Martha says of this simple brunch dish of fluffy French toast stuffed with pears, "filling it with fruit may be an idea Mom borrowed from me, which is...
Author: Martha Stewart
Bring a bit of sweetness to the salty bite of bacon with a simple orange glaze.
Author: Martha Stewart
This recipe for carrot spoon bread from reader Claire Russo in Rye, New Hampshire, can work as a holiday side dish or a dessert.
Author: Martha Stewart
These savory pastries from the Martha Stewart Living digital magazine for iPad make a showstopping first course or brunch dish. Serve them with salad greens,...
Author: Martha Stewart
Unlike its inspiration, Eggs Benedict, this breakfast is light and healthy.
Author: Martha Stewart
This baked egg dish is great for lunch or dinner, since it's loaded with vegetables.
Author: Martha Stewart
Packed with flavor and nutrition, this busy-morning staple is ready in minutes.
Author: Martha Stewart
Shrimp and grits is a classic comfort dish -- this version from TV chef Sarah Mastracco includes two types of cheese and a splash of white wine for added...
Author: Martha Stewart
This egg and (Canadian) bacon breakfast gives you an energy boost for the day.
Author: Martha Stewart
Irish cheddar nicely complements the floral honey and sweet pears that are sandwiched in the Scones with Pears, Irish Cheddar, and Honey.
Author: Martha Stewart
Serve this homemade granola on plain yogurt with fresh fruit for a sweet, healthy breakfast.
Author: Martha Stewart
Make Neil Kleinberg's French-style, three-fold omelet -- a fluffier version of the American classic -- with favorite fillings such as cheese, bacon, and...
Author: Martha Stewart
We made monkey bread even more irresistible. Nutella takes this pull-apart treat to an extra level of deliciousness. The chocolate-hazelnut spread is layered...
Author: Martha Stewart
Dress up a regular omelet with fresh herbs, and then serve seam-side up to show off the filling.
Author: Martha Stewart
To add more protein to this vegetarian dish, fold drained and rinsed canned black beans into the rice mixture. Or serve it with Soupy Black Beans.
Author: Martha Stewart
This is a tasty alternative to scrambled eggs in the morning, courtesy of Gillian Gadd of Renton, Washington.
Author: Martha Stewart
Make holidays weekends even more decadent with these breakfast treats. The recipe can also be used to make coffee cake; bake it in an 8-inch springform...
Author: Martha Stewart
Biscuits flecked with grated zest are slightly sweet and definitely delicious. Enjoy them with our Orange Marmalade.
Author: Martha Stewart
Serve up a tasty smoked salmon frittata as a breakfast or brunch treat. We recommend our version be served hot.
Author: Martha Stewart
These delicious muffins-bursting with blueberries, and with crunchy, sugary tops-are perfect for breakfast or with coffee any time of day.
Author: Martha Stewart
For a breakfast alternative to French toast, fried wedges of polenta get their nuanced sweetness and spice from orange zest, cinnamon, raisins, and pure...
Author: Martha Stewart
This recipe is excerpted from Alice Medrich's Flavor Flours (Artisan).
Author: Martha Stewart
This simple salad is juicy and refreshing, especially on a hot summer day. The crunchy, anise-flavored fennel offers a nice textural contrast to the soft,...
Author: Martha Stewart
This five-ingredient dinner is quick, easy, and delicious.
Author: Martha Stewart
Tender, nutty quinoa makes for a hearty hash when pressed with vegetables. Top each helping with a poached egg and you've got brunch.
Author: Martha Stewart
Give the idea of breaking bread a whole new meaning with this festive reimagining of classic Parker House Rolls. Place this stunner on the table and let...
Author: Sarah Carey
Your heart will be true to this red, white, and blue shortcake, perfect for the Fourth of July.
Author: Martha Stewart
The pumpkin seeds in our muesli are an excellent source of protein, magnesium, and zinc. Toasting brings out the nutty nuances in the blend. Serve it with...
Author: Martha Stewart
Warm, flaky, and irresistible, biscuits are an old-fashioned indulgence that never goes out of style. Baking tender homemade biscuits is so satisfying...
Author: Martha Stewart
The addition of cocoa powder in the darker dough gives this bread its striking two-toned appearance and an earthier, deeper flavor than regular rye. The...
Author: Martha Stewart
Fresh, flaky buttermilk biscuits can be yours in 30 minutes.
Author: Martha Stewart
Bring a ray of sunshine to your morning with these rich, fruit-filled Danishes. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart
For a hearty winter weekend breakfast, flaky croissants are filled with sweetened cream cheese and thick orange marmalade, then soaked in a cream-based...
Author: Martha Stewart
A soft-boiled egg goes well with steamed spinach on toast, steamed asparagus, or sliced ham on a toasted English muffin.
Author: Martha Stewart
This herbed-potato-and-cheese frittata will satisfy at any time of the day.
Author: Martha Stewart
Whole-wheat flour and wheat germ add a slightly nutty flavor to these healthy muffins. They rely on yogurt and coconut oil instead of butter for their...
Author: Martha Stewart
When you don't have time to whip up hollandaise and poach eggs -- make this shortcut version of eggs florentine.
Author: Martha Stewart
For a weekend brunch or a light dinner, serve fried eggs over spears of blanched asparagus and prosciutto; Parmesan is sprinkled on top.
Author: Martha Stewart
Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the...
Author: Martha Stewart
This recipe has been adapted from "The Good Enough to Eat Breakfast Cookbook" by Carrie Levin with William Perley. Copyright 2001 by Carrie Levin. Reprinted...
Author: Martha Stewart
Put a twist on this open-faced omelet by using your favorite greens, such as spinach or kale, in place of the Swiss chard.
Author: Martha Stewart
Grated Parmesan becomes irresistibly crisp and lacy when added to a hot skillet, taking ordinary fried eggs to new heights.
Author: Martha Stewart
Use this fresh, creamy condiment in Soft-Boiled Egg Tartines with Green Mayonnaise.This recipe is adapted from Sarah Copeland's forthcoming book, "Feast"...
Author: Martha Stewart
This delicious corn and tomato quiche is courtesy of Elisabeth Prueitt.
Author: Martha Stewart
This recipe for bread crumbs is adapted from the February 2004 issue of Martha Stewart Living.
Author: Martha Stewart
Sara Foster, owner of the Foster's Market stores of North Carolina, considers this savory grits souffle one of her specialties.
Author: Martha Stewart