This filling, protein-packed meal takes just minutes to prepare.
Author: Martha Stewart
For extra heat, replace one can or all of the mild Ro-Tel with the original variety. This dish pairs well with black beans.
Author: Martha Stewart
Mushrooms and fresh herbs have been added to this traditional breakfast treat, making it a satisfying addition to the Passover menu.
Author: Martha Stewart
Like quiche, this savory brunch dish has a custard filling; using frozen puff pastry instead of traditional pie dough makes it even simpler to prepare.
Author: Martha Stewart
This classic ham sandwich from France is drizzled with bechamel sauce and topped with fried eggs.
Author: Martha Stewart
Perfect for brunch-or any meal, reallly-this easy recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.
Author: Martha Stewart
You can make fluffy omelets in less time (and with much less effort) than you may think. This hearty version has a filling of green pepper, onion, and diced ham.
Author: Martha Stewart
Homemade biscuits are delicious with butter and preserves or honey. Or serve them as cocktail sandwiches, with thin shavings of ham and a dab of mustard. We love the idea of using homemade baking powder,...
Author: Martha Stewart
Two types of chocolate-semisweet and cocoa powder-give this zucchini loaf its rich flavor.
Author: Martha Stewart
It's a dessert! It's breakfast! Either way, this rich, buttery loaf is laden with chocolate.
Author: Martha Stewart
The most beautiful ruby-red grapefruit is available in December; use it to make this jewel-like salad. In other seasons, the grapefruit will be smaller and you will need more.
Author: Martha Stewart
Use this dough to make our Grilled Pizzas with Tomato, Avocado, and Pepper-Jack Cheese, as well as our Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula.
Author: Martha Stewart
Although the term "hard-boiled" is more commonly known, "hard-cooked" is more accurate because the eggs should not be cooked at a boil.
Author: Martha Stewart
This easy pizza dough recipe courtesy of British chef Jamie Oliver is made in a food processor and perfect for his Calzone recipe.
Author: Martha Stewart
Feed a crowd during the holidays with this big-batch make-ahead quiche. It teams a rich sesame seed-studded crust with a cheesy spinach filling.
Author: Martha Stewart
This Mexican-style take on a frittata makes a perfect item for brunch or a great light lunch on its own. Serve it hot or at room temperature.
Author: Martha Stewart
Get a healthy start in the morning with this flavorful mix of rolled oats, nuts, fruit, and milk.
Author: Martha Stewart
Dont let the lack of meat fool you. This protein-packed casserole of eggs, tortillas, and a simple tomato sauce is a satisfying meal for the whole family.
Author: Martha Stewart
Vanilla bean adds a delicious fragrance to these Homemade Buttermilk waffles-the perfect addition to any breakfast.
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: Martha Stewart
Ricotta fritters accompanied by a sweet huckleberry compote are a study in contrasting flavors and textures.
Author: Martha Stewart
This makes muffin baking as easy as possible with a prepared dry mix you add on to when it is time to bake.
Author: Martha Stewart
Serve these with Cornflake-Fried Chicken for our take on the savory-sweet soul-food specialty.
Author: Martha Stewart
Breakfast shakes like these quick and easy smoothies made with blueberries and yogurt are a healthy way to start the day.
Author: Martha Stewart
Grilling this dough gives it a flavorful char. To save time, it can be grilled and stored at room temperature overnight. Just top and bake.
Author: Martha Stewart
We called these cornbread puddings -- not muffins -- because they're far moister and more tender than what you might expect, thanks to sour cream in the batter.
Author: Martha Stewart
Jack and Jill should have gone up the hill to fetch a pail of this iced tea. The light floral notes of jasmine and the sweetness of the simple syrup make a refreshing combination.
Author: Martha Stewart
A mini-muffin tin lets you turn out multiple crowd-pleasers with ease.
Author: Martha Stewart
This easy-to-follow recipe creates a blank canvas for your pizza, allowing you to personalize it any way you want. The dough produces a thin, cracker-like crust that is slightly chewy and, most of all,...
Author: Martha Stewart
These biscuits are just as good for brunch as they are alongside a fried-chicken dinner.
Author: Martha Stewart
Store-bought baking mix is a handy starting point for these muffins that are chock full of chocolate and tart dried cherries.
Author: Martha Stewart
These rolls are best served warm but can be made one day ahead and stored in an airtight container at room temperature.
Author: Martha Stewart
Fresh summertime basil and tomatoes are a real treat when you serve a salad.
Author: Martha Stewart
These zucchini muffins are moist, nutrient-rich, and make for the perfect snack.
Author: Martha Stewart
When you want a Bloody Mary kick, but can do without the vodka, this spicy tomato juice has your back.
Author: Martha Stewart
Try making your own homemade granola to include in the parfait. For a touch of sweetness, mix in a drizzle of honey with the yogurt.
Author: Martha Stewart
Use this recipe to make stuffing or simply serve it alongside weeknight dinners.
Author: Martha Stewart
An eggs benedict isn't complete without a draping of hollandaise sauce on top. The classic French sauce is traditionally made by gently heating egg yolks over a double boiler, then slowly (and painstakingly)...
Author: Martha Stewart
Use this hollandaise sauce to top our Steamed Artichokes with Poached Egg and Smoked Salmon.
Author: Martha Stewart
If you prefer some other dried fruit, such as cranberries, you can add them to this mix.
Author: Martha Stewart
Seckel pears, discovered in the nineteenth century near Philadelphia, may be the only pears native to the United States.
Author: Martha Stewart
Author: Martha Stewart
Baking (rather than frying) an egg-in-a-hole means you can make many at once -- perfect for serving a group. An array of toppings lets everyone customize their own.
Author: Martha Stewart
For a hearty winter weekend breakfast, flaky croissants are filled with sweetened cream cheese and thick orange marmalade, then soaked in a cream-based batter laced with Grand Marnier and orange zest.
Author: Martha Stewart
This mouthwatering buttermilk biscuit recipe comes from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Hot pepper jelly may be a southern staple, but here it lends mild heat and sweetness to this Asian-inspired shrimp-and-noodle dish.
Author: Martha Stewart
This yeast dough recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.Use the dough to makeSugar Buns, Sticky Buns,...
Author: Martha Stewart
They're better tasting and better for you. We've made over the bran muffin using maple syrup for delicate sweetness, plain yogurt for moisture, and two forms of bran (cereal and wheat) for structure and...
Author: Riley Wofford