This simple fruit dessert easily feeds a crowd and is ready in minutes.
Author: Martha Stewart
Keep an eye on the grits when you're cooking so nothing sticks to the pan. Extra butter couldn't hurt.
Author: Martha Stewart
This delicious recipe for eggs benedict is courtesy of Josh Eden.
Author: Martha Stewart
The ground cardamom in this refreshing papaya lassi brings out the flavor of the ripe fruit.
Author: Martha Stewart
Granola is a mixture of oats and flakes, flavored with brown sugar, honey, cinnamon, nutmeg and orange zest.
Author: Martha Stewart
Quick-cooking oats form the base of these tender cinnamon-spiced cookies. With buckwheat flour, millet, cashew butter, coconut oil, and fresh raspberries, the treats should keep you well fueled throughout...
Author: Martha Stewart
If you have limited experience baking bread or sourdough, this recipe is about as forgiving as they come. The technique teaches you the basics of bread-making, from making the levain and autolyzing to...
Author: Martha Stewart
Use any seasonal fruit in this salad. Create your own mix based on what you like best.
Author: Martha Stewart
We poached ripe plums with a vanilla bean, then pureed them with buttermilk and ice for a rich, tangy treat for breakfast or anytime.
Author: Martha Stewart
Adding the intensely spicy root vegetable, horseradish, and sweet, mellow parsnip gives a new depth of flavor to this take on a crisp potato pancake.
Author: Martha Stewart
Serve these sweet and savory sausages with our Apple-and-Cheddar Frittata.
Author: Martha Stewart
Get your veggie fix early with a scramble that packs in plenty of bold flavors.
Author: Martha Stewart
For a breakfast alternative to French toast, fried wedges of polenta get their nuanced sweetness and spice from orange zest, cinnamon, raisins, and pure maple syrup. Corn and products derived from corn,...
Author: Martha Stewart
Skip the drive-through. This egg sandwich is fresh, wholesome, and a cinch to make. Fast food, indeed.
Author: Martha Stewart
This French pastry is similar to French toast, only it's easier to pull off when feeding a crowd and offers a sweet, crisp surprise with its caramelized frangipane top crust. Martha made this recipe on...
Author: Martha Stewart
Author: Martha Stewart
Emily Hoffman, host of "Whole Living" on Martha Stewart Living Radio (Sirius channel 112), shares her recipe for blueberry scones.
Author: Martha Stewart
Vanilla, honey, and nutmeg add a sweetness to this blend of roasted peanuts and milk.From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).
Author: Martha Stewart
Reconstitute dried beans with a quick soak: Boil them for 1 minute, then let them sit off heat, covered, for 1 hour.
Author: Martha Stewart
Author: Martha Stewart
Make these delicious scrambled eggs for a tasty breakfast that's easy to make and nutritious.
Author: Martha Stewart
Good cooks in many cultures have found delicious ways to revive stale or leftover bread. But the French take first prize with their simple recipe for pain perdu, literally "lost bread," which we have come...
Author: Martha Stewart
This yeast dough is simple to make, but it needs to rise for about 3 hours total (before and after cutting into rounds), so plan accordingly.
Author: Martha Stewart
Pure hazelnut flavor fills these breakfast cakes. A griddle is especially useful because it keeps an even heat and allows you to make multiple pancakes at a time. A nonstick skillet also works well.
Author: Martha Stewart
We love serving these savory herb-flecked biscuits with sliced ham and a dollop of Dijon.
Author: Martha Stewart
This watercress salad makes for a delicious side and takes only 10 minutes to make.
Author: Martha Stewart
Chives and freshly ground pepper add a surprising bite to these biscuits.
Author: Martha Stewart
We've used low-fat milk, egg whites, and skinless chicken to make traditional Southern comfort food healthier, yet still finger-licking good.
Author: Martha Stewart
Whether starter or your whole meal, this egg-drop soup hits the spot.
Author: Martha Stewart
Serve this sweet and spicy spread with Buttermilk Oat Waffles and Oven-Fried Chicken for our take on a soul-food specialty.
Author: Martha Stewart
The ginger and mint add a refreshing depth to this lemonade.
Author: Martha Stewart
Sweet apples make a delicious foil for earthy buckwheat flour in these hearty fall-friendly flapjacks.
Author: Martha Stewart
In our version of a granola bar, clusters of white quinoa, apricots, pistachios, and sunflower seeds are a virtuous, sweet, delightfully chewy snack.
Author: Martha Stewart
These buttery crumbs provide a textural contrast in our Topfenknoedel with Stewed Red Plums. Make them first so they can cool, as they are used in the batter and sprinkled on top of the dumplings.
Author: Martha Stewart
What could be better than this bagel-inspired entrée? It combines storebought pizza dough with that favorite combo of smoked salmon and cream cheese (but here we use Boursin, which brings built-in garlic...
Author: Lauryn Tyrell
These croutons are the garnish for our Lettuce and Pea Soup.
Author: Martha Stewart
Savory oatmeal for the win! Instead of the usual brown sugar, team Parmesan and sunny-side-up eggs with Peppadew peppers and watercress for an Italian-inspired porridge. A squeeze of lemon before serving...
Author: Martha Stewart
An unleavened take on French toast, matzo brei is a breakfast food that can be savory or sweet. The appeal of this indulgent version that's easy to make extends well beyond Passover. This recipe comes...
Author: Martha Stewart
Author: Martha Stewart
This breakfast shake derives its deep flavor and color from blackberries, rich in vitamin C, mixed with a few spoonfuls of honey. Ground cardamom provides a counterbalance to the sweetness.
Author: Martha Stewart
This cooler has a nice piquant sweet-tart flavor.
Author: Martha Stewart
These waffles pair nicely with plain or vanilla yogurt and maple syrup.
Author: Martha Stewart
Whole-grain bread is nutritious and high in fiber; paired with cream and fruit, it makes a delicious after-school snack.
Author: Martha Stewart
Toast need not be boring: Adding part-skim ricotta cheese and a few tasty toppings transforms it into a simple, satisfying breakfast. Part-skim ricotta has significantly less sodium than cottage cheese,...
Author: Martha Stewart
Coconut oil, ground flaxseed, and almond milk keep this eggless, dairy-free banana bread nice and moist.
Author: Martha Stewart
Dried strawberries can be found in some grocery stores and specialty-food markets. You can also make muffins plain or with dried cranberries.
Author: Martha Stewart
This Jewish bread often eaten on holidays and shabbat is almost as fun to make as it is to eat it.
Author: Martha Stewart
Crisp on the outside, light and moist on the inside, these doughnuts are comfort food through and through. Serve them warm with a generous sprinkling of confectioners' sugar, and you have a decadent breakfast...
Author: Martha Stewart