A Bloody Mary becomes a Bloody Maria when you swap tequila in for vodka. Our twist here is cutting the tomato juice with crimson blood-orange juice. It turns what normally feels like a meal in a glass...
Author: Martha Stewart
A steamed salmon fillet is a healthful morning meal, especially when served with avocado. Both foods are excellent sources of "good" fats, which benefit the heart.
Author: Martha Stewart
Cooking blintzes takes a bit of practice. A nonstick skillet is a great help. The first blintz is almost never perfect; just discard it and start again. The blintzes can be made up to step 5 up to two...
Author: Martha Stewart
The highlights of our focaccia are the sweet potatoes, in addition to toasted walnuts, grated Gouda cheese, and rosemary.
Author: Martha Stewart
The bright tang of lemon zest and juice mingled with sweet blueberries makes these muffins worth waking up for.
Author: Martha Stewart
Halved, pitted, filled with butter and brown sugar, and then broiled, apricotsare a delicious treat over custard, or over oatmeal for breakfast.
Author: Martha Stewart
A Saudi Arabian specialty, this soft, rich bread has a glossy crust and is packed with plump golden raisins and four types of flavorful seeds -- sesame, caraway, fennel, and sunflower.
Author: Martha Stewart
Savory cheese waffles replace the traditional muffin in this decadent eggs Florentine dish, perfect for brunch.
Author: Martha Stewart
Use herb cream cheese to make Sara Foster's Breakfast Burritos.
Author: Martha Stewart
Show off these beautifully hued juices with their vibrant colors in clear pitchers.
Author: Martha Stewart
Molecular gastronomist Francisco Migoya, the head chef at Modernist Cuisine and co-author of Modernist Bread, shares his unique approach for incorporating oats into your next loaf of white sandwich bread....
Author: Martha Stewart
Serve these slightly sweetened grapefruit slices with brunch or as a light dessert.
Author: Martha Stewart
Use tart apples such as Macoun, Fuji, or McIntosh for this recipe.
Author: Martha Stewart
A protein-rich egg fried in a slice of whole wheat bread starts the day; spicy tomato salsa supplies the meal with fresh produce. For a milder salsa, you can remove the chile's seeds. The salsa is also...
Author: Martha Stewart
Warm, flaky, and irresistible, biscuits are an old-fashioned indulgence that never goes out of style. Baking tender homemade biscuits is so satisfying -- the pleasure they offer requires only a modest...
Author: Martha Stewart
Author: Martha Stewart
Eggs aren't just for breakfast: This dish makes a great meatless dinner. Serve over brown rice for a more substantial meal.
Author: Martha Stewart
These lemon-and-berry-laced scones would surely have woken Little Boy Blue from his peaceful slumber in a haystack.
Author: Martha Stewart
Flaxseed oil, a good source of vitamin A and omega-3 fatty acids, is available in the refrigerator section of most health-food stores.
Author: Martha Stewart
Though generally a savory spice, here saffron effortlessly blends with orange juice in an earthy, spice-infused cooler.
Author: Martha Stewart
An espresso's deep flavor is produced by forcing hot water through a finely packed, dark-roasted grind. It might be sipped or downed in one gulp, with or without sugar.
Author: Martha Stewart
These crackers take on amorphous shapes so don't expect a neat little square or circle.
Author: Martha Stewart
This perfectly self-contained wrap sandwich can go anywhere. To make a meat-filled version, substitute four ounces of your favorite cold cut for the omelet.
Author: Martha Stewart
Try a healthier version of an omelet (with less egg and more Swiss chard), a specialty of Nice, using this recipe from chef Alain Allegretti of Allegretti restaurant. Serve with hisFennel Salad with Blood...
Author: Martha Stewart
For the best granola you've ever tasted, think outside the box. This do-it-yourself mix can be tailored with whatever nuts, seeds, and dried fruit sound good to you. Start with our three delicious blends,...
Author: Martha Stewart
Sara Foster, owner of Foster's Market in Durham, North Carolina, puts a new twist on the traditional breakfast burrito. For a no-fuss brunch, Sara recommends preparing as many of the elements as you can...
Author: Martha Stewart
A poached egg on baked yogurt is a high-protein breakfast. Note: The eggs in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone...
Author: Martha Stewart
Sauteeing asparagus keeps the spears bright green and crisp.
Author: Martha Stewart
This pretty composed salad is oh so very spring. It's a tumble of asparagus, peas, and Little Gem lettuces, which have the crunch of romaine but small enough leaves that you can serve them whole. The make-ahead...
Author: Greg Lofts
This smoothie showcases the flavors of a mango lassi, a traditional Indian yogurt-based drink. Our version calls for fresh mango, cinnamon, and a touch of salt to balance the sweetness.
Author: Martha Stewart
Derived from the Arabic "shakshek," which means to shake, this Gulf breakfast favorite calls for a flavor combination of baked eggs nestled on a bed of spicy, aromatic tomatoes. It's just the thing for...
Author: Martha Stewart
Pass the bread basket! Everyone will love these earthy, slightly nutty rolls whether they're gluten-averse or not. Serve with plenty of butter.
Author: Martha Stewart
This recipe for homemade chewy pretzels comes from Sigmund Pretzel Shop owner Lina Kulchinsky. Martha and Lina made this recipe on Martha Bakes episode 503.
Author: Martha Stewart
This sweet-and-tart jam is easy to make and a perfect complement to our Sweet-Milk Biscuits.
Author: Martha Stewart
This recipe has been adapted from "HomeBaking --Sweet and Savory Traditions From Around the World" by Jeffrey Alford and Naomi Duguid.
Author: Martha Stewart
Rye berries add texture and heft to this one-pan egg dish studded with garlicky sauteed chard and fresh herbs. Ricotta is dolloped on top just before the frittata goes into the oven, providing the perfect...
Author: Martha Stewart
Here's a quick, easy, and healthy way to warm up in the morning: Use leftover cooked grains like quinoa or millet as the base for a delicious breakfast. Once they're done simmering in milk (or your favorite...
Author: Riley Wofford
These recipes have been adapted from "Mes Confitures: The Jams and Jellies of Christine Ferber" by Christine Ferber. Text copyright 2002 by Christine Ferber. Reprinted by permission of Michigan State University...
Author: Martha Stewart
Enjoy this protein-rich mini meal first thing in the morning -- or at any time of day.
Author: Martha Stewart
This delicious cranberry protein smoothie recipe is courtesy of Lisa Lynn.
Author: Martha Stewart
This casserole is a riff on a Swiss rosti. It tastes like a loaded baked potato and has the crispness of hash browns.
Author: Martha Stewart
Oats simmered in almond milk until they reach a velvety texture are gentle on digestion, as are sweet stone fruits -- any combination of nectarines, peaches, and apricots will do. Saute them in coconut...
Author: Martha Stewart
Don't use thin pretzels in this recipe--they'll make the cakes too salty.
Author: Martha Stewart
The ratatouille filling can also be served as a side dish for scrambled, fried, or poached eggs. If you like, you can cook the vegetables in separate pans at the same time.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This aromatic soup is brothy rather than thick. Dried lentils cook in about 20 minutes, just right for a homey simmered supper.
Author: Martha Stewart
Round out this cool summer lunch with spears of cucumber and some fresh berries.
Author: Martha Stewart