), unpeeled, thinly cut into ⅛ in [3 mm] slices (3½ cups sliced)
• 2 Tbsp light brown sugar
• 2 Tbsp granulated sugar
• 1½ tsp cinnamon
• ½ tsp allspice
• ⅛ tsp nutmeg
• ½ tsp cornstarch
• 1 Tbsp unsalted butter, cut into very small pieces Bourbon Salted Caramel (recipe follows)

1. To make the galette dough, in a medium bowl, mix the flour, granulated sugar, kosher salt, and baking powder. Cut the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms, with pea-size or smaller pieces.
2. Sprinkle 5 tablespoons [80 ml] of the cold water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Knead with your fingers until the dough comes together, adding the additional 1 tablespoon water. (If the mixture is still too floury, add ½ tablespoon more water.) Form the dough into a ball, then flatten it into a thick disk. Chill the crust in a covered container in the refrigerator for 1 hour (see Tips).
3. Preheat the oven to 375°F [190°C] and line a rimmed baking sheet with a sheet of parchment paper. Flour a work surface.
4. To make the filling, in a medium bowl, stir the apple slices with the brown sugar, granulated sugar, cinnamon, allspice, nutmeg, and cornstarch until fully coated.
5. On the floured surface, roll out the dough into an even 12 in [30 cm] circle (if necessary, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to the parchment paper.
6. Fan out small handfuls of apple slices and layer them on the crust, reserving the juices at the bottom of the bowl. Leave at least 2 inches of dough uncovered around the outside edge. Fold the outside edges of the dough over the filling, overlapping the folds to form a partial top crust. Pour the reserved juice over the exposed apple slices in the center.
7. Dot the apple slices evenly with the small pieces of butter. Whisk the egg and use a pastry brush to brush it over the crust. Sprinkle the crust and filling with Demerara or turbinado sugar (or more granulated sugar).
8. Bake until the crust is golden brown, 38 to 40 minutes. Transfer the galette on the parchment paper to a baking rack and let cool to room temperature (about 30 minutes) before cutting into pieces and serving. Drizzle with Bourbon Salted Caramel (recipe follows) before serving, or top with ice cream.

Bourbon Salted Caramel

MAKES ⅔ CUP [160 ML]

• ½ cup [100 g] granulated sugar
• ¼ cup [60 ml] water
• ½ tsp kosher salt
• ⅓ cup [80 ml] heavy cream
• ½ Tbsp bourbon (see Tips)
• ¼ tsp vanilla extract

1. In a medium saucepan over medium heat, stir together the sugar, water, and kosher salt. Cook, stirring constantly with a spatula, until the sugar and salt are dissolved and it starts to boil, about 2 minutes.
2. Reduce the heat slightly to a simmer and cook, constantly bubbling, until the sugar turns deep amber, 8 to 11 minutes. Occasionally give a gentle stir with a spatula to ensure even cooking. Watch closely toward the end of the cooking time, as the color darkens quickly.
3. Once the sugar turns deep amber, immediately reduce the heat to low. Add the cream, which will cause the mixture to bubble vigorously; stir constantly with a spatula, until it is a rich caramel color, about 90 seconds. Stir in the bourbon and vanilla extract and cook for 20 seconds more.
4. Transfer the caramel to a small bowl to cool, leaving any hardened bits of sugar in the pan. Let cool and thicken for 10 minutes before serving. It will keep thickening the longer it sits; if it becomes too thick, reheat gently before serving (see Tips).

Tips

Galettes are endlessly customizable! For the filling, use 3 cups of any seasonal fruit, ⅓ to ½ cup [65 to 100 g] of granulated sugar, 1 tablespoon of cornstarch, and ½ teaspoon of cinnamon. Taste and adjust the filling as desired based on the sweetness of the fruit. Try peaches, pears, plums, blueberries, and more.

Make the crust in advance for easy prep. The dough will keep, refrigerated, for up to 3 days. Before rolling, allow the dough to sit at room temperature for 30 minutes. Or wrap it in plastic wrap or aluminum foil and freeze for up to 3 months, then defrost overnight in the refrigerator and let stand for 30 minutes at room temperature before rolling.

You can also make the caramel sauce in advance. Refrigerate the sauce, then reheat it on the stovetop or in the microwave before serving.

Omit the bourbon in the caramel sauce if desired. It’s just as tasty!

Liqueur Pairing

After the galette, enjoy a small glass of Amaro Nonino Quintessentia or Amaro Averna. These caramel-colored liqueurs have a bittersweet, smooth finish and an herbal complexity that complements the apples’ natural tartness.

Cooking Together

After the dough is chilled, have one person roll out the dough while the other person makes the filling. Then whip up the caramel sauce together while the galette bakes.

