This is a quick and easy supper. Using egg whites only will make the texture of the frittata more rubbery.
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
Serve these baked eggs with crusty bread, or try them with Garlic Bread.
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
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
These tender, fluffy scones are flavored with juicy currants soaked in orange liqueur.
Author: Martha Stewart
Bulghur wheat -- wheat grains without the bran that have been steamed,dried, and crushed -- gives this bread a slightly nutty flavor.
Author: Martha Stewart
Ripe bananas help guarantee that these muffins will stay moist, while dates add natural sweetness.
Author: Martha Stewart
These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat...
Author: Martha Stewart
These savory toasts go perfectly with our Clams in Rich Broth with Orzo.
Author: Martha Stewart
Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.
Author: Martha Stewart
Hoecakes were originally a mainstay of field hands, who cooked them, not surprisingly, on their hoes.
Author: Martha Stewart
Applesauce makes these muffins extra-tender. Fresh diced apple adds a refreshing pop of flavor.
Author: Martha Stewart
If your family loves pancakes (of course they do!), they're likely to get even more excited about the baked kind that puffs up in the oven.
Author: Martha Stewart
Made with butternut squash puree, this sweet tea bread is a treat at breakfast -- or as a snack anytime.
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
Get a healthy start in the morning with this flavorful mix of rolled oats, nuts, fruit, and milk.
Author: Martha Stewart
Baked in a large, hot skillet, the thin, eggy batter puffs up like a popover. To serve, slide the pancake from the skillet onto a round serving platter,...
Author: Martha Stewart
This mouthwatering buttermilk biscuit recipe comes from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Swapping out the usual spuds for sweet potatoes gives this classic breakfast side dish a healthy boost. Jalapeno adds just the right amount of heat.
Author: Martha Stewart
Feed a crowd during the holidays with this big-batch make-ahead quiche. It teams a rich sesame seed-studded crust with a cheesy spinach filling.
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
This nutrition-packed sandwich is easy to whip up for breakfast or lunch.
Author: Martha Stewart
Read the soy milk label, and choose one that is low in sugar and fortified with calcium.
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
There is fall flavor in every bite of this seasonal bundt. An apple-cider glaze and caramelized apples in the batter set this spice cake apart.
Author: Martha Stewart
Pull out your cast iron for this Thanksgiving stalwart: It's the key to a perfect crust.
Author: Martha Stewart
Panattone is an Italian sweet bread that will become a staple in your home.
Author: Martha Stewart
Maud Herlihy's Irish Soda Bread is a St. Patrick's Day classic. Bill Herlihy, the executive in charge of "The Martha Stewart Show," shares a recipe from...
Author: Martha Stewart
Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.From...
Author: Martha Stewart
Using buttermilk is a good way to thicken dressings without having to use much oil.
Author: Martha Stewart
This delicious Southern recipe for creamy grits comes from chef Frank Stitt's cookbook, Frank Stitt's Southern Table.
Author: Martha Stewart
These special pancakes work even better if you make the batter a day ahead and chill it over night. Just whisk to combine again before cooking.
Author: Martha Stewart
An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor...
Author: Martha Stewart
This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.
Author: Martha Stewart
Make this glaze while the Cinnamon-Bun Bites are baking. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions in the...
Author: Martha Stewart
This flavorful quiche is our go-to brunch dish-you can keep a bag of the hash browns in the freezer and thaw them in minutes.
Author: Martha Stewart
This tasty veggie frittata is short on prep time, long on sustenance.
Author: Martha Stewart
Looking for a Gruyere substitute? Give Fontina, Comte, or even a sharp cheddar a try for this quick and delicious Croque Monsieur recipe. It's topped with...
Author: Martha Stewart
Beneath the crisp, brittle crust of a baguette is an airy crumb and a rich, nutty flavor, making it the perfect accompaniment to any meal -- or, in the...
Author: Martha Stewart
End brunch on a sweet note by slicing into a loaf of this rich, babka-inspired swirl bread. Enriching the yeasted dough with eggs and milk produces a super...
Author: Greg Lofts
Author: Martha Stewart
Three types of flour go into these hearty loaves: whole-wheat, bread, and rye. Cocoa and coffee add color and depth of flavor.
Author: Martha Stewart
The beauty of this salad -- other than its vibrant colors and delicious taste -- is that the longer you let it sit, the more the flavors develop.
Author: Martha Stewart
This recipe is gluten-free. However, it can also be prepared with regular all-purpose and bread flours if you prefer.
Author: Martha Stewart
Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.
Author: Martha Stewart
This super-buttery laminated pastry dough is scented with a hint of cardamom. Use the dough to make Cheese Danish, Apricot Danish, Cinnamon Snails, and...
Author: Martha Stewart
Drink up! The fresh ginger in this tropical pineapple smoothie adds a layer of spice that'll give your morning a kick.
Author: Martha Stewart