Satifsy your sweet tooth with this naturally delicious snack.
Author: Martha Stewart
Martha's Dutch baby pancake is inspired by a now-famous recipe from writer and editor David Eyre that was featured in the New York Times in 1966.
Author: Martha Stewart
Pumpkin puree flavors these dense, cakey buttermilk donuts that are baked in the oven, not fried. Rolled in cinnamon sugar and ground pepitas, they're...
Author: Martha Stewart
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
Olive oil in the batter makes these better-for-you waffles extra crispy.
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
Because vitamin C breaks down quickly, fresh-squeezed juice is the best choice; a kiwi version packs a walloping amount of the antioxidant.
Author: Martha Stewart
Coconut oil, ground flaxseed, and almond milk keep this eggless, dairy-free banana bread nice and moist.
Author: Martha Stewart
This Passover dish, sent to us by Rise Landsman of Teaneck, New Jersey, is usually served for breakfast drizzled with maple syrup or sprinkled with sugar....
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
Use leftovers from our Corn and Zucchini Orzo Salad to make this tasty egg dish.
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 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
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
The maple syrup keeps the pears from browning before cooking; it also adds flavor and creates a light glaze.
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
Author: Martha Stewart
This refreshing mango-carrot smoothie gives you a boost at breakfast time.
Author: Martha Stewart
Not your grandma's babka! This twist on the classic sweet bread boasts a generous swirl of cream-cheese filling in every bite. The recipe comes from Edan...
Author: Martha Stewart
Grated Parmesan cheese and broccoli florets and stems are added to a frittata to make the baked Italian omelet a good source of calcium.
Author: Martha Stewart
Craving some down-home Southern fare? Serve this perfect combo any time of the day.
Author: Martha Stewart
This recipe calls for cheddar cheese, but you can switch in any favorite. Add a few strips of cooked bacon if you wish.
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
A sneaky spoonful or two of flaxseeds is enough to help this morning smoothie make you feel like a star.
Author: Martha Stewart
This yolkless omelet packed with spinach and low-fat cottage cheese is a healthy start to the day.
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
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
A little bit of steam ensures that you'll never have an under- or overcooked egg white again.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan...
Author: Martha Stewart
These scones are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.
Author: Martha Stewart
Ahearty oat mixture is baked into these treats;they derive most of their moisture and sweetness from bananas and applesauce.
Author: Martha Stewart
Yes, you can make oats without turning on the stove! Combine them with milk the night before and let the fridge work its magic, then add any toppings you...
Author: Martha Stewart
Soft silken tofu provides the best results for this drink. If you only have firm or extra-firm silken tofu on hand, however, you can add as much as a quarter...
Author: Martha Stewart
As with regular potatoes, these hash browns can be served for breakfast with fried or scrambled eggs and toast.
Author: Martha Stewart
To ensure your omelets turn out just right, use a nonstick skillet to make the job easier.
Author: Martha Stewart
These luscious Lemon-Lime Tea Cakes are perfect for an afternoon gathering or a brunch.
Author: Martha Stewart
Kale, roasted red pepper, and scallion make this frittata savory and tasty.
Author: Martha Stewart
Grilling imparts a robust, nutty flavor to avocado. Choose a firm, ripe one.
Author: Martha Stewart
Start your day the healthy way with this bowl of goodness.
Author: Martha Stewart
Freezing and thawing over-ripe bananas before mashing creates a syrupy-thick juice, more like liquid gold, that bursts with sweet banana flavor and makes...
Author: Martha Stewart
This recipe, which is perfect for a vegetarian brunch, makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight-...
Author: Martha Stewart
For an added crunch and a touch of sweetness, serve these homemade croutons along with your other favorite chili toppings.From Martha Stewart Living, Oct....
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
This strudel-inspired confection is a total crowd pleaser. A custardy mix of cream cheese, ricotta, and egg-marbled with a swirl of tart cherry sauce-bakes...
Author: Martha Stewart
Good cooks in many cultures have found delicious ways to revive stale or leftover bread. But the French take first prize with their simple recipe for pain...
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
Think of this four-ingredient side as super-deluxe garlic bread. It's a fun way for the whole family to dig into some nutty pesto swirled together with...
Author: Martha Stewart
Atlanta chef Scott Peacock provides a buttery corn muffin recipe that's guaranteed to please.
Author: Martha Stewart