Author: Martha Stewart
Author: Martha Stewart
A crisp, golden waffle is the ideal backdrop for sunny sliced tropical fruit.
Author: Martha Stewart
This delicious omelet recipe is courtesy of Garland Gourmet Mushrooms and Truffles Inc.
Author: Martha Stewart
An apple cider reduction and plenty of warming spices transform a batch of cake donuts into everyone's favorite fall treat. They're rolled in cinnamon sugar for good measure.
Author: Martha Stewart
Author: Martha Stewart
Packed with flavor and nutrition, this busy-morning staple is ready in minutes.
Author: Martha Stewart
Perfect for feeding a crowd, this swirled pastry combines yeast dough with an irresistible filling of brown butter, brown sugar, and cinnamon, all baked together in a giant cake pan.
Author: Martha Stewart
This moist bread is a quick, easy, and delicious breakfast idea. There's no need to grate carrots to make this recipe; carrot juice gives it just as much flavor without the extra work.
Author: Martha Stewart
While its texture differs from regular bread, this gluten-free loaf, with its earthy, whole-grain flavor, appeals to wheat eaters and abstainers alike. For the most satisfying bite, we suggest toasting...
Author: Martha Stewart
Traditional corn muffins get a candied-ginger twist in this flavorful recipe from Maury Rubin of Birdbath Bakery.
Author: Martha Stewart
This is a refreshing citrus treat for dessert, especially when served alongside our Whole Wheat Walnut-Raisin Biscotti.
Author: Martha Stewart
This yummy buttermik biscuit recipe comes from Karen Averitt, Ted Turner's personal chef.
Author: Martha Stewart
This jelly is a variation on rose-petal jelly, a delicacy popular in the Balkans, Turkey, and Iran. Mint adds depth to the subtle flavor of violets. Try it with scones or as a pastry glaze.
Author: Martha Stewart
Author: Martha Stewart
Usher in spring with a sparkling cocktail infused with the tart taste of rhubarb from Jean Georges bartender Peter Okkerse.
Author: Martha Stewart
These light and flaky biscuits are made with whole milk instead of traditional buttermilk.
Author: Martha Stewart
Yes, carrot bread can go savory! Adding Asiago, cayenne, and sour cream to the batter does the trick. A cheesy, crunchy almond topping takes the loaf over the top.
Author: Martha Stewart
Rosemary represents remembrance. So our oatmeal loaf, garnished with sugar-coated rosemary is sure to make a lasting impression. Download our decorative card; color-print onto heavy paper.
Author: Martha Stewart
Author: Martha Stewart
Kuku is a Persian egg dish similar to a frittata. Before serving, we cut it into small pieces and topped each with a dollop of thick Middle Eastern yogurt.
Author: Martha Stewart
Author: Martha Stewart
This simple recipe for huevos rancheros is sure to please the entire family at the breakfast table.
Author: Martha Stewart
This satisfying dish can serve as breakfast, lunch, or dinner.
Author: Martha Stewart
Top off pastry chef Mindy Segal's mouthwatering Banana Brioche Monkey Bread with this crunchy toffee brittle.
Author: Martha Stewart
Chorizo stands in for the classic bacon. Golden potatoes, rather than mushrooms, provide earthiness. And a poached egg, with its runny richness, one-ups the traditional hard-cooked. A spritz of sherry...
Author: Martha Stewart
This dish has raw rolled oats at its base, and here uses dried pineapple and almonds to mix with yogurt for a nourishing breakfast.
Author: Martha Stewart
Polenta's hearty whole grain makes an ideal foil for artichoke hearts in a quick marinade of spicy vinaigrette. The yolks play the role of silky sauce.
Author: Martha Stewart
Rice flour, potato starch, and a little bit of tapioca starch sub in for all-purpose flour in this savory, gluten-free muffin.
Author: Martha Stewart
These individual Christmas breads are the perfect size for a holiday dessert buffet.
Author: Martha Stewart
This delicious and orginal recipe is courtesy of Neil Kleinberg.
Author: Martha Stewart
Author: Martha Stewart
Whole-wheat kamut and spelt create tortillas with a nuanced, nutty flavor and a sturdy (in a good way) texture, as well as sound nutritional benefits.
Author: Martha Stewart
Merge classic egg-in-a-hole with of-the-moment avocado toast for a next-level breakfast.
Author: Martha Stewart
Simple ingredients-potatoes, eggs, cream, and gravlax, which is salmon cured with salt and sugar-add up to a brunch dish that manages to be homey and elegant at the same time. A simple salad of lightly...
Author: Martha Stewart
Before the kids run out the door in the morning, make sure they eat a healthy breakfast by handing them one of these frozen treats. They make great afternoon snacks and desserts, too.
Author: Martha Stewart
Glorious late-summer vegetables give fresh meaning to mealtime: sauteed green beans and corn take center stage in this seasonal frittata. Juicy cherry tomatoes dressed in olive oil, red-wine vinegar, and...
Author: Martha Stewart
An always popular combination of peanut butter and apple on an English muffin is a good way to start your day.
Author: Martha Stewart
Packed full of spice and sunshine, that's this tropical mango smoothie (pictured center). The golden color of the fruit is boosted by fresh turmeric, an inflammation-fighting superfood. The pinch of black...
Author: Martha Stewart
Use whole-fat milk to add a luscious flavor to your morning coffee.
Author: Martha Stewart
The frittata can be made in advance and served at room temperature.
Author: Martha Stewart
Put a little work in the night before, and wake up to this delicious and nutritious breakfast treat the next day. Juicy mangos and tart raspberries add a burst of freshness to the filling foundation of...
Author: Lauryn Tyrell
Helen Velesiotis, the owner of Taco Taco Cafe in San Antonio, Texas, was on Martha Stewart Living Radio (Sirius channel 112) to discuss her recipe for chilaquiles tacos.
Author: Martha Stewart
These pillowy buttermilk biscuits are right at home next to grilled corn and barbecued chicken.
Author: Martha Stewart
Sliced strawberries and crunchy granola make sweet toppings for silky-smooth panna cotta.
Author: Martha Stewart
While a glass of beet juice is good, a bowl of this vibrant salad is better. Grate or julienne beet, carrot, and apple, then toss with our zesty dressing and garnish with fresh mint leaves.
Author: Martha Stewart
This grits recipe from chef John Besh of August is used to make his Slow-Cooked Louisiana Shrimp and Grits.
Author: Martha Stewart