It's all about the alliums in this eye-catching take on the Italian bread. Caramelized onions go into the dough, while leeks and chives are artfully arranged on top.
Author: Martha Stewart
Give the idea of breaking bread a whole new meaning with this festive reimagining of classic Parker House Rolls. Place this stunner on the table and let family pull pieces off in a rustic fashion, or cut...
Author: Sarah Carey
Cake flour and gentlestirring give sour cream and thyme rolls their soft crumb. Using an icecream scoop tospoon the dough into amuffin tin isahandy way of making manyuniform dinner rolls quickly.
Author: Martha Stewart
Instead of breakfast, make a cozy dinner of homemade French toast sticks by adding a few unexpected toppings, such as bacon, onions, mushrooms, and grated Parmesan cheese. Serve with a simple green salad...
Author: Martha Stewart
This timeless coffee cake is one of Sara Foster's biggest sellers at Foster's Markets in North Carolina.
Author: Martha Stewart
Toasted pita bread, bacon, and cheese all get baked right into the egg mixture in this frittata that serves as a deconstructed breakfast sandwich.
Author: Martha Stewart
Pair this focaccia with a crisp green salad for an easy meal.
Author: Martha Stewart
Serve these brightly flavored biscuits with butter and strawberry jam for breakfast or gild them with fresh strawberries and a billow of whipped cream for dessert.
Author: Martha Stewart
Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.
Author: Martha Stewart
This delicious recipe for Balthazar brioche French toast is a family-friendly brunch option courtesy of Riad Nasr and Lee Hanson.
Author: Martha Stewart
With a meal of homemade focaccia and tidbits from a deli--olives, cheeses, and cured meats such as salami and prosciutto--youll feel like youre lunching in Rome.
Author: Martha Stewart
Pure hazelnut flavor fills these breakfast cakes. A griddle is especially useful because it keeps an even heat and allows you to make multiple pancakes at a time. A nonstick skillet also works well.
Author: Martha Stewart
Reconstitute dried beans with a quick soak: Boil them for 1 minute, then let them sit off heat, covered, for 1 hour.
Author: Martha Stewart
This shrimp and tomato recipe makes a hearty lunch or supper, offering a piquant alternative to grits served with gravy, eggs, and bacon, the traditional breakfast fare.
Author: Martha Stewart
These aptly-named pancakes get a nice lift from whipped egg whites folded into the batter.
Author: Martha Stewart
Cooking grits with milk and cottage cheese gives them an extra calcium boost. Use this recipe when making our Poached Eggs Over Grits.
Author: Martha Stewart
The ground cardamom in this refreshing papaya lassi brings out the flavor of the ripe fruit.
Author: Martha Stewart
Lemon juice and zest brighten these rich, dense buttermilk donuts. They're dipped in a lemon glaze and sprinkled with more zest before serving.
Author: Martha Stewart
Serve this updated rye soda bread with orange marmalade, Irish butter, smoked trout, Cashel Blue cheese, and our simple Watercress Salad for an impressive brunch spread.
Author: Martha Stewart
Cornmeal drop biscuits are quick to make, since the dough can be dropped onto a baking sheet without rolling or cutting.
Author: Martha Stewart
Intensely flavored almond flour gives these poppy crackers a buttery crispness, along with a measure of protein, calcium, vitamin E, and folic acid.
Author: Martha Stewart
In this light, refreshing dessert, creamy ricotta sweetened with honey and raspberries is complemented by the crunch of toasted almond slices.
Author: Martha Stewart
This tart is elegant simplicity at its finest. Blanched asparagus sits atop a layer of creamy ricotta, and paper-thin slices of prosciutto are draped over it.
Author: Martha Stewart
The meringue in this dessert is made with brown sugar, the classic topping for broiled grapefruit.
Author: Martha Stewart
Espresso with a spoonful of frothed milk is a macchiato ("stained," in Italian).
