Heated with lemon and a little sugar, blueberries cook down to an almost jammy topping to mix with blackberries and spoon over whole-wheat pancakes. The...
Author: Martha Stewart
Author: Martha Stewart
If there's something more intrinsically "Southern" than making fluffy, buttery biscuits using White Lily flour, we don't even know what that would be.
Author: Martha Stewart
Author: Martha Stewart
A crunchy sugar coating tops juicy grapefruit halves for a tangy-sweet textural delight. This recipe comes from "Martha's Entertaining."
Author: Martha Stewart
Dates and orange zest add an unexpected twist to this coffee cake-inspired muffin.
Author: Martha Stewart
This classic Italian egg dish is its country's answer to the French omelet -- but much more versatile. It's great for breakfast, lunch, and dinner, and...
Author: Martha Stewart
When you want a Bloody Mary kick, but can do without the vodka, this spicy tomato juice has your back.
Author: Martha Stewart
With the potatoes, spinach and lettuce already prepped, this egg dinner will be ready in no time.
Author: Martha Stewart
The nuts and orange wedges add dimension to baked sweet potatoes.
Author: Martha Stewart
Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Author: Martha Stewart
Sharp cheddar cheese and piquant jalapeno stud these soft, fluffy dinner rolls. Martha made this recipe on episode 606 of Martha Bakes.
Author: Martha Stewart
Fresh rosemary perfumes this moist, chewy Italian bread studded with juicy red grapes and plump raisins.
Author: Martha Stewart
Fruitcakes are the quintessential holiday treat. Individual cakes are ideal for a buffet-style party.
Author: Martha Stewart
This Treacle Brown Bread is delicious with good Irish butter and sea salt. Or try it with blackberry jam and slices of an Irish blue cheese, such as Cashel...
Author: Martha Stewart
Choux pastry puffs up wildly when fried. Poppy seeds, a lemon glaze, and candied lemon zest give these doughnuts lots of flavor.
Author: Martha Stewart
The eye-catching nature of red flannel hash belies its sturdily economical roots as the way to use up vegetables leftover from a New England boiled dinner....
Author: Martha Stewart
Sicilians makegood use of the many citrus groves ontheir island; a traditional breakfast is ascoop of lemon gelato served on brioche. Of course, the combination...
Author: Martha Stewart
Think beets are high maintenance? Think again. Peeled and diced, they tenderize in 10 minutes. Poached eggs also work in this recipe -- simply spoon over...
Author: Martha Stewart
Created by a California miner who struck gold in the 1800s (or so the story goes), this extravagant omelet melds the opulence of oysters with the familiar...
Author: Martha Stewart
Making monkey bread lets kids do what they do best -- play with their food -- while they create something yummy.
Author: Martha Stewart
This delicious recipe, perfect for Easter gatherings, is courtesy of sisters Gerry DiSanto and Nina Scavone.
Author: Martha Stewart
Serve these buttery biscuits alongside Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
Boasting three kinds of ginger (ground, crystallized, and fresh), these crispy cookies are packed with flavor. They pair perfectly with our Espresso Ice...
Author: Martha Stewart
Grilling this dough gives it a flavorful char. To save time, it can be grilled and stored at room temperature overnight. Just top and bake.
Author: Martha Stewart
Nothing compares with the juiciness of summer tomatoes. This year, go beyond the expected with this side dish of tart, crispy fried green tomatoes.
Author: Martha Stewart
This grilled sourdough bread is served with Cioppino, a delicious fish stew.
Author: Martha Stewart
A cheesy large-format souffle is just right for an impressive Easter brunch. Serve with Oven Browns on the side.
Author: Martha Stewart
Serve this easy-to-prepare dish right from the pan: Cut it into wedges, and spoon a little of the piquant sauce over each piece. The garnish of cilantro...
Author: Martha Stewart
This easy recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates. It's a classic...
Author: Martha Stewart
Buttercream frosting topped with shredded coconut gives this homemade Easter bunny cake its fur, while tinted buttercream creates the insides of the ears...
Author: Martha Stewart
Packed with Granny Smith apples, this Dutch baby pancake is a perfect dish for a fall brunch when everyone craves cozy baked apples. It would make a fitting...
Author: Greg Lofts
This tasty breakfast sandwich, from Lucinda Scala Quinn's "Mad Hungry" cookbook, is sure to become a new family favorite.
Author: Martha Stewart
These rolls are best served warm but can be made one day ahead and stored in an airtight container at room temperature.
Author: Martha Stewart
Add a Southwestern twist to your morning scrambled eggs with torn corn tortillas; add chile and tomato for flavor as well as lively color.
Author: Martha Stewart
Adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by...
Author: Martha Stewart
The fruit can be segmented one day ahead and stored in its juices in the refrigerator. The salad can be loosely covered and stored in the refrigerator...
Author: Martha Stewart
Celebrate fall with a batch of these nutritious, flavorful Pumpkin-Seed Muffins.
Author: Martha Stewart
A hearty bread is your reward for flexing your muscles as you knead this dense dough.
Author: Martha Stewart
Light and airy beaten egg whites are the secret to a fluffy frittata.
Author: Martha Stewart
Embedded in light and fluffy fritters, kernels of corn provide nuggets of texture as well as flavor. Matched with slab bacon, and then topped with maple...
Author: Martha Stewart
Flapjacks turn fancy with this yeast batter, which gives them a brioche-like texture.
Author: Martha Stewart
Start your day off right by frying eggs in a shallow pool of olive oil -- tilt the pan and spoon the hot oil over the tops to give the whites crispy edges...
Author: Martha Stewart
Upgrade your basic breakfast with this creamy egg recipe from chef Eric Ripert of Le Bernadin.
Author: Martha Stewart
Create this delicious Glazed Lemon Blueberry Cake for your next springtime soirée.
Author: Martha Stewart
Why not keep a batch of these ready-to-bake biscuits in the freezer? They'll add a special touch to any meal.
Author: Martha Stewart
Serve this recipe for cornbread with chili or even ribs. The addition of whole corn kernels makes the texture a little more interesting, but you can leave...
Author: Martha Stewart
Ricotta fritters accompanied by a sweet huckleberry compote are a study in contrasting flavors and textures.
Author: Martha Stewart