Consider this your new, go-to waffle recipe when you want to start your day off on a sweet note. No fussy steps or unexpected ingredients are required here, which means you can whip these up whenever your...
Author: Martha Stewart
The batter for this easy-to-make banana bread is enriched with sour cream, which gives it a subtle tang and super moist texture. In order to avoid this quick bread becoming tough and chewy, don't overmix...
Author: Martha Stewart
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins.Baking...
Author: Martha Stewart
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).
Author: Martha Stewart
Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.
Author: Martha Stewart
Assembling pork sausages is a snap and, as always, if you use best-quality ingredients, it's hard to beat homemade.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines,...
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers,...
Author: Martha Stewart
What's even better than banana bread? Banana bread with chocolate! Kids of all ages will clamor for these tasty breakfast bites.
Author: Martha Stewart
This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.
Author: Martha Stewart
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you...
Author: Martha Stewart
By adding cheese (such as Parmesan), sugar, or spices to the batter, popovers can be suited to any occasion. For ease of use, a popover pan with a nonstick coating is the ideal baking vessel for popovers,...
Author: Martha Stewart
This is the most basic recipe for a slightly thick pancake. It's just as easy to make a quick homemade batter as it is to open a box mix, which needs ingredients added to it anyway. And using organic ingredients...
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
Whip up this three-ingredient healthy smoothie recipe with just three ingredients-nonfat plain yogurt, banana, and frozen blueberries. Feel free to substitute the blueberries with any other frozen fruit...
Author: Martha Stewart
Any dense bread such as challah, brioche, or sourdough will work for this simple French toast recipe.
Author: Martha Stewart
This delicious recipe is courtesy of Mary Bodor. Note: Do not use metal cooking utensils, bowls, or baking pans with this recipe, since they will interfere with the fermenting process.
Author: Martha Stewart
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter-it should have small to medium lumps.
Author: Martha Stewart
Everyone needs a delicious coffee cake recipe in their repertoire, and this cinnamon streusel coffee cake recipe is the perfect option. Meaning "something strewn" in Old German, streusel is easy to throw...
Author: Martha Stewart
Sweet-tart fresh blueberries are showcased in every bite of these light, fluffy scones accented with lemon zest.
Author: Martha Stewart
Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack.
Author: Martha Stewart
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins. Baking...
Author: Martha Stewart
Macintosh apples and a double dose of oats add a boost of nutrition to these crowd-pleasing muffins.
Author: Martha Stewart
The next time your crew craves pancakes, serve something new and exciting: a Dutch baby. This baked pancake requires whirring a few basic ingredients in a blender, pouring the batter into a piping-hot...
Author: Greg Lofts
This homemade pizza crust comes together quickly-give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie and have an at-home pizza night.
Author: Martha Stewart
This recipe, which is a perfect main dish for brunch, makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.
Author: Martha Stewart
This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons.
Author: Martha Stewart
This Blueberry-Lemon Bundt Cake is the perfect addition to any brunch. For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling...
Author: Martha Stewart
Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage.
Author: Martha Stewart
We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.
Author: Martha Stewart
Use this recipe for rye bread as the base for any one of our delicious sandwiches.
Author: Martha Stewart
The Polish version of a dumpling, these versatile potato pierogis can be made with an array of fillings. For a step-by-step guide, see our How-To.
Author: Martha Stewart
Unsweetened chocolate, molasses, and ground caraway seeds give this bread its unmistakable depth of flavor.
Author: Martha Stewart
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. This fluffy multigrain bread recipe is a great, tasty bread. See our Classic White Bread how-to...
Author: Martha Stewart
Despite its name, the boiled egg shouldn't be boiled throughout the cooking process-a method that yields a rubbery result-but rather brought to a boil and then immediately removed from heat. Serve with...
Author: Martha Stewart
This date-sweetened whole-wheat quickbread makes a much-appreciated holiday or hostess gift because it holds up well for several days and is a wholesome breakfast treat. The spread of tangy Neufchatel...
Author: Martha Stewart
Making your own yogurt may sound ambitious, but it's really not. All it takes is two ingredients and 20 minutes of hands-on time.
Author: Martha Stewart
This delicious and freezer-friendly quiche shows how easy it is to lasso the power of your freezer. The recipe comes from It's Always Freezer Season: How to Freeze Like a Chef With 100 Make-Ahead Recipes...
Author: Martha Stewart
With a little advance preparation, the components for this tasty Chicken Caesar Salad can be stored in the fridge and then assembled and served within minutes.
Author: Martha Stewart
Author: Martha Stewart
You can toast slices of this all-purpose loaf for breakfast, serve it for tea in the afternoon, or top a piece with vanilla ice cream for dessert.
Author: Martha Stewart
This Thanksgiving-inspired quick bread recipe comes from Jane Kraemer of Manchester, Connecticut. The mixture of tart cranberry and salty nuts will have everyone reaching for a second slice.
Author: Martha Stewart
Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace...
Author: Martha Stewart
Add a sweet note to savory bacon with a glaze of pure maple syrup.
Author: Martha Stewart
The bright tang of lemon zest and juice mingled with sweet blueberries makes these muffins worth waking up for.
Author: Martha Stewart
Extra cranberry sauce adds holiday pizzazz to our Easy Basic Pancakes.
Author: Martha Stewart
Rosti potatoes are a Swiss favorite. Peeled potatoes are grated then formed into a cake in a frying pan.
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
Poppy seeds lend a pleasant crunch to these aromatic, lemony muffins.
Author: Martha Stewart