Plums or strawberries stirred with honey, lime juice, and lime zest top puff pastry squares sparkling with sanding sugar.
Author: Martha Stewart
Author: Martha Stewart
These tacos have a lot of kick, but the hot sauce can be dialed back as needed. Subbing in cool Greek yogurt for sour cream eliminates almost all the fat and increases satiating protein.
Author: Martha Stewart
Sometimes, eggs and toast are just right for dinner. Here, we show you how to spice them up.
Author: Martha Stewart
Author: Martha Stewart
This easy fried egg recipe, a primer on cooking an egg perfectly, was also featured on Martha Stewart Living TV.
Author: Martha Stewart
Similar to a souffle, but not as airy, the term sformato derives from "sformare," which means to unmold. Serve this savory vegetable sformato from Montagna at the Little Nell chef Ryan Hardy as a side...
Author: Martha Stewart
Use this homemade granola recipe when making our Peanut-Butter Granola Bars.
Author: Martha Stewart
Sweet and citrusy Golden cane-sugar syrup infuses this steamed pudding topped with a blood-orange sauce and candied zest.
Author: Martha Stewart
This smoothie showcases the flavors of a mango lassi, a traditional Indian yogurt-based drink. Our version calls for fresh mango, cinnamon, and a touch of salt to balance the sweetness.
Author: Martha Stewart
Adding raw oats to this shake produces a pleasantly chewy texture while providing fiber, which helps keep cholesterol levels in check.
Author: Martha Stewart
These delicious hot cross buns by chef John Barricelli are a perfect treat to make during spring.
Author: Martha Stewart
This pull-apart coffee cake is melt-in-your-mouth delicious.
Author: Martha Stewart
Create your own juice bar at home with this energizing breakfast drink.
Author: Martha Stewart
For a light meal,serve our hearty turnip and broccoli-rabe hash topped with a poached egg.
Author: Martha Stewart
Use these quick and tasty refried black beans in wraps, quesadillas, or on nachos.
Author: Martha Stewart
This tangy cocktail is a perfect spring refreshment that's not just for happy hour -- it also makes an excellent brunch beverage. It features the natural sweetener Truvia, which provided the recipe.Also...
Author: Martha Stewart
Gruyere adds a rich nuttiness to these savory muffins.
Author: Martha Stewart
This healthy and delicious juice recipe is courtesy of Dole chairman David Murdock.
Author: Martha Stewart
It's evident how Mary's garden grows when you taste this salad, which has a mix of tender lettuces and an herb-filled buttermilkdressing made with fresh parsley, dill, and mint.
Author: Martha Stewart
This recipe, courtesy of Josh Russ Tupper, is for an Oy Vey Schmear sandwich, one of the most popular items on the menu at Manhattan's Russ and Daughters.
Author: Martha Stewart
This Warm Salad with Egg and Pancetta is brought to us by Cesare Casella, executive chef and owner of Beppe restaurant in New York City. It makes for a satisfying and delicious meal.
Author: Martha Stewart
Glasses of sparkling wine taste peachy with a frozen fruit puree and elderflower liqueur.
Author: Martha Stewart
A bistro lunch reimagined for breakfast:Asandwich of dill and smoked salmon istopped with bechamel sauce, Comte cheese, and a fried egg.
Author: Martha Stewart
Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.
Author: Martha Stewart
Food writer Anna Kovel came up with this vegetable recipe as a way to use the small zucchini attached to the zucchini blossoms she bought at the market. "This sort of kitchen economy is always important,...
Author: Martha Stewart
A cakemade with dark beer called stoutis moist and fragrant with cinnamon, nutmeg, and orange zest.
Author: Martha Stewart
Smoothies don't have to be sweet to be delicious. This savory green version is perfect for breakfast or an afternoon pick-me-up.
Author: Martha Stewart
Lightly sauteed greens transform a standard egg-and-toast breakfast into a special morning meal that could also serve as a light supper. The kale adds a healthy boost of calcium, folic acid, and carotenoids,...
Author: Martha Stewart
You don't need a juicer to whip up delicious vegetable-based power drinks.
Author: Martha Stewart
This beautiful mix of fried eggs, cheese, and heirloom tomatoes is one of Kevin Sharkey's favorite breakfasts. Serve it with toast.
Author: Martha Stewart
This homemade granola is full of nutritious ingredients, like flax seeds and wheat germ. Use it to top our Homemade Yogurt recipe.
Author: Martha Stewart
Use this recipe when making our Grilled Burgers with Maytag Blue Cheese and Heirloom Tomatoes.
Author: Martha Stewart
The appeal of diminutive, mini stucky buns, baked in mini-muffin tins, is not just that you can eat more than one with impunity. Unlike their bigger cousins, they are irresistibly crunchy all around the...
Author: Martha Stewart
This recipe for baker's dozen eggs is from Lauren Bank Deen's "Kitchen Playdates" cookbook.
Author: Martha Stewart
Tucking in whole fresh sage leaves as you braid the dough (which is flecked with chopped sage and thyme) makes for pretty and fragrant loaves.
Author: Martha Stewart
Barley takes longer than oatmeal to cook, so make a big batch on Sunday for quick reheating during the week. The hearty nature of this barley dish, which channels the flavors of a Turkish breakfast, makes...
Author: Martha Stewart
This spicy relish adds zest to our Farmer's Market Breakfast Burrito.
Author: Martha Stewart
Naturally gluten-free and no-bake, think of these pink panna cottas as an elegant version of a fruit and yogurt parfait. First, a grapefruit gelée (think fancy French jello) is chilled until it's partially...
Author: Martha Stewart
The humble egg becomes a luxurious indulgence when coddled in creme fraiche. Wild mushrooms and fresh chervil add a rich, earthy aroma.
Author: Martha Stewart
This not-just-for-brunch cocktail gets a light sweetness from watermelon juice. Freshly ground celery seeds add complexity, while dashes of Worcestershire and Tabasco sauces give it a kick.
Author: Martha Stewart
Stuck in a breakfast rut? Try putting together your very own granola to sprinkle over yogurt, mix with milk, or just snack on.
Author: Martha Stewart
Spoon bread is baked cornmeal mush that is similar to a souffle. This one is filled with fresh corn and leeks.
Author: Martha Stewart
Preheating the baking sheet ensures that the bacon and sausage are not only fully cooked through, but also crispy in this double pork sausage recipe.
Author: Martha Stewart
Use this simple poached egg recipe to make Easter Waffles Florentine.
Author: Martha Stewart
Cannelle et Vanille'sAran Goyoaga shares her recipe for tender and tart gluten-free scones.
Author: Martha Stewart