For Vegan

Use vegan butter and, instead of using the egg wash, brush the crust with nondairy milk. Omit the salted caramel.

Storage

Leftovers will keep, refrigerated, for up to 4 days; bring to room temperature before serving.

Diet

Vegetarian, vegan option

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Mini Cardamon Cinnamon Rolls

What’s a better weekend baking project than ooey, gooey cinnamon rolls? The star here is the cardamom-orange filling, inspired by a cardamom bun we had on a Sunday morning bakery run in Chicago. (We couldn’t pass up a visit to Lost Larson bakery, since it’s the name of our son, which he found wildly amusing.)

This makes a 9 x 9 pan of mini rolls, so you can eat more than one and have enough to go around! Baking is a two-day process (since who wants to wake up 3 hours beforehand?). Start the rolls the night before and refrigerate overnight, then bake them in the a.m. and enjoy the cinnamon-spiced scent wafting through your kitchen.

MAKES 16 SMALL ROLLS

Dough

• 3 cups [420 g] bread flour
• ¼ cup [50 g] granulated sugar
• 2 ¼ tsp (1 packet) [21 g] instant yeast (see Tips)
• 1 tsp kosher salt
• 4 Tbsp [55 g] unsalted butter
• 1 cup [240 ml] milk
• 1 egg, beaten

Filling

• ½ cup [100 g] packed light brown sugar
• 1 Tbsp cinnamon
• 1 tsp ground cardamom
• 1 tsp lightly packed orange zest
• 1½ Tbsp unsalted butter, melted

Frosting

• ½ cup [60 g] powdered sugar
• 1 Tbsp milk
• ⅛ tsp vanilla extract

1. To make the dough, in the bowl of a stand mixer, stir together the flour, granulated sugar, yeast, and kosher salt. In a small saucepan, melt the butter over low heat. Add the milk and heat until lukewarm (warm to the touch, but not hot, or between 105° and 115°F [40° and 45°C]).
2. Pour the butter and milk mixture into the flour mixture. Add the egg and stir with a fork until a rough dough forms. Attach a dough hook to the mixer and mix on medium-low speed for 6 minutes, until the dough is smooth and stretchy. The dough should be very sticky and will not form a ball in the mixer. (You can also knead the dough by hand; keep in mind it will be very sticky at first.)
3. Flour a work surface, scrape the dough onto it, and knead it a few times, then shape it into a rough ball. Place the dough ball in a large clean bowl. Cover the bowl with a damp towel and let it rise in a warm location until doubled in size, 1 to 1½ hours.
4. To make the filling, stir together the brown sugar, cinnamon, cardamom, and orange zest. Grease a metal 9 x 9 in [23 x 23 cm] baking dish.
5. Lightly flour a work surface and scoop the dough onto it. Gently roll out the dough into a 12 x 12 in [30 x 30 cm] square. Tug the corners a bit to make them as square as possible. Brush the dough with the melted butter, leaving a ½ in [13 mm] border unbrushed at the left and right edges.

Tips

Instant yeast (rather than active dry yeast) is required for this recipe, which allows quick rise times. If using active dry yeast, the rise times will be about double.

To bake the cinnamon rolls the day of, proceed immediately to baking. Bake 20 minutes covered with foil, then uncovered about 10 minutes, checking whether they are cooked through using a food thermometer.

Cooking Together

This is a baking project that’s much easier with a partner! It’s often helpful to have one person read the recipe out loud while the other gets their hands into the dough. Trade off on tasks and enjoy the process.

Storage

The cinnamon rolls will keep at room temperature, covered with aluminum foil, for up to 2 days. Reheat, covered, at 350°F [180°C] until warmed through,10 to 12 minutes.

Diet

Vegetarian

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Ariana Grande & Ethan Slater's Full Relationship Timeline

Late 2022 — Ariana Grande & Ethan Slater Meet While Filming Wicked

After Ariana and Ethan were both cast in Jon M. Chu's Wicked, the movie began filming in early December. Ariana Grande was cast as Glinda, while Ethan Slater got the role of Boq, one of Glinda's Shiz University classmates.

March 27, 2023 — Ariana Grande & Ethan Slater Were "All Over Each Other"

Ariana and Ethan reportedly could get enough of each other at Michelle Yeoh's Oscars party. A source told The Daily Mail later that summer that "They were seen making out at a pub in Hampstead, and they were all over each other at Michelle Yeoh's Oscar party."

July 2023 — Ariana Grande & Ethan Slater Split From Their Partners And Start Dating

News of Ariana's split from her then-husband Dalton Gomez broke on July 17, while TMZ also reported Ethan filed for divorce from his wife at the time, Lilly Jay, on July 26. (Ariana and Dalton ended up filing for divorce in September).

