Pancakes vary in thickness from the ultra-thin French crepe to the robust American breakfast pancake. In this recipe, which calls for sliced cinnamon apples, the oven transforms a rather thin batter into...
Author: Martha Stewart
Right before serving, brush the bread with a little melted butter if desired, and sprinkle with coarse salt.
Author: Martha Stewart
Swap toast for taters! Go gluten-free with roasted slices of sweet potato you can make ahead and reheat in the toaster oven. These toasts are nutrient-dense and you can make them even healthier with one...
Author: Martha Stewart
Serving rosemary bread with rosemary-flecked olive oil rather than butter is a nod to the Mediterranean diet, in which olive oil is the primary fat.
Author: Martha Stewart
This cinnamon-spiced French toast is a delicious make-ahead recipe to serve a crowd at your next brunch.
Author: Martha Stewart
The combination of dark brown sugar, vanilla, and pecans in these muffins make them taste just like pecan pie.
Author: Martha Stewart
This recipe for blueberry preserves is from "Mes Confitures: The Jams and Jellies of Christine Ferber." Try it on Popovers.
Author: Martha Stewart
Author: Martha Stewart
Try a savory approach to your morning oatmeal with the addition of a soft-cooked egg and shredded cheddar cheese.
Author: Martha Stewart
Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola.
Author: Martha Stewart
Cotija, also known as queso anejado, is a crumbly, aged white cheese; look for it in specialty food stores or Latin markets. Feta cheese can be used in its place. Serve with Ponzu-Braised Chicken or our...
Author: Martha Stewart
Buttermilk gives this cheesy quick bread a subtle tang and keeps it nice and moist. Serve with plenty of butter. Martha made this recipe on "Martha Bakes" episode 713.
Author: Martha Stewart
A traditional French dish, oeufs en cocotte (or coddled eggs) makes for an elegant and nourishing breakfast.
Author: Martha Stewart
Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well.
Author: Martha Stewart
Fill these golden, light-as-air yeasted donuts with your favorite strawberry or grape jelly and shower with powdered sugar before serving to oohs and aahs.
Author: Martha Stewart
An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually gets better over time with the slow fermentation,...
Author: Martha Stewart
This foolproof pizza dough recipe comes from Chris Bianco, the chef behind the famed Pizzeria Bianco in Phoenix, Arizona. Use it to make Heirloom-Tomato Pizza, Mortadella-and-Mozzarella Pizza, and Lemon-and-Italian-Cheese...
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 Blueberry-Almond...
Author: Martha Stewart
If you're a fan the juicy flavor of roasted tomatoes, this easy brunch dish is for you.
Author: Martha Stewart
Author: Martha Stewart
The dough can be made the night before and then formed into rounds just before the party. Set out a variety of toppings in bowls, and let guests assemble their own pizzas before baking them. We particularly...
Author: Martha Stewart
Loaves made with a natural leaven keep for a week-one reason Chad Robertson, of San Francisco's legendary Tartine Bakery, prefers this time-honored technique. The resulting bread boasts a thick, burnished...
Author: Martha Stewart
Try these oatmeal and dried-cherry biscuit scones for a tasty snack. For more delicious recipes featuring Quaker Oats, visit quakeroats.com.
Author: Martha Stewart
The secret to light, fluffy scrambled eggs is to move them constantly so that they don't take on any color. If desired, you can also add in milk or heavy cream for a delicious breakfast. This recipe is...
Author: Martha Stewart
Author: Martha Stewart
These stewed apples go well with whole-grain waffles, pancakes, oatmeal or other hot breakfast cereals.
Author: Martha Stewart
The recipe for this fruit-swirled quick bread comes from Debbie Cascio-van Hees, a reader from the Netherlands. It calls for fresh strawberries, but you can substitute thawed frozen berries. Softened cream...
Author: Martha Stewart
Cheddar and chives are a great combination in scones. For light, flaky scones, don't mix the butter in too well.
Author: Martha Stewart
The addition of frozen corn gives this sweet and savory bread some texture.
Author: Martha Stewart
This delicious recipe for Easter babka comes from the "Martha Stewart Living" television show.
Author: Martha Stewart
These rustic tomatoes deliver a similar sweet-savory fix. We particularly love the way the eggs soak up the juices.
Author: Martha Stewart
Place this spread in decorative jars for gifts, but save some for yourself -- it's great on toast or pancakes.
Author: Martha Stewart
Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food...
Author: Martha Stewart
Whether you've got a stovetop or electric waffle iron at home, this recipe will have everyone begging for more. Try creating your own topping, too; Lucinda's middle son likes to mix 1 part honey and 3...
Author: Martha Stewart
This simple white cracker recipe will be your new snacktime staple. You'll have to discard any scraps, since this dough can't be rolled again.
Author: Martha Stewart
This egg white omelet is an easy and healthy way to kick-start your day.
Author: Martha Stewart
These sausage patties are great with eggs or pancakes.
Author: Martha Stewart
Unlike most pancakes, this cardamom-scented version hailing from Finland is baked rather than fried or grilled, giving it a soft, puffed-up interior and a delicately crisp crust.
Author: Martha Stewart
Three types of flour go into these hearty loaves: whole-wheat, bread, and rye. Cocoa and coffee add color and depth of flavor.
Author: Martha Stewart
Baked in a large, hot skillet, the thin, eggy batter puffs up like a popover. To serve, slide the pancake from the skillet onto a round serving platter, and present it apple side up.
Author: Martha Stewart
You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven. For an illustrated how-to on the process, see our step-by-step photos.
Author: Martha Stewart
Something like a cross between an omelet casserole and bread pudding, strata is perfect for serving a crowd at breakfast or brunch as it can be made ahead of time.
Author: Martha Stewart
Sauteed cranberries add a tasty surprise to this cornbread. They go into the baking pan first and are covered with batter. When the bread is turned out, the berries make a glistening topping. Candied ginger...
Author: Martha Stewart
When asparagus stalks are at peak-season freshness in the spring, asparagus with Hollandaise sauce is a classic pairing worth revisiting. In Martha's easy-to-make version, the normally fussy sauce comes...
Author: Martha Stewart
This crispy, cheesy, meaty croissant showcases Dijonnaise (equal parts mayonnaise and Dijon mustard), one of the test kitchen's favorite condiments. It's also an easy way to enjoy leftover ham.
Author: Martha Stewart