Cooking for two? These individual souffles made with Parmesan and Gruyere are just the thing for a romantic dinner -- on Valentine's Day or any time of...
Author: Martha Stewart
This bread is delicious on its own, or spread with creamy ricotta cheese. Try toasting the slices.
Author: Martha Stewart
Panattone is an Italian sweet bread that will become a staple in your home.
Author: Martha Stewart
At your next brunch, try this super-simple take on a classic. All you have to do is layer bread, spinach, and eggs in a muffin tin, then bake until the...
Author: Martha Stewart
The perfect make-ahead brunch, this casserole has the flavors of a blintz in French toast form. Instead of the more traditional cottage cheese, creamy...
Author: Martha Stewart
This cornbread tastes best when served on the same day it's baked.
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
In this fall breakfast recipe, soft caramelized apples are a heavenly topping for a thick slice of fluffy French toast.
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
Make a big batch of this nutritious (and affordable) breakfast classic -- it's great for snacks and desserts, too.
Author: Martha Stewart
This rich, spicy shortbread is a delicious addition to a platter of homemade crackers.
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
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
Leave a basket of these scones out for guests at any brunch or breakfast gathering.
Author: Martha Stewart
The flavor of fresh sage counterbalances the sweetness of apricots.
Author: Martha Stewart
For a more concentrated maple flavor, use grade B maple syrup and brush with additional syrup when warm, if desired.
Author: Martha Stewart
Yeast is used as part of the leavening to give these easy angel biscuits the light, airy texture that inspired their name.
Author: Martha Stewart
Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.
Author: Martha Stewart
This quick strawberry jam will put you off the store-bought stuff for good.
Author: Martha Stewart
Author: Martha Stewart
We love to give you tasty ways to start your day. Try this never-fail brunch dish!
Author: Martha Stewart
This is a creamy version of a frittata, featuring yellow pepper, mushrooms, and creamy goat cheese.
Author: Martha Stewart
By adding an egg, sugar, caraway seeds, and butter to a traditional Irish soda bread recipe, you create a loaf that's moist with more flavor, perfect for...
Author: Martha Stewart
Fresh raspberries and tart blackberry jam fill lemon-zest-flecked cake;the cinnamon-spiced almond streusel on top is crumbly and nutty.
Author: Martha Stewart
Joanne Chang, the owner of Boston's celebrated Flour Bakery, has baked more scones than you can imagine. This version is one of her bestsellers--it's packed...
Author: Martha Stewart
These are nuttier, tastier, and healthier than prepackaged oatmeal.
Author: Martha Stewart
This hearty round loaf is made with rolled oats, plus healthful whole-wheat flour. Molasses gives it a hint of sweetness. Try it at breakfast, toasted...
Author: Martha Stewart
Fresh garlic and rosemary infuse the bread with its intoxicating flavors and aromas.
Author: Martha Stewart
This recipe is one of Martha's favorites for savoring the mid-summer berry. A duo of fresh lemon juice and grated orange zest perk up the raspberry jam...
Author: Martha Stewart
There's nothing more special than homemade bread at the dinner table, and this hearty loaf is no exception.
Author: Martha Stewart
These turnovers will bring back fond memories of treats Mom used to make.
Author: Martha Stewart
Baking the oatmeal may seem to be a lot of fuss. But once it comes out of the oven, you will not be sorry you waited.
Author: Martha Stewart
Extra cranberry sauce adds holiday pizzazz to our Easy Basic Pancakes.
Author: Martha Stewart
Try sipping your avocado -- this tropical-tasting avocado smoothie makes a satisfying breakfast or snack.
Author: Martha Stewart
By toasting and grinding rolled oats in advance, you can make your own instant oatmeal, cutting your morning cooking time and allowing you to create novel...
Author: Martha Stewart
A snack doesn't need to be heavy to be satisfying. This nonfat, high-fiber applesauce, made in the microwave, fits the bill. If you prefer a sweeter applesauce,...
Author: Martha Stewart
These sticky buns have to be started the night before, but they're so delicious, they're worth the extra time.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.
Author: Martha Stewart
This vegan smoothie will instantly transport you to the tropics any time of day. Blend together pineapple, blueberries, and oranges together for a speedy,...
Author: Martha Stewart
The only thing better than a slice of chocolate kugelhopf is one that's been toasted and spread with sweet butter.
Author: Martha Stewart
Cumin and salsa help spice up the typical, staid plate of scrambled eggs. To take this dish with you, wrap the eggs in a whole-wheat tortilla, and voila...
Author: Martha Stewart
Orange compote can be used as a topping for yogurt, ricotta, or ice cream.
Author: Martha Stewart
It's all about the alliums in this eye-catching take on the Italian bread. Caramelized onions go into the dough, while leeks and chives are artfully arranged...
Author: Martha Stewart
You won't believe how easy it is to give French toast a crackly, crunchy caramelized sugar coating. This breakfast or brunch recipe works best with day-old...
Author: Martha Stewart