Author: Martha Stewart
Tangerine marmalade adds sweet, citrusy appeal to these sticky treats.
Author: Martha Stewart
Use this cornbread to make chef Chris Schlesinger's Cornbread, Apple, and Sausage Stuffing.
Author: Martha Stewart
Our reader -- Louisa Cooper of Chicago -- loves sauteed onion and croutons in this dish, but mushrooms, garlic, and asparagus work, too. Or try your own favorite combination of veggies.
Author: Martha Stewart
Fresh herbs mixed into the dough give this flatbread a distinctly spring hue. Use whatever herbs are freshest.
Author: Martha Stewart
Looking for a light breakfast option to start your day? Try a soft-boiled egg.
Author: Martha Stewart
For a healthy breakfast, try this invigorating blend of berries, green tea, flaxseed, and low-fat yogurt. That's what we'd call smooth.
Author: Martha Stewart
This recipe has been adapted from "HomeBaking -- Sweet and Savory Traditions From Around the World" by Jeffrey Alford and Naomi Duguid. Use this dough to make Truck Stop Cinnamon Rolls.
Author: Martha Stewart
Author: Martha Stewart
Smoked trout and cream cheese on a hearty slice of toast paired with a tangy tomato salad puts the the usual morning bagel to shame.
Author: Martha Stewart
Use to make Miller Union chef Steven Satterfield's Cherry-Pecan Cornbread Dressing.
Author: Martha Stewart
Preheating the baking sheet ensures that the bacon and sausage are not only fully cooked through, but also crispy in this double pork sausage recipe.
Author: Martha Stewart
This dessert invites you to uncover its secrets layer by layer. Passion fruits might be unfamiliar, but they're easy to use. We scoop out the pulp and edible seeds and spoon them over each parfait.
Author: Martha Stewart
This puddlinglike white-corn spoon bread is a fresh take on a Southern classic.
Author: Martha Stewart
Serve this sauce with Pickled Lox and onions. Recipe courtesy of Russ and Daughters.
Author: Martha Stewart
When buttermilk biscuit dough gets the jelly roll treatment, this delicious hybrid is the result. The jammy fruit filling is made in the oven, not on the stovetop.
Author: Martha Stewart
Like kumquats, limequats can be eaten rind and all, and either fruit works in this no-cook recipe. The resulting marmalade is juicy, with a nice balance of sweet and tart. We love it on a toasted English...
Author: Martha Stewart
This wonderful recipe for huevos rancheros is courtesy of Pete Evans and can be found in "My Table: Food for Entertaining."
Author: Martha Stewart
This tangy Sunday brunch cocktail borrows ingredients from two drinks -- a Bloody Mary and a screwdriver -- for an unexpected twist.
Author: Martha Stewart
Plenty of people have their own go-to muffin recipe, but this light, moist rendition from Ellen O'Hara of Westwood, Massachusetts is hard to beat. They're made with whole-wheat flour, wheat germ, two ripe...
Author: Martha Stewart
This granola recipe makes a versatile base for the two variations that follow, using just a few simple swaps.
Author: Martha Stewart
These tender biscuits are best eaten right from the oven.
Author: Martha Stewart
An invigorating morning meal, this zingy fruit salad gets unexpected texture (and a tropical touch) from coconut.
Author: Martha Stewart
For dessert, watermelon takes on the classic Mexican pairing of chocolate and cinnamon, as well as zesty lime.
Author: Martha Stewart
If you plan to serve a larger crowd, and have two heavy skillets, two batches of this recipe can be baked at once.
Author: Martha Stewart
Your morning routine just became portable. Creamy peanut butter and banana come together with espresso powder in this smoothie that packs a punch.
Author: Martha Stewart
A hearty family breakfast comes together quickly when you throw some sausage and eggs into a skillet together. The eggs will cook in the fat from the patties, which flavors them, too. The recipe can be...
Author: Martha Stewart
Our updated take on ambrosia can be made ahead and refrigerated, covered, up to 12 hours.
Author: Martha Stewart
Why not serve your favorite breakfast parfait on toast? Use tangy Greek yogurt as a schmear for whole-grain bread, then top with fruit and a drizzle of honey.
Author: Martha Stewart
Use this recipe when making our Chestnut and Almond Pancakes with Sauteed Plums.
Author: Martha Stewart
Antioxidant-rich berries, fruit juice, and protein-packed tofu and pomegranate make a nourishing breakfast.
Author: Martha Stewart
These croutons have a rustic shape. They are especially crunchy because they are made from a dense bread and are cooked slowly. Sourdough, miche, levain, and other dense breads work best for these hand-pulled...
Author: Martha Stewart
This deceptively simple snack cake features dark chocolate, rosemary, and fruity olive oil. Trust us when we tell you it won't last a day -- you'll find yourself sneaking fragrant slices at the counter,...
Author: Martha Stewart
Snack on this homamde granola mix by the handful, or use it in our Yogurt Parfait with Granola, Raspberries, and Candied Ginger.
Author: Martha Stewart
Since milk contains saturated fat, we chose to cook the high-fiber barley with almond milk instead in this heart-healthy breakfast dish.
Author: Martha Stewart
Upgrade the classic American breakfast from basic to impressive in a few simple steps.
Author: Martha Stewart
Indulge in the fine balance of blue cheese and herbs in this luscious dish from "Farm to Fork," by Emeril Lagasse.
Author: Martha Stewart
This egg recipe, courtesy of chef Pierre Schaedelin, earned its name by becoming a favorite of Martha's friend and editorial director of decorating, Kevin Sharkey.
Author: Martha Stewart
A perfect way to herald the coming of spring or celebrate meaningful moments, this carrot cake is moist and full of crunchy nuts, sweet carrots, and chewy golden raisins. Use this recipe to make the Lollipop...
Author: Martha Stewart
Simmer steel-cut oats anytime for a warm and satisfying breakfast.
Author: Martha Stewart
A light cheese-and-fruit course is a lovely way to end a meal. Look for fresh ricotta in Italian and specialty markets.
Author: Martha Stewart
For an antioxidant boost, add 1 cup frozen blueberries and bake these gluten-free muffins an additional 5 minutes.
Author: Martha Stewart
If you're concerned about what goes into store-bought energy bars, make your own.
Author: Martha Stewart
This recipe is adapted from My Bread, by Jim Lahey with Rick Flaste (Norton; 2009). The dough doesnt require any kneading, but it will need almost an entire day to rise. Lahey makes his bread in a special...
Author: Martha Stewart
Nectarine-infused simple syrup sweetens our invigorating white peach juice. Add club soda for a little fizz or Prosecco to create a Bellini.
Author: Martha Stewart
Author: Martha Stewart
This colorful, quick salad with kiwi, pineapple, and your favorite citrus, provides fiber (juice doesn't). Cut the citrus into pinwheels for the prettiest look (see Cook's Note, below).
Author: Martha Stewart