This cornbread is baked-and served-in a cast-iron skillet, giving it a crunchy crust.
Author: Martha Stewart
Eggs make a great anytime meal. Here, poached eggs sit on a bed of sauteed spinach and nutty quinoa. When using cooked quinoa, this cozy, healthy meal...
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut...
Author: Martha Stewart
You can use any assortment of farmers' market and tropical fruits for this impressive brunch spread. Bonus: you can make all the accompaniments in advance:...
Author: Martha Stewart
Make Elvis proud and whip up a batch of these peanut butter and banana waffles that will have any morning starting off on the right foot.
Author: Martha Stewart
To welcome the cooler mornings of autumn, make pancakes sweetened with molasses and flavored with warming gingerbread spices.
Author: Martha Stewart
Enjoy these fluffy buttermilk biscuits with our Quick Jambalaya and Iceberg Salad with Creamy Honey Dressing.
Author: Martha Stewart
Free-form creations like this simple Swiss chard galette have an appealing rustic look and taste that match the tone of the season.
Author: Martha Stewart
Author: Martha Stewart
This recipe, which is a perfect main dish for brunch, makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or...
Author: Martha Stewart
Full of nutrients, these healthy morning muffins make for a delicious breakfast.
Author: Martha Stewart
A favorite of photographer Vicki Pearson's, this dish can made with leftover brown rice. Use leftovers for tasty sandwiches.
Author: Martha Stewart
Embellished with edible flowers, this springtime salad will rise to a special occasion--in May, it's perfect for a Mother's Day brunch.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This crusty bread makes a great sandwich base or burger bun. Martha made this recipe on episode 702 of Martha Bakes.
Author: Martha Stewart
This moist cake can be served as an indulgent breakfast, afternoon snack, or dessert.
Author: Martha Stewart
Put a delightful twist on classic sponge cake by tinting it a sweet pink hue. Serve this dessert with macerated berries and sweetened sour cream. Martha...
Author: Martha Stewart
These easy-to-make pork chops are sweet, spicy, and smoky.
Author: Martha Stewart
Cider, Calvados, and cubes of fresh apples pack a punch in this moist quick bread.
Author: Martha Stewart
These Irish Soda Scones pack the hallmarks of our favorite St. Patrick's Day bread-loads of currants and caraway seeds-into a single serving with a light,...
Author: Martha Stewart
Thanks to a yeasted dough and a blend of flours, these glazed apple fritters strike the perfect balance between crisp and doughy, and are a decadent way...
Author: Martha Stewart
Try your hand at a homemade version of the classic breakfast pastry -- buttery dough filled with sweetened farmer's cheese and raisins. Martha made this...
Author: Martha Stewart
Author: Martha Stewart
Here's a cornbread baked the old-fashioned way -- on top of the stove.
Author: Martha Stewart
This custard-filled cornbread is an updated take on a flavorful classic. Serve it as a side dish or in place of bread at the dinner table-you won't be...
Author: Martha Stewart
Try making your own homemade granola to include in the parfait. For a touch of sweetness, mix in a drizzle of honey with the yogurt.
Author: Martha Stewart
For this big-batch drink, mix everything but the vodka together ahead of time and allow the flavors to mingle. Let guests customize their Bloody Marys...
Author: Martha Stewart
Ornately decorated paska bread is customarily prepared for Easter in Ukraine. The dough is marked with a four-sided cross design and often used as the...
Author: Martha Stewart
This compote is great on its own, or you can serve it with ice cream or even toast.
Author: Martha Stewart
This crispy, cheesy, meaty croissant showcases Dijonnaise (equal parts mayonnaise and Dijon mustard), one of the test kitchen's favorite condiments. It's...
Author: Martha Stewart
Make this cornbread for our Cornbread-and-Biscuit Dressing.
Author: Martha Stewart
The dough can be made the night before and then formed into rounds just before the party. Set out a variety of toppings in bowls, and let guests assemble...
Author: Martha Stewart
This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served...
Author: Martha Stewart
Pepitas give this spiced Pumpkin-Orange Bread a pleasant crunch. Using canned pumpkin puree keeps the prep time to a minimum.
Author: Martha Stewart
In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of...
Author: Martha Stewart
In a nod to the cheese Danish, this coiled loaf contains swirls of cream cheese and cherries.
Author: Martha Stewart
We like our applesauce muffins topped with a cream-cheese frosting.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon...
Author: Martha Stewart
This delicious recipe for Easter babka comes from the "Martha Stewart Living" television show.
Author: Martha Stewart
Our take on the British classic calls for a touch of brown sugar and a combination of whole-wheat and all-purpose flour, creating lightly sweet cookies...
Author: Martha Stewart
These decadent doughnuts from chef Joanne Chang's "Flour" cookbook quickly sell out every time she makes them at her Boston-based Flour Bakery + Cafe.
Author: Martha Stewart
This creamed corn gets its Southwestern flavor from cilantro and a jalapeno chile.
Author: Martha Stewart
This egg white omelet is an easy and healthy way to kick-start your day.
Author: Martha Stewart
Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available...
Author: Martha Stewart
No biscuit cutter or pastry blender necessary for this hassle-free recipe! Just clean hands and a few staple ingredients.
Author: Martha Stewart
Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.
Author: Martha Stewart
An omelet cooks in a matter of seconds, so have your ingredients ready to go. Tarragon, chives, parsley, and chervil make up the classic quartet known...
Author: Martha Stewart
Whether you've got a stovetop or electric waffle iron at home, this recipe will have everyone begging for more. Try creating your own topping, too; Lucinda's...
Author: Martha Stewart