Like quiche, this savory brunch dish has a custard filling; using frozen puff pastry instead of traditional pie dough makes it even simpler to prepare.
Author: Martha Stewart
These savory biscuits can be served at breakfast, lunch, and dinner.
Author: Martha Stewart
Scrambling eggs in the microwave means no skillet to clean, and in this single serving, the same dish is used for cooking and eating.
Author: Martha Stewart
Try sipping your avocado -- this tropical-tasting avocado smoothie makes a satisfying breakfast or snack.
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
This is a quick and easy supper. Using egg whites only will make the texture of the frittata more rubbery.
Author: Martha Stewart
Each of these charming tea cakes is baked with a whole cherry inside -- stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking.
Author: Martha Stewart
The addition of cocoa powder in the darker dough gives this bread its striking two-toned appearance and an earthier, deeper flavor than regular rye. The soft, supple doughs are easy to work with and require...
Author: Martha Stewart
These crispy salmon cakes, flavored with parsley, dill, red onion, and Dijon mustard, make a delicious brunch option atop a green salad.
Author: Martha Stewart
An easy recipe for warm, buttery rolls is reinvented into super cinnamon buns. You can easily adjust the filling to suit your taste. Skip the chocolate chips and use more nuts, or substitute another sweet...
Author: Martha Stewart
For a hearty winter weekend breakfast, flaky croissants are filled with sweetened cream cheese and thick orange marmalade, then soaked in a cream-based batter laced with Grand Marnier and orange zest.
Author: Martha Stewart
Dramatic and foolproof, this dish is made for entertaining dinner guests. Cover the grill while cooking and you won't need to stress over flipping the fish-and the results will be perfectly cooked every...
Author: Martha Stewart
Zucchini makes these easy-to-prepare treats surprisingly moist and delicate.
Author: Martha Stewart
Lemon, pine nuts, thyme, and cornmeal are blended in the bowl of an electric mixer. The finished quick bread is crumbly and savory-sweet.
Author: Martha Stewart
Author: Martha Stewart
Even people who dash off most mornings without breakfast will sit with family during the holidays to linger over a warm muffin and a steaming cup of coffee. These delicious raspberry muffins are quick...
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
Transform tonight's leftover rice into tomorrow's breakfast by simmering it with milk, Medjool dates, and cinnamon.
Author: Martha Stewart
No kneading or yeast required for this easy loaf! Two types of better-for-you flour -- whole-wheat pastry and spelt -- plus an array of seeds make it super flavorful. Martha made this recipe on "Martha...
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Lemon-Ginger...
Author: Martha Stewart
If this fruit combination isn't your speed, try Tropical Blueberry, Hearty Fruit and Oat, or Mango and Yogurt.
Author: Martha Stewart
These plump little cakes -- grated potatoes with herbs, plus a red onion crown -- are baked in a muffin tin until crisp on the outside and tender on the inside. They can be served with broiled or grilled...
Author: Martha Stewart
Sicilians makegood use of the many citrus groves ontheir island; a traditional breakfast is ascoop of lemon gelato served on brioche. Of course, the combination isalso suitable for dessert.
Author: Martha Stewart
Buttermilk adds a creamy, slightly sweet flavor to this cornbread that's delicious on it's own or when tossed with garlic, herbs, and more to make our favorite Cornbread Dressing.
Author: Martha Stewart
This wonderfully delicious cranberry ginger jelly is perfect for holiday meals.
Author: Martha Stewart
Renowned Alabama chef Scott Peacock has a certain way with biscuits, so it was a no-brainer for us to turn to him for another version of his classic recipe. But this is no imitator-here we have an all-butter...
Author: Martha Stewart
Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Author: Martha Stewart
Don't miss out on any yolk, butter, or yogurt in our take on the traditional Turkish breakfast known as cilbir; serve with plenty of crusty bread.
Author: Martha Stewart
Serve these with Cornflake-Fried Chicken for our take on the savory-sweet soul-food specialty.
Author: Martha Stewart
Make this cornbread for our Cornbread-and-Biscuit Dressing.
Author: Martha Stewart
If you don't have any leftover vegetables, you can cook (roast, saute, or steam) 4 cups of your favorite vegetables.
Author: Martha Stewart
This granola has less oil than most, plus healthy fatfrom nuts. Serve it with low-fat yogurt and fruit.
Author: Martha Stewart
Back-to-school for kids means back-to-bake-sales for parents. These bars will earn adults an A+, because they're a cinch to make and very wholesome (they're also nut- and gluten-free).
Author: Martha Stewart
This shamelessly rich, homey classic is too often mediocre, but it's memorable when made well. Success lies in a creamy gravy tinged with the faint heat of cayenne, eggs sunny-side up, plenty of pepper,...
Author: Martha Stewart
Here's a cornbread baked the old-fashioned way -- on top of the stove.
Author: Martha Stewart
Fresh rosemary perfumes this moist, chewy Italian bread studded with juicy red grapes and plump raisins.
Author: Martha Stewart
The winning trio of sliced pineapple, kiwifruits, and papaya means this is not your average bowl of fruit salad. To top off the tropic theme and add a welcome crunch, toasted coconut flakes are sprinkled...
Author: Lauryn Tyrell
Make holidays weekends even more decadent with these breakfast treats. The recipe can also be used to make coffee cake; bake it in an 8-inch springform pan for about 40 minutes.
Author: Martha Stewart
Dates and orange zest add an unexpected twist to this coffee cake-inspired muffin.
Author: Martha Stewart
This delicious brunch-worthy bacon and zucchini quiche recipe serves up creamy cheese and a flaky crust courtesy of Elisabeth Prueitt.
Author: Martha Stewart
Cooking the eggs over low heat with only a few stirs yields large, tender, creamy curds. Try serving them as part of our Make-Ahead Southern Brunch Menu.
Author: Martha Stewart
Just a few minutes under the broiler caramelizes the brown sugar which is a perfect compliment to the tart flavor of the grapefruit.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books).
Author: Martha Stewart
This makes muffin baking as easy as possible with a prepared dry mix you add on to when it is time to bake.
Author: Martha Stewart
Put away the hot sauce: This Southwestern take on an Italian favorite packs its own heat. Corn kernels add sweetness and textural flair.
Author: Martha Stewart
You can make fluffy omelets in less time (and with much less effort) than you may think. This hearty version has a filling of green pepper, onion, and diced ham.
Author: Martha Stewart
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
This homey dessert is a cross between bread pudding and French toast. To create an elegant presentation, cut the Pain Perdu neat rounds with a biscuit cutter or a drinking glass.
Author: Martha Stewart
Embedded in light and fluffy fritters, kernels of corn provide nuggets of texture as well as flavor. Matched with slab bacon, and then topped with maple syrup, the fritters are an idealsummer breakfast,...
Author: Martha Stewart