The not-so-secret ingredient in this irresistible granola? Dark chocolate chunks which add a decadent note. Dried cherries, pecans, cashews, pepitas, and...
Author: Martha Stewart
Baked nuggets are filled with strawberry jam and rolled in confectioners' sugar. A cellophane bag shows them off and keeps the sugar from getting all over....
Author: Martha Stewart
Fresh, flaky buttermilk biscuits can be yours in 30 minutes.
Author: Martha Stewart
This frittata is held sturdy by leeks, ham, and potatoes. It may be served at room temperature in its skillet.
Author: Martha Stewart
Not only is this picture-perfect parfait delicious, it's also a refreshingly light way to start the morning. Try our recipe for Homemade Granola.
Author: Martha Stewart
This crowd-pleasing recipe makes use of all the leftover carrots in your crisper.
Author: Martha Stewart
You'll find the complementary flavors of turkey, sweet potato, and apples come together in this rich, satisfying potato hash dish, which tastes perfectly...
Author: Martha Stewart
Biscuits flecked with grated zest are slightly sweet and definitely delicious. Enjoy them with our Orange Marmalade.
Author: Martha Stewart
Start your morning with this zingy, antioxidant-packed smoothie.
Author: Martha Stewart
This zesty combo of fresh watercress, garlic, and scrambled eggs puts a flavorful spin on any morning meal.
Author: Martha Stewart
Firm polenta (or leftover wedges from dinner) can resurface at breakfast. Its nuttiness and slight sweetness complement the eggs and sage.Spooning the...
Author: Martha Stewart
Featuring the flavors of the season's greatest salad -- the caprese -- this vividly colored, garden-fresh frittata makes a gorgeous meal.
Author: Martha Stewart
When buttermilk biscuit dough gets the jelly roll treatment, this delicious hybrid is the result. The jammy fruit filling is made in the oven, not on the...
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
These aptly-named pancakes get a nice lift from whipped egg whites folded into the batter.
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
Cornmeal drop biscuits are quick to make, since the dough can be dropped onto a baking sheet without rolling or cutting.
Author: Martha Stewart
Serve these brightly flavored biscuits with butter and strawberry jam for breakfast or gild them with fresh strawberries and a billow of whipped cream...
Author: Martha Stewart
This dish is fun to make and to eat; kids can help cut out the bread and crack the eggs.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers,...
Author: Martha Stewart
When winter hangs on past its welcome, the only solution is to bake it away. This homey spiced coffee cake is good for dessert and even better at breakfast...
Author: Martha Stewart
Frozen puff pastry can be found in the freezer section of most supermarkets.
Author: Martha Stewart
These quickly fried, cakey confections boast a molten center of liquid caramel. The filling is made by stuffing the dough with store-bought candies.
Author: Martha Stewart
As with regular potatoes, these hash browns can be served for breakfast with fried or scrambled eggs and toast.
Author: Martha Stewart
Pair wedges with Mediterranean salads or dips such as hummus.
Author: Martha Stewart
This delicious corn and tomato quiche is courtesy of Elisabeth Prueitt.
Author: Martha Stewart
These crackers are very rich, yet still quite light and crispy. They pair well with soup.
Author: Martha Stewart
Make ahead sausage and egg breakfast casserole is a fantatstic way to start a holiday morning! You'll prep this overnight egg casserole the night...
Author: Smells Like Home
Boiling the garlic first softens its flavor a little bit for bread that the whole family will crave.
Author: Martha Stewart
If you prefer some other dried fruit, such as cranberries, you can add them to this mix.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers,...
Author: Martha Stewart
If things don't turn out exactly as planned when cooking an omelet, don't fret. Broken omelets make great scrambled eggs.
Author: Martha Stewart
Author: Martha Stewart
This Roasted Potato Hash side dish goes beyond breakfast-you can serve these potatoes with just about anything.
Author: Martha Stewart
Keep the cooked pancakes warm on a wire rack set over a rimmed baking sheet in a 200-degree oven while making the rest.
Author: Martha Stewart
The berry slices in this topping for our Heart Pancakes look a little like hearts, perfectly suiting the Valentine's Day mood.
Author: Martha Stewart
Author: Martha Stewart
Whole-grain bread is nutritious and high in fiber; paired with cream and fruit, it makes a delicious after-school snack.
Author: Martha Stewart
An omelet, especially one with lots of veggies and lean meat, is a satisfying solution for time-strapped nights -- particularly when you're only cooking...
Author: Martha Stewart
A sweet, summery strawberry butter or fruity jam accompany these subtly tart, rhubarb-buckwheat scones beautifully. A perfect way to break bread Sunday...
Author: Martha Stewart
For anyone on the go, this is a hearty, portable breakfast -- eggs wrapped in a tortilla and twisted up in foil. At home, place the pan with eggs and toasted...
Author: Martha Stewart
For the most tender pizza crust, use "00" flour, a finely ground style popular in Italy for making pizza and pasta. Use this dough to make Christian Petroni's...
Author: Martha Stewart
Lemon juice and zest brighten these rich, dense buttermilk donuts. They're dipped in a lemon glaze and sprinkled with more zest before serving.
Author: Martha Stewart
Fresh morels are available only in the spring; use dried ones, and you can enjoy their nutty flavor any day of the year. Here, they make a simple scallion...
Author: Martha Stewart
Use leftover ratatouille to make this recipe for baked eggs. Serve it with toast points or crusty bread for a simple breakfast or brunch.
Author: Martha Stewart
This garlic bread gets its vibrant green color from butter mixed with chopped parsley. The spread is also great on steamed vegetables.
Author: Martha Stewart
Spelt flour, zucchini, applesauce, and chocolate chips may seem like a crazy combination, but you're going to love them together in this moist and delicious...
Author: Martha Stewart