A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.
Author: Martha Stewart
These rustic tomatoes deliver a similar sweet-savory fix. We particularly love the way the eggs soak up the juices.
Author: Martha Stewart
The only thing better than a slice of chocolate kugelhopf is one that's been toasted and spread with sweet butter.
Author: Martha Stewart
Full of nutrients, these healthy morning muffins make for a delicious breakfast.
Author: Martha Stewart
Keep the waffles warm in a 200-degree oven while making the chicken.
Author: Martha Stewart
We like our applesauce muffins topped with a cream-cheese frosting.
Author: Martha Stewart
This casserole is a riff on a Swiss rosti. It tastes like a loaded baked potato and has the crispness of hash browns.
Author: Martha Stewart
These delicious pancakes will be a morning treat for your little ones.
Author: Martha Stewart
The crushed rosemary makes this potato side dish shine.
Author: Martha Stewart
Homemade garlic-herb butter (the key is to mash the garlic into a paste first) and a quick turn on the grill transform a loaf of French bread into a spectacular side dish.
Author: Martha Stewart
This compote is great on its own, or you can serve it with ice cream or even toast.
Author: Martha Stewart
This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Embellished with edible flowers, this springtime salad will rise to a special occasion--in May, it's perfect for a Mother's Day brunch.
Author: Martha Stewart
No kneading is needed for this fragrant, dense bread dough. The ingredients are quickly mixed together, similar to quick-bread batters, and then baked, making these loaves speedy work.
Author: Martha Stewart
Serve this rich braided sweet bread with salted butter, fruity jam, and lots of hot coffee. Spiced with cardamom and sprinkled with pearl sugar and almonds, it's a showstopper--just right for a weekend...
Author: Martha Stewart
Lightly caramelized fruit makes for a great, healthy start to your day.
Author: Martha Stewart
This foolproof pizza dough recipe comes from Chris Bianco, the chef behind the famed Pizzeria Bianco in Phoenix, Arizona. Use it to make Heirloom-Tomato Pizza, Mortadella-and-Mozzarella Pizza, and Lemon-and-Italian-Cheese...
Author: Martha Stewart
There is fall flavor in every bite of this seasonal bundt. An apple-cider glaze and caramelized apples in the batter set this spice cake apart.
Author: Martha Stewart
Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola.
Author: Martha Stewart
Cotija, also known as queso anejado, is a crumbly, aged white cheese; look for it in specialty food stores or Latin markets. Feta cheese can be used in its place. Serve with Ponzu-Braised Chicken or our...
Author: Martha Stewart
Author: Martha Stewart
This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.
Author: Martha Stewart
After following this recipe, you'll be able to take a warm, brown loaf of bread from your oven -- perfect for breakfast with butter and honey, for sandwiches in a lunchbox, or a healthy snack.
Author: Martha Stewart
This cornbread tastes best when served on the same day it's baked.
Author: Martha Stewart
Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again. It can be frozen and served with coffee or hot chocolate as part of breakfast, or you can change...
Author: Martha Stewart
In this nourishing frittata, frozen broccoli is used for convenience and since it is preserved at peak freshness, you'll also get the maximum nutritional benefits in each bite (a win-win!). An eight-inch...
Author: Lauryn Tyrell
The red Easter eggs that make this traditional bread so special are for decorative purposes only. Do not eat them.
Author: Martha Stewart
To welcome the cooler mornings of autumn, make pancakes sweetened with molasses and flavored with warming gingerbread spices.
Author: Martha Stewart
These are nuttier, tastier, and healthier than prepackaged oatmeal.
Author: Martha Stewart
Place this spread in decorative jars for gifts, but save some for yourself -- it's great on toast or pancakes.
Author: Martha Stewart
Applesauce makes these muffins extra-tender. Fresh diced apple adds a refreshing pop of flavor.
Author: Martha Stewart
Joanne Chang, the owner of Boston's celebrated Flour Bakery, has baked more scones than you can imagine. This version is one of her bestsellers--it's packed with flavor, thanks to the trifecta of ginger...
Author: Martha Stewart
These special pancakes work even better if you make the batter a day ahead and chill it over night. Just whisk to combine again before cooking.
Author: Martha Stewart
Why wait for the weekend to enjoy French toast when you can whip up this irresistible banana enriched breakfast in practically no time.
Author: Martha Stewart
This crowd-pleasing weekend brunch recipe (prep tonight, bake tomorrow) is French toast with a twist: Raspberry sauce replaces the traditional maple syrup. This colorful dish also makes a festive Christmas...
Author: Martha Stewart
Serve this recipe for cornbread with chili or even ribs. The addition of whole corn kernels makes the texture a little more interesting, but you can leave them out with no problem. Ditto the pickled jalapenos;...
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
Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.
Author: Martha Stewart
These easy-to-make pork chops are sweet, spicy, and smoky.
Author: Martha Stewart
This hearty round loaf is made with rolled oats, plus healthful whole-wheat flour. Molasses gives it a hint of sweetness. Try it at breakfast, toasted and spread with jam, or at lunch, with sliced turkey...
Author: Martha Stewart
Fresh raspberries and tart blackberry jam fill lemon-zest-flecked cake;the cinnamon-spiced almond streusel on top is crumbly and nutty.
Author: Martha Stewart
Make Elvis proud and whip up a batch of these peanut butter and banana waffles that will have any morning starting off on the right foot.
Author: Martha Stewart
To enjoy the appealing marriage of maple syrup's sweetness and bacon's saltiness, set the strips on a rack on a baking sheet, brush on the syrup, and bake.
Author: Martha Stewart
Cheddar and chives are a great combination in scones. For light, flaky scones, don't mix the butter in too well.
Author: Martha Stewart
It is important to wring all excess moisture from potatoes to ensure a crisp pancake. If you are uncomfortable flipping the pancake, you may invert it onto a plate, and slide it back into the pan after...
Author: Martha Stewart
This bread is good right out of the oven or stored for several days and used for toast.
Author: Martha Stewart
This is a great way to use up leftover cooked greens. Serve alongside warm buttermilk biscuits.
Author: Martha Stewart