For a healthy start to your day, try this easy egg-white omelet.
Author: Martha Stewart
You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
Author: Martha Stewart
Store-bought apple butter pulls double duty in these marvelous morning buns: it's spread onto the dough before rolling, and it's simmered with brown sugar and butter for the sticky-sweet glaze. Toasted...
Author: Martha Stewart
Author: Martha Stewart
Carrots make these muffins very moist; their flavor is highlighted by cardamom and ginger. The muffins are delicious spread with whipped cream cheese.
Author: Martha Stewart
If this fruit combination isn't your speed, try Tropical Blueberry, Hearty Fruit and Oat, or Green Ginger-Peach.
Author: Martha Stewart
This Passover-friendly version of granola is made with crunchy walnuts, dried fruit, and whole wheat matzos. Blend it with yogurt for a quick and healthy breakfast.
Author: Martha Stewart
The protein in egg whites and unsaturated fat in avocados provide long-lasting energy.
Author: Martha Stewart
A caramelized layer of mandarin slices crowns this moist, pleasantly sour cake.
Author: Martha Stewart
Oats bring a pleasant chewiness and an old-fashioned goodness to these vegan, nutrient-dense bars. Pureed dates lend just enough sweetness to this convenient breakfast or snack. Nuts, ground flax, and...
Author: Martha Stewart
For brunch and beyond, velvety gravlax or luscious smoked salmon rests on a cloud of cream cheese that's been spiked with grated horseradish and lemon zest. Choose the store-bought whipped kind for a mousse-like...
Author: Greg Lofts
This humble Irish-Style Brown Bread, which gets a small update with the addition of rye flour, is similar to the one you would find every day on the traditional Irish table, served with butter and jam,...
Author: Martha Stewart
Making monkey bread lets kids do what they do best -- play with their food -- while they create something yummy.
Author: Martha Stewart
The bacon-topped puff pastry squares can be made a couple of hours ahead of time. Re-crisp them in a warm oven before serving.
Author: Martha Stewart
Quick to make, this nutty syrup with walnuts, maple, cinnamon, and vanilla is just right for drizzling over the morning classics like pancakes, crêpes, and the waffles shown here.
Author: Lauryn Tyrell
Grits have been a staple of the Southern kitchen for generations. They cook quickly and make a satisfying breakfast cereal.
Author: Martha Stewart
The pumpkin seeds in our muesli are an excellent source of protein, magnesium, and zinc. Toasting brings out the nutty nuances in the blend. Serve it with low-fat plain Greek yogurt and fresh fruit, such...
Author: Martha Stewart
Author: Martha Stewart
These homey, rustic scones are made with buttermilk barley dough and spill over with sunny citrus marmalade. Vary the filling to suit your taste; for a kid-friendly option, try strawberry or raspberry...
Author: Martha Stewart
This crusty, traditional Irish bread is a proud product of the peasant hearth-and the most suitable companion to Irish Stew. Soda bread requires no rising time, as baking powder, baking soda, and buttermilk...
Author: Martha Stewart
Any stone fruit can be used here. Pick whatever looks good at the market, but choose fruits that are similar in size and ripeness, so they will cook evenly in the lemon verbena sauce.
Author: Martha Stewart
Freezing and thawing over-ripe bananas before mashing creates a syrupy-thick juice, more like liquid gold, that bursts with sweet banana flavor and makes this loaf next-level delicious.
Author: Martha Stewart
An icy pear-and-yogurt smoothie is welcome and refreshing any time of the day.
Author: Martha Stewart
John Barricelli, the host of "Everyday Baking from Everyday Food," on PBS, prepares this chocolate-filled panettone for Christmas. Nuts, candied fruit, and, in more contemporary incarnations, chocolate...
Author: Martha Stewart
The berry slices in this topping for our Heart Pancakes look a little like hearts, perfectly suiting the Valentine's Day mood.
Author: Martha Stewart
These muffins make a deliciously sweet addition to your brunch buffet.
Author: Martha Stewart
Uri Scheft, of Breads Bakery in New York City, shared his recipe with Martha on Martha Bakes episode 402.
Author: Martha Stewart
Blueberries are mashed for the batter to create a beautiful purple interior and also added whole so that every bite is juicy and sweet. Yellow cornmeal adds a subtle crunch, and a sprinkling of sugar before...
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Our homemade crisps (just like those found in gourmet-food shops) are filled with wholesome ingredients: nuts, seeds, and dried fruit. The result is light in texture yet flavorful and satisfying. The crisps...
Author: Martha Stewart
Enjoy the best of early-spring vegetables in this hearty Easter brunch dish from Tudor House chef Geoffrey Zakarian. Ramps, which offer a strong, garlic-like flavor, can also be substituted with leeks,...
Author: Martha Stewart
We made monkey bread even more irresistible. Nutella takes this pull-apart treat to an extra level of deliciousness. The chocolate-hazelnut spread is layered throughout. When serving for breakfast, make...
Author: Martha Stewart
This staple of Middle Eastern and Mediterranean cuisines is surprisingly easy to make -- and the process feels almost magical. It starts with a simple yeast dough (we used some whole-wheat flour in addition...
Author: Martha Stewart
Keep a batch of this tasty whole grain in the fridge and add to weeknight meals in a flash.
Author: Martha Stewart
These Italian doughnuts are dusted with spiced sugar and served with espresso.
Author: Martha Stewart
A basket of these fragrant rolls makes a welcome addition to any dinner party.
Author: Martha Stewart
This easy poached eggs recipe will make creating breakfast dishes like Sesame Toasts with Poached Eggs and Avocado and Easy Eggs Benedict so simple.
Author: Martha Stewart
This Seussian spin on Green Eggs and Ham blends fresh chives into an eggy Dutch baby batter before pouring it into a hot skillet to bake. After it puffs itself up into an impressive soufflé-like shape,...
Author: Greg Lofts
The batter can also be made in a blender: Mix the eggs until pale and frothy, then add the remaining ingredients and puree until smooth.
Author: Martha Stewart
Author: Martha Stewart
A sliced hard-boiled egg, crispy bacon, and peppery watercress top off this open-faced take on a breakfast sandwich.
Author: Martha Stewart
Pair this focaccia with a crisp green salad for an easy meal.
Author: Martha Stewart
Alex Porter, chef at Norma's at Le Parker Meridien Hotel, concocted this luscious dish.
Author: Martha Stewart
Author: Martha Stewart
Poppy-seed Danishes with a cream-cheese-and-cherry filling are cut and folded to resemble the blooming flowers.
Author: Martha Stewart
Cornmeal drop biscuits are quick to make, since the dough can be dropped onto a baking sheet without rolling or cutting.
Author: Martha Stewart
Freshly picked yellow tomatoes lend a lighter taste and an unexpected shot of color to traditional Bloody Marys. If you like, pair the drink with a regular red version to highlight the distinction. To...
Author: Martha Stewart
Intensely flavored almond flour gives these poppy crackers a buttery crispness, along with a measure of protein, calcium, vitamin E, and folic acid.
Author: Martha Stewart
Toasting the oats and almonds before soaking them gives this muesli a nuttier flavor.
Author: Martha Stewart