Author: Martha Stewart
Try this creative egg and sourdough bread dish from Tini chef Darius Salko for a meal worthy of any occasion.
Author: Martha Stewart
Bring some Southern charm to your dinner table with this classic, pudding-like side dish of cornmeal-creme fraiche spoon bread.
Author: Martha Stewart
Unlike its inspiration, Eggs Benedict, this breakfast is light and healthy.
Author: Martha Stewart
Irish cheddar nicely complements the floral honey and sweet pears that are sandwiched in the Scones with Pears, Irish Cheddar, and Honey.
Author: Martha Stewart
Here's a quick and easy new way to warm up in the morning: simmer cooked bulgur with some milk before folding in cheddar cheese and piling it into a bowl. After you've nestled a poached egg on top, garnish...
Author: Riley Wofford
Fresh morels are available only in the spring; use dried ones, and you can enjoy their nutty flavor any day of the year. Here, they make a simple scallion omelet something special. By using three parts...
Author: Martha Stewart
Use Hawaiian baby papayas for this easy snack -- they're smaller and creamier than the Mexican kind.
Author: Martha Stewart
Egg-enriched, yeasty dough is layered with sweet butter to make brioche feuilletee, which is French for flaky.
Author: Martha Stewart
Think of this healthy breakfast recipe as more of a blueprint for using up leftover vegetables, whether they're roasted, grilled, or even raw. Simply gild them with olive-oil fried eggs, tangy Greek yogurt,...
Author: Martha Stewart
No need to skip breakfast. Try this banana-nutmeg smoothie to start your day, whether at home or on the go.
Author: Martha Stewart
This green-apple lemonade uses spinach to add more nutritional benefits.
Author: Martha Stewart
Sunny-side-up eggs shine atop this cheesy casserole recipe inspired by the classic French sandwich. We used turkey pastrami, but you can of course go traditional and sub in ham.
Author: Martha Stewart
Serve this updated rye soda bread with orange marmalade, Irish butter, smoked trout, Cashel Blue cheese, and our simple Watercress Salad for an impressive brunch spread.
Author: Martha Stewart
This dish makes use of leftovers from our Ricotta and Spinach Stuffed Shells recipe.
Author: Martha Stewart
Just as alluring as the store-bought boxed kind but gluten-free and dairy-free, these baked cake donuts have it all. The batter relies on almond flour, coconut oil, and coconut milk, and the coconut glaze...
Author: Martha Stewart
Like a cross between avocado toast and egg salad, this delicious mash-up is served on whole-grain toast and finished with delicate fresh chives. Plus, there's no mayo here-creamy avocado provides plenty...
Author: Martha Stewart
These hot rolls are the perfect accompaniment to your Thanksgiving dinner. Try using rosemary leaves to create a monogram.
Author: Martha Stewart
Author: Martha Stewart
Less expected than a margarita but just as easy to make, our La Paloma cooler is lively and laid-back at the same time. It gets its light, bubbly flavor from Mexican soda (which is also great on its own)...
Author: Martha Stewart
A sprinkle of coarse sanding sugar is the embellishment on these sweet versions of chocolate pretzels.
Author: Martha Stewart
Use this recipe for homemade hamburger buns any time you grill out. They're perfect with Joey Campanaro's Bacon Cheeseburgers.
Author: Martha Stewart
A sugar-dusted alternative to homemade doughnuts -- often served during Hanukkah -- these battered and fried apple slices evoke the Jewish story of oil miraculously lasting for eight nights.
Author: Martha Stewart
This lemon-flavored loaf cake is drenched in a nectarine syrup.
Author: Martha Stewart
The dough can be made through step 1 the night before baking and left to rise in the refrigerator for up to 12 hours. The chilled dough will need about two hours in the baking dish to come to room temperature...
Author: Martha Stewart
For a delicious alternative to oatmeal, combine your choice of cooked brown rice, farro, or spelt with milk and a touch of maple syrup for a healthy and hearty breakfast. Top this grain bowl with fresh...
Author: Riley Wofford
This tasty recipe for ginger scones with cardamom comes from Joan Nathan's cookbook, The New American Cooking.
Author: Martha Stewart
Turn bacon and eggs into something special by serving them with crispy polenta rounds and sauteed spinach and plum tomatoes.
Author: Martha Stewart
The enchilada fillingincludes summer squash,mushrooms, eggs, and cheese.
Author: Martha Stewart
This dough recipe is courtesy of chef John Baricelli, and is used to make his savory Potato-Rosemary Pizetta.
Author: Martha Stewart
Cut into these airy pancakes and you'll discover a delicious surprise -- a crunchy peanut butter center.
Author: Martha Stewart
We blend hearty rye with tangy buttermilk for this sourdough bread that will be perfect for sandwiches or snacks.
Author: Martha Stewart
Olive oil in the batter makes these better-for-you waffles extra crispy.
Author: Martha Stewart
Use this focaccia recipe to make our Guacamole BLT. This bread is best eaten the day it's made-the salt on top will make the bread soggy if it is wrapped overnight.
Author: Martha Stewart
A sweet, summery strawberry butter or fruity jam accompany these subtly tart, rhubarb-buckwheat scones beautifully. A perfect way to break bread Sunday morning (or any day of the week).
Author: Martha Stewart
When Martha Stewart, who is something of a croissant connoisseur, first tasted these sourdough croissants, she knew they were something special. The recipe comes from Martha's niece, Sophie Herbert Slater....
Author: Martha Stewart
This sage and egg-white frittata is chock full of flavor, and nutrients.
Author: Martha Stewart
An assortment of Martha's favorite cheeses -- Emmental, Comte, Scharfe Maxx, Appenzeller, and Pleasant Ridge -- sets this souffle apart.
Author: Martha Stewart
Martha cited this recipe from Donn Chappellet as one of her favorite breakfasts. The egg whites cause the waffles to puff up and then fall quickly, so serve each piece as it finishes cooking.
Author: Martha Stewart
Starting with the recipe for Basic Healthy Granola, this tasty version adds nutritious fruits and nuts without the refined sugars and trans fats of some commercial granolas.
Author: Martha Stewart
This dinner for one is filling, tasty, and nourishing. Have cooked brown rice made ahead of time.
Author: Martha Stewart
This nonalcoholic beverage is a bright and refreshing alternative to mimosas and bellinis and perfect for brunches.
Author: Martha Stewart
Serve this coconut bread sliced and toasted with butter and Pineapple Jam. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
This simple strudel is made of roasted plums wrapped in a phyllo crust layered with pistachios.
Author: Martha Stewart
Currant-studded scones are wonderful warm from the oven -- and easy enough to make for a weekend breakfast.
Author: Martha Stewart