This sweet-and-tart cake bursting with blackberries and rhubarb is delicious served with coffee. Draining the rhubarb will keep the cake from becoming soggy.
Author: Martha Stewart
This classic cocktail is tinted pink, but still features the bitter-sweet taste you love.
Author: Martha Stewart
Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.
Author: Martha Stewart
A Greek Christmas tradition, Christopsomo translates as "bread of Christ." Some families decorate the bread with a cross or "X." The letter "X" is the first letter in the Greek word for Christ and was...
Author: Martha Stewart
Plenty of milk and cheese, plus constant stirring, are the keys to Emeril's rich, silky grits.
Author: Martha Stewart
This healthy and delicious warm breakfast is ready in ten minutes.
Author: Martha Stewart
This breakfast alternative starts with carrot juice, a valuable source of beta carotene, which many juicing enthusiasts believe is best absorbed on an empty stomach. Frozen mango lends the smoothie its...
Author: Martha Stewart
The crumbly but moist biscuit yields to juicy nectarine in every bite.
Author: Martha Stewart
After being "baked" in a skillet, this bread can be split for a sandwich, tossed in a salad, or skewered for dessert. Make a double batch if you plan on sampling all of the above. The dry ingredients can...
Author: Martha Stewart
This glaze adds the final touch to our Chocolate Glazed Madeleines, which make a great Easter treat.
Author: Martha Stewart
Meaty, extra-thick center-cut style bacon is especially suited to baking in the oven because the indirect heat allows it to cook through without over-crisping. Brushing a homemade rhubarb chutney on the...
Author: Martha Stewart
Kiwi, pineapple, and banana suspended in frozen yogurt make for a delightful summer breakfast that you and the kids can all agree on.
Author: Martha Stewart
The classic Italian supper comes together remarkably quickly -- garlic bread bakes alongside the ziti, and a green salad is tossed in mere minutes.
Author: Martha Stewart
Cooked rice stays fresh for up to seven days and can taste even better the second time around. This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
Coconut oil, which is solid at room temperature, adds a mild sweetness; vegetable oil can also be used.
Author: Martha Stewart
This delicious recipe for Easter babka comes from the "Martha Stewart Living" television show.
Author: Martha Stewart
Papaya has a slight muskiness that makes it a good partner for both mild and assertive ingredients. Coupling it with mint gives this quick-to-fix smoothie a bright, clean taste.
Author: Martha Stewart
The boule is one of Europe's greatest and most traditional forms of bread. It is often made with rye or other whole-grain flours but also works well as a rustic white made from French Dough.
Author: Martha Stewart
Your typical grilled cheese just got a tres chic update thanks to the addition of ham, nutty gruyere, and a fried egg.
Author: Martha Stewart
Firm polenta (or leftover wedges from dinner) can resurface at breakfast. Its nuttiness and slight sweetness complement the eggs and sage.Spooning the oil over the sage and eggs helps to fry the tops.
Author: Martha Stewart
Rich Devil's Food doughnuts are a perfect choice for any morning -- draped with a brandied chocolate glaze, they can be topped with chopped nuts or coconut for extra flourish.
Author: Martha Stewart
Author: Martha Stewart
This timeless coffee cake is one of Sara Foster's biggest sellers at Foster's Markets in North Carolina.
Author: Martha Stewart
To omit the wine, toss the fruit with 1/4 cup sugar and let sit until thawed and juicy.
Author: Martha Stewart
A dish of sugared vermicelli and eggs, balaleet is a popular lower Gulf breakfast item. Martha transforms it into a crunchy-tender, sweet-and-salty omelet.
Author: Martha Stewart
These classic crackers are perfect for dotting over a thick soup like clam chowder.
Author: Martha Stewart
This cake is best served warm but is also delicious later the same day.
Author: Martha Stewart
Sauteed shallots and a creamy sauce turn steamed spinach into a satisfying filling for popover breakfast sandwiches.
Author: Martha Stewart
Reduced-fat cream cheese is as indulgent as regular when brightened with a rainbow of veggies; whole-wheat bagels supply long-lasting energy.
Author: Martha Stewart
Baking cornbread in a cast-iron skillet gives it a crisp, brown crust, and keeps the inside moist and light; serve the bread right from the pan.
Author: Martha Stewart
Detox Cred: Starting the day with this nutrient-dense elixir is a delicious way to charge your system with nutrients. Dark leafy greens are extremely alkalizing, meaning they foster a more neutral body...
Author: Martha Stewart
This DIY spicy-sweet party snack is sure to spark taste buds -- and conversation. Line cups with parchment for serving.
Author: Martha Stewart
Transform pate a choux, a French batter typically used to make cream puffs and crullers, into the beloved Spanish pastries known as churros. Pipe the dough into loops, fry in hot oil, and toss in cinnamon...
Author: Martha Stewart
Almonds add crunch and a touch of healthy fat to this quick and easy breakfast idea.
Author: Martha Stewart
On a chilly morning, enjoy a steamy cup of this guilt-free coffee drink.
Author: Martha Stewart
Author: Martha Stewart
Icy grapes, apple, kiwi, and melon make up a fruit-based take on "green" salad. A lemon thyme dressing brings the flavors together.
Author: Martha Stewart
Mustard greens, Swiss chard, or arugula can be used instead of or in addition to the spinach. These savory omelets can also be thinly sliced and served as hors doeuvres.
Author: Martha Stewart
These biscuits are the foundation for the decadent apple, rosemary, and caramel shortcakes concocted by Jerry Traunfeld, executive chef of the Herbfarm restaurant in Issaquah, Washington.
Author: Martha Stewart
For hot chocolate with a taste of hazelnut, use Nutella instead of cocoa.
Author: Martha Stewart
This smoothie of cucumber and blueberries is brimming with antioxidants. It makes a great start to any day for breakfast or a mid-afternoon snack. Low-fat yogurt makes it extra creamy.
Author: Martha Stewart
These spicy biscuits taste best warm from the oven.
Author: Martha Stewart
Author: Martha Stewart
This recipe is inspired by the legendary Rebel Within muffin at San Francisco bakery Craftsman and Wolves.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
No fancy juicer or citrus press necessary for this refreshing whole-fruit juice! While you can certainly use all oranges, we like adding tangerines and grapefruits to the mix, too.
Author: Martha Stewart
In late summer, making ratatouille is a natural choice since gardens are brimming with gorgeous eggplants and tomatoes. Serving it with poached eggs adds a twist and makes a superhealthy breakfast, lunch,...
Author: Martha Stewart
This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines,...
Author: Martha Stewart