Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel...
Author: Martha Stewart
Store-bought baking mix is a handy starting point for these muffins that are chock full of chocolate and tart dried cherries.
Author: Martha Stewart
When combined with baking soda, buttermilk acts as a leavening agent, making biscuits and cupcakes more delicate and pancakes fluffier.
Author: Martha Stewart
Ham and eggs have always been companions and here they blend nicely with cheese in this frittata.
Author: Martha Stewart
Use this homemade granola as a topping for yogurt, enjoy it as a cereal with milk, or simply snack as is. It's easy to make and is more economical than...
Author: Martha Stewart
This recipe for spoon bread, using fresh or frozen corn kernels, makes a very nice Southern-style side dish.
Author: Martha Stewart
It is better to brush bread with oil after, rather than before, grilling.
Author: Martha Stewart
These savory biscuits can be served at breakfast, lunch, and dinner.
Author: Martha Stewart
Sweetened with dried dates and a touch of honey, a banana smoothie makes a quick, nutritious breakfast.
Author: Martha Stewart
Enliven your morning scrambled eggs with spinach and cherry tomatoes.
Author: Martha Stewart
So much better than store-bought, this applesauce is delicious on it's own as a snack, but can be used as a sauce or ingredient in any recipe-sweet or...
Author: Martha Stewart
Build your own fruit-on-the-bottom yogurts with homemade compote for a week's worth of nutritious breakfasts ready to go.
Author: Martha Stewart
The cheddar and sage bring a distinctive flavor to these biscuits.
Author: Martha Stewart
This recipe is based on traditional bubble and squeak, a British dish which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage....
Author: Martha Stewart
Inspired by the Danish pastry of Northern Europe, the tender loaf is full of cinnamon and melted bittersweet chocolate.
Author: Martha Stewart
When tomatoes are cooked in a healthy fat like olive oil, it increases our absorption of the phytochemical lycopene, which may lower the risk of heart...
Author: Martha Stewart
A strata -- literally, "layers" -- is a savory bread casserole. Essentially, you pour an egg mixture over bread and cheese and let soak in overnight.
Author: Martha Stewart
Back-to-school for kids means back-to-bake-sales for parents. These bars will earn adults an A+, because they're a cinch to make and very wholesome (they're...
Author: Martha Stewart
This is Emeril's version of Mr. John's chorizo frittata.
Author: Martha Stewart
Fresh lemon and crystallized ginger sparkle up this buttery, dense Bundt cake. A dusting of confectioners' sugar finishes its presentation.
Author: Martha Stewart
It may look like a swarm of spiders got into the henhouse, but these hard-boiled eggs are another Halloween hoax. Webs are "spun" with the help of blueberries,...
Author: Martha Stewart
Fresh summertime basil and tomatoes are a real treat when you serve a salad.
Author: Martha Stewart
This easy cheese-and-vegetable recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie...
Author: Martha Stewart
Flapjacks turn fancy with this yeast batter, which gives them a brioche-like texture.
Author: Martha Stewart
Cold eggs hold their shape better than room-temperature eggs when poaching. If using farm-fresh eggs that have not been refrigerated, chill them for about...
Author: Martha Stewart
We love to serve these Swiss potato-and-onion squares with a side of applesauce.
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
According to Ayurvedic medicine, warming spices such as cinnamon and cardamom can help boost energy. They add a lot of flavor to this hot chocolate. This...
Author: Martha Stewart
Created by a California miner who struck gold in the 1800s (or so the story goes), this extravagant omelet melds the opulence of oysters with the familiar...
Author: Martha Stewart
To make thesehandsome crescents, roll out the dough,trim it, andthen cut into triangles. Stretch each, and roll up,startingat thewide end.
Author: Martha Stewart
Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again. It can be frozen and served with coffee or hot...
Author: Martha Stewart
Mushrooms and fresh herbs have been added to this traditional breakfast treat, making it a satisfying addition to the Passover menu.
Author: Martha Stewart
Take your morning eggs and toast to the next level.
Author: Martha Stewart
These corn cakes are full of flavor, and gluten-free as well.
Author: Martha Stewart
Using a combination of eggs and egg whites helps keep the saturated fat down without sacrificing a rich, satisfying flavor.
Author: Martha Stewart
This is a variation on traditional Eggs Benedict. Toast Crumpets or English muffins, with the cut side up, under the broiler for two to three minutes.
Author: Martha Stewart
There's no better way to start your morning than with this spiced French toast recipe inspired by pumpkin pie. The bread soaks up the custard to ensure...
Author: Martha Stewart
Packed with Granny Smith apples, this Dutch baby pancake is a perfect dish for a fall brunch when everyone craves cozy baked apples. It would make a fitting...
Author: Greg Lofts
If there's something more intrinsically "Southern" than making fluffy, buttery biscuits using White Lily flour, we don't even know what that would be.
Author: Martha Stewart
This delicious recipe, perfect for Easter gatherings, is courtesy of sisters Gerry DiSanto and Nina Scavone.
Author: Martha Stewart
Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Author: Martha Stewart
This recipe was provided by Angela Gubler, senior art director for Martha Stewart Living, who borrowed it from her mother, Julie Gubler.
Author: Martha Stewart
This Treacle Brown Bread is delicious with good Irish butter and sea salt. Or try it with blackberry jam and slices of an Irish blue cheese, such as Cashel...
Author: Martha Stewart
Nutritious whole-wheat flour gives these pancakes a chewier texture and richer taste.
Author: Martha Stewart
Flipping the script on what a hash is supposed to look like, this one-pan-wonder swaps potato for finely chopped cauliflower and broccoli, making this...
Author: Shira Bocar