A Bundt pan and some brown sugar help transform yeast dough into sweet, pull-apart monkey bread.
Author: Martha Stewart
Creamy peanut butter and frozen mixed berries come together in this smoothie's answer to a classic PB&J.
Author: Martha Stewart
Buttermilk adds a creamy, slightly sweet flavor to this cornbread that's delicious on it's own or when tossed with garlic, herbs, and more to make our...
Author: Martha Stewart
Serve one of these croutons with our Creamy Tomato Soup.
Author: Martha Stewart
Make this classic bakery treat from the comfort of your own kitchen. These puffy doughnuts are filled with your favorite raspberry jam and rolled in granulated...
Author: Martha Stewart
Transform tonight's leftover rice into tomorrow's breakfast by simmering it with milk, Medjool dates, and cinnamon.
Author: Martha Stewart
Served warm or cold, this comforting dish works for almost any occasion.
Author: Martha Stewart
These savory chips will keep up to a week in an airtight container. Serve with White Bean, Yogurt, and Feta Dip.
Author: Martha Stewart
Serve these with Cornflake-Fried Chicken for our take on the savory-sweet soul-food specialty.
Author: Martha Stewart
You don't have to stand over the stove and make individual omelets with this recipe. Round out the meal with bread and a simple cherry-tomato salad.
Author: Martha Stewart
Transform regular butter into a sweet strawberry topping for toast, pancakes, and pastries, such as Rhubarb-Buckwheat Scones, in just a few minutes.
Author: Martha Stewart
Serve these brightly flavored biscuits with butter and strawberry jam for breakfast or gild them with fresh strawberries and a billow of whipped cream...
Author: Martha Stewart
Catch overripe strawberries just in time by roasting them.
Author: Martha Stewart
Wow Dad (and the whole family) on Father's Day with a playful take on a peanut butter and jelly sandwich that's sure to become a family favorite. This...
Author: Martha Stewart
These crispy, healthful tortilla strips make a nice textural complement to John Baricella's chicken chili.
Author: Martha Stewart
Homemade biscuits are delicious with butter and preserves or honey. Or serve them as cocktail sandwiches, with thin shavings of ham and a dab of mustard....
Author: Martha Stewart
After being "baked" in a skillet, this bread can be split for a sandwich, tossed in a salad, or skewered for dessert. Make a double batch if you plan on...
Author: Martha Stewart
Elegant whitefish salad is presented in its skin, nestled beside delicious smoked salmon and garnished with olives, lemon, and dill. Don't be overwhelmed...
Author: Martha Stewart
Typically made during the grape harvest in Italy, this flatbread is a little bit sweet, a little bit savory, and altogether irresistible.
Author: Martha Stewart
For extra heat, replace one can or all of the mild Ro-Tel with the original variety. This dish pairs well with black beans.
Author: Martha Stewart
Fragrant with cinnamon and enriched with a cream-cheese glaze, these morning buns make an unforgettable breakfast. Mashed potato is the secret behind their...
Author: Martha Stewart
You can use this granola as a topping for the Blueberry Bonanza Bars or enjoy it on its own.
Author: Martha Stewart
Use any seasonal fruit in this salad. Create your own mix based on what you like best.
Author: Martha Stewart
A healthy alternative to the cheesy omelet: a frittata studded with Swiss chard, which delivers iron, potassium, and fiber. Using mostly egg whites in...
Author: Martha Stewart
A sugar-dusted alternative to homemade doughnuts -- often served during Hanukkah -- these battered and fried apple slices evoke the Jewish story of oil...
Author: Martha Stewart
These give an extra kick to our Iceberg Wedges with Chile-Buttermilk Dressing.
Author: Martha Stewart
This recipe for cheesy breadcrumb topping is courtesy of Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
Author: Martha Stewart
Browning the cheese in the pan develops and concentrates the flavor so you can use less. Keeping the yolk whole but still runny creates a rich sauce for...
Author: Martha Stewart
Drizzle honey on this matzo brei-a dish made with matzo and eggs-for a wonderful breakfast treat during Passover.
Author: Martha Stewart
With a pinch of cinnamon and a handful of dried currants, these moist muffins taste like a hybrid of carrot and spice cake.
Author: Martha Stewart
The shallots and blue cheese give this mesclun salad a festive touch.
Author: Martha Stewart
These muffins make a deliciously sweet addition to your brunch buffet.
Author: Martha Stewart
A crisp green salad is always a good idea. Here, two pleasantly bitter chicories -- frisee and radicchio -- are tossed with aromatic tarragon, crunchy...
Author: Martha Stewart
Garnish this glazed ham with kumquats and serve with a medley of sliced citrus. A tossed salad of Boston lettuce, frisee, endive, and escarole also makes...
Author: Martha Stewart
Spinach and Swiss chard work equally well in this good-for-you egg dish.
Author: Martha Stewart
This Seussian spin on Green Eggs and Ham blends fresh chives into an eggy Dutch baby batter before pouring it into a hot skillet to bake. After it puffs...
Author: Greg Lofts
Make these delicious scrambled eggs for a tasty breakfast that's easy to make and nutritious.
Author: Martha Stewart
This cornbread, if used for stuffing, should be made one day ahead.
Author: Martha Stewart
This crowd-pleasing recipe makes use of all the leftover carrots in your crisper.
Author: Martha Stewart
This Italian flatbread, focaccia, is perfect for sandwiches like our Sauteed Mushroom, Prosciutto, and Taleggio Panini.
Author: Martha Stewart
This simple recipe transforms leafy greens into a silky-textured, vibrant puree. The soup's rich color makes this dish a natural choice for a spring brunch...
Author: Martha Stewart
This easy-to-make potato and onion frittata is a delicious addition to any breakfast or brunch menu.
Author: Martha Stewart
Once slice of this chewy, crispy, aromatic pizza will have you hooked.
Author: Martha Stewart