Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.
Author: Martha Stewart
Salmon is assertive in flavor and will hold its own superbly combined with robust ingredients like bitter greens, sharp cheese, garlic, and red-pepper flakes.
Author: Martha Stewart
Buttercream frosting topped with shredded coconut gives this homemade Easter bunny cake its fur, while tinted buttercream creates the insides of the ears and eyes. Serve for a show-stopping addition to...
Author: Martha Stewart
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of bacon and chopped scallions.
Author: Martha Stewart
This cornbread-with its flecks of fresh corn kernels, crunchy edges, and custardy middle-has been adapted from a recipe by Marion Cunningham, author of Lost Recipes.
Author: Martha Stewart
Beneath the crisp, brittle crust of a baguette is an airy crumb and a rich, nutty flavor, making it the perfect accompaniment to any meal -- or, in the case of breakfast, the perfect foundation.
Author: Martha Stewart
We all need more pumpkin spice in our lives! Start your weekend right with these fragrant, tender waffles.
Author: Martha Stewart
Waffles are easy and versatile enough to enjoy every day; this variation on the traditional buttermilk recipe includes ripe bananas, walnuts, and nutmeg.
Author: Martha Stewart
Two morning favorites get even better when combined into one delicious -- and healthy! -- smoothie.
Author: Martha Stewart
Author: Martha Stewart
Spoon into this hot breakfast full of protein, fiber, calcium, and vitamins D and B12.
Author: Martha Stewart
Create this delicious Glazed Lemon Blueberry Cake for your next springtime soirée.
Author: Martha Stewart
This is a creamy version of a frittata, featuring yellow pepper, mushrooms, and creamy goat cheese.
Author: Martha Stewart
Crystallized ginger elevates the flavor of this not-too-sweet cranberry tea bread. Spread a warm slice with cream cheese for the perfect breakfast.
Author: Martha Stewart
These scones are crisp and golden with a light, flaky interior. The fruit offers a slightly chewy contrast. Orange zest and Grand Marnier flavor the scones. Serve them with butter and tea.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and...
Author: Martha Stewart
It is better to brush bread with oil after, rather than before, grilling.
Author: Martha Stewart
This recipe is gluten-free. However, it can also be prepared with regular all-purpose and bread flours if you prefer.
Author: Martha Stewart
Flapjacks turn fancy with this yeast batter, which gives them a brioche-like texture.
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
The most beautiful ruby-red grapefruit is available in December; use it to make this jewel-like salad. In other seasons, the grapefruit will be smaller and you will need more.
Author: Martha Stewart
In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.
Author: Martha Stewart
The cheddar and sage bring a distinctive flavor to these biscuits.
Author: Martha Stewart
Author: Martha Stewart
Keep the waffles warm in a 200-degree oven while making the chicken.
Author: Martha Stewart
This bread owes its soft and fluffy texture to each of its three rises. Martha made this recipe on Martha Bakes episode 606.
Author: Martha Stewart
Use leftover rice to make a wholesome breakfast that's great for someone who avoids gluten, or anyone at all.
Author: Martha Stewart
Craving some down-home Southern fare? Serve this perfect combo any time of the day.
Author: Martha Stewart
This yeast dough recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.Use the dough to makeSugar Buns, Sticky Buns,...
Author: Martha Stewart
Everything you love about Boston cream pie but in fried form! Airy yeasted donuts are filled with silky vanilla custard and finished with a decadent chocolate glaze.
Author: Martha Stewart
These sticky buns have to be started the night before, but they're so delicious, they're worth the extra time.
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
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
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
Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds. Martha...
Author: Martha Stewart
Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the ultimate Thanksgiving dressing.
Author: Martha Stewart
This tasty veggie frittata is short on prep time, long on sustenance.
Author: Martha Stewart
You may need to make these popovers in batches. If not serving immediately, poke a small hole in each to release steam. The popovers hold up surprisingly well; reheat just before serving.
Author: Martha Stewart
It's a dessert! It's breakfast! Either way, this rich, buttery loaf is laden with chocolate.
Author: Martha Stewart
The sweetness in these pancakes comes from maple syrup instead of sugar. Pouring the batter over pieces of bacon makes this an all-in-one breakfast.
Author: Martha Stewart
Cumin and salsa help spice up the typical, staid plate of scrambled eggs. To take this dish with you, wrap the eggs in a whole-wheat tortilla, and voila -- you have a breakfast burrito.
Author: Martha Stewart
These savory toasts go perfectly with our Clams in Rich Broth with Orzo.
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
Serve these savory muffins with a dash of hot sauce for extra kick.
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
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
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 compote is great on its own, or you can serve it with ice cream or even toast.
Author: Martha Stewart
Our take on the classic grilled sandwich includes Swiss cheese, arugula and sourdough bread.
Author: Martha Stewart