Made with butternut squash puree, this sweet tea bread is a treat at breakfast -- or as a snack anytime.
Author: Martha Stewart
Ornately decorated paska bread is customarily prepared for Easter in Ukraine. The dough is marked with a four-sided cross design and often used as the central focus of Ukrainian Easter baskets.
Author: Martha Stewart
This custard-filled cornbread is an updated take on a flavorful classic. Serve it as a side dish or in place of bread at the dinner table-you won't be disappointed. It's satisfying, sweet, and deliciously...
Author: Martha Stewart
For the best bagels with a chewy interior and crisp outer crust, we use the traditional method of boiling the bagels briefly before baking.
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
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 or brunch.
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 time and stored in the refrigerator, wrapped in plastic,...
Author: Martha Stewart
This rustic-yet-elegant tart combines buttery leeks and scallions with creamy, bright goat cheese, and cradles them together inside a crisp and tender rye-flour crust.
Author: Martha Stewart
Serve these savory muffins with a dash of hot sauce for extra kick.
Author: Martha Stewart
These pancakes are crisp outside and fluffy inside; thanks to the addition of cottage cheese, they have more protein than most.
Author: Martha Stewart
Pass the warmed loaf around the table and let guests tear off their own pieces. Leftover garlic-herb butter tastes delicious on top of grilled steak, chicken, or fish.
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
In England, hot cross buns-soft and slightly sweet little cakes with a cross cut into the tops-are traditionally served on Good Friday.
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 and spread with jam, or at lunch, with sliced turkey...
Author: Martha Stewart
When tomatoes are cooked in a healthy fat like olive oil, it increases our absorption of the phytochemical lycopene, which may lower the risk of heart disease.
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 time.
Author: Martha Stewart
This hot sandwich was inspired by the bistro classic, Croque Monsieur.
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
Green pistachios and red cranberries combine to make a cookie perfect for Christmas. Cornmeal gives these biscotti an extra crumbly and sandy texture, while the dried cranberries add a chewy element.
Author: Martha Stewart
Packed with Granny Smith apples, this Dutch baby pancake is a perfect dish for a fall brunch when everyone craves cozy baked apples. It would make a fitting centerpiece at a special Rosh Hashanah brunch...
Author: Greg Lofts
These walnut and date muffins make a hearty breakfast that you can prepare in advance.
Author: Martha Stewart
To enjoy the appealing marriage of maple syrup's sweetness and bacon's saltiness, set the strips on a rack on a baking sheet, brush on the syrup, and bake.
Author: Martha Stewart
Here's a great way to cook a whole meal outdoors: Make cornbread in a cast-iron skillet right on the grill, alongside your meat! Now, don't skip the honey-butter topping -- slather it on the hot cornbread...
Author: Martha Stewart
A cheesy large-format souffle is just right for an impressive Easter brunch. Serve with Oven Browns on the side.
Author: Martha Stewart
This classic quick bread, provided by Raymond Forker of Savannah, Georgia, is a great way to use bananas that are just past their prime. The chocolate chips go well with the banana flavor.
Author: Martha Stewart
Serve this light parfait in juice glasses at your next brunch gathering.
Author: Martha Stewart
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 year!
Author: Martha Stewart
This Irish Brown Soda Bread recipe comes to us from Ellen Clarke, one of our merchandising product managers. She got the recipe from her grandmother, Mary Morrisroe. You can replace the sugar with honey...
Author: Martha Stewart
An eggs benedict isn't complete without a draping of hollandaise sauce on top. The classic French sauce is traditionally made by gently heating egg yolks over a double boiler, then slowly (and painstakingly)...
Author: Martha Stewart
Sweet croutons made with this delicate bread add texture and crunch to ice cream, yogurt, or poached fruit.
Author: Martha Stewart
Sweetened raspberry-infused vinegar mixed with seltzer is refreshing to drink on a summer's day.
Author: Martha Stewart
This nutrition-packed sandwich is easy to whip up for breakfast or lunch.
Author: Martha Stewart
All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. Use it as the crust for our Grandma-Style...
Author: Martha Stewart
This cornbread, if used for stuffing, should be made one day ahead.
Author: Martha Stewart
Every morning Martha drinks this immune-boosting cocktail of nutritious fruits and vegetables. Her refreshing green juice recipe allows for plenty of substitutions. Don't have pears on hand? Add an apple...
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
Sara Foster, owner of the Foster's Market stores of North Carolina, considers this savory grits souffle one of her specialties.
Author: Martha Stewart
The cinnamon sugar bakes into a sweet, crunchy topping when the lid of the waffle iron is closed.
Author: Martha Stewart
Bursting with fresh strawberry flavor, these muffins make a delightful treat. Eat them for breakfast, a snack, or dessert -- they give their blueberry siblings a run for their money.
Author: Martha Stewart
Cold eggs hold their shape better than room-temperature eggs when poaching. If using farm-fresh eggs that have not been refrigerated, chill them for about 1 hour before poaching, if desired.
Author: Martha Stewart
This caramelized leek quiche is an ideal make-ahead recipe for a brunch or picnic.
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 bread. If using fresh bread, reduce the soaking...
Author: Martha Stewart
A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.
Author: Martha Stewart
Add a Southwestern twist to your morning scrambled eggs with torn corn tortillas; add chile and tomato for flavor as well as lively color.
Author: Martha Stewart
Thinly sliced potatoes layered gratin-style make a beautiful gluten-free crust for this easy company-worthy quiche that's perfect for brunch.
Author: Martha Stewart
Is it French toast or bread pudding? It's both, and it's a delicious brunch dish to make for family and friends.
Author: Martha Stewart
The flavor of fresh sage counterbalances the sweetness of apricots.
Author: Martha Stewart