Beet juice gives these Bloody Marys their stunning color and sweetness, while puréed tomatoes provide tanginess and a silky texture. Make them ahead for your next brunch-not only will it make morning...
Author: Greg Lofts
Author: Martha Stewart
Author: Martha Stewart
Babycakes NYC is a bakery in New York City that specializes in allergen-free treats. Co-founder Erin McKenna shows Martha how to make cinnamon toasties that are free of wheat, gluten, dairy, nuts, casein,...
Author: Martha Stewart
An easy recipe for warm, buttery rolls is reinvented into super cinnamon buns. You can easily adjust the filling to suit your taste. Skip the chocolate chips and use more nuts, or substitute another sweet...
Author: Martha Stewart
It's easy to make and will keep for weeks. Our version is sweetened with fruit juice and contains less fat and fewer calories than many store-bought granolas.
Author: Martha Stewart
This omelet with cremini mushrooms, watercress, and Parmigiano-Reggiano feels like it comes from a rustic cottage kitchen. It's simple, delicious and can be enjoyed for breakfast, brunch or dinner.
Author: Martha Stewart
This refreshing recipe for berry blend juice comes courtesy of fashion designer Donna Karan.
Author: Martha Stewart
Don't use thin pretzels in this recipe--they'll make the cakes too salty.
Author: Martha Stewart
This recipe for oatmeal, from the March/April 2007 issue of Blueprint magazine, is a smart and tasty option for breakfast.
Author: Martha Stewart
Revive leftover orzo (rice-shaped pasta) with spinach and fried eggs in this tasty hash.
Author: Martha Stewart
This recipe for croutons is courtesy of chef Michael Anthony and is used in his Celery Root Soup with Brussels Sprouts and Chestnuts. Photo credit: Ellen Silverman
Author: Martha Stewart
Use scrambled eggs to make Sara Foster's Breakfast Burrito.
Author: Martha Stewart
The sweet-tart play of a winter fruit salad, which gets a lift from basil syrup, tempers the richness of the meal.
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 almonds, lime, and dried tart cherries.
Author: Martha Stewart
For additional crunch, top each muffin with about 1 tablespoon of granola before baking.
Author: Martha Stewart
Breakfast for one? In these individual quiches, broccoli gives the creamy cheddar and egg a nice crunch; eliminating the crust cuts down on baking time.
Author: Martha Stewart
Mint leaves add punch to the peas in this twist on tradition. The recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates for a satisfying...
Author: Martha Stewart
This fried chicken is soaked in a mix of buttermilk, onion, and garlic before being battered and fried. It is then finished with lavender flowers and drizzled with honey from Wyebrook (which produces only...
Author: Martha Stewart
Apple juice from frozen concentrate is thicker than bottled apple juice, so it makes a better coating for the granola, helping it get crisp in the oven without requiring much oil.
Author: Martha Stewart
This fabulous recipe for a menning mimosa is a perfect cocktail to serve at any celebration.
Author: Martha Stewart
This homemade cereal is great with almond milk to start the day.
Author: Martha Stewart
Author: Martha Stewart
Skip buttery, sugary streusel and try topping your coffee cake with crunchy honey-sweetened muesli instead. It's better for you and just as delicious.
Author: Martha Stewart
Tangerine marmalade adds sweet, citrusy appeal to these sticky treats.
Author: Martha Stewart
You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
Author: Martha Stewart
This recipe makes 1/2 cup cardamom honey. Use leftovers in tea, on toast, or in any recipe that calls for the natural sweetener.
Author: Martha Stewart
Like a healthy pina colada! Fresh pineapple, coconut oil, and a spoonful of chia seeds set this power drink apart.
Author: Martha Stewart
Customize your significant other's morning eye-opener with a valentine traced in frothed milk. All it takes is a toothpick swirled through a dotted heart of foam.
Author: Martha Stewart
Author: Martha Stewart
A healthy, delicious breakfast for the whole family! Lure sleepyheads out of bed with these Belgian-style waffles made from three main ingredients: peanut butter, eggs, and mashed overripe bananas. Each...
Author: Martha Stewart
Chef Alex Porter uses Arborio rice and red berries to make an anything-but-ordinary oatmeal.
Author: Martha Stewart
The perfect holiday brunch-themed favor: homemade raspberry preserves, a kitchen towel, and a hand-carved breadboard. To wrap the jars, fold each towel diagonally and roll like a bandanna; wrap, then tuck...
Author: Martha Stewart
Chef Madeleine Kamman shakes the omelet pan vigorously throughout the cooking process. This method allows her to use high heat, which sets the eggs quickly and evenly without over-browning.
Author: Martha Stewart
Author: Martha Stewart
Pomegranate seeds offset the creamy goat cheese and honeysweet pears. This simple dish is ideal for breakfast, a snack, or dessert.
Author: Martha Stewart
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).A tartine is a French open-faced sandwich; as you can imagine, it lends itself to improvisation. Here, the richness...
Author: Martha Stewart
This dairy-free 'pudding' has plenty of complex carbohydrates to keep you up and running until lunchtime. Not a morning person? Roast a sweet potato at 400°F for an hour when you're prepping dinner, and...
Author: Shira Bocar
For a garlic-chive omelet, omit the water chestnuts and scallions and add 9 ounces of garlic chives, washed and cut into quarter-inch pieces.
Author: Martha Stewart
Author: Martha Stewart
Serve these waffles on their own as a fun breakfast or tasty snack, or pair with Sweet-and-Spicy Glazed Pork Belly for a delicious dinner.
Author: Martha Stewart
Scones come in a variety of shapes-round, square, rectangular-and can be dappled with dried fruits such as cherries, cranberries, or blueberries. Serve scones fresh from the oven with butter, jam, or that...
Author: Martha Stewart
This interpretation of a classic Sicilian omelet employs stale bread, a little egg, and lots of fresh greens (spinach or nettle leaves).Recipe and image reprinted with permission from "Tartine Bread,"...
Author: Martha Stewart
Starting with Basic Healthy Granola, add nutritious fruits and nuts and you'll have a delicious snack that doesn't have the refined sugars and trans fats of some commercial granolas.
Author: Martha Stewart
For a smoother, more flavorful iced coffee, start with a homemade cold-brew concentrate.
Author: Martha Stewart
Starting with the recipe for Basic Healthy Granola, this adds nutritious fruits and nuts without the refined sugars and trans fats of some commercial granolas.
Author: Martha Stewart
Hash browns are a classic breakfast item for a reason. It benefits here from fresh spices and a shallot.
Author: Martha Stewart
Smoothies offer incredible versatility: You can use whatever's in season. The berries combined with pomegranate juice give this drinkable breakfast an extra antioxidant boost.
Author: Martha Stewart
Potato pancakes are served with creme fraiche and pink applesauce that takes its rosy hue from the skins left on the apples for a perfect Hanukkah treat.
Author: Martha Stewart