Capitalize on the healthiness of this good-tasting breakfast. Bananas, oats, and pecans add up to power-packed nutrition.
Author: Martha Stewart
Use leftover rice to make a wholesome breakfast that's great for someone who avoids gluten, or anyone at all.
Author: Martha Stewart
A new take on an old favorite, this modern riff on the apricot-cheese Danish skips the complicated layered dough of the original for a simple focaccia dough. And rather than forming individual pastries,...
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
Adding Cubanelles -- a type of sweet pepper -- brings mild heat to this breakfast-perfect hash brown casserole.
Author: Martha Stewart
Make these delicious garlic croutons to add a little crunch to lentil vegetable soup.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
These scones are crisp and golden with a light, flaky interior. The fruit offers a slightly chewy contrast. Orange zest and Grand Marnier flavor the scones. Serve them with butter and tea.
Author: Martha Stewart
An omelet cooks in a matter of seconds, so have your ingredients ready to go. Tarragon, chives, parsley, and chervil make up the classic quartet known as fines herbes.
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
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
Create this delicious Glazed Lemon Blueberry Cake for your next springtime soirée.
Author: Martha Stewart
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
Use this dough to make our Grilled Pizzas with Tomato, Avocado, and Pepper-Jack Cheese, as well as our Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula.
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. Also try:Potato-Leek Frittata, Ham,...
Author: Martha Stewart
Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again. It can be frozen and served with coffee or hot chocolate as part of breakfast, or you can change...
Author: Martha Stewart
The fruit can be segmented one day ahead and stored in its juices in the refrigerator. The salad can be loosely covered and stored in the refrigerator for up to eight hours.
Author: Martha Stewart
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
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers,...
Author: Martha Stewart
The cinnamon sugar bakes into a sweet, crunchy topping when the lid of the waffle iron is closed.
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
This bread is good right out of the oven or stored for several days and used for toast.
Author: Martha Stewart
Think beets are high maintenance? Think again. Peeled and diced, they tenderize in 10 minutes. Poached eggs also work in this recipe -- simply spoon over the hash.
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
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
Cumin and salsa help spice up the typical, staid plate of scrambled eggs. To take this dish with you, wrap the eggs in a whole-wheat tortilla, and voila -- you have a breakfast burrito.
Author: Martha Stewart
These zucchini muffins are moist, nutrient-rich, and make for the perfect snack.
Author: Martha Stewart
This bowl of comforting oatmeal will warm you up and keep you full all morning long. Sweet stewed apples and crunchy pecans enliven the texture of old-fashioned oats, making it a perfect way to start your...
Author: Shira Bocar
Creamy, crunchy, sweet, and salty come together in a breakfast like the ones Mom used to make. Finish up this Apricot-Stuffed French Toast with a side of Tropical Fruit Salad.
Author: Martha Stewart
This delicious recipe, perfect for Easter gatherings, is courtesy of sisters Gerry DiSanto and Nina Scavone.
Author: Martha Stewart
Whole-wheat flour and wheat germ add a slightly nutty flavor to these healthy muffins. They rely on yogurt and coconut oil instead of butter for their moist, tender crumb.
Author: Martha Stewart
Buttermilk makes these pancakes, recipe courtesy of Lillian Achilles of Portland, Texas, especially scrumptious. If you prefer, omit the blueberries and serve the pancakes topped with sliced bananas.
Author: Martha Stewart
Pumpkin puree flavors these dense, cakey buttermilk donuts that are baked in the oven, not fried. Rolled in cinnamon sugar and ground pepitas, they're just the thing for a fall party.
Author: Martha Stewart
Author: Martha Stewart
If your family loves pancakes (of course they do!), they're likely to get even more excited about the baked kind that puffs up in the oven.
Author: Martha Stewart
Sparkling, tart, and the prettiest shade of blush, these sparklers are -- dare we say -- more enticing than a plain old mimosa.
Author: Martha Stewart
Step up your brunch game with these crispy-fluffy waffles studded with juicy blueberries.
Author: Martha Stewart
Shaping the dough directly on the baking sheet makes short work of homemade biscuits. Serve these biscuits warm with butter.
Author: Martha Stewart
The combination of bacon and avocado is a winner at breakfast.
Author: Martha Stewart
Beneath the crisp, brittle crust of a baguette is an airy crumb and a rich, nutty flavor, making it the perfect accompaniment to any meal -- or, in the case of breakfast, the perfect foundation.
Author: Martha Stewart
Spoon into this hot breakfast full of protein, fiber, calcium, and vitamins D and B12.
Author: Martha Stewart
Wrap these little cakes as holiday gifts -- they're wonderful treats on a cold winter afternoon.
Author: Martha Stewart
Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Author: Martha Stewart
The flavor of fresh sage counterbalances the sweetness of apricots.
Author: Martha Stewart
This rich, spicy shortbread is a delicious addition to a platter of homemade crackers.
Author: Martha Stewart
Sweetened with dried dates and a touch of honey, a banana smoothie makes a quick, nutritious breakfast.
Author: Martha Stewart
This recipe for seasoned breadcrumbs is from Sal Scognomillo of Patsy's Italian Restaurant.
Author: Martha Stewart
Use this homemade granola as a topping for yogurt, enjoy it as a cereal with milk, or simply snack as is. It's easy to make and is more economical than store-bought.
Author: Martha Stewart
The crushed rosemary makes this potato side dish shine.
Author: Martha Stewart