Author: Martha Stewart
This simple fruit dessert easily feeds a crowd and is ready in minutes.
Author: Martha Stewart
Author: Martha Stewart
Breakfast, lunch, or dinner? You decide! Get cracking on this easy chicken-and-egg sandwich that makes a great meal from morning to night.
Author: Martha Stewart
Yes, you can "bake" cinnamon buns in a slow cooker! The machine seals in moisture, making these breakfast treats even more gooey and delicious. The drizzly vanilla glaze doesn't hurt, either. This recipe...
Author: Martha Stewart
Any berry will work in old bachelor's jam. The layered fruit spread is ripe for experimentation. Here it's made with blackberries, raspberries, and kirsch and spread on the cornmeal crust of a blackberry...
Author: Martha Stewart
Any other ripe fruit, such as peaches or raspberries, can be substituted for the strawberries.
Author: Martha Stewart
This easy recipe for pizza dough is courtesy of "The Martha Stewart Show" and should be used when making Broccoli, Tomato, and Mozzarella Stromboli.
Author: Martha Stewart
After being "baked" in a skillet, this bread can be split for a sandwich, tossed in a salad, or skewered for dessert. Make a double batch if you plan on sampling all of the above. The dry ingredients can...
Author: Martha Stewart
Here's a quick and easy new way to warm up in the morning: simmer cooked bulgur with some milk before folding in cheddar cheese and piling it into a bowl. After you've nestled a poached egg on top, garnish...
Author: Riley Wofford
In Rome, fresh ricotta made from sheep's milk is more widely available than that made from cow's milk, but either will work in this recipe. An abundance of zucchini blossoms (fiori di zucche) made it easy...
Author: Martha Stewart
Author: Martha Stewart
Chives and freshly ground pepper add a surprising bite to these biscuits.
Author: Martha Stewart
These slightly sweet cornbread cakes from Jamaica can be served with fried fish or jerk chicken for an authentic Jamaican meal.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn...
Author: Martha Stewart
Our Jewish-Deli strata features garnishes like capers, red onion, and lemon add freshness to this bagels-and-lox-inspired strata.
Author: Martha Stewart
Use this recipe to make our Southern Fried Eggs over Buttermilk Biscuits with Sausage Gravy.
Author: Martha Stewart
Coconut oil, which is solid at room temperature, adds a mild sweetness; vegetable oil can also be used.
Author: Martha Stewart
Mexican enchiladas meet Middle Eastern shakshuka in this brunch for a crowd. It's all about the layers: fried tortillas, jalapeno-spiked salsa, black beans, and poached eggs. Serve it family-style, topped...
Author: Martha Stewart
Your morning routine just became portable. Creamy peanut butter and banana come together with espresso powder in this smoothie that packs a punch.
Author: Martha Stewart
Fill a Pate Brisee (crust) with this colorful filling that works well for a lunch in spring when fresh peas are plentiful. It's a crowd-friendly dish for Easter, too.
Author: Martha Stewart
If you're concerned about what goes into store-bought energy bars, make your own.
Author: Martha Stewart
Blueberries are mashed for the batter to create a beautiful purple interior and also added whole so that every bite is juicy and sweet. Yellow cornmeal adds a subtle crunch, and a sprinkling of sugar before...
Author: Martha Stewart
Sweet sorghum syrup is the perfect complement to peppery buttermilk biscuits.
Author: Martha Stewart
Adding the intensely spicy root vegetable, horseradish, and sweet, mellow parsnip gives a new depth of flavor to this take on a crisp potato pancake.
Author: Martha Stewart
This recipe comes to us from Martha Stewart Living Television senior producer Caroline Kelly; it was passed down to her from her great-great-grandmother Lucille.
Author: Martha Stewart
Indulge in the fine balance of blue cheese and herbs in this luscious dish from "Farm to Fork," by Emeril Lagasse.
Author: Martha Stewart