This recipe can be served with our Blueberry-Cornmeal Pancakes.
Author: Martha Stewart
Brighten up your day with this fruit salad that's both sweet and tart.
Author: Martha Stewart
These gingerbread-flavored biscuits complement the smokiness of a glazed ham.
Author: Martha Stewart
Serve these Passover popovers at lunch or dinner alongside a bowl of chicken escarole soup, two recipes from Joan Nathan.
Author: Martha Stewart
These baked tortilla roll-ups tuck all the fixings of a breakfast burrito-eggs, cheddar, sausage, and salsa-into a deliciously crispy, compact, freeze-ahead...
Author: Riley Wofford
Granola is a mixture of oats and flakes, flavored with brown sugar, honey, cinnamon, nutmeg and orange zest.
Author: Martha Stewart
Get your veggie fix early with a scramble that packs in plenty of bold flavors.
Author: Martha Stewart
Keep an eye on the grits when you're cooking so nothing sticks to the pan. Extra butter couldn't hurt.
Author: Martha Stewart
Make these delicious treats ahead of time and serve these sticky, sweet buns for breakfast or brunch.
Author: Martha Stewart
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. See our Classic White Bread how-to for step-by-step...
Author: Martha Stewart
This dish is a symphony of seemingly contradictory elements -- economical yet special, simple yet complex. In short, it's a perfect brunch dish.
Author: Martha Stewart
You can substitute 1 cup of mashed banana for the sweet potatoes; reduce the sugar to 1/2 cup and bake as directed.
Author: Martha Stewart
Use this flatbread recipe when making Bryan Sikora's Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables.
Author: Martha Stewart
This recipe uses sourdough discard from a homemade starter; the water from the discard results in a slight cakey cookie, and the browned butter lends a...
Author: Martha Stewart
Tender sauteed garlic cloves make a flavorful filling for this quiche-like tart from chef Yotam Ottolenghi; the recipe appears in his cookbook, "Plenty."Photo...
Author: Martha Stewart
Baking cakes in molds and then glazing them with chocolate makes a great Easter treat. We used egg, rabbit, lamb, and chicken molds.
Author: Martha Stewart
Take waffles for a savory spin by adding grated zucchini, Gruyere, scallions, and fresh dill to the batter. Finish with garlicky sauteed spinach, creme...
Author: Martha Stewart
Pumpkin-enriched yeast dough swirls around a cinnamon-sugar filling; cream cheese frosting cloaks the top of each of these Pumpkin Cinnamon Rolls.
Author: Martha Stewart
Rhubarb leaves contain a natural toxin and should not be eaten. Simply cut them off and discard. Poached rhubarb can also be served with roast pork, ice...
Author: Martha Stewart
This popular recipe for scallion bread comes from "Entertaining," by Martha Stewart.
Author: Martha Stewart
This lemon-flavored loaf cake is drenched in a nectarine syrup.
Author: Martha Stewart
Stuck in a breakfast rut? Try putting together your very own granola to sprinkle over yogurt, mix with milk, or just snack on.
Author: Martha Stewart
Cake flour and gentlestirring give sour cream and thyme rolls their soft crumb. Using an icecream scoop tospoon the dough into amuffin tin isahandy way...
Author: Martha Stewart
In muffins made with corn and cornmeal, the grain's sweetness is a perfect match for the aromatic intensity of rosemary.
Author: Martha Stewart
For brunch and beyond, velvety gravlax or luscious smoked salmon rests on a cloud of cream cheese that's been spiked with grated horseradish and lemon...
Author: Greg Lofts
Cottage cheese provides this honey-sweetened spread with calcium, while banana and blueberries deliver potassium and antioxidants.
Author: Martha Stewart
In this hearty variation on traditional focaccia, mashed fingerling potatoes are incorporated into the dough, which is topped with thin slices for baking....
Author: Martha Stewart
This easy recipe for pizza dough is courtesy of "The Martha Stewart Show" and should be used when making Broccoli, Tomato, and Mozzarella Stromboli.
Author: Martha Stewart
Author: Martha Stewart
For a more savory version of these layered biscuits, leave out the cinnamon and sugar.
Author: Martha Stewart
Roasted fingerling potatoes are the perfect accompaniment to the classic breakfast combo of bacon and eggs in this salad.
Author: Martha Stewart
Sweetened raspberry-infused vinegar mixed with seltzer is refreshing to drink on a summer's day.
Author: Martha Stewart
Thick slices of tomato give this healthy breakfast a hint of sweetness.
Author: Martha Stewart
This updated take on corned beef hash calls for several types of diced root vegetables, caramelized onions, and tangy grainy mustard. Topped with a fried...
Author: Martha Stewart
This tart looks incredible, and is easy to make, too. Thin slices of Meyer lemons are poached in simple syrup to make sweet candied circles, and then arranged...
Author: Martha Stewart
To cut the prep time of this tasty brunch recipe in half, substitute three 10-ounce packages of frozen chopped spinach for fresh. Thaw and drain the spinach,...
Author: Martha Stewart
For a family-friendly breakfast, serve this crunchy matzo granola over yogurt, with milk and fruit, or straight out of the bowl. It's a healthy way to...
Author: Martha Stewart
Feel free to use any tropical fruits in this salad; it's not so much what you choose but how good the fruit is, so pick only the ripest and most fragrant....
Author: Martha Stewart
Author: Martha Stewart
If this fruit combination isn't your speed, try Tropical Blueberry, Green Ginger-Peach, or Mango and Yogurt.
Author: Martha Stewart
Skillet cornbread was one of the first non-yeasted breads made in the United States; this one gets its sweet-savory flavor from honey and sage.
Author: Martha Stewart
Soaking fruit in blood-orange liqueur makes it even juicier and intensifies the flavor.
Author: Martha Stewart
French for "crust," a croustade is usually made with flaky pastry. Here, the buttery dough is filled with fruit jam for the ultimate breakfast treat.
Author: Martha Stewart
In this light, refreshing dessert, creamy ricotta sweetened with honey and raspberries is complemented by the crunch of toasted almond slices.
Author: Martha Stewart
This timeless coffee cake is one of Sara Foster's biggest sellers at Foster's Markets in North Carolina.
Author: Martha Stewart
These buttery gems puff up and become golden brown in the oven.
Author: Martha Stewart
This rendition of a breakfast favorite owes itssubstantial crunch to yellow cornmeal and its subtle tang to buttermilk. Warm, syrupy nectar from the fruit...
Author: Martha Stewart
Cooking grits with milk and cottage cheese gives them an extra calcium boost. Use this recipe when making our Poached Eggs Over Grits.
Author: Martha Stewart