The blackberries and oat bran make this a fiber-rich snack.
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
These stewed apples go well with whole-grain waffles, pancakes, oatmeal or other hot breakfast cereals.
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
This compote is great on its own, or you can serve it with ice cream or even toast.
Author: Martha Stewart
Beneath the crisp, brittle crust of a baguette is an airy crumb and a rich, nutty flavor, making it the perfect accompaniment to any meal -- or, in the...
Author: Martha Stewart
Use this dough to make our Grilled Pizzas with Tomato, Avocado, and Pepper-Jack Cheese, as well as our Grilled Pizzas with Plums, Prosciutto, Goat Cheese,...
Author: Martha Stewart
Flaky, delicious scones make for a tasty tea time treat. This recipe is from Martha Stewart's Hors D'Oeuvres.
Author: Martha Stewart
The batter for this coffee cake recipe is much like that for a biscuit; chilled butter is cut in rather than creamed, which produces an uber-tender crumb....
Author: Martha Stewart
Applesauce makes these muffins extra-tender. Fresh diced apple adds a refreshing pop of flavor.
Author: Martha Stewart
You may need to make these popovers in batches. If not serving immediately, poke a small hole in each to release steam. The popovers hold up surprisingly...
Author: Martha Stewart
Every so often, reward yourself for sensible eating with a sweet treat. One of our baking expert John Barricelli's moist, cinnamon-scented delights is...
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
Rich Devil's Food doughnuts are a perfect choice for any morning -- draped with a brandied chocolate glaze, they can be topped with chopped nuts or coconut...
Author: Martha Stewart
These are nuttier, tastier, and healthier than prepackaged oatmeal.
Author: Martha Stewart
When this classic Irish Soda Bread is easy to make, you'll bake it all year round! The bread will keep, wrapped in plastic, for up to two weeks at room...
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
Spoon into this hot breakfast full of protein, fiber, calcium, and vitamins D and B12.
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
This recipe for seasoned breadcrumbs is from Sal Scognomillo of Patsy's Italian Restaurant.
Author: Martha Stewart
Combine blueberries with nutty cornmeal, then add a sunny burst of orange for wholesome treats that are perfect for breakfast or as a snack. Tangy, creamy...
Author: Martha Stewart
This recipe for giant cheese popovers is from chef Laurent Tourondel's cookbook, "Bistro Laurent Tourondel: New American Bistro Cooking."
Author: Martha Stewart
This vegan smoothie will instantly transport you to the tropics any time of day. Blend together pineapple, blueberries, and oranges together for a speedy,...
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
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
Baked in a large, hot skillet, the thin, eggy batter puffs up like a popover. To serve, slide the pancake from the skillet onto a round serving platter,...
Author: Martha Stewart
Creamy, crunchy, sweet, and salty come together in a breakfast like the ones Mom used to make. Finish up this Apricot-Stuffed French Toast with a side...
Author: Martha Stewart
This egg white omelet is an easy and healthy way to kick-start your day.
Author: Martha Stewart
There is very little white sugar in these not-just-for-breakfast buns -- but you won't miss it. Honey imparts its smooth, mellow sweetness to every component:...
Author: Martha Stewart
Serve this light parfait in juice glasses at your next brunch gathering.
Author: Martha Stewart
This mouthwatering buttermilk biscuit recipe comes from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Three types of flour go into these hearty loaves: whole-wheat, bread, and rye. Cocoa and coffee add color and depth of flavor.
Author: Martha Stewart
Perfect for brunch-or any meal, reallly-this easy recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight-...
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
The sweetness in these pancakes comes from maple syrup instead of sugar. Pouring the batter over pieces of bacon makes this an all-in-one breakfast.
Author: Martha Stewart
Chicory was used in New Orleans during the Civil War to stretch limited coffee supplies. Over the years, blending the slightly bitter root with coffee...
Author: Martha Stewart
Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.
Author: Martha Stewart
Hoecakes were originally a mainstay of field hands, who cooked them, not surprisingly, on their hoes.
Author: Martha Stewart
No kneading is needed for this fragrant, dense bread dough. The ingredients are quickly mixed together, similar to quick-bread batters, and then baked,...
Author: Martha Stewart
Toasting the oatmeal before cooking it gives the cereal a nutty flavor.
Author: Martha Stewart
Adding Cubanelles -- a type of sweet pepper -- brings mild heat to this breakfast-perfect hash brown casserole.
Author: Martha Stewart
Ripe bananas help guarantee that these muffins will stay moist, while dates add natural sweetness.
Author: Martha Stewart
Look for salmon fillets that are the same size. We found that 6-inch-long fillets work well, leaving the perfect amount of phyllo to wrap the fish on all...
Author: Martha Stewart
This cornbread-with its flecks of fresh corn kernels, crunchy edges, and custardy middle-has been adapted from a recipe by Marion Cunningham, author of...
Author: Martha Stewart
Get a healthy start in the morning with this flavorful mix of rolled oats, nuts, fruit, and milk.
Author: Martha Stewart
This bowl of comforting oatmeal will warm you up and keep you full all morning long. Sweet stewed apples and crunchy pecans enliven the texture of old-fashioned...
Author: Shira Bocar
Breakfast shakes like these quick and easy smoothies made with blueberries and yogurt are a healthy way to start the day.
Author: Martha Stewart
Author: Martha Stewart
This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.
Author: Martha Stewart