After People reported Ariana and Ethan were now in a relationship of their own, Lilly told Page Six that “[Ariana’s] the story, really. Not a girl’s girl. My family is just collateral damage.” However, other sources claim Lilly and Ethan had been separated for a couple months before his relationship with Ariana started.

August 2, 2023 — Ethan Slater & Ariana Grande Are Moving Fast

Ariana Grande and Ethan Slater reportedly fell head over heels so quickly, their friends were telling them to pump the breaks. “Ariana’s been told it’s too soon to go public with him and to take things slower,” said an Us Weekly insider at the time. “She’s very aware of how she’s perceived by her fans, and she’s trying to be mature. [But] if it were up to her, she’d be seen with him tomorrow.”

September 4, 2023 — Ariana Grande & Ethan Slater Are Learning How To Balance Their Relationship

Sources told People at the beginning of September that the costars and couple are trying to figure out how to balance their relationship with their celebrity.

“While this entire situation has been blown out of proportion, it’s much different than what has been portrayed in public,” a friend of the couple says. “They are just trying to navigate their new relationship in private."

Another reemphasizes that Ariana and Ethan only started dating after they were separated from their spouses, while a third adds, “They are doing their best to balance the fact that they are in the public eye with the desire to be respectful to all parties involved.”

September 2023 — Ethan Slater & Ariana Grande Go To Disney World

Surrounded by their friends and family, the Wicked movie stars headed for a day at the happiest place on earth. "They went with a big group of friends as well her mom and brother," a source told People. The source also said they're "really happy and really good for each other. All of her friends love him."

October 31, 2023 — Ariana Grande Supports Ethan Slater's Spamalot

Ariana Grande showed up to support her boyfriend for Spamalot's opening night at Broadway's St. James Theater.

December 23, 2023 — Ariana Grande & Ethan Slater Grab Dinner In New York City

To celebrate the holidays, Ariana and Ethan headed out to a nice Italian dinner, reportedly with Ari's dad Ed Butera. "They love to support each other in their work," a source told People. "When she’s done with work, Ariana loves going to the theater when she can."

Considering she's a musical girlie, and has been on Broadway herself, I totally believe Ariana heads to the theatre whenever she gets a chance!

December 28, 2023 — Ariana Grande Says She Feels "Deeply Misunderstood"

“I’ve never felt more at the mercy of and in acceptance of what life was screaming to teach me,” Ariana Grande said in an Instagram story. “I have never felt more pride or joy or love while simultaneously feeling so deeply misunderstood by people who don’t know me, who piece whispers together and make what they want out of me and their assumptions of my life.”

A source also told People that the popstar is “serious with Ethan. She loves being with him."

January 12, 2024 — Ariana Grande Releases "Yes, And?"

In a line heard 'round the world, Ariana Grande's "Yes, And?" (the lead single from her Eternal Sunshine album) begs the question, "Why do you care so much whose d—k I ride?" The song doesn't mention Ethan by name, but there's a lot of room to infer.Although, when the album releases in March, Ariana also talks about a new "interaction" on “Intro (End of the World)," and wonders "if he’s judgin’ me like I am right now."

September 30, 2024 — Ariana Grande Defends Ethan Slater

In a Vanity Fair cover story, Ariana opened up about the reaction to her relationship with Ethan Slater, revealing that “the most disappointing part was to see so many people believe the worst version of [the story]."

“There couldn’t be a less accurate depiction of a human being than the one that the tabloids spread about him,” she says. “No one on this earth tries harder or spreads themselves thinner to be there for the people that he loves and cares about. There is no one on this earth with a better heart...I’m 31 years old and I’m not a perfect person, but I am definitely deeply good, and I’m proud of who I’m becoming. I will never let disreputable evil tabloids ruin my life or my perception of what is real and good.”

October 30, 2024 — Ethan Slater Finally Speaks Out About His Relationship With Ariana Grande

Almost two years after meeting Ariana Grande, Ethan Slater finally opened up about their relationship in a new interview with GQ. “Obviously, it was a really super big year and I think there was something that was really difficult about things in your private life being commented on and looked at by the public," he says. "There were a lot of big changes in private lives that were really happening, so it’s really hard to see people who don’t know anything about what’s happening commenting on it and speculating, and then getting things wrong about the people you love. So just to address that part of it, that feels really hard."

But the clouds also came with silver linings. “Of course, it was an amazing year and a really beautiful thing, and I’m just really excited," he continues. "I’m just really, really proud of Ari and the work she’s done on this. She’s poured herself into it. I’m really proud that I got to be there for that part of it, and I’m really excited to be there for this next step of it when the world gets to see the amazing thing that she did.”