The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.
Author: Martha Stewart
A tender pie crust plus a savory filling add up to a delicious and classic ham-and-cheese quiche for brunch. The key to this gluten-free recipe is the easy-to-work-with dough. Since there's no gluten,...
Author: Martha Stewart
This cornbread tastes best when served on the same day it's baked.
Author: Martha Stewart
The crushed rosemary makes this potato side dish shine.
Author: Martha Stewart
These delicious pancakes will be a morning treat for your little ones.
Author: Martha Stewart
Make Elvis proud and whip up a batch of these peanut butter and banana waffles that will have any morning starting off on the right foot.
Author: Martha Stewart
To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron skillet instead; it will take about 20 minutes...
Author: Martha Stewart
There is fall flavor in every bite of this seasonal bundt. An apple-cider glaze and caramelized apples in the batter set this spice cake apart.
Author: Martha Stewart
A snack doesn't need to be heavy to be satisfying. This nonfat, high-fiber applesauce, made in the microwave, fits the bill. If you prefer a sweeter applesauce, choose red apples, such as Fuji or Gala,...
Author: Martha Stewart
These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and...
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
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
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
Lightly caramelized fruit makes for a great, healthy start to your day.
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
This recipe was developed by pastry chef Kim Boyce. Try it as a filling for her Marmalade Barley Scones.
Author: Martha Stewart
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Chocolate-Coconut Scones, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond...
Author: Martha Stewart
The only thing better than a slice of chocolate kugelhopf is one that's been toasted and spread with sweet butter.
Author: Martha Stewart
Ripe bananas help guarantee that these muffins will stay moist, while dates add natural sweetness.
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
Yogurt makes these huge Pumpkin Muffins especially light and tender. These make for a delicious addition to a fall brunch.
Author: Martha Stewart
Martha's Dutch baby pancake is inspired by a now-famous recipe from writer and editor David Eyre that was featured in the New York Times in 1966.
Author: Martha Stewart
Dried fruits like apricots, prunes, and golden raisins are plumped with brandy and flavored with a vanilla bean.
Author: Martha Stewart
This delicious recipe, perfect for Easter gatherings, is courtesy of sisters Gerry DiSanto and Nina Scavone.
Author: Martha Stewart
The perfect make-ahead brunch, this casserole has the flavors of a blintz in French toast form. Instead of the more traditional cottage cheese, creamy ricotta goes into the custard poured on top of the...
Author: Martha Stewart
This delicious Southern recipe for creamy grits comes from chef Frank Stitt's cookbook, Frank Stitt's Southern Table.
Author: Martha Stewart
This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
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
This bright breakfast is loaded with vegetables, so you get an early start on eating well.
Author: Martha Stewart
Homemade garlic-herb butter (the key is to mash the garlic into a paste first) and a quick turn on the grill transform a loaf of French bread into a spectacular side dish.
Author: Martha Stewart
Creamy buttermilk and heart-healthy flaxseed combine with blueberries for a delicious pancake breakfast.
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
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
Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.
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
Pepitas give this spiced Pumpkin-Orange Bread a pleasant crunch. Using canned pumpkin puree keeps the prep time to a minimum.
Author: Martha Stewart
By adding an egg, sugar, caraway seeds, and butter to a traditional Irish soda bread recipe, you create a loaf that's moist with more flavor, perfect for a Sunday breakfast or brunch. Wrapped well with...
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
Try your hand at a homemade version of the classic breakfast pastry -- buttery dough filled with sweetened farmer's cheese and raisins. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart
In this fall breakfast recipe, soft caramelized apples are a heavenly topping for a thick slice of fluffy French toast.
Author: Martha Stewart
Author: Martha Stewart
This tasty breakfast sandwich, from Lucinda Scala Quinn's "Mad Hungry" cookbook, is sure to become a new family favorite.
Author: Martha Stewart
The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.
Author: Martha Stewart
Feed a crowd during the holidays with this big-batch make-ahead quiche. It teams a rich sesame seed-studded crust with a cheesy spinach filling.
Author: Martha Stewart
Get a healthy start in the morning with this flavorful mix of rolled oats, nuts, fruit, and milk.
Author: Martha Stewart
This healthy quick bread makes a hearty breakfast or snack with a scoop of yogurt or cottage cheese.
Author: Martha Stewart
Wrap these little cakes as holiday gifts -- they're wonderful treats on a cold winter afternoon.
Author: Martha Stewart
An omelet cooks in a matter of seconds, so have your ingredients ready to go. Tarragon, chives, parsley, and chervil make up the classic quartet known as fines herbes.
Author: Martha Stewart