Steamed salmon may seem an odd breakfast choice, but try it! The protein will keep you full and energized for hours.
Author: Martha Stewart
Adding Cubanelles -- a type of sweet pepper -- brings mild heat to this breakfast-perfect hash brown casserole.
Author: Martha Stewart
In this recipe, the smokiness of thickly cut bacon flavors Yukon Gold home fries. We used small potatoes; if your potatoes are larger, adjust the cooking...
Author: Martha Stewart
The blackberries and oat bran make this a fiber-rich snack.
Author: Martha Stewart
This smoothie gets a flavor boost from light coconut milk.
Author: Martha Stewart
These can be made a day in advance if the weather is not humid. Let cool completely, and store in an airtight container.
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
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
This is a quick and easy supper. Using egg whites only will make the texture of the frittata more rubbery.
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
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
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 crusty bread makes a great sandwich base or burger bun. Martha made this recipe on episode 702 of Martha Bakes.
Author: Martha Stewart
If you don't have any leftover vegetables, you can cook (roast, saute, or steam) 4 cups of your favorite vegetables.
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
This family-friendly brunch dish is basically a crustless quiche; serve it hot, cold, or at room temperature.
Author: Martha Stewart
The red Easter eggs that make this traditional bread so special are for decorative purposes only. Do not eat them.
Author: Martha Stewart
This bubbly drink is inspired by a French martini.
Author: Martha Stewart
This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served...
Author: Martha Stewart
These delicious pancakes will be a morning treat for your little ones.
Author: Martha Stewart
This creamed corn gets its Southwestern flavor from cilantro and a jalapeno chile.
Author: Martha Stewart
The dough can be made the night before and then formed into rounds just before the party. Set out a variety of toppings in bowls, and let guests assemble...
Author: Martha Stewart
Our take on the British classic calls for a touch of brown sugar and a combination of whole-wheat and all-purpose flour, creating lightly sweet cookies...
Author: Martha Stewart
These scones have a texture similar to that of mashed potatoes. In Scotland, they are cooked on a griddle and served with breakfast. We added some cheese...
Author: Martha Stewart
Garlic and thyme are perfect partners for the juicy cherry tomatoes that top this easy focaccia. Minimal dough handling means the bread requires just 15...
Author: Martha Stewart
Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available...
Author: Martha Stewart
These decadent doughnuts from chef Joanne Chang's "Flour" cookbook quickly sell out every time she makes them at her Boston-based Flour Bakery + Cafe.
Author: Martha Stewart
Applesauce creates a moist texture in baked goods, as proven by this coffee cake. We made our own applesauce (one of the best ways to use up bruised apples)...
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
Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic dessert. Thought to be a cross of a lemon and a mandarin, the fruit...
Author: Martha Stewart
A traditional French dish, oeufs en cocotte (or coddled eggs) makes for an elegant and nourishing breakfast.
Author: Martha Stewart
You can prepare the sausage breakfast casserole up to a day ahead and let the bread soak overnight in the refrigerator. (If it is refrigerated overnight,...
Author: Martha Stewart
Breakfast shakes like these quick and easy smoothies made with blueberries and yogurt are a healthy way to start the day.
Author: Martha Stewart
Using buttermilk is a good way to thicken dressings without having to use much oil.
Author: Martha Stewart
"This French toast recipe is one of my favorites, and it's great for company because everyone loves it. Fresh orange zest and juice, as well as orange...
Author: Martha Stewart
This delicious recipe for Easter babka comes from the "Martha Stewart Living" television show.
Author: Martha Stewart
Maple syrup is baked onto these thickly cut slices of bacon, creating a candy-like coating. It's a sweet and savory match that's ideal for a weekend breakfast...
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
Although the term "hard-boiled" is more commonly known, "hard-cooked" is more accurate because the eggs should not be cooked at a boil.
Author: Martha Stewart
Everything is cooked in batches in this one-pan dish that works equally well for breakfast or dinner: the bacon first, followed by the herbed potatoes,...
Author: Martha Stewart
This classic ham sandwich from France is drizzled with bechamel sauce and topped with fried eggs.
Author: Martha Stewart
This recipe for seasoned breadcrumbs is from Sal Scognomillo of Patsy's Italian Restaurant.
Author: Martha Stewart
Serve these baked eggs with crusty bread, or try them with Garlic Bread.
Author: Martha Stewart
Green pistachios and red cranberries combine to make a cookie perfect for Christmas. Cornmeal gives these biscotti an extra crumbly and sandy texture,...
Author: Martha Stewart
Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.
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
Cheddar and chives are a great combination in scones. For light, flaky scones, don't mix the butter in too well.
Author: Martha Stewart
Spoon into this hot breakfast full of protein, fiber, calcium, and vitamins D and B12.
Author: Martha Stewart
The most beautiful ruby-red grapefruit is available in December; use it to make this jewel-like salad. In other seasons, the grapefruit will be smaller...
Author: Martha Stewart