Serve this homemade granola on plain yogurt with fresh fruit for a sweet, healthy breakfast.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
This is a hearty breakfast, featuring hard Spanish pork sausage flavored with paprika, known as dried chorizo.
Author: Martha Stewart
This recipe can be served with our Blueberry-Cornmeal Pancakes.
Author: Martha Stewart
Making these flaky rolls takes time: The dough needs to be chilled twice, for 40 minutes each time, and it must rise for an hour before baking.
Author: Martha Stewart
Baking cakes in molds and then glazing them with chocolate makes a great Easter treat. We used egg, rabbit, lamb, and chicken molds.
Author: Martha Stewart
Baked nuggets are filled with strawberry jam and rolled in confectioners' sugar. A cellophane bag shows them off and keeps the sugar from getting all over. Tags are computer-made, cut out, hole-punched,...
Author: Martha Stewart
A scramble doesn't have anything on our new favorite way to eat eggs. Soup for breakfast? Indeed!
Author: Martha Stewart
Loaded with antioxidants, folate, and omega-3s, this fruit salad will kick-start your morning.
Author: Martha Stewart
Like a healthy pina colada! Fresh pineapple, coconut oil, and a spoonful of chia seeds set this power drink apart.
Author: Martha Stewart
This recipe comes from chef Roy Yamaguchi, who specializes in Hawaiian fusion cuisine. He made it during "Morning Living" on Martha Stewart Living Radio.
Author: Martha Stewart
No dairy or eggs in these baked donuts! Ripe bananas, coconut oil, and nut milk are all you need for their rich flavor, although the luscious chocolate glaze on top certainly doesn't hurt.
Author: Martha Stewart
This French toast is always a crowd-pleasing hit at breakfast in the spring when asparagus is bountiful.
Author: Martha Stewart
Browning the cheese in the pan develops and concentrates the flavor so you can use less. Keeping the yolk whole but still runny creates a rich sauce for the omelet.
Author: Martha Stewart
Beet greens, collard greens, or even kale are good substitutes for Swiss chard.
Author: Martha Stewart
Who doesn't love breakfast for dinner??! This egg casserole pairs store-bought spinach-and-cheese ravioli with jewel-like grape tomatoes and a crunchy panko topping.
Author: Martha Stewart
Put a twist on this open-faced omelet by using your favorite greens, such as spinach or kale, in place of the Swiss chard.
Author: Martha Stewart
This refreshing smoothie is perfectly balanced between tart and sweet, thanks to Granny Smith apple, banana, orange juice, and honey.
Author: Martha Stewart
This recipe is adapted from Martha Stewart's Christmas: Entertaining, Decorating, Giving, an instant classic when it first appeared in 1989. Unlike a typical ham, which is tender and juicy, a country ham...
Author: Martha Stewart
Keep a container of chilled brewed coffee in the refrigerator all summer long for a cool pick-me-up. Add milk and the sweetener of your choice.
Author: Martha Stewart
Lots of vegetables -- potato, carrot, bell peppers, and mushrooms -- and ground turkey in place of beef make this hash low in fat. Each serving can be topped with an egg.
Author: Martha Stewart
This Easter pie recipe from "Martha Stewart's Baking Handbook" is delicious on Easter Sunday, or any day of the year.
Author: Martha Stewart
Vegetables, which vary widely in their protein content, are valuable for bringing fiber to protein-centered meals. In this frittata, mushrooms add flavor and B vitamins.
Author: Martha Stewart
These savory pastries from the Martha Stewart Living digital magazine for iPad make a showstopping first course or brunch dish. Serve them with salad greens, and dinner's on.
Author: Martha Stewart
A magnificent pastry stuffed with orange-scented cinnamon-sugar filling makes the perfect centerpiece to a festive brunch. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart
Egg whites beaten to stiff peaks ensure that the texture of these whole-grain muffins remains light. Fresh carrots and zucchini keep these vegetable muffins moist.
Author: Martha Stewart
For a more savory version of these layered biscuits, leave out the cinnamon and sugar.
Author: Martha Stewart
Toasted pita bread, bacon, and cheese all get baked right into the egg mixture in this frittata that serves as a deconstructed breakfast sandwich.
Author: Martha Stewart
Almond milk has less calories than skim milk and provides the distinctive, nutty flavor we love in this sweet smoothie.
Author: Martha Stewart
Cook the quintessential outdoorsy breakfast: eggs and potato hash fried in bacon drippings. Brew a fresh pot of cowboy coffee directly over the campfire to complete the meal.
Author: Martha Stewart
The ginger gives this sweet fruit salad of oranges, mango, and banana a needed kick.
Author: Martha Stewart
Author: Martha Stewart
Steel-cut oats (also called Irish or Scottish oats) take longer to cook than rolled oats but are creamier and chewier.
Author: Martha Stewart
To cut the prep time of this tasty brunch recipe in half, substitute three 10-ounce packages of frozen chopped spinach for fresh. Thaw and drain the spinach, squeezing out as much liquid as possible, and...
Author: Martha Stewart
Polenta, a staple of Northern Italy, is made from cornmeal. It has a soft, moist breadlike texture. We fried it, but you could also serve it soft, mixed with cheese.
Author: Martha Stewart
Light and airy beaten egg whites are the secret to a fluffy frittata.
Author: Martha Stewart
When winter hangs on past its welcome, the only solution is to bake it away. This homey spiced coffee cake is good for dessert and even better at breakfast or teatime -- especially when offered while it's...
Author: Martha Stewart
For a family-friendly breakfast, serve this crunchy matzo granola over yogurt, with milk and fruit, or straight out of the bowl. It's a healthy way to start the day.
Author: Martha Stewart
You can make fluffy omelets in less time (and with much less effort) than you may think. This Mediterranean-inspired version has a filling of grape tomatoes, scallions, oregano, and feta cheese.
Author: Martha Stewart
Simple braiding brings elegance to garlic and rosemary knots; these rolls should be served piping hot, while their herbal aroma is at its peak.
Author: Martha Stewart
For a healthy and flavorful start to the day, scramble up some egg whites and put these tasty tacos together in just 10 minutes.
Author: Martha Stewart
Elegant whitefish salad is presented in its skin, nestled beside delicious smoked salmon and garnished with olives, lemon, and dill. Don't be overwhelmed by its lovely appearance: Using store-bought smoked...
Author: Martha Stewart
For a richer version of this dish, use heavy cream, as more fat content translates into better flavor.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Fresh tomato salsa, a generous amount of jack cheese, and a three-egg omelet make a unique burrito.
Author: Martha Stewart
Small and firm, these are really more like soda crackers than flaky doughy biscuits. They are great with Baked Country Ham.
Author: Martha Stewart
For a special breakfast treat, serve these irresistible pancakes from Brooklyn Flea vendor Betsy Devine (Salvatore Bklyn).
Author: Martha Stewart
Talk about a power breakfast: The omega-3s in walnuts help reduce inflammation, while frozen blueberries provide polyphenols and vitamin C.
Author: Martha Stewart
Featuring the flavors of the season's greatest salad -- the caprese -- this vividly colored, garden-fresh frittata makes a gorgeous meal.
Author: Martha Stewart
Sweet croutons made with this delicate bread add texture and crunch to ice cream, yogurt, or poached fruit.
Author: Martha Stewart