These sausage patties are great with eggs or pancakes.
Author: Martha Stewart
Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner.
Author: Martha Stewart
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Bacon and Black Pepper Popovers, and...
Author: Martha Stewart
Sub processed flour with whole grains and you can indulge in bread again -- guilt free.
Author: Martha Stewart
A traditional French dish, oeufs en cocotte (or coddled eggs) makes for an elegant and nourishing breakfast.
Author: Martha Stewart
Lemon juice adds a subtle tang to our light-as-air flapjacks that are perfect for Mother's Day or just an ordinary Saturday morning.
Author: Martha Stewart
These banana muffins are moist and delicious and take only a half hour to bake in the oven-making them ideal for breakfast.
Author: Martha Stewart
Cider, Calvados, and cubes of fresh apples pack a punch in this moist quick bread.
Author: Martha Stewart
Author: Martha Stewart
Crumbly on top with a sweet jam surprise inside, these muffins are the perfect hand-held breakfast treat.
Author: Martha Stewart
Cotija, also known as queso anejado, is a crumbly, aged white cheese; look for it in specialty food stores or Latin markets. Feta cheese can be used in its place. Serve with Ponzu-Braised Chicken or our...
Author: Martha Stewart
This cinnamon-spiced French toast is a delicious make-ahead recipe to serve a crowd at your next brunch.
Author: Martha Stewart
This recipe for blueberry preserves is from "Mes Confitures: The Jams and Jellies of Christine Ferber." Try it on Popovers.
Author: Martha Stewart
For a heartier take on banana-nut bread, spread a mixture of bananas, brown sugar, and walnuts between slices of golden brioche before battering and frying. Line up the resulting French toast sandwiches...
Author: Martha Stewart
Serve this hearty egg dish at breakfast, lunch, or dinner.
Author: Martha Stewart
This quick dinner side dish made with matzo has a humble look but a rich flavor, thanks to duck fat. Serve with roast meats.
Author: Martha Stewart
Salmon with eggs is a perfect food choice for breakfast, lunch or dinner. Throw in some toast and you've got a great meal in under 15 minutes.
Author: Martha Stewart
Tender and lightly sweet, cream scones are just right for breakfast or tea. They are delicious with strawberry preserves and cloud-like dollops of softly whipped cream.
Author: Martha Stewart
Fresh corn kernels give these pancakes their sweet taste and robust texture.
Author: Martha Stewart
This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.
Author: Martha Stewart
Author: Martha Stewart
Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola.
Author: Martha Stewart
This family-friendly brunch dish is basically a crustless quiche; serve it hot, cold, or at room temperature.
Author: Martha Stewart
Every so often, reward yourself for sensible eating with a sweet treat. One of our baking expert John Barricelli's moist, cinnamon-scented delights is just right.
Author: Martha Stewart
This recipe for a delightful breakfast treat is perfect for the entire family and is courtesy of viewer Terry Coulter of Virginia. Terry also recommends serving this recipe as a dessert, simply by doubling...
Author: Martha Stewart
Swap toast for taters! Go gluten-free with roasted slices of sweet potato you can make ahead and reheat in the toaster oven. These toasts are nutrient-dense and you can make them even healthier with one...
Author: Martha Stewart
A touch of scallions balances out the rich, gooey Monterey Jack in this fluffy omelet.
Author: Martha Stewart
This egg white omelet is an easy and healthy way to kick-start your day.
Author: Martha Stewart
Author: Martha Stewart
Baked in a large, hot skillet, the thin, eggy batter puffs up like a popover. To serve, slide the pancake from the skillet onto a round serving platter, and present it apple side up.
Author: Martha Stewart
In a nod to the cheese Danish, this coiled loaf contains swirls of cream cheese and cherries.
Author: Martha Stewart
An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually gets better over time with the slow fermentation,...
Author: Martha Stewart
Nutritious whole-wheat flour gives these pancakes a chewier texture and richer taste.
Author: Martha Stewart
There's nothing more special than homemade bread at the dinner table, and this hearty loaf is no exception.
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
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
The red Easter eggs that make this traditional bread so special are for decorative purposes only. Do not eat them.
Author: Martha Stewart
Applesauce makes these muffins extra-tender. Fresh diced apple adds a refreshing pop of flavor.
Author: Martha Stewart
These scones are light yet hearty. Fresh apple keeps them moist, buttermilk contributes tenderness, and oats add a pleasantly toothsome texture.
Author: Martha Stewart
Buttermilk gives this cheesy quick bread a subtle tang and keeps it nice and moist. Serve with plenty of butter. Martha made this recipe on "Martha Bakes" episode 713.
Author: Martha Stewart
Sauteeing asparagus keeps the spears bright green and crisp.
Author: Martha Stewart
Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food...
Author: Martha Stewart
Try these oatmeal and dried-cherry biscuit scones for a tasty snack. For more delicious recipes featuring Quaker Oats, visit quakeroats.com.
Author: Martha Stewart
The main ingredient in this good-for-you savory porridge is yellow mung dal, split mung beans that break down and thicken as they cook.
Author: Martha Stewart
Try a savory approach to your morning oatmeal with the addition of a soft-cooked egg and shredded cheddar cheese.
Author: Martha Stewart
Pancakes vary in thickness from the ultra-thin French crepe to the robust American breakfast pancake. In this recipe, which calls for sliced cinnamon apples, the oven transforms a rather thin batter into...
Author: Martha Stewart
These easy-to-make pork chops are sweet, spicy, and smoky.
Author: Martha Stewart
This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam.
Author: Martha Stewart