A soft-boiled egg goes well with steamed spinach on toast, steamed asparagus, or sliced ham on a toasted English muffin.
Author: Martha Stewart
The eye-catching nature of red flannel hash belies its sturdily economical roots as the way to use up vegetables leftover from a New England boiled dinner. Beets are the key ingredient, and we added pastrami...
Author: Martha Stewart
Maple syrup is baked onto these thickly cut slices of bacon, creating a candy-like coating. It's a sweet and savory match that's ideal for a weekend breakfast or brunch.
Author: Martha Stewart
Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.
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
This rich, spicy shortbread is a delicious addition to a platter of homemade crackers.
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
Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes for dessert; they're especially good drizzled with hot fudge sauce.
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 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
Serve this spread on sandwiches or with crackers, chips, or crudite.
Author: Martha Stewart
Don't use thin pretzels in this recipe--they'll make the cakes too salty.
Author: Martha Stewart
Creamy buttermilk and heart-healthy flaxseed combine with blueberries for a delicious pancake breakfast.
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
Author: Martha Stewart
This recipe was provided by Angela Gubler, senior art director for Martha Stewart Living, who borrowed it from her mother, Julie Gubler.
Author: Martha Stewart
This recipe is based on traditional bubble and squeak, a British dish which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. Try our version with eggs at breakfast or roast...
Author: Martha Stewart
This recipe for homemade corn tortillas comes from Angie Vargas, a native of Monterrey, Mexico. Vargas works as a culinary instructor for League of Kitchens, an online school where you can cook alongside...
Author: Martha Stewart
This is a quick and tasty way to start your morning.
Author: Martha Stewart
This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam.
Author: Martha Stewart
This Italian bread is good cut into long slices or split open for sandwiches.
Author: Martha Stewart
This easy egg dish makes an inexpensive yet satisfying dinner for one.
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
Tender sauteed garlic cloves make a flavorful filling for this quiche-like tart from chef Yotam Ottolenghi; the recipe appears in his cookbook, "Plenty."Photo credit: Jonathan Lovekin
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
These savory sausage and puff pastry rolls are a Christmas morning favorite of celebrity event planner Colin Cowie. A dip in tangy Worcestershire sauce adds the perfect finishing touch.
Author: Martha Stewart
Buy the mangoes a day or two ahead of time to allow them to ripen.
Author: Martha Stewart
Drink up! The fresh ginger in this tropical pineapple smoothie adds a layer of spice that'll give your morning a kick.
Author: Martha Stewart
Pair wedges with Mediterranean salads or dips such as hummus.
Author: Martha Stewart
Nothing compares with the juiciness of summer tomatoes. This year, go beyond the expected with this side dish of tart, crispy fried green tomatoes.
Author: Martha Stewart
Hungry mouths to feed the morning after Thanksgiving? Put that leftover turkey to good use and make a quick, no-fuss frittata in a baking dish, then slice and place on toast slathered with Dijonnaise.
Author: Martha Stewart
Order up! Make this diner classic at home with our recipe for steak and eggs. An assertive scallion relish provides the unifying sauce on this plate-it goes with everything.
Author: Martha Stewart
Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
The creamy smooth center of a poached egg is very soothing over hot grits.
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
This classic Italian egg dish is its country's answer to the French omelet -- but much more versatile. It's great for breakfast, lunch, and dinner, and delicious hot or at room temperature. Once you get...
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
This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods.
Author: Martha Stewart
Flapjacks turn fancy with this yeast batter, which gives them a brioche-like texture.
Author: Martha Stewart
Author: Martha Stewart
Serve one of these croutons with our Creamy Tomato Soup.
Author: Martha Stewart
With its yolk barely set at the edges and defiantly runny throughout, this three-minute egg is, indeed, perfect -- but not quite complete without a slice of chewy, thick-cut country-style bread, toasted...
Author: Martha Stewart
Sweetened raspberry-infused vinegar mixed with seltzer is refreshing to drink on a summer's day.
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, Lemon-Ginger Scones, or Blueberry-Almond...
Author: Martha Stewart
End brunch on a sweet note by slicing into a loaf of this rich, babka-inspired swirl bread. Enriching the yeasted dough with eggs and milk produces a super tender crumb once baked, but not before becoming...
Author: Greg Lofts
This Passover dish, sent to us by Rise Landsman of Teaneck, New Jersey, is usually served for breakfast drizzled with maple syrup or sprinkled with sugar. It also makes a quick and easy savory side dish...
Author: Martha Stewart
These buttery, jam-filled cinnamon rolls are an ideal way to use up leftover pastry from making Danish. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart