These fluffy doughnuts are filled with a fruit jam, then topped with a simple glaze for a deep-fried sweet that is simply irresistible. Martha made this recipe on Martha Bakes episode 602.
Author: Martha Stewart
Right before serving, brush the bread with a little melted butter if desired, and sprinkle with coarse salt.
Author: Martha Stewart
These teatime treats come courtesy of Letty Hampton of Oxford, Michigan, whose mother made them back home in Scotland.
Author: Martha Stewart
Sharp white cheddar and chives add extra flavor to these simple drop biscuits.
Author: Martha Stewart
Pumpkin-spice scones are the perfect fall brunch pastry. Redolent of ginger, cinnamon, and nutmeg, and finished with a maple glaze, the buttery treats are utterly irresistible.
Author: Martha Stewart
Can't decide between a quiche Lorraine or Florentine for your next brunch? Add bacon and spinach to the basic filling for the best of both worlds.
Author: Martha Stewart
Classic corn muffins flecked with spicy jalapeno are a perfect complement to New Orleans-Style Shrimp and Rice.
Author: Martha Stewart
Author: Martha Stewart
Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.
Author: Martha Stewart
Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.
Author: Martha Stewart
Put flatbread on the grill while cooking other meats and veggies.
Author: Martha Stewart
This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.
Author: Martha Stewart
These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.
Author: Martha Stewart
Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes. If you don't have a Swedish pancake pan, cook the pancakes in a nonstick...
Author: Martha Stewart
Cornflakes in the coating means "fried" chicken turns extra-crisp-and stays that way for hours after cooking. Serve with Buttermilk Oat Waffles for an extra-fun chicken dinner.
Author: Martha Stewart
This white bread recipe is the starting point for our Multigrain, Rye, and Cinnamon-Raisin breads. See our Classic White Bread how-to for step-by-step instructions.
Author: Martha Stewart
The secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup plain yogurt whisked with 2 tablespoons milk.
Author: Martha Stewart
As part of our Best Bakers series, Mark McGough shared his recipe for pecan rolls.
Author: Martha Stewart
There is very little white sugar in these not-just-for-breakfast buns -- but you won't miss it. Honey imparts its smooth, mellow sweetness to every component: the rich, buttery dough, the tangy creme fraiche...
Author: Martha Stewart
Author: Martha Stewart
Thick with blueberries, this streusel-encrusted cake is delicious for breakfast or dessert.
Author: Martha Stewart
It is important to wring all excess moisture from potatoes to ensure a crisp pancake. If you are uncomfortable flipping the pancake, you may invert it onto a plate, and slide it back into the pan after...
Author: Martha Stewart
Blueberries and lemon are a dynamic duo when it comes to flavor and in this coffee Bundt cake, they also make for a bright display.
Author: Martha Stewart
Author: Martha Stewart
This recipe, which is a perfect main dish for brunch, makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.
Author: Martha Stewart
This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set.
Author: Martha Stewart
So easy, you might decide pancakes are just convenient enough to eat for dinner. For a change of taste, you can add fruit, like berries or bananas, and still make light and fluffy pancakes.
Author: Martha Stewart
For this big-batch drink, mix everything but the vodka together ahead of time and allow the flavors to mingle. Let guests customize their Bloody Marys with black pepper and skewers with caperberries, okra,...
Author: Martha Stewart
Breakfast for one? In these individual quiches, broccoli gives the creamy cheddar and egg a nice crunch; eliminating the crust cuts down on baking time.
Author: Martha Stewart
The recipe for these extra-large biscuits comes from Virginia Willis, the author of "Secrets of the Southern Table." A phrase her grandfather once used, the name indicates that it's a biscuit as big as...
Author: Martha Stewart
It might not be traditional to bake donuts, but that doesn't mean you shouldn't! Cocoa powder and chocolate chips enrich the batter for these baked beauties, and each one is finished with chocolate glaze...
Author: Martha Stewart
These Pumpkin Doughnut Muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior. Flavored with pumpkin puree, they take on the feel of fall.
Author: Martha Stewart
These decadent doughnuts from chef Joanne Chang's "Flour" cookbook quickly sell out every time she makes them at her Boston-based Flour Bakery + Cafe.
Author: Martha Stewart
Looking for a Gruyere substitute? Give Fontina, Comte, or even a sharp cheddar a try for this quick and delicious Croque Monsieur recipe. It's topped with a Bechamel sauce that's out of this world.
Author: Martha Stewart
Kippers, or cured herring, is a British institution. According to Alan Davidson, a food historian and the author of "The Oxford Companion to Food," this dish originated as a way to preserve the herring;...
Author: Martha Stewart
When asparagus stalks are at peak-season freshness in the spring, asparagus with Hollandaise sauce is a classic pairing worth revisiting. In Martha's easy-to-make version, the normally fussy sauce comes...
Author: Martha Stewart
"This French toast recipe is one of my favorites, and it's great for company because everyone loves it. Fresh orange zest and juice, as well as orange liqueur, add a bright, citrusy flavor to every delicious...
Author: Martha Stewart
This scone recipe is from reader Millie Piccuito of Weymouth, Massachusetts. Scones are traditionally served at British-style afternoon teas, or enjoy them for breakfast.
Author: Martha Stewart
Usually served in savory side dishes, quinoa -- a high-protein seed -- also makes a wonderful hot cereal.
Author: Martha Stewart
Somewhat sweet and a bit savory, kugels can be served as side dish or a breakfast treat.
Author: Martha Stewart
These rustic tomatoes deliver a similar sweet-savory fix. We particularly love the way the eggs soak up the juices.
Author: Martha Stewart
Layer these earthy pancakes with sausage patties and fried eggs for a hearty, crowd-pleasing breakfast. Or go lighter and top with yogurt and fresh fruit. Either way, don't skimp on the maple syrup!
Author: Martha Stewart
No biscuit cutter or pastry blender necessary for this hassle-free recipe! Just clean hands and a few staple ingredients.
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Blueberry-Almond...
Author: Martha Stewart
Joanne Chang, the owner of Boston's celebrated Flour Bakery, has baked more scones than you can imagine. This version is one of her bestsellers--it's packed with flavor, thanks to the trifecta of ginger...
Author: Martha Stewart
Panattone is an Italian sweet bread that will become a staple in your home.
Author: Martha Stewart
No one will be sleeping in when they get a fragrant whiff of this easy to make breakfast of Oven-Baked French Toast.
Author: Martha Stewart
The combination of dark brown sugar, vanilla, and pecans in these muffins make them taste just like pecan pie.
Author: Martha Stewart