These scones are crisp and golden with a light, flaky interior. The fruit offers a slightly chewy contrast. Orange zest and Grand Marnier flavor the scones....
Author: Martha Stewart
This pretty composed salad is oh so very spring. It's a tumble of asparagus, peas, and Little Gem lettuces, which have the crunch of romaine but small...
Author: Martha Stewart
This cornbread highlights the natural sweetness of corn with dark brown sugar.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Shave or grate some Parmesan cheese over the top of each serving of soup if you like. During cooking, the bread pieces become soft like dumplings and release...
Author: Martha Stewart
Marjoram, with its hint of balsam, complements mild yellow and green summer squash in this simple crustless zucchini pie. It is topped by tomato slices...
Author: Martha Stewart
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...
Author: Martha Stewart
Bring some Southern charm to your dinner table with this classic, pudding-like side dish of cornmeal-creme fraiche spoon bread.
Author: Martha Stewart
This tart is elegant simplicity at its finest. Blanched asparagus sits atop a layer of creamy ricotta, and paper-thin slices of prosciutto are draped over...
Author: Martha Stewart
You can make fluffy omelets in less time (and with much less effort) than you may think. This hearty version has a filling of green pepper, onion, and...
Author: Martha Stewart
This is a quick and tasty way to start your morning.
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
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
Seckel pears, discovered in the nineteenth century near Philadelphia, may be the only pears native to the United States.
Author: Martha Stewart
Crisp cucumber and fresh mint and basil add a welcome savory note to this verdant fruit salad.
Author: Martha Stewart
Crumbly on top with a sweet jam surprise inside, these muffins are the perfect hand-held breakfast treat.
Author: Martha Stewart
Moist, and bursting with the flavor of bananas and chocolate, our variation on banana bread makes a dreamy dessert.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Chive Popovers, Cinnamon...
Author: Martha Stewart
Serve this spread on sandwiches or with crackers, chips, or crudite.
Author: Martha Stewart
This is a great way to use up leftover cooked greens. Serve alongside warm buttermilk biscuits.
Author: Martha Stewart
Pepper jelly adds a bit of sweetness and subtle heat to these petite corn cakes topped with fresh, tangy goat cheese. Look for it at farmers' markets 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
Dramatic and foolproof, this dish is made for entertaining dinner guests. Cover the grill while cooking and you won't need to stress over flipping the...
Author: Martha Stewart
Make these biscuits, adapted from Zingerman's Irish Oatmeal, for a tasty breakfast the whole family will enjoy. Or, serve alongside tea for a delicious...
Author: Martha Stewart
Made from cinnamon, cloves, fennel seeds, Sichuan peppercorns, and star anise, Chinese five-spice powder brings a sweet-and-spicy depth to this sunny salad...
Author: Martha Stewart
This classic quick bread, provided by Raymond Forker of Savannah, Georgia, is a great way to use bananas that are just past their prime. The chocolate...
Author: Martha Stewart
They're better tasting and better for you. We've made over the bran muffin using maple syrup for delicate sweetness, plain yogurt for moisture, and two...
Author: Riley Wofford
Stollen -- a yeasty fruit bread --is a German-AmericanChristmastime specialty.After dinner, serve it with a glass of sweet Germandessert wine; or have...
Author: Martha Stewart
Cinnamon sugar, pecans, and fresh and dried blueberries are rolled inside the dough for this yeasted coffee cake. The recipe comes from longtime Martha...
Author: Jason Schreiber
Serve this sweet-and-sour relish with crackers and sour cream and with smoked trout, cold chicken, or gravlax.
Author: Martha Stewart
Start the morning off right with these pancakes made from quinoa, an ancient grain that is high in protein and dietary fiber.
Author: Martha Stewart
Stir orange pieces into waffle batter, where they'll caramelize during cooking. Top the waffles with orange segments, and serve with a syrup infused with...
Author: Martha Stewart
A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.
Author: Martha Stewart
This French toast is always a crowd-pleasing hit at breakfast in the spring when asparagus is bountiful.
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
Author: Martha Stewart
This simple relish provides a briny crunch in the Crisp Grilled Salmon With Fennel-Olive Relish. Reserve the fennel fronds for garnishing the salmon, if...
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
Jack and Jill should have gone up the hill to fetch a pail of this iced tea. The light floral notes of jasmine and the sweetness of the simple syrup make...
Author: Martha Stewart
If this fruit combination isn't your speed, try Tropical Blueberry, Hearty Fruit and Oat, or Green Ginger-Peach.
Author: Martha Stewart
A Bundt pan and some brown sugar help transform yeast dough into sweet, pull-apart monkey bread.
Author: Martha Stewart
Lots of vegetables -- potato, carrot, bell peppers, and mushrooms -- and ground turkey in place of beef make this hash low in fat. Each serving can be...
Author: Martha Stewart
You can make fluffy omelets in less time (and with much less effort) than you may think. This Southwestern-inspired version has a filling of pepper Jack...
Author: Martha Stewart
These from-scratch breakfast-sausage patties are an easy and great way to avoid preservatives and additives.
Author: Martha Stewart
Author: Martha Stewart