These dinner rolls are shaped to give a baked good's best imitation of a ruffed turkey tail.
Author: Martha Stewart
Author: Martha Stewart
Fresh vegetables and shrimp are sauteed, then quickly cooked in a mushroom-hoisin sauce. This savory combination becomes the filling for a reduced-fat omelet, which is cooked by swirling the egg mixture...
Author: Martha Stewart
In Rome, fresh ricotta made from sheep's milk is more widely available than that made from cow's milk, but either will work in this recipe. An abundance of zucchini blossoms (fiori di zucche) made it easy...
Author: Martha Stewart
Any berry will work in old bachelor's jam. The layered fruit spread is ripe for experimentation. Here it's made with blackberries, raspberries, and kirsch and spread on the cornmeal crust of a blackberry...
Author: Martha Stewart
For babies age 1 and older, you may add 1 tablespoon honey and substitute 10 strawberries, stemmed and quartered, for the papaya.
Author: Martha Stewart
Try serving these traditional English-style scones with butter, Devonshire cream, and jam.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Serve these Passover popovers at lunch or dinner alongside a bowl of chicken escarole soup, two recipes from Joan Nathan.
Author: Martha Stewart
There are many good recipes for healthy whole-wheat breads, but all yeast versions take several hours to make. This quick bread uses baking powder and soda to leaven it instead. It is good for sandwiches,...
Author: Martha Stewart
Unsweetened pomegranate juice blended with mixed berries makes a refreshing frozen drink.
Author: Martha Stewart
Soft walnut-date bread is a world away from a nondescript deli bran muffin; top a slice with honey and fiber-rich raspberries.
Author: Martha Stewart
These dried fig and cranberry bars -- perfect for snacking on the go -- get a double dose of oats, in the form of rolled oats and oat bran.
Author: Martha Stewart
Crisp croutons add a toasty crunch to this twist on tuna salad. Make them in a skillet instead of the oven to keep the kitchen heat down.
Author: Martha Stewart
Author: Martha Stewart
As the sun rises on December 13, Scandinavians honor Saint Lucia, the patroness of light, at an early-morning feast of cake or buns flavored with saffron, which imparts a golden hue.
Author: Martha Stewart
This crowd-pleasing recipe makes use of all the leftover carrots in your crisper.
Author: Martha Stewart
Use this chapati recipe from Sophie Herbert to make her healthy and flavorful Sprouted Moong Dal Salad.
Author: Martha Stewart
This rich and creamy smoothy has two secret ingredients: a banana for richness, and a hit of ground cinnamon to enhance the natural flavors of chocolate and hazelnut.
Author: Martha Stewart
This tart looks incredible, and is easy to make, too. Thin slices of Meyer lemons are poached in simple syrup to make sweet candied circles, and then arranged on store-bought puff pastry.
Author: Martha Stewart
Author: Martha Stewart
Feel free to use any tropical fruits in this salad; it's not so much what you choose but how good the fruit is, so pick only the ripest and most fragrant. If you like, serve with a dollop of sour cream...
Author: Martha Stewart
The yogurt in this dish is drained overnight, which gives it a rich, dense consistency. The fruit may also be poached the day before serving, and chilled in its poaching liquid.
Author: Martha Stewart
Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Author: Martha Stewart
Serve this Italian-style baked omelet for breakfast or with a green salad for lunch. This recipe is from Janice Connor of Washington, D.C.
Author: Martha Stewart
Author: Martha Stewart
This healthy, invigorating juice will kickstart your morning.
Author: Martha Stewart
Any grain flakes may be used in place of the soy flakes.
Author: Martha Stewart
Fresh carrot juice in addition to the usual OJ adds a welcome note of earthiness to this classic brunch libation and gives it a vivid orange hue.
Author: Martha Stewart
Don't give up on yesterday's baguette. Slightly stale bread is perfect for making these flavorful croutons, which are delicious in soups and salads.
Author: Martha Stewart
This traditional Japanese-style bread, also known as Japanese milk bread, has a soft, buttery texture unlike traditional American white bread. Martha made this recipe on Martha Bakes episode 606.
Author: Martha Stewart
Author: Martha Stewart
Start the day on a bright note with fresh melon and crunchy nuts.
Author: Martha Stewart
No packaged granola can match this easy-to-make, lightly honeyed version. To add variety, seek out store-bought muesli and hot and cold cereals made from ancient grains.
Author: Martha Stewart
Rose-hip-hibiscus tea bags impart an aromatic quality to these tiny gelee cubes.
Author: Martha Stewart
Author: Martha Stewart
So many commercially made granolas are laced with sweetener and unwanted trans-fatty acids. They are just plain yucky and easily go rancid by the time you buy them off the shelf. A homemade version is...
Author: Martha Stewart
No corned beef in this hash, only carrots, asparagus, peppers and onions with the potatoes.
Author: Martha Stewart
Brighten up your day with this fruit salad that's both sweet and tart.
Author: Martha Stewart
A hint of honey enhances the flavor of the corn without overwhelming it.
Author: Martha Stewart
Whip up a frittata for brunch, or serve one with a leafy green salad for a light dinner.
Author: Martha Stewart
Chia seeds add a little crunch to this creamy smoothy bowl, along with protein- and fiber-rich benefits.
Author: Martha Stewart
Start your morning with this zingy, antioxidant-packed smoothie.
Author: Martha Stewart
Make everyday blueberry muffins more special by using good-for-you spelt flour, oats, and ground flaxseed and finishing with a sugar glaze and a touch of lemon zest.
Author: Martha Stewart