Kids won't even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York.
Author: Martha Stewart
These are so easy and quick, you can bake them on a whim -- whenever you have a craving but not a lot of time. Orange zest and buttermilk give this recipe extra-special tang.
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
The bright tang of lemon zest and juice mingled with sweet blueberries makes these muffins worth waking up for.
Author: Martha Stewart
Fry bread is a Native American quick bread that can be served sweet or savory. Try it drizzled with honey and served alongside stew or braised beef. It's also served in Oklahoma and Colorado as an "Indian...
Author: Martha Stewart
By adding cheese (such as Parmesan), sugar, or spices to the batter, popovers can be suited to any occasion. For ease of use, a popover pan with a nonstick coating is the ideal baking vessel for popovers,...
Author: Martha Stewart
A cup of quick-cooking oats makes these moist muffins even more substantial. A touch of spicy cinnamon in the batter pairs nicely with the sweet, juicy blueberries.
Author: Martha Stewart
Rosti potatoes are a Swiss favorite. Peeled potatoes are grated then formed into a cake in a frying pan.
Author: Martha Stewart
Juicy blueberries hide between layers of custardy French toast in this delicious make-ahead brunch dish. It's the perfect crowd-pleasing recipe you've been looking for.
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
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
The Polish version of a dumpling, these versatile potato pierogis can be made with an array of fillings. For a step-by-step guide, see our How-To.
Author: Martha Stewart
These can be a quick breakfast treat or a mid-afternoon snack.
Author: Martha Stewart
A New England staple, this wholesome bread uses three different kinds of flour and is baked in a can. Martha made this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
This savory breakfast pudding looks a little like a pizza when it comes out of the oven. It can be prepared the night before through step 2 and baked the next morning.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This foolproof dough recipe can be used to make a delicious homemade pizza on the grill or in the oven. Try the following topping variations: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion;...
Author: Martha Stewart
These healthy morning glory muffins are surprisingly moist, even though they're low in fat, thanks to nutritious, flavorful add-ins like banana, carrots, oats, and raisins.
Author: Martha Stewart
An outstanding quiche relies on a few simple elements: a creamy egg custard, buttery homemade crust, and flavorful cheese and vegetables. This family-friendly brunch recipe delivers all three.
Author: Martha Stewart
This date-sweetened whole-wheat quickbread makes a much-appreciated holiday or hostess gift because it holds up well for several days and is a wholesome breakfast treat. The spread of tangy Neufchatel...
Author: Martha Stewart
Follow our step-by-step croissant recipe to make a classic baked good worthy of a French pastry shop.
Author: Martha Stewart
Serve these simple, delicious fritters with fresh fruit and a dollop of Greek yogurt for a delicious breakfast.
Author: Martha Stewart
Cornmeal gives biscuits a slight crunchiness and a golden hue.
Author: Martha Stewart
Make these fluffy waffles on the weekend for a treat the whole family will enjoy.
Author: Martha Stewart
This cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of sharp cheddar and spicy jalapenos.
Author: Martha Stewart
This casserole is a riff on a Swiss rosti. It tastes like a loaded baked potato and has the crispness of hash browns.
Author: Martha Stewart
This hearty make-ahead breakfast is infused with Dijon mustard and bakes up to a fluffy, golden finish.
Author: Martha Stewart
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Author: Martha Stewart
Upgrade the classic American breakfast from basic to impressive in a few simple steps.
Author: Martha Stewart
You can make fluffy omelets in less time (and with much less effort) than you may think. This brunch-worthy version has a bacon-and-cheddar-cheese filling.
Author: Martha Stewart
Cooking the salmon at a low heat makes for tender meat and a vibrant hue. Set off the fish's decadence with a little basil and a burst of tangy-sweet tomatoes.
Author: Martha Stewart
These scones get their light, flaky texture from the butter that is layered into the dough.
Author: Martha Stewart
A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough...
Author: Martha Stewart
A cross between pie and a fruit crisp, this dramatic dessert is made with just six common ingredients.
Author: Martha Stewart
You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream.
Author: Martha Stewart
Serve these at dinner or alongside scrambled eggs for breakfast. You can also use them when making our Winter-Vegetable Potpie with Cheddar-Biscuit Topping.
Author: Martha Stewart
These moist and flavorful coffee cake muffins can be enjoyed any day of the week.
Author: Martha Stewart
This pancake is also delicious without the berries, which can be served alongside instead.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Author: Martha Stewart
For the ultimate whole-wheat sandwich bread, this loaf relies on 100 percent whole-grain flour and equal amounts of honey and butter to keep it soft. This recipe is adapted from Ben Butler at Hayden Flour...
Author: Martha Stewart
This recipe for cherry scones is from Lauren Bank Deen's "Kitchen Playdates" cookbook.
Author: Martha Stewart
Thick brioche slices soak up the batter, while sugared pecans lend a caramelized crunch to this make-ahead baked French toast recipe to feed a hungry breakfast or brunch crowd.
Author: Martha Stewart
Treat a true dessert lover to this mouthwatering monkey bread from pastry chef Mindy Segal.
Author: Martha Stewart
Combine breakfast favorites oatmeal and pancakes for the perfect start to your day. Rolled oats give these pancakes a hearty, nutty flavor. Serve your oatmeal pancakes with butter and maple syrup or powdered...
Author: Martha Stewart
This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.
Author: Martha Stewart
This crusty bread makes a great sandwich base or burger bun. Martha made this recipe on episode 702 of Martha Bakes.
Author: Martha Stewart
Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.
Author: Martha Stewart