The sweet, seasonal flavor of rhubarb and raspberries are in every bite of these turnovers, adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Even the pickiest eaters will gobble up these easy family-friendly breakfast skewers made with bread and fresh strawberries, blueberries, and raspberries.
Author: Martha Stewart
Martha's traditional quick Irish Soda Bread is studded with flavorful raisins and caraway seeds, and fortified with wheat bran.
Author: Martha Stewart
You can substitute 1 cup of mashed banana for the sweet potatoes; reduce the sugar to 1/2 cup and bake as directed.
Author: Martha Stewart
Author: Martha Stewart
Stollen -- a yeasty fruit bread --is a German-AmericanChristmastime specialty.After dinner, serve it with a glass of sweet Germandessert wine; or have itwith coffee for breakfast onChristmas morning.
Author: Martha Stewart
Ham and eggs have always been companions and here they blend nicely with cheese in this frittata.
Author: Martha Stewart
Using frozen peaches and blackberries instead of fresh in this smoothie lets you have a bit of summer in the middle of a snowstorm.
Author: Martha Stewart
These delicious rolls are simply small, rounded baguettes. They convey a more formal air than a baguette, making them ideal for entertaining.
Author: Martha Stewart
This modified shakshuka gets smoky flavor from bacon and chipotle chiles.
Author: Martha Stewart
This compote tastes great on top of yogurt or use it to make our Rhubarb Shortcakes.
Author: Martha Stewart
Serve this crunchy-chewy mix as a topping for yogurt, oatmeal, and more.
Author: Martha Stewart
Here's a great way to cook a whole meal outdoors: Make cornbread in a cast-iron skillet right on the grill, alongside your meat! Now, don't skip the honey-butter topping -- slather it on the hot cornbread...
Author: Martha Stewart
Rounds of green zucchini and yellow squash top off this classic frittata with a mosaic of color.
Author: Martha Stewart
This creamy make-ahead quiche combines custard with vegetables and cheese, and pairs them with a delectable, flaky shell for a relaxed, family-friendly approach to brunch.
Author: Martha Stewart
Our Jewish-Deli strata features garnishes like capers, red onion, and lemon add freshness to this bagels-and-lox-inspired strata.
Author: Martha Stewart
Author: Martha Stewart
The maple syrup keeps the pears from browning before cooking; it also adds flavor and creates a light glaze.
Author: Martha Stewart
Drizzle this honey over fresh ricotta spread on toast or stir it into a mug of mild tea. It can also be used as a glaze for poultry or pork when whisked with fresh lemon juice.
Author: Martha Stewart
Author: Martha Stewart
Garnish this glazed ham with kumquats and serve with a medley of sliced citrus. A tossed salad of Boston lettuce, frisee, endive, and escarole also makes a lovely accompaniment.
Author: Martha Stewart
This tart is elegant simplicity at its finest. Blanched asparagus sits atop a layer of creamy ricotta, and paper-thin slices of prosciutto are draped over it.
Author: Martha Stewart
For a weekend brunch or a light dinner, serve fried eggs over spears of blanched asparagus and prosciutto; Parmesan is sprinkled on top.
Author: Martha Stewart
The recipe for this bread, also known as schacciata in Italian, comes to us from Jim Lahey of the Sullivan Street Bakery in New York City.
Author: Martha Stewart
Frozen puff pastry can be found in the freezer section of most supermarkets.
Author: Martha Stewart
Author: Martha Stewart
Vibrant spinach leaves intermingle with roasted mushrooms in a light-as-air (and easy-to-assemble) phyllo shell. The custardlike filling comes together quickly in a blender.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers,...
Author: Martha Stewart
Serve up a tasty smoked salmon frittata as a breakfast or brunch treat. We recommend our version be served hot.
Author: Martha Stewart
This Swedish comfort food can be served throughout the day, as breakfast or a snack, alongside lingonberry (or another red-berry) jam, and perhaps bacon. The dumplings can also be served simply boiled,...
Author: Martha Stewart
These crunchy Italian cookies are delicious dipped in strong coffee or dessert wine.
Author: Martha Stewart
Packed with Granny Smith apples, this Dutch baby pancake is a perfect dish for a fall brunch when everyone craves cozy baked apples. It would make a fitting centerpiece at a special Rosh Hashanah brunch...
Author: Greg Lofts
Rosy raspberry jam anchors the center of these buttery pastry pinwheels. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart
These corn cakes make a great accompaniment to the adobo chicken that is a favorite at Jimmy's Bronx Cafe. The recipe comes courtesy of the restaurant's owner, Jimmy Rodriguez.
Author: Martha Stewart
This classic corn-cake recipe comes from Monica Chong-Hunter of Arvada, Colorado.
Author: Martha Stewart
Transform tonight's leftover rice into tomorrow's breakfast by simmering it with milk, Medjool dates, and cinnamon.
Author: Martha Stewart
Warm weather calls for light and delicious main-course salads like this one with chicken, zucchini, and homemade croutons.
Author: Martha Stewart
Thick slices of tomato give this healthy breakfast a hint of sweetness.
Author: Martha Stewart
This pancake is a more delicate version of the classic puffy German pancake, also known as the Dutch Baby. The recipe, shared by "The Essential New York Times Cookbook" author Amanda Hesser, was developed...
Author: Martha Stewart
Give the idea of breaking bread a whole new meaning with this festive reimagining of classic Parker House Rolls. Place this stunner on the table and let family pull pieces off in a rustic fashion, or cut...
Author: Sarah Carey
Our take on the famous New Orleans-style poached eggs includes creamed collard greens and roast artichoke bottoms.
Author: Martha Stewart
Atlanta chef Scott Peacock provides a buttery corn muffin recipe that's guaranteed to please.
Author: Martha Stewart
Author: Martha Stewart
This recipe uses only a handful of baking ingredients and is sure to become your back-pocket breakfast (and not just on weekends). The batter whisks up so light, it's hard to believe the waffles (or pancakes)...
Author: Martha Stewart
This frittata is held sturdy by leeks, ham, and potatoes. It may be served at room temperature in its skillet.
Author: Martha Stewart
Author: Martha Stewart
Bolstered by oats, whole-wheat flour, and wheat germ, these easy-to-bake muffins make satisfying treats any time of day.
Author: Martha Stewart
This popular recipe for scallion bread comes from "Entertaining," by Martha Stewart.
Author: Martha Stewart