A spoonful of these sliced brown-sugar bananas are the perfect topping for a warm plate of buttermilk waffles.
Author: Lauryn Tyrell
This tart is unapologetically rich-there is puff pastry, Gruyere, goat cheese, and cream-yet the overall effect is one of lightness. It's a handy make-ahead...
Author: Martha Stewart
Creamy buttermilk and heart-healthy flaxseed combine with blueberries for a delicious pancake breakfast.
Author: Martha Stewart
These are a perennial favorite at Ina Garten's Barefoot Contessa, a specialty-food market on Long Island, New York. The scones can be cut out ahead of...
Author: Martha Stewart
This recipe for spoon bread, using fresh or frozen corn kernels, makes a very nice Southern-style side dish.
Author: Martha Stewart
Ricotta fritters accompanied by a sweet huckleberry compote are a study in contrasting flavors and textures.
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
Most people eat the beetroot and toss the greens. But the greens, when cooked, are super-tasty and nutritious. This recipe was created with flexibility...
Author: Martha Stewart
Seckel pears, discovered in the nineteenth century near Philadelphia, may be the only pears native to the United States.
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 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
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
This yeast dough recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.Use...
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
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
This recipe is based on traditional bubble and squeak, a British dish which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage....
Author: Martha Stewart
Back-to-school for kids means back-to-bake-sales for parents. These bars will earn adults an A+, because they're a cinch to make and very wholesome (they're...
Author: Martha Stewart
Drizzle this honey over fresh ricotta spread on toast or stir it into a mug of mild tea. It can also be used as a glaze for poultry or pork when whisked...
Author: Martha Stewart
Fruitcakes are the quintessential holiday treat. Individual cakes are ideal for a buffet-style party.
Author: Martha Stewart
This granola has less oil than most, plus healthy fatfrom nuts. Serve it with low-fat yogurt and fruit.
Author: Martha Stewart
Nutritious whole-wheat flour gives these pancakes a chewier texture and richer taste.
Author: Martha Stewart
Cranberries make these muffins abit tart; sliced almonds add some crunchand heart-healthy unsaturated fat.
Author: Martha Stewart
This grilled sourdough bread is served with Cioppino, a delicious fish stew.
Author: Martha Stewart
This easy cheese-and-vegetable recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie...
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
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
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut...
Author: Martha Stewart
A frittata is perfect for a simple supper. This one is made with extra egg whites to lower fat content.
Author: Martha Stewart
Mushrooms and fresh herbs have been added to this traditional breakfast treat, making it a satisfying addition to the Passover menu.
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
This dish is great for a no-fuss family dinner and makes for a terrific brunch, too. Try it using leftover spaghetti and meatballs or Orecchiette with...
Author: Martha Stewart
Dates and orange zest add an unexpected twist to this coffee cake-inspired muffin.
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
There are many good recipes for healthy whole-wheat breads, but all yeast versions take several hours to make. This quick bread uses baking powder and...
Author: Martha Stewart
Zucchini makes these easy-to-prepare treats surprisingly moist and delicate.
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
This tasty breakfast sandwich, from Lucinda Scala Quinn's "Mad Hungry" cookbook, is sure to become a new family favorite.
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
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
Each of these charming tea cakes is baked with a whole cherry inside -- stem, pit, and all. Be sure to warn guests about the pits, or remove the stems...
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
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
Create this delicious Glazed Lemon Blueberry Cake for your next springtime soirée.
Author: Martha Stewart
Loaves made with a natural leaven keep for a week-one reason Chad Robertson, of San Francisco's legendary Tartine Bakery, prefers this time-honored technique....
Author: Martha Stewart
To ensure your omelets turn out just right, use a nonstick skillet to make the job easier.
Author: Martha Stewart