The cheddar and sage bring a distinctive flavor to these biscuits.
Author: Martha Stewart
Create this delicious Glazed Lemon Blueberry Cake for your next springtime soirée.
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
Use leftover rice to make a wholesome breakfast that's great for someone who avoids gluten, or anyone at all.
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
Jack and Jill should have gone up the hill to fetch a pail of this iced tea. The light floral notes of jasmine and the sweetness of the simple syrup make a refreshing combination.
Author: Martha Stewart
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
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
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
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
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
Capitalize on the healthiness of this good-tasting breakfast. Bananas, oats, and pecans add up to power-packed nutrition.
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
A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.
Author: Martha Stewart
An easy recipe for warm, buttery rolls is reinvented into super cinnamon buns. You can easily adjust the filling to suit your taste. Skip the chocolate chips and use more nuts, or substitute another sweet...
Author: Martha Stewart
This delicious recipe, perfect for Easter gatherings, is courtesy of sisters Gerry DiSanto and Nina Scavone.
Author: Martha Stewart
This recipe for seasoned breadcrumbs is from Sal Scognomillo of Patsy's Italian Restaurant.
Author: Martha Stewart
Spoon into this hot breakfast full of protein, fiber, calcium, and vitamins D and B12.
Author: Martha Stewart
Adding Cubanelles -- a type of sweet pepper -- brings mild heat to this breakfast-perfect hash brown casserole.
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
Sparkling, tart, and the prettiest shade of blush, these sparklers are -- dare we say -- more enticing than a plain old mimosa.
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
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
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
The cinnamon sugar bakes into a sweet, crunchy topping when the lid of the waffle iron is closed.
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
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
These turnovers will bring back fond memories of treats Mom used to make.
Author: Martha Stewart
Wrap these little cakes as holiday gifts -- they're wonderful treats on a cold winter afternoon.
Author: Martha Stewart
These zucchini muffins are moist, nutrient-rich, and make for the perfect snack.
Author: Martha Stewart
This mouthwatering buttermilk biscuit recipe comes from "Martha Stewart's Baking Handbook."
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
The combination of bacon and avocado is a winner at breakfast.
Author: Martha Stewart
Step up your brunch game with these crispy-fluffy waffles studded with juicy blueberries.
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
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
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
The crushed rosemary makes this potato side dish shine.
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
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
The flavor of fresh sage counterbalances the sweetness of apricots.
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
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
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
This two-step cooking process ensures a crispy potato skin.
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
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