Crunchy homemade croutons add richness and texture to salads, soups, pasta -- or, in the case of our sweet croutons, ice cream, bitter greens, or a soft, ripe cheese.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
We wouldn't be surprised if Peter Cottontail tried to make off with one of these vibrant coolers filled with a blend of carrot and lime juices. And when you serve them in tall, skinny glasses with fresh...
Author: Riley Wofford
The combination of almond butter and pitted dates creates a smoothie that is as rich and creamy as a milkshake.
Author: Martha Stewart
Favorites in Spain and Mexico, these deep-fried dough sticks are often served with rich hot cocoa -- a perfect pairing for a chilly fall day.
Author: Martha Stewart
To crack a soft-cooked egg, tap around the top third of the shell with a butter knife, and gently pull it off. If you'd like, you can substitute toasted fennel seeds or celery seeds for the coriander.
Author: Martha Stewart
Dip pastry chef Mindy Segal's Banana Brioche Monkey Bread in this sweet butterscotch.
Author: Martha Stewart
So much better than store-bought, this applesauce is delicious on it's own as a snack, but can be used as a sauce or ingredient in any recipe-sweet or savory.
Author: Martha Stewart
Instead of baking one big loaf of Irish soda bread this St. Patrick's Day, make a pull apart version that yields individual servings.
Author: Martha Stewart
Buttery brown sugar glazes these morning buns and pairs nicely with the hearty nuttiness of whole wheat. For tips on rolling and assembling, see our step-by-step photo guide. Martha made this recipe on...
Author: Martha Stewart
Bright lemon zest and briny Kalamata olives cut the richness of cream cheese in this savory breakfast.
Author: Martha Stewart
This delicious recipe for Balthazar brioche French toast is a family-friendly brunch option courtesy of Riad Nasr and Lee Hanson.
Author: Martha Stewart
These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. Serve these alongside our Corn and Clam Chowder Sauce.
Author: Martha Stewart
Here is proof that an incredibly rich and flavorful frittata can be low in fat and very nutritious, thanks to the use of egg whites.
Author: Martha Stewart
A little butter is all you need to ease these eggs from their cups. Plus, it adds flavor without too much fat.
Author: Martha Stewart
This recipe uses sourdough discard from a homemade starter; the water from the discard results in a slight cakey cookie, and the browned butter lends a nutty, toasty note.
Author: Martha Stewart
Delicious and easy to make, these hand pies are great to take on picnics.
Author: Martha Stewart
Pomegranate seeds, rich in plant compounds, enhance the already potent antioxidant activity in ahot cup of green tea with lemon and honey.
Author: Martha Stewart
Chilling the pastry ingredients before starting will ensure a perfect crust.
Author: Martha Stewart
Oversize breadsticks, arranged in celery glasses, make delicious table decorations.
Author: Martha Stewart
This recipe for pizza piena dough is courtesy of sisters Gerry DiSanto and Nina Scavone, and is used to make their Easter Pizza Piena.
Author: Martha Stewart
The best biscuits are often made with fine low-protein wheat flours. Whole-grain barley flour is also quite fine and low in gluten, so it creates a lovely, light biscuit that's a bit more wholesome than...
Author: Martha Stewart
Get your morning off to a bright start with this vibrant smoothie bursting with tart pomegranate juice and mixed berries.
Author: Martha Stewart
Use this fantastic dough recipe, adapted from the May 2009 issue of Martha Stewart Living, to make Oven-Dried Heirloom Tomato Pizza (pictured) and Shiitake Mushroom Pizza.
Author: Martha Stewart
Fluffy buttermilk blueberry pancakes make for the perfect Sunday brunch. This recipe was adapted from John Besh's My Family Table (Andrews McMeel Publishing; 2011).
Author: Martha Stewart
Infusing gin with cucumber brings out the spirit's floral flavor, which is the perfect match for sweet-tart grapefruit soda in this elegant brunch cocktail.
Author: Martha Stewart
Broccoli with pan-fried potatoes is an accompaniment that goes with everything, from broiled steak to scrambled eggs.
Author: Martha Stewart
This healthy citrus smoothie is a satisfying alternative to a heavy breakfast. It's simple to make: Alternate layers or orange and pineapple slush, and mix yogurt and sliced bananas.
Author: Martha Stewart
Use this poached eggs recipe to make perfectly runny eggs every time. It goes great with some of our favorite breakfast recipes.
Author: Martha Stewart
This Grapefruit and Smoked-Trout "Cobb" Salad is equal parts refreshing and satisfying. To cool cooked farro and other grains more quickly, spread them out on a rimmed baking sheet and transfer to refrigerator...
Author: Martha Stewart
Eggs and quinoa provide a well-rounded main course here; chives and chili flakes on top provide a spark.
Author: Martha Stewart
Author: Martha Stewart
Vegetables seldom make an appearance at breakfast time. But sweet tomatoes and fresh corn transform a standard brunch dish into a nutritional powerhouse. There's no need to peel the potatoes. Keeping the...
Author: Martha Stewart
Espresso with a spoonful of frothed milk is a macchiato ("stained," in Italian).
Author: Martha Stewart
Homemade bloody mary mixer is a gift worth giving.
Author: Martha Stewart
This twist on a Caesar salad will satisfy kids as well as grown-ups. Lemony shrimp and a bright dressing make the dish a standout.
Author: Martha Stewart
Nutmeg-scented hot cross buns are studded with dried cherries and golden raisins. Traditionally served on Good Friday, these yeast-risen buns are delicious before an egg hunt or with a cup of hot tea.
Author: Martha Stewart
Soaking fruit in blood-orange liqueur makes it even juicier and intensifies the flavor.
Author: Martha Stewart
Layers of strawberry jam add surprise to a lemony loaf.
Author: Martha Stewart
This granola has up to 30 percent fewer calories and up to 60 percent less fat than most store-bought brands.
Author: Martha Stewart
Think outside the matzo box and try this tasty banana-maple option, delicious for breakfast or any other time of day.
Author: Martha Stewart
The easiest way to coddle eggs is to place them in egg coddlers, special containers with tight-fitting lids, but you can also use ramekins or custard cups covered tightly with foil. Fines herbes is a combination...
Author: Martha Stewart
Use this Pumpkin Challah to make stuffing, bread pudding, or day-after-Thanksgiving turkey sandwiches.
Author: Martha Stewart
This easy recipe for pizza dough is courtesy of "The Martha Stewart Show" and should be used when making Broccoli, Tomato, and Mozzarella Stromboli.
Author: Martha Stewart
Make homemade doughnuts even more decadent with a sweet and tart filling of raspberry jam.
Author: Martha Stewart
The peppery bite of watercress contrastswith the Charentais melonsthat serve as salad bowlshere (these grapefruit-sizemelons are like cantaloupe,only sweeter).
Author: Martha Stewart
Store-bought baking mix is a handy starting point for these muffins that have the intoxicating flavors of carrot cake without the calories.
Author: Martha Stewart
This delicious recipe which requires no baking is from Pamela Kim of Stamford, Connecticut.
Author: Martha Stewart