This recipe for No-Knead Bread is courtesy of Jim Lahey of New York City's Sullivan Street Bakery and the New York Times.
Author: Martha Stewart
Soft Mandarin pancakes are easy to make and serve as perfect wrappers for Moo Shu Pork.Also try these pancakes with Peking Duck.
Author: Martha Stewart
A hearty bread is your reward for flexing your muscles as you knead this dense dough.
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
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Author: Martha Stewart
Each of these charming tea cakes is baked with a whole cherry inside -- stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking.
Author: Martha Stewart
Cider, Calvados, and cubes of fresh apples pack a punch in this moist quick bread.
Author: Martha Stewart
These savory biscuits can be served at breakfast, lunch, and dinner.
Author: Martha Stewart
Even beginner-level bakers will have no trouble making these fluffy rolls; the dough can be prepped, put in the pan, and chilled up to a day ahead.
Author: Martha Stewart
This delicious recipe for Easter babka comes from the "Martha Stewart Living" television show.
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
Free-form creations like this simple Swiss chard galette have an appealing rustic look and taste that match the tone of the season.
Author: Martha Stewart
This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.
Author: Martha Stewart
These savory toasts go perfectly with our Clams in Rich Broth with Orzo.
Author: Martha Stewart
Why not keep a batch of these ready-to-bake biscuits in the freezer? They'll add a special touch to any meal.
Author: Martha Stewart
You may need to make these popovers in batches. If not serving immediately, poke a small hole in each to release steam. The popovers hold up surprisingly well; reheat just before serving.
Author: Martha Stewart
Spread the love and pass around the holiday sweet bread. Cranberries and oranges go perfectly together.
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
Give kids their nutrients with a grab-and-go granola bar. Made with oatmeal, wheat germ, seeds, and nuts, ours has the protein, vitamins, and minerals kids need. Raisins and dried apricots lend sweetness...
Author: Martha Stewart
Pepitas give this spiced Pumpkin-Orange Bread a pleasant crunch. Using canned pumpkin puree keeps the prep time to a minimum.
Author: Martha Stewart
The cottage cheese in these pastries, from the kitchen of April F. Smith in Bountiful, Utah, creates the flaky layers of a real croissant.
Author: Martha Stewart
These walnut and date muffins make a hearty breakfast that you can prepare in advance.
Author: Martha Stewart
These delicious muffins-bursting with blueberries, and with crunchy, sugary tops-are perfect for breakfast or with coffee any time of day.
Author: Martha Stewart
Hoecakes were originally a mainstay of field hands, who cooked them, not surprisingly, on their hoes.
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
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
This hot sandwich was inspired by the bistro classic, Croque Monsieur.
Author: Martha Stewart
Make these biscuits, adapted from Zingerman's Irish Oatmeal, for a tasty breakfast the whole family will enjoy. Or, serve alongside tea for a delicious snack.
Author: Martha Stewart
These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and...
Author: Martha Stewart
Serve this hearty egg dish at breakfast, lunch, or dinner.
Author: Martha Stewart
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Author: Martha Stewart
Make Neil Kleinberg's French-style, three-fold omelet -- a fluffier version of the American classic -- with favorite fillings such as cheese, bacon, and savory vegetables. The recipe comes from Neil's...
Author: Martha Stewart
Bake a batch of better-for-you breakfast muffins by using oil instead of butter, swapping out some of the sugar for maple syrup, and adding nutty, nutritious bran.
Author: Martha Stewart
Instead of oat or bran muffins, try these moist breakfast treats to fuel your morning. Substitute other chopped dried fruit for the raisins, if you like.
Author: Martha Stewart
This bread is delicious on its own, or spread with creamy ricotta cheese. Try toasting the slices.
Author: Martha Stewart
Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food...
Author: Martha Stewart
You won't believe how easy it is to give French toast a crackly, crunchy caramelized sugar coating. This breakfast or brunch recipe works best with day-old bread. If using fresh bread, reduce the soaking...
Author: Martha Stewart
Crystallized ginger elevates the flavor of this not-too-sweet cranberry tea bread. Spread a warm slice with cream cheese for the perfect breakfast.
Author: Martha Stewart
Fill these golden, light-as-air yeasted donuts with your favorite strawberry or grape jelly and shower with powdered sugar before serving to oohs and aahs.
Author: Martha Stewart
Combine blueberries with nutty cornmeal, then add a sunny burst of orange for wholesome treats that are perfect for breakfast or as a snack. Tangy, creamy low-fat yogurt provides moisture and helps leaven...
Author: Martha Stewart
Fresh garlic and rosemary infuse the bread with its intoxicating flavors and aromas.
Author: Martha Stewart
This tart is unapologetically rich-there is puff pastry, Gruyere, goat cheese, and cream-yet the overall effect is one of lightness. It's a handy make-ahead addition to a festive spring brunch spread,...
Author: Martha Stewart
This colorful fruit salad is laced with fragrant orange-flower water.
Author: Martha Stewart
These turnovers will bring back fond memories of treats Mom used to make.
Author: Martha Stewart
Croissants are a classic French pastry that taste just as good filled with chocolate as they do covered in butter.
Author: Martha Stewart
Author: Martha Stewart