Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
Author: Martha Stewart
This recipe was developed by pastry chef Kim Boyce. Try it as a filling for her Marmalade Barley Scones.
Author: Martha Stewart
A generous dose of black pepper in the dough gives these brunch-perfect biscuits a pleasant kick.
Author: Martha Stewart
Wrap these little cakes as holiday gifts -- they're wonderful treats on a cold winter afternoon.
Author: Martha Stewart
Sub processed flour with whole grains and you can indulge in bread again -- guilt free.
Author: Martha Stewart
Lightly caramelized fruit makes for a great, healthy start to your day.
Author: Martha Stewart
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it...
Author: Martha Stewart
Even beginner-level bakers will have no trouble making these fluffy rolls; the dough can be prepped, put in the pan, and chilled up to a day ahead.
Author: Martha Stewart
A New England staple, this wholesome bread uses three different kinds of flour and is baked in a can. Martha made this recipe on episode 706 of Martha...
Author: Martha Stewart
A tender pie crust plus a savory filling add up to a delicious and classic ham-and-cheese quiche for brunch. The key to this gluten-free recipe is the...
Author: Martha Stewart
Swap toast for taters! Go gluten-free with roasted slices of sweet potato you can make ahead and reheat in the toaster oven. These toasts are nutrient-dense...
Author: Martha Stewart
This bright breakfast is loaded with vegetables, so you get an early start on eating well.
Author: Martha Stewart
As part of our Best Bakers series, Mark McGough shared his recipe for pecan rolls.
Author: Martha Stewart
This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods.
Author: Martha Stewart
Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart...
Author: Martha Stewart
Sauteed cranberries add a tasty surprise to this cornbread. They go into the baking pan first and are covered with batter. When the bread is turned out,...
Author: Martha Stewart
A new take on an old favorite, this modern riff on the apricot-cheese Danish skips the complicated layered dough of the original for a simple focaccia...
Author: Martha Stewart
Stollen's richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat...
Author: Martha Stewart
An easy recipe for warm, buttery rolls is reinvented into super cinnamon buns. You can easily adjust the filling to suit your taste. Skip the chocolate...
Author: Martha Stewart
In this nourishing frittata, frozen broccoli is used for convenience and since it is preserved at peak freshness, you'll also get the maximum nutritional...
Author: Lauryn Tyrell
These scones get their light, flaky texture from the butter that is layered into the dough.
Author: Martha Stewart
Salmon with eggs is a perfect food choice for breakfast, lunch or dinner. Throw in some toast and you've got a great meal in under 15 minutes.
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
Our take on the classic grilled sandwich includes Swiss cheese, arugula and sourdough bread.
Author: Martha Stewart
This bread is good right out of the oven or stored for several days and used for toast.
Author: Martha Stewart
This date-sweetened whole-wheat quickbread makes a much-appreciated holiday or hostess gift because it holds up well for several days and is a wholesome...
Author: Martha Stewart
Kippers, or cured herring, is a British institution. According to Alan Davidson, a food historian and the author of "The Oxford Companion to Food," this...
Author: Martha Stewart
Bake a batch of better-for-you breakfast muffins by using oil instead of butter, swapping out some of the sugar for maple syrup, and adding nutty, nutritious...
Author: Martha Stewart
Classic corn muffins flecked with spicy jalapeno are a perfect complement to New Orleans-Style Shrimp and Rice.
Author: Martha Stewart
Try these oatmeal and dried-cherry biscuit scones for a tasty snack. For more delicious recipes featuring Quaker Oats, visit quakeroats.com.
Author: Martha Stewart
Master the technique, and this recipe will reward you with rich, flaky, tender biscuits. The trick, as with all biscuits, is to use a gentle touch and...
Author: Martha Stewart
The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy...
Author: Martha Stewart
These bacon pancakes satisfy both the sweet and savory senses. Surprise your family with this breakfast dish one weekend morning.
Author: Martha Stewart
A cappuccino makes a great start to the day -- or a wonderful afternoon pick-me-up.
Author: Martha Stewart
This delicious angel biscuits recipe is from the November 2001 issue of Martha Stewart Living. These light as air biscuits will go fast, trust us.
Author: Martha Stewart
The pineapple adds sweetness to these fiber-filled muffins.
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
For a heartier take on banana-nut bread, spread a mixture of bananas, brown sugar, and walnuts between slices of golden brioche before battering and frying....
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
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
Stuff this homemade Italian bread with cured meats and cheeses, or simply dip it in olive oil.
Author: Martha Stewart
Dried fruits like apricots, prunes, and golden raisins are plumped with brandy and flavored with a vanilla bean.
Author: Martha Stewart
Author: Martha Stewart
Even people who dash off most mornings without breakfast will sit with family during the holidays to linger over a warm muffin and a steaming cup of coffee....
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
Jook is a type of rice porridge that's popular in many parts of Asia. Our chicken version can be made up to two days in advance. Cool to room temperature,...
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
Serve this light parfait in juice glasses at your next brunch gathering.
Author: Martha Stewart
Most granola is packed with lots of fat and little nutrition. This version has goodness in every bite and is low in fat. Serve with a dollop of plain yogurt...
Author: Martha Stewart