This substantial frittata is an all-in-one breakfast that includes eggs, potatoes, and sharp cheddar cheese.
Author: Martha Stewart
This deceptively simple loaf is inspired by the Portuguese bread known as pao de milho or broa. Sprinkling the top of the bread with water just before baking creates steam and ensures a crisp, toothsome...
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 and sliced fresh fruit for a healthy breakfast....
Author: Martha Stewart
This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.
Author: Martha Stewart
Applesauce makes these muffins extra-tender. Fresh diced apple adds a refreshing pop of flavor.
Author: Martha Stewart
These easy-to-make pork chops are sweet, spicy, and smoky.
Author: Martha Stewart
No biscuit cutter or pastry blender necessary for this hassle-free recipe! Just clean hands and a few staple ingredients.
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
Stuff this homemade Italian bread with cured meats and cheeses, or simply dip it in olive oil.
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. This recipe was developed by Emily Donahue for...
Author: Martha Stewart
This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
Author: Martha Stewart
Enjoy these fluffy buttermilk biscuits with our Quick Jambalaya and Iceberg Salad with Creamy Honey Dressing.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Crumbly on top with a sweet jam surprise inside, these muffins are the perfect hand-held breakfast treat.
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 bran.
Author: Martha Stewart
Serve this vegetarian egg dish any time of day -- just add salad and crusty bread to complete the meal.
Author: Martha Stewart
Meet your new go-to breakfast. A light dusting of cinnamon adds just the right finish.
Author: Martha Stewart
Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served -- and eaten -- with a spoon.
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 more. Martha made this recipe on Martha Bakes episode...
Author: Martha Stewart
Yeast makes these biscuits light and airy. Add a smear of Brooke's Mustard Dip and a slice of country ham for a delicious breakfast sandwich.
Author: Martha Stewart
To welcome the cooler mornings of autumn, make pancakes sweetened with molasses and flavored with warming gingerbread spices.
Author: Martha Stewart
These delicious pancakes will be a morning treat for your little ones.
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
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 with accompaniments like butter and jam.
Author: Martha Stewart
Make this moist quick bread all autumn long. The ginger and pumpkin flavors blend together nicely in this sweet dessert bread.
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
Cider, Calvados, and cubes of fresh apples pack a punch in this moist quick bread.
Author: Martha Stewart
Hard-boiled eggs are paired with creamy white gravy and buttered toast in this old-school Southern dish. It's just the thing for Easter breakfast.
Author: Martha Stewart
Serve this sweet-and-sour relish with crackers and sour cream and with smoked trout, cold chicken, or gravlax.
Author: Martha Stewart
These pancakes are great with syrup, sliced bananas, a smear of almond butter, or a dollop of part-skim ricotta.
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
Both sweet and savory, this make-ahead brunch entree is stuffed with ham and Gruyere cheese and served with maple syrup. This family-friendly dish goes well with a green salad.
Author: Martha Stewart
The eye-catching nature of red flannel hash belies its sturdily economical roots as the way to use up vegetables leftover from a New England boiled dinner. Beets are the key ingredient, and we added pastrami...
Author: Martha Stewart
For breakfast or for dinner, there's nothing like a simple cheese omelet. This American diner style-omelet recipe is quick and easy to make and very satisfying.
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 with flavor, thanks to the trifecta of ginger...
Author: Martha Stewart
This condiment is a blend of tomatoes and spices; make a jar and keep it in your refrigerator to add flavor to all of your sandwiches.
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) by stewing McIntosh apples in apple cider.
Author: Martha Stewart
Try making your own homemade granola to include in the parfait. For a touch of sweetness, mix in a drizzle of honey with the yogurt.
Author: Martha Stewart
Free-form creations like this simple Swiss chard galette have an appealing rustic look and taste that match the tone of the season.
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
These creamy, cheesy scones pair well with butter when they're fresh out of the oven. They also make a great vehicle for your favorite egg sandwich. Scallions and dill go into the dough and add a decorative...
Author: Martha Stewart
Cooking shrimp with their shells on gives them so much more flavor. Here, they're paired with sherry-steamed clams, garlicky beans, romesco, and fresh dandelion greens.
Author: Martha Stewart
You can use frozen blueberries in these hearty cornmeal muffins. They're perfectly moist, thanks to the addition of buttermilk, and lightly sweetened with a touch of brown-rice syrup in the batter and...
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: juicy poached peaches, creamy ricotta flavored...
Author: Martha Stewart
Instead of oat or bran muffins, try these moist breakfast treats to fuel your morning. Substitute other chopped dried fruit for the raisins, if you like.
Author: Martha Stewart
Dried fruits like apricots, prunes, and golden raisins are plumped with brandy and flavored with a vanilla bean.
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 has an orange cast, a thin rind, and a heavily...
Author: Martha Stewart