A strata -- literally, "layers" -- is a savory bread casserole. Essentially, you pour an egg mixture over bread and cheese and let soak in overnight.
Author: Martha Stewart
Looking for an easy breakfast for your crew? Try these versatile baked eggs. Fill ramekins with two eggs and a touch of heavy cream, then have people pile on their favorite toppings like crispy bacon,...
Author: Martha Stewart
Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel slightly sticky.
Author: Martha Stewart
This rich, spicy shortbread is a delicious addition to a platter of homemade crackers.
Author: Martha Stewart
When you don't have time to whip up hollandaise and poach eggs -- make this shortcut version of eggs florentine.
Author: Martha Stewart
This classic quick bread, provided by Raymond Forker of Savannah, Georgia, is a great way to use bananas that are just past their prime. The chocolate chips go well with the banana flavor.
Author: Martha Stewart
This Italian bread is good cut into long slices or split open for sandwiches.
Author: Martha Stewart
Every morning Martha drinks this immune-boosting cocktail of nutritious fruits and vegetables. Her refreshing green juice recipe allows for plenty of substitutions. Don't have pears on hand? Add an apple...
Author: Martha Stewart
Using buttermilk is a good way to thicken dressings without having to use much oil.
Author: Martha Stewart
The crunchy topping is a perfect foil to the soft and juicy pears inside. Enjoy these muffins for breakfast or anytime you feel like a snack.
Author: Martha Stewart
Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.
Author: Martha Stewart
Everything is cooked in batches in this one-pan dish that works equally well for breakfast or dinner: the bacon first, followed by the herbed potatoes, garlicky greens, and scrambled eggs.
Author: Martha Stewart
Make this glaze while the Cinnamon-Bun Bites are baking. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions in the Kitchen," copyright 2009 by Maria Helm Sinskey and...
Author: Martha Stewart
Author: Martha Stewart
The batter can also be made in a blender: Mix the eggs until pale and frothy, then add the remaining ingredients and puree until smooth.
Author: Martha Stewart
Thinly sliced potatoes layered gratin-style make a beautiful gluten-free crust for this easy company-worthy quiche that's perfect for brunch.
Author: Martha Stewart
Step up your brunch game with these crispy-fluffy waffles studded with juicy blueberries.
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
Hungry mouths to feed the morning after Thanksgiving? Put that leftover turkey to good use and make a quick, no-fuss frittata in a baking dish, then slice and place on toast slathered with Dijonnaise.
Author: Martha Stewart
Created by a California miner who struck gold in the 1800s (or so the story goes), this extravagant omelet melds the opulence of oysters with the familiar richness of bacon.
Author: Martha Stewart
Extra cranberry sauce adds holiday pizzazz to our Easy Basic Pancakes.
Author: Martha Stewart
A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.
Author: Martha Stewart
These delicious muffins-bursting with blueberries, and with crunchy, sugary tops-are perfect for breakfast or with coffee any time of day.
Author: Martha Stewart
Bulghur wheat -- wheat grains without the bran that have been steamed,dried, and crushed -- gives this bread a slightly nutty flavor.
Author: Martha Stewart
This mouthwatering buttermilk biscuit recipe comes from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
This Treacle Brown Bread is delicious with good Irish butter and sea salt. Or try it with blackberry jam and slices of an Irish blue cheese, such as Cashel Blue.
Author: Martha Stewart
This is a great way to use up leftover cooked greens. Serve alongside warm buttermilk biscuits.
Author: Martha Stewart
Make these biscuits, adapted from Zingerman's Irish Oatmeal, for a tasty breakfast the whole family will enjoy. Or, serve alongside tea for a delicious snack.
Author: Martha Stewart
Apples and honey, Rosh Hashanah's symbols of a sweet new year, are perfect additions to a loaf of challah.
Author: Martha Stewart
Garlic and thyme are perfect partners for the juicy cherry tomatoes that top this easy focaccia. Minimal dough handling means the bread requires just 15 minutes of prep.
Author: Martha Stewart
Soft Mandarin pancakes are easy to make and serve as perfect wrappers for Moo Shu Pork.Also try these pancakes with Peking Duck.
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
This smoothie gets a flavor boost from light coconut milk.
Author: Martha Stewart
Think of this four-ingredient side as super-deluxe garlic bread. It's a fun way for the whole family to dig into some nutty pesto swirled together with gooey mozzarella cheese.
Author: Martha Stewart
This cornbread, if used for stuffing, should be made one day ahead.
Author: Martha Stewart
A magnificent pastry stuffed with orange-scented cinnamon-sugar filling makes the perfect centerpiece to a festive brunch. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart
Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.From the book "Mad Hungry," by Lucinda Scala Quinn...
Author: Martha Stewart
Grated Parmesan cheese and broccoli florets and stems are added to a frittata to make the baked Italian omelet a good source of calcium.
Author: Martha Stewart
Author: Martha Stewart
Transform tonight's leftover rice into tomorrow's breakfast by simmering it with milk, Medjool dates, and cinnamon.
Author: Martha Stewart
Go for brioche or challah in this make-ahead French toast casserole that's a crowd-pleasing brunch dish. Both breads are egg-based and offer a nice custardy texture.
Author: Martha Stewart
This yolkless omelet packed with spinach and low-fat cottage cheese is a healthy start to the day.
Author: Martha Stewart
This beautiful rainbow salad is full of flavor, gently sweetened by honey.
Author: Martha Stewart
Author: Martha Stewart
When you want a Bloody Mary kick, but can do without the vodka, this spicy tomato juice has your back.
Author: Martha Stewart