These little cakes, with cheese and scallions, are perfect for warm-weather dining.
Author: Martha Stewart
Hard-boiled eggs get tossed with diced avocado and a flavorful vinaigrette in this egg salad perfect for breakfast that pairs well with smoked salmon and whole-grain bread.
Author: Martha Stewart
This updated take on corned beef hash calls for several types of diced root vegetables, caramelized onions, and tangy grainy mustard. Topped with a fried egg, it's enjoyable as breakfast or supper.
Author: Martha Stewart
This fruit-filled smoothie is a good source of protein for kids and babies 1 year old and older.
Author: Martha Stewart
This flavorful interpretation of huevos rancheros contains shallots, cilantro leaves, and jalapeno pepper. Try your own version, using ingredients such as cheese, sour cream, or refried beans.
Author: Martha Stewart
With a pinch of cinnamon and a handful of dried currants, these moist muffins taste like a hybrid of carrot and spice cake.
Author: Martha Stewart
The not-so-secret ingredient in this irresistible granola? Dark chocolate chunks which add a decadent note. Dried cherries, pecans, cashews, pepitas, and coconut flakes round out the deliciousness.
Author: Martha Stewart
Buttermilk adds a creamy, slightly sweet flavor to this cornbread that's delicious on it's own or when tossed with garlic, herbs, and more to make our favorite Cornbread Dressing.
Author: Martha Stewart
Four types of seeds -- cumin, nigella, flax, and sesame -- meet rye and wheat flours in these thin, almost lacy crackers. They make a nice accompaniment for any salad or soup or a lovely addition to a...
Author: Martha Stewart
This jam is made with a lush mixture of fruits, raisins, and nuts.
Author: Martha Stewart
Author: Martha Stewart
Keep the cooked pancakes warm on a wire rack set over a rimmed baking sheet in a 200-degree oven while making the rest.
Author: Martha Stewart
This easy-to-make potato and onion frittata is a delicious addition to any breakfast or brunch menu.
Author: Martha Stewart
Croutons -- made by baking cubes of whole-grain bread -- give extra crunch to this brightly flavored salad that combines arugula, roasted fennel, golden raisins, and oranges.
Author: Martha Stewart
Author: Martha Stewart
The shallots and blue cheese give this mesclun salad a festive touch.
Author: Martha Stewart
Use leftovers from our Corn and Zucchini Orzo Salad to make this tasty egg dish.
Author: Martha Stewart
This chocolaty loaf is a bit lighter than pound cake. It's great with a glass of milk, but the swirls and ganache make it fancy enough to offer with dessert wine.
Author: Martha Stewart
This filling open-faced sandwich piled with bacon, lettuce, and tomato and sprinkled with fresh chives is a tasty brunch option for a crowd.
Author: Martha Stewart
Experiment with various sweet apple varieties, including Braeburn, Honecrisp, and Fuji.
Author: Martha Stewart
This popular dish is usually prepared with sunny-side up fried eggs; we made it with scrambled eggs to save time.
Author: Martha Stewart
These traditional English breakfast or tea-time cakes are intentionally undercooked, so that they can be toasted to order when it's time to eat.
Author: Martha Stewart
This healthy smoothie recipe is courtesy of Thomas Joseph.
Author: Martha Stewart
If you've never had homemade focaccia, you're in for something special. This sweet one, sprinkled with rosemary, isn't overly doughy and has an amazingly crisp crust. The bread isn't difficult to make,...
Author: Martha Stewart
Cracked eggs are put together again within these cups of smooth, cheesy custard.
Author: Martha Stewart
Serve these homemade pitas, warm from the oven, with baba ghanoush or garlicky hummus.
Author: Martha Stewart
What kid doesn't love fish crackers? Give them these whale-size ones that get their cheesy taste from Parmesan, grated until powdery.
Author: Martha Stewart
Transform blah bacon and eggs by serving them wrapped in a tortilla with refried beans and avocado.
Author: Martha Stewart
Avocado thickens this smoothie while lemon and orange juice provide citrus tang in this vegan recipe. Mint adds just the right amount of brightness and fragrance.
Author: Martha Stewart
Soup for breakfast? This one is packed with nutrition for a warm, savory start to the day.
Author: Martha Stewart
Polenta is cornmeal made of ground flint corn; the texture of the grind can vary.
Author: Martha Stewart
Using a combination of eggs and egg whites helps keep the saturated fat down without sacrificing a rich, satisfying flavor.
Author: Martha Stewart
We like the flavor of roasted potatoes best, but you could also use boiled or steamed potatoes for these sweet dinner rolls.
Author: Martha Stewart
This recipe for ritz mints, a delicious holiday snack, is courtesy of Sarah Dimaggio.
Author: Martha Stewart
You can use this granola as a topping for the Blueberry Bonanza Bars or enjoy it on its own.
Author: Martha Stewart
Making your own granola means you can pick the mix-ins. You can change up the nuts, fruits, and flavorings however you like, but we love the pairing of cashews, sesame seeds, and candied ginger.
Author: Martha Stewart
This delicious cocktail makes a festive gift. Make a recipe card and attach it with ribbon to a box containing the cocktail ingredients.
Author: Martha Stewart
Top scrambled eggs with pepper Jack cheese and our Garlic-Pepper Sauce to serve up breakfast in this easy-to-make burrito.
Author: Martha Stewart
If you've only had savory focaccia, you're in for a treat. This sweet version is an original twist on dessert and also makes a delicious breakfast or snack.
Author: Martha Stewart
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Author: Martha Stewart
Fresh rosemary infuses lightly sweetened apples with an unexpected aroma and flavor.
Author: Martha Stewart
When you bake sourdough bread using a homemade starter, you'll eventually end up with so much of it that you'll need to discard some to keep the amount manageable. You can compost the discard, or use it...
Author: Martha Stewart
Squash flowers lend a subtle hint of the gourd's flavor and a splash of color to this simple frittata.
Author: Martha Stewart
Parmesan cheese adds a bit of sharpness to this creamy polenta recipe, a popular Italian side dish.
Author: Martha Stewart
Ratatouille is a vegetable stew that can be eaten on its own, or served with meat, fish, or eggs.
Author: Martha Stewart
Alex Porter, chef at Norma's at Le Parker Meridien Hotel, concocted an incredible Chocolate Banana Waffle Napoleon. In his recipe, bananas are sauteed and layered onto waffles; the whole creation is then...
Author: Martha Stewart
Unlike proscuitto which comes from the pig, bresaola is a beef product.
Author: Martha Stewart
Author: Martha Stewart