This mouthwatering buttermilk biscuit recipe comes from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
A snack doesn't need to be heavy to be satisfying. This nonfat, high-fiber applesauce, made in the microwave, fits the bill. If you prefer a sweeter applesauce, choose red apples, such as Fuji or Gala,...
Author: Martha Stewart
Cardamom and orange zest flavor these Swedish-inspired sticky buns baked in jumbo muffin tins. They're glazed with honey butter and finished with a generous sprinkling of sanding sugar.
Author: Martha Stewart
Courtesy of Santo Bruno, this recipe for Pizza Dough makes a delicious base for a Beer Drinker's Perfect Pizza.
Author: Martha Stewart
These turnovers will bring back fond memories of treats Mom used to make.
Author: Martha Stewart
This recipe for spoon bread, using fresh or frozen corn kernels, makes a very nice Southern-style side dish.
Author: Martha Stewart
This nutrition-packed sandwich is easy to whip up for breakfast or lunch.
Author: Martha Stewart
Brushing lemon simple syrup onto the cake helps keep it moist. Martha made this bundt cake recipe on episode 506 of Martha Bakes.
Author: Martha Stewart
Looking for an easy breakfast for your crew? Try these versatile baked eggs. Fill ramekins with two eggs and a touch of heavy cream, then have people pile on their favorite toppings like crispy bacon,...
Author: Martha Stewart
All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. Use it as the crust for our Grandma-Style...
Author: Martha Stewart
Hoecakes were originally a mainstay of field hands, who cooked them, not surprisingly, on their hoes.
Author: Martha Stewart
This two-step cooking process ensures a crispy potato skin.
Author: Martha Stewart
Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds. Martha...
Author: Martha Stewart
An omelet, especially one with lots of veggies and lean meat, is a satisfying solution for time-strapped nights -- particularly when you're only cooking for one or two. Complete the meal with a green salad...
Author: Martha Stewart
Boasting three kinds of ginger (ground, crystallized, and fresh), these crispy cookies are packed with flavor. They pair perfectly with our Espresso Ice Cream. Martha made this recipe on Martha Bakes episode...
Author: Martha Stewart
Enliven your morning scrambled eggs with spinach and cherry tomatoes.
Author: Martha Stewart
A spoonful of these sliced brown-sugar bananas are the perfect topping for a warm plate of buttermilk waffles.
Author: Lauryn Tyrell
The addition of cocoa powder in the darker dough gives this bread its striking two-toned appearance and an earthier, deeper flavor than regular rye. The soft, supple doughs are easy to work with and require...
Author: Martha Stewart
This rustic-yet-elegant tart combines buttery leeks and scallions with creamy, bright goat cheese, and cradles them together inside a crisp and tender rye-flour crust.
Author: Martha Stewart
The French classic goes fuss-free (and tres light), with fresh ricotta providing creaminess rather than traditional bechamel sauce.
Author: Martha Stewart
Homemade granola is a nourishing breakfast. Use olive oil, which has many healthfulproperties, and pure maple syrup to bind rolled oats, raisins, and nuts before baking them.
Author: Martha Stewart
Get a healthy start in the morning with this flavorful mix of rolled oats, nuts, fruit, and milk.
Author: Martha Stewart
Our take on the classic grilled sandwich includes Swiss cheese, arugula and sourdough bread.
Author: Martha Stewart
This hot sandwich was inspired by the bistro classic, Croque Monsieur.
Author: Martha Stewart
There's no better way to start your morning than with this spiced French toast recipe inspired by pumpkin pie. The bread soaks up the custard to ensure a velvety consistency and autumnal flavor in every...
Author: Martha Stewart
Sicilians makegood use of the many citrus groves ontheir island; a traditional breakfast is ascoop of lemon gelato served on brioche. Of course, the combination isalso suitable for dessert.
Author: Martha Stewart
The blackberries and oat bran make this a fiber-rich snack.
Author: Martha Stewart
This bread owes its soft and fluffy texture to each of its three rises. Martha made this recipe on Martha Bakes episode 606.
Author: Martha Stewart
Thinly sliced potatoes layered gratin-style make a beautiful gluten-free crust for this easy company-worthy quiche that's perfect for brunch.
Author: Martha Stewart
This creamed corn gets its Southwestern flavor from cilantro and a jalapeno chile.
Author: Martha Stewart
This dough is robust and versatile and also mass excellent sandwich bread.
Author: Martha Stewart
Homemade biscuits are delicious with butter and preserves or honey. Or serve them as cocktail sandwiches, with thin shavings of ham and a dab of mustard. We love the idea of using homemade baking powder,...
Author: Martha Stewart
It's a dessert! It's breakfast! Either way, this rich, buttery loaf is laden with chocolate.
Author: Martha Stewart
Serve a restaurant-style fall brunch at home with brioche French toast, caramelized apples, and nutty frangipane (almond-flavored cream or paste) from chef Alain Allegretti.
Author: Martha Stewart
Keep the waffles warm in a 200-degree oven while making the chicken.
Author: Martha Stewart
In England, hot cross buns-soft and slightly sweet little cakes with a cross cut into the tops-are traditionally served on Good Friday.
Author: Martha Stewart
In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.
Author: Martha Stewart
Cooking the eggs over low heat with only a few stirs yields large, tender, creamy curds. Try serving them as part of our Make-Ahead Southern Brunch Menu.
Author: Martha Stewart
The crunchy topping is a perfect foil to the soft and juicy pears inside. Enjoy these muffins for breakfast or anytime you feel like a snack.
Author: Martha Stewart
Yeast is used as part of the leavening to give these easy angel biscuits the light, airy texture that inspired their name.
Author: Martha Stewart
No kneading or yeast required for this easy loaf! Two types of better-for-you flour -- whole-wheat pastry and spelt -- plus an array of seeds make it super flavorful. Martha made this recipe on "Martha...
Author: Martha Stewart
This delicious and freezer-friendly quiche shows how easy it is to lasso the power of your freezer. The recipe comes from It's Always Freezer Season: How to Freeze Like a Chef With 100 Make-Ahead Recipes...
Author: Martha Stewart
Ornately decorated paska bread is customarily prepared for Easter in Ukraine. The dough is marked with a four-sided cross design and often used as the central focus of Ukrainian Easter baskets.
Author: Martha Stewart
This is a quick and tasty way to start your morning.
Author: Martha Stewart
In this vegetarian main course, the lushness of spinach and feta is set off by a crisp, easy-to-make crust. You'll want it in your repertoire year-round.
Author: Martha Stewart
Cold eggs hold their shape better than room-temperature eggs when poaching. If using farm-fresh eggs that have not been refrigerated, chill them for about 1 hour before poaching, if desired.
Author: Martha Stewart
Versatile, tangy, and quick to prepare, cream cheese frosting has a soft consistency that's ideal for swirling or swooping. It's the classic choice for topping many cupcakes, including carrot, red velvet,...
Author: Martha Stewart
This easy pizza dough recipe courtesy of British chef Jamie Oliver is made in a food processor and perfect for his Calzone recipe.
Author: Martha Stewart
It is better to brush bread with oil after, rather than before, grilling.
Author: Martha Stewart