Take waffles for a savory spin by adding grated zucchini, Gruyere, scallions, and fresh dill to the batter. Finish with garlicky sauteed spinach, creme fraiche, and smoked salmon for a restaurant-worthy...
Author: Martha Stewart
Start your morning off right with an easy at-home version of the favorite espresso-based drink.
Author: Martha Stewart
We served these pancakes with crisp bacon and fresh blueberries.
Author: Martha Stewart
Author: Martha Stewart
Dill relish adds a tangy-sweet note to these buttermilk biscuits that can be polished off in just a few bites. Use them to make sandwiches with our Pomegranate-Glazed Ham.
Author: Martha Stewart
Author: Martha Stewart
The confection Marie Antoinette allegedly referred to in the famous line "Let them eat cake," or "Qu'ils mangent de la brioche," was probably more similar to an enriched bread than to the light, flaky...
Author: Martha Stewart
Poached pears redolent of vanilla and cinnamon are filled with spoonfuls of the rich almond custard known as frangipane, then nestled inside rounds of flaky pastry.
Author: Martha Stewart
Try our can't-miss version of the American-classic dinner roll.
Author: Martha Stewart
Fold the greens right inside this fluffy meal. The tangy, salty flavors of Pecorino are well suited to both the peppery arugula and the mild egg.
Author: Martha Stewart
Start off the morning with this sweet-and-tangy toast that is ready in less than 5 minutes.
Author: Martha Stewart
Author: Martha Stewart
Move over, peanut butter! Tahini makes an equally delicious (and nut-free!) spread for toast, especially when amped up with banana, maple syrup, and flaky sea salt.
Author: Martha Stewart
For a festive spring brunch, poach your eggs, spoon them into steamed artichokes, and top them with hollandaise sauce and smoked salmon.
Author: Martha Stewart
Sour-rye pretzel rolls get their tang not from a sourdough starter, but from yogurt.
Author: Martha Stewart
Made from cinnamon, cloves, fennel seeds, Sichuan peppercorns, and star anise, Chinese five-spice powder brings a sweet-and-spicy depth to this sunny salad that teams tropical fruit with peaches, oranges,...
Author: Martha Stewart
This crisp flatbread is the perfect complement to traditional Greek Salad.
Author: Martha Stewart
These mocha-flavored biscuits are the perfect balance of coffee and chocolate.
Author: Martha Stewart
Author: Martha Stewart
Rhubarb leaves contain a natural toxin and should not be eaten. Simply cut them off and discard. Poached rhubarb can also be served with roast pork, ice cream, waffles, or toast. Use this to make our Rhubarb...
Author: Martha Stewart
Simple and elegant, this Salmon Salad with Curried Egg is a snap to prepare for lunch or a light dinner.
Author: Martha Stewart
This mixture makes a wonderful parfait with yogurt and fall fruits.
Author: Martha Stewart
Author: Martha Stewart
This omelet serves a crowd and makes a perfect Easter brunch entree.
Author: Martha Stewart
Cooked the night before and allowed to chill, this wholesome pudding makes an easy breakfast (or dessert!). You can use store-bought almond milk or make your own.
Author: Martha Stewart
A traditional fallback in times of grain shortage, potato doughs yield rolls that have a wonderfully crisp crust and a complex, deep flavor. Yeast cells are very fond of potato starch, and produce moist,...
Author: Martha Stewart
Eggs, parsley, and olive oil make this a nutritious option for breakfast. Goat cheese is key to the delicious flavor.
Author: Martha Stewart
This smoothie is so sweet and satisfying, you won't notice the greens.
Author: Martha Stewart
Author: Martha Stewart
This delicious recipe for lemon-ricotta poppy seed pancakes is an interesting twist on breakfast and is courtesy of Joan Nathan's "The New American Cooking."
Author: Martha Stewart
One of the keys to preparing a fruit salad is choosing ripe fruit.
Author: Martha Stewart
Sweet sorghum syrup is the perfect complement to peppery buttermilk biscuits.
Author: Martha Stewart
This raw carrot and pistachio blend was an instant hit in the Whole Living test kitchen. You could also thin it with lemon juice and olive oil and use as a salad dressing.
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 in this sweet butter and layered onto waffles; the...
Author: Martha Stewart
This tropical-tasting drink gets its creaminess from yogurt and hemp-seed hearts (which also add protein, fiber, and iron). Coconut water, pineapple, and cinnamon bring the tiki-bar flavors to this healthy...
Author: Martha Stewart
This energizing drink can be served at breakfast, or over ice as a pick-me-up at any other time of day.
Author: Martha Stewart
This recipe for an open-faced avocado, egg white, and cheese sandwich, from the March/April issue of Blueprint magazine, is a smart and tasty option for breakfast.
Author: Martha Stewart
Author: Martha Stewart
Slightly sweet, crumbly shortbread packs a nice punch when topped with four varieties of coarsely ground peppercorns; you can use a tablespoon of a premixed blend of peppercorns instead of the separate...
Author: Martha Stewart
This recipe for tasty muffins that give you coffee-cake flavor comes from Kitty Tucker of Billings, Montana.
Author: Martha Stewart
Sometimes called a German pancake, this chocolate Dutch baby will make it feel like you're having dessert for breakfast.
Author: Martha Stewart
Start off the new year by indulging in this lusciously creamy smoothie made with superfoods that taste as good as they make you feel, including avocado (full of healthy fats and potassium) and chia seeds...
Author: Martha Stewart
This sweet yet mild smoothie bowl is the ideal stage for favorite toppings.
Author: Martha Stewart
Pumpkin and spices, sage and browned butter: Fall's classic flavor combinations come together beautifully in these little loaves. The browned butter lends a rich nuttiness to the breads, which strike a...
Author: Martha Stewart
This compote, a fresh alternative to maple syrup, is also delicious with pancakes or waffles.
Author: Martha Stewart
There's something satisfying about cracking open a coconut to use in this simple recipe. To learn how it's done, read below.
Author: Martha Stewart
Skillet cornbread was one of the first non-yeasted breads made in the United States; this one gets its sweet-savory flavor from honey and sage.
Author: Martha Stewart