To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron...
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
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 creamy make-ahead quiche combines custard with vegetables and cheese, and pairs them with a delectable, flaky shell for a relaxed, family-friendly...
Author: Martha Stewart
All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up...
Author: Martha Stewart
Got leftover panettone? Lucky you! The traditional Italian Christmas bread makes an excellent base for a breakfast casserole. All it needs is a soak in...
Author: Martha Stewart
This spicy drink -- with the flavors of tomato juice, tequila, fresh cilantro, and hot pepper sauce -- is the perfect refresher for summer. It's equally...
Author: Martha Stewart
Light and airy beaten egg whites are the secret to a fluffy frittata.
Author: Martha Stewart
This is a great way to use up leftover cooked greens. Serve alongside warm buttermilk biscuits.
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
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
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
This foolproof pizza dough recipe comes from Chris Bianco, the chef behind the famed Pizzeria Bianco in Phoenix, Arizona. Use it to make Heirloom-Tomato...
Author: Martha Stewart
Keep a container of chilled brewed coffee in the refrigerator all summer long for a cool pick-me-up. Add milk and the sweetener of your choice.
Author: Martha Stewart
Crisp cucumber and fresh mint and basil add a welcome savory note to this verdant fruit salad.
Author: Martha Stewart
In place of ham steak, you can use crumbled sausage or diced turkey breast.
Author: Martha Stewart
A spoonful of these sliced brown-sugar bananas are the perfect topping for a warm plate of buttermilk waffles.
Author: Lauryn Tyrell
This caramelized leek quiche is an ideal make-ahead recipe for a brunch or picnic.
Author: Martha Stewart
No one will miss eggs when you serve up this vegan breakfast meal.
Author: Martha Stewart
Cranberries make these muffins abit tart; sliced almonds add some crunchand heart-healthy unsaturated fat.
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
Serve this spread on sandwiches or with crackers, chips, or crudite.
Author: Martha Stewart
Martha has made many variations of Spanish tortillas, which are similar to a frittata or potato omelet. This simple, five-ingredient version takes a cue...
Author: Martha Stewart
Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed...
Author: Martha Stewart
Serve these savory muffins with a dash of hot sauce for extra kick.
Author: Martha Stewart
Use leftover rice to make a wholesome breakfast that's great for someone who avoids gluten, or anyone at all.
Author: Martha Stewart
Here's what every mom needs: a trick to turn vegetables into something kids love. Add orange juice and a touch of sugar to a pan of carrots while they...
Author: Martha Stewart
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy...
Author: Martha Stewart
Author: Martha Stewart
White grits tend to have a fine consistency and hence a relatively short cooking time compared with some other varieties. They are not the same as instant...
Author: Martha Stewart
Bolstered by oats, whole-wheat flour, and wheat germ, these easy-to-bake muffins make satisfying treats any time of day.
Author: Martha Stewart
This brunch-friendly recipe is adapted from one developed by chef Katy Sparks.
Author: Martha Stewart
Whole-wheat flour keeps these nutty muffins on the healthy side, while hints of coffee and honey make them extra delicious.
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
Fast and versatile, this vegetarian dinner is a winner. Use your choice of kale, collards, or mustard greens. For added speed, use good-quality bagged...
Author: Martha Stewart
This raw carrot and pistachio blend was an instant hit in the Whole Living test kitchen. You could also thin it with lemon juice and olive oil and use...
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
The word mignonette refers to the coarsely crushed peppercorns in this simple shallot-and-vinegar sauce. It can be made up to 12 hours ahead and stored...
Author: Martha Stewart
Zucchini makes these easy-to-prepare treats surprisingly moist and delicate.
Author: Martha Stewart
Avocado thickens this smoothie while lemon and orange juice provide citrus tang in this vegan recipe. Mint adds just the right amount of brightness and...
Author: Martha Stewart
Closely related to potato pancakes, the potato waffle has one advantage -- it reheats exceptionally well and therefore can be made in advance. Serve with...
Author: Martha Stewart
An array of mustards -- ranging from spicy to sweet, smooth to grainy -- adds intrigue to these easy-to-make soft pretzels.Pretzel salt is available from...
Author: Martha Stewart
Renowned Alabama chef Scott Peacock has a certain way with biscuits, so it was a no-brainer for us to turn to him for another version of his classic recipe....
Author: Martha Stewart
Orange wedges and triple sec brighten up the braising liquid for this rich beef dish. Serve over Creamy Stone-Ground Grits with Slow Scrambled Eggs and...
Author: Martha Stewart
With its yolk barely set at the edges and defiantly runny throughout, this three-minute egg is, indeed, perfect -- but not quite complete without a slice...
Author: Martha Stewart
This recipe was created with flexibility in mind and is a great way to use up leftover ingredients.
Author: Martha Stewart