This hearty round loaf is made with rolled oats, plus healthful whole-wheat flour. Molasses gives it a hint of sweetness. Try it at breakfast, toasted and spread with jam, or at lunch, with sliced turkey...
Author: Martha Stewart
Yogurt makes these huge Pumpkin Muffins especially light and tender. These make for a delicious addition to a fall brunch.
Author: Martha Stewart
Look for salmon fillets that are the same size. We found that 6-inch-long fillets work well, leaving the perfect amount of phyllo to wrap the fish on all sides.
Author: Martha Stewart
Author: Martha Stewart
In this fall breakfast recipe, soft caramelized apples are a heavenly topping for a thick slice of fluffy French toast.
Author: Martha Stewart
Extra cranberry sauce adds holiday pizzazz to our Easy Basic Pancakes.
Author: Martha Stewart
For breakfast or for dinner, there's nothing like a simple cheese omelet. This American diner style-omelet recipe is quick and easy to make and very satisfying.
Author: Martha Stewart
Two morning favorites get even better when combined into one delicious -- and healthy! -- smoothie.
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
This flavorful quiche is our go-to brunch dish-you can keep a bag of the hash browns in the freezer and thaw them in minutes.
Author: Martha Stewart
This healthy quick bread makes a hearty breakfast or snack with a scoop of yogurt or cottage cheese.
Author: Martha Stewart
Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.
Author: Martha Stewart
Feed a crowd during the holidays with this big-batch make-ahead quiche. It teams a rich sesame seed-studded crust with a cheesy spinach filling.
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
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
These savory toasts go perfectly with our Clams in Rich Broth with Orzo.
Author: Martha Stewart
Try your hand at a homemade version of the classic breakfast pastry -- buttery dough filled with sweetened farmer's cheese and raisins. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart
Creamy buttermilk and heart-healthy flaxseed combine with blueberries for a delicious pancake breakfast.
Author: Martha Stewart
We like our applesauce muffins topped with a cream-cheese frosting.
Author: Martha Stewart
This is a creamy version of a frittata, featuring yellow pepper, mushrooms, and creamy goat cheese.
Author: Martha Stewart
For the most tender pizza crust, use "00" flour, a finely ground style popular in Italy for making pizza and pasta. Use this dough to make Christian Petroni's Tenderoni Pizza, Margherita Pizza, and White...
Author: Martha Stewart
Homemade garlic-herb butter (the key is to mash the garlic into a paste first) and a quick turn on the grill transform a loaf of French bread into a spectacular side dish.
Author: Martha Stewart
Don't use thin pretzels in this recipe--they'll make the cakes too salty.
Author: Martha Stewart
You can use frozen blueberries in these hearty cornmeal muffins. They're perfectly moist, thanks to the addition of buttermilk, and lightly sweetened with a touch of brown-rice syrup in the batter and...
Author: Martha Stewart
Master the technique, and this recipe will reward you with rich, flaky, tender biscuits. The trick, as with all biscuits, is to use a gentle touch and not overwork the dough; mix just until the ingredients...
Author: Martha Stewart
This smoothie gets a flavor boost from light coconut milk.
Author: Martha Stewart
Tired of pizza to go? Bake up pies that rival your local pizzeria's when you keep this easily made dough on hand. Try this versatile base in our recipe for individual pizzas.
Author: Martha Stewart
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
This quick strawberry jam will put you off the store-bought stuff for good.
Author: Martha Stewart
Perfect for brunch-or any meal, reallly-this easy recipe 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
Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola--no bowl, spoon, or milk required.
Author: Martha Stewart
Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.
Author: Martha Stewart
This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods.
Author: Martha Stewart
To enjoy the appealing marriage of maple syrup's sweetness and bacon's saltiness, set the strips on a rack on a baking sheet, brush on the syrup, and bake.
Author: Martha Stewart
Author: Martha Stewart
This bread is good right out of the oven or stored for several days and used for toast.
Author: Martha Stewart
Orange compote can be used as a topping for yogurt, ricotta, or ice cream.
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
Crumbly on top with a sweet jam surprise inside, these muffins are the perfect hand-held breakfast treat.
Author: Martha Stewart
These can be made a day in advance if the weather is not humid. Let cool completely, and store in an airtight container.
Author: Martha Stewart
Ripe bananas help guarantee that these muffins will stay moist, while dates add natural sweetness.
Author: Martha Stewart
Serve this light parfait in juice glasses at your next brunch gathering.
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
The only thing better than a slice of chocolate kugelhopf is one that's been toasted and spread with sweet butter.
Author: Martha Stewart
Martha's Dutch baby pancake is inspired by a now-famous recipe from writer and editor David Eyre that was featured in the New York Times in 1966.
Author: Martha Stewart
These special pancakes work even better if you make the batter a day ahead and chill it over night. Just whisk to combine again before cooking.
Author: Martha Stewart
The cheddar and sage bring a distinctive flavor to these biscuits.
Author: Martha Stewart