Courtesy of Santo Bruno, this recipe for Pizza Dough makes a delicious base for a Beer Drinker's Perfect Pizza.
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
This classic ham sandwich from France is drizzled with bechamel sauce and topped with fried eggs.
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
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
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
This delicious and freezer-friendly quiche shows how easy it is to lasso the power of your freezer. The recipe comes from It's Always Freezer Season: How...
Author: Martha Stewart
These savory toasts go perfectly with our Clams in Rich Broth with Orzo.
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
Steamed salmon may seem an odd breakfast choice, but try it! The protein will keep you full and energized for hours.
Author: Martha Stewart
Salmon is assertive in flavor and will hold its own superbly combined with robust ingredients like bitter greens, sharp cheese, garlic, and red-pepper...
Author: Martha Stewart
This is a creamy version of a frittata, featuring yellow pepper, mushrooms, and creamy goat cheese.
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
These are a perennial favorite at Ina Garten's Barefoot Contessa, a specialty-food market on Long Island, New York. The scones can be cut out ahead of...
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
Using buttermilk is a good way to thicken dressings without having to use much oil.
Author: Martha Stewart
Food editor Khalil Hymore's version of Parker House rolls are twice-brushed with butter, sprinkled with salt, and served warm.
Author: Martha Stewart
This spicy mix of eggs and potatoes is a fun dish for breakfast or brunch.
Author: Martha Stewart
Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes.
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
Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.
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
A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.
Author: Martha Stewart
Try sipping your avocado -- this tropical-tasting avocado smoothie makes a satisfying breakfast or snack.
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
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
Author: Martha Stewart
Extra cranberry sauce adds holiday pizzazz to our Easy Basic Pancakes.
Author: Martha Stewart
Yogurt makes these huge Pumpkin Muffins especially light and tender. These make for a delicious addition to a fall brunch.
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
Step up your brunch game with these crispy-fluffy waffles studded with juicy blueberries.
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
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
Pull out your cast iron for this Thanksgiving stalwart: It's the key to a perfect crust.
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
Make this cornbread for our Cornbread-and-Biscuit Dressing.
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
This rich, spicy shortbread is a delicious addition to a platter of homemade crackers.
Author: Martha Stewart
Leave a basket of these scones out for guests at any brunch or breakfast gathering.
Author: Martha Stewart
This tasty veggie frittata is short on prep time, long on sustenance.
Author: Martha Stewart
Fresh garlic and rosemary infuse the bread with its intoxicating flavors and aromas.
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
Brushing lemon simple syrup onto the cake helps keep it moist. Martha made this bundt cake recipe on episode 506 of Martha Bakes.
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
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
These zucchini muffins are moist, nutrient-rich, and make for the perfect snack.
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
Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.
Author: Martha Stewart
Lemon juice adds a subtle tang to our light-as-air flapjacks that are perfect for Mother's Day or just an ordinary Saturday morning.
Author: Martha Stewart
Shaping the dough directly on the baking sheet makes short work of homemade biscuits. Serve these biscuits warm with butter.
Author: Martha Stewart