Look for salmon fillets that are the same size. We found that 6-inch-long fillets work well, leaving the perfect amount of phyllo to wrap the fish on all sides.
Author: Martha Stewart
This delicious Southern recipe for creamy grits comes from chef Frank Stitt's cookbook, Frank Stitt's Southern Table.
Author: Martha Stewart
All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. Use it as the crust for our Grandma-Style...
Author: Martha Stewart
Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.From the book "Mad Hungry," by Lucinda Scala Quinn...
Author: Martha Stewart
This recipe is gluten-free. However, it can also be prepared with regular all-purpose and bread flours if you prefer.
Author: Martha Stewart
Garlic and thyme are perfect partners for the juicy cherry tomatoes that top this easy focaccia. Minimal dough handling means the bread requires just 15 minutes of prep.
Author: Martha Stewart
Green pistachios and red cranberries combine to make a cookie perfect for Christmas. Cornmeal gives these biscotti an extra crumbly and sandy texture, while the dried cranberries add a chewy element.
Author: Martha Stewart
This is the only granola recipe you need. While some recipes are too sweet and others don't bind into those super-satisfying clusters, our approach solves for these snafus and also allows for improvisation:...
Author: Riley Wofford
If your family loves pancakes (of course they do!), they're likely to get even more excited about the baked kind that puffs up in the oven.
Author: Martha Stewart
Author: Martha Stewart
Making your own granola means you can pick the mix-ins. You can change up the nuts, fruits, and flavorings however you like, but we love the pairing of pistachios and apricots with cardamom.
Author: Martha Stewart
In England, hot cross buns-soft and slightly sweet little cakes with a cross cut into the tops-are traditionally served on Good Friday.
Author: Martha Stewart
This dairy-free 'pudding' has plenty of complex carbohydrates to keep you up and running until lunchtime. Not a morning person? Roast a sweet potato at 400°F for an hour when you're prepping dinner, and...
Author: Shira Bocar
A warm breakfast of hearty homemade oatmeal will give you the energy you need.
Author: Martha Stewart
Sage gives these biscuits a nice, clean herbal flavor.
Author: Martha Stewart
Try your hand at a homemade version of the classic breakfast pastry -- buttery dough filled with sweetened farmer's cheese and raisins. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart
You can prepare the sausage breakfast casserole up to a day ahead and let the bread soak overnight in the refrigerator. (If it is refrigerated overnight, it may need to cook a few minutes longer.)
Author: Martha Stewart
Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.
Author: Martha Stewart
Use this recipe to make our Southern Fried Eggs over Buttermilk Biscuits with Sausage Gravy.
Author: Martha Stewart
Everything is cooked in batches in this one-pan dish that works equally well for breakfast or dinner: the bacon first, followed by the herbed potatoes, garlicky greens, and scrambled eggs.
Author: Martha Stewart
When this classic Irish Soda Bread is easy to make, you'll bake it all year round! The bread will keep, wrapped in plastic, for up to two weeks at room temperature.
Author: Martha Stewart
Whole-wheat flour and wheat germ add a slightly nutty flavor to these healthy muffins. They rely on yogurt and coconut oil instead of butter for their moist, tender crumb.
Author: Martha Stewart
Creamy, crunchy, sweet, and salty come together in a breakfast like the ones Mom used to make. Finish up this Apricot-Stuffed French Toast with a side of Tropical Fruit Salad.
Author: Martha Stewart
Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the ultimate Thanksgiving dressing.
Author: Martha Stewart
Capitalize on the healthiness of this good-tasting breakfast. Bananas, oats, and pecans add up to power-packed nutrition.
Author: Martha Stewart
This dough is robust and versatile and also mass excellent sandwich bread.
Author: Martha Stewart
Fragrant with cinnamon and enriched with a cream-cheese glaze, these morning buns make an unforgettable breakfast. Mashed potato is the secret behind their light texture, while bread flour provides structure...
Author: Martha Stewart
Leave a basket of these scones out for guests at any brunch or breakfast gathering.
Author: Martha Stewart
For a more concentrated maple flavor, use grade B maple syrup and brush with additional syrup when warm, if desired.
Author: Martha Stewart
An easy recipe for warm, buttery rolls is reinvented into super cinnamon buns. You can easily adjust the filling to suit your taste. Skip the chocolate chips and use more nuts, or substitute another sweet...
Author: Martha Stewart
This classic quick bread, provided by Raymond Forker of Savannah, Georgia, is a great way to use bananas that are just past their prime. The chocolate chips go well with the banana flavor.
Author: Martha Stewart
Every morning Martha drinks this immune-boosting cocktail of nutritious fruits and vegetables. Her refreshing green juice recipe allows for plenty of substitutions. Don't have pears on hand? Add an apple...
Author: Martha Stewart
Bursting with fresh strawberry flavor, these muffins make a delightful treat. Eat them for breakfast, a snack, or dessert -- they give their blueberry siblings a run for their money.
Author: Martha Stewart
To add more protein to this vegetarian dish, fold drained and rinsed canned black beans into the rice mixture. Or serve it with Soupy Black Beans.
Author: Martha Stewart
This filling, protein-packed meal takes just minutes to prepare.
Author: Martha Stewart
This homey dessert is a cross between bread pudding and French toast. To create an elegant presentation, cut the Pain Perdu neat rounds with a biscuit cutter or a drinking glass.
Author: Martha Stewart
Author: Martha Stewart
This easy pizza dough recipe courtesy of British chef Jamie Oliver is made in a food processor and perfect for his Calzone recipe.
Author: Martha Stewart
Strawberries and rhubarb are summer's best friends -- cook them up together in this quintessential dessert.
Author: Martha Stewart
For extra heat, replace one can or all of the mild Ro-Tel with the original variety. This dish pairs well with black beans.
Author: Martha Stewart
Toasting the oatmeal before cooking it gives the cereal a nutty flavor.
Author: Martha Stewart
Cooking shrimp with their shells on gives them so much more flavor. Here, they're paired with sherry-steamed clams, garlicky beans, romesco, and fresh dandelion greens.
Author: Martha Stewart
Like quiche, this savory brunch dish has a custard filling; using frozen puff pastry instead of traditional pie dough makes it even simpler to prepare.
Author: Martha Stewart
Get a healthy start in the morning with this flavorful mix of rolled oats, nuts, fruit, and milk.
Author: Martha Stewart
You can make fluffy omelets in less time (and with much less effort) than you may think. This hearty version has a filling of green pepper, onion, and diced ham.
Author: Martha Stewart