Made with butternut squash puree, this sweet tea bread is a treat at breakfast -- or as a snack anytime.
Author: Martha Stewart
This is a quick and easy supper. Using egg whites only will make the texture of the frittata more rubbery.
Author: Martha Stewart
Spoon into this hot breakfast full of protein, fiber, calcium, and vitamins D and B12.
Author: Martha Stewart
Author: Martha Stewart
This Orzo and Zucchini salad tastes best at room temperature, so prep it and stow it for a bit while cooking the rest of your meal.
Author: Martha Stewart
Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.
Author: Martha Stewart
Serve these savory muffins with a dash of hot sauce for extra kick.
Author: Martha Stewart
Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner.
Author: Martha Stewart
No ordinary breakfast, gingerbread waffles are an easy indulgence and best served with tangy sour cream and tart lingonberry preserves -- although, truth be told, they're delicious with any type of berry...
Author: Martha Stewart
Create this delicious Glazed Lemon Blueberry Cake for your next springtime soirée.
Author: Martha Stewart
This open-face sandwich brings together woodsy morels and tender asparagus on ricotta-topped toast; it's crowned with an egg.
Author: Martha Stewart
Apples and honey, Rosh Hashanah's symbols of a sweet new year, are perfect additions to a loaf of challah.
Author: Martha Stewart
Sicilians makegood use of the many citrus groves ontheir island; a traditional breakfast is ascoop of lemon gelato served on brioche. Of course, the combination isalso suitable for dessert.
Author: Martha Stewart
Orange wedges and triple sec brighten up the braising liquid for this rich beef dish. Serve over Creamy Stone-Ground Grits with Slow Scrambled Eggs and Roasted Tomatoes and Mushrooms for the perfect Make-Ahead...
Author: Martha Stewart
This delicious sweet cinnamon flatbread recipe is courtesy of Jennifer Behar, owner of Jennifer's Homemade.
Author: Martha Stewart
This mouthwatering recipe for scones is courtesy of Petersham Nursery.
Author: Martha Stewart
Buttercream frosting topped with shredded coconut gives this homemade Easter bunny cake its fur, while tinted buttercream creates the insides of the ears and eyes. Serve for a show-stopping addition to...
Author: Martha Stewart
These plump little cakes -- grated potatoes with herbs, plus a red onion crown -- are baked in a muffin tin until crisp on the outside and tender on the inside. They can be served with broiled or grilled...
Author: Martha Stewart
This smoothie gets a flavor boost from light coconut milk.
Author: Martha Stewart
Cooking the eggs over low heat with only a few stirs yields large, tender, creamy curds. Try serving them as part of our Make-Ahead Southern Brunch Menu.
Author: Martha Stewart
Serve a restaurant-style fall brunch at home with brioche French toast, caramelized apples, and nutty frangipane (almond-flavored cream or paste) from chef Alain Allegretti.
Author: Martha Stewart
Pumpkin puree flavors these dense, cakey buttermilk donuts that are baked in the oven, not fried. Rolled in cinnamon sugar and ground pepitas, they're just the thing for a fall party.
Author: Martha Stewart
This Southern cooking classic is rich, creamy, savory, and as spicy as you like.
Author: Martha Stewart
A frittata is perfect for a simple supper. This one is made with extra egg whites to lower fat content.
Author: Martha Stewart
Author: Martha Stewart
Try oat-and-nut-rich muesli with appleslices and low-fat yogurt for a breakfast that will get youup andgoing.
Author: Martha Stewart
Shrimp and grits is a classic comfort dish -- this version from TV chef Sarah Mastracco includes two types of cheese and a splash of white wine for added flavor.
Author: Martha Stewart
Fresh, flaky buttermilk biscuits can be yours in 30 minutes.
Author: Martha Stewart
This is a maple treat worth serving for breakfast or dessert.
Author: Martha Stewart
Crisp cucumber and fresh mint and basil add a welcome savory note to this verdant fruit salad.
Author: Martha Stewart
For an added crunch and a touch of sweetness, serve these homemade croutons along with your other favorite chili toppings.From Martha Stewart Living, Oct. 2010. Recipe by Lucinda Scala Quinn.
Author: Martha Stewart
These savory chips will keep up to a week in an airtight container. Serve with White Bean, Yogurt, and Feta Dip.
Author: Martha Stewart
Sparkling, tart, and the prettiest shade of blush, these sparklers are -- dare we say -- more enticing than a plain old mimosa.
Author: Martha Stewart
Salute Old Glory on Independence Day with this new spin on classic summer fare.
Author: Martha Stewart
This recipe for cheesy breadcrumb topping is courtesy of Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
Author: Martha Stewart
Use this homemade granola as a topping for yogurt, enjoy it as a cereal with milk, or simply snack as is. It's easy to make and is more economical than store-bought.
Author: Martha Stewart
Author: Martha Stewart
Just a few minutes under the broiler caramelizes the brown sugar which is a perfect compliment to the tart flavor of the grapefruit.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books).
Author: Martha Stewart
No kneading or yeast required for this easy loaf! Two types of better-for-you flour -- whole-wheat pastry and spelt -- plus an array of seeds make it super flavorful. Martha made this recipe on "Martha...
Author: Martha Stewart
Goat's milk adds a subtle tang, but cow's milk will work, too. Cooking the bread in a skillet gives it a nice golden crust.
Author: Martha Stewart
Think beets are high maintenance? Think again. Peeled and diced, they tenderize in 10 minutes. Poached eggs also work in this recipe -- simply spoon over the hash.
Author: Martha Stewart
A sneaky spoonful or two of flaxseeds is enough to help this morning smoothie make you feel like a star.
Author: Martha Stewart
Orange, grapefruit, and apple join crunchy jicama and cucumber in a salad.
Author: Martha Stewart
Raw baby artichokes, which have a nutty crispness similar to that of celery root, complement the mild, tender white asparagus in this hearty salad.
Author: Martha Stewart
Deliciously cheesy and protein-packed, this Croque Monsieur recipe is a meal that will have everyone asking for seconds. It's even more decadent topped with our Bechamel sauce.
Author: Martha Stewart
When combined with baking soda, buttermilk acts as a leavening agent, making biscuits and cupcakes more delicate and pancakes fluffier.
Author: Martha Stewart
To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron skillet instead; it will take about 20 minutes...
Author: Martha Stewart
Author: Martha Stewart