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
Use any seasonal fruit in this salad. Create your own mix based on what you like best.
Author: Martha Stewart
These delicious muffins-bursting with blueberries, and with crunchy, sugary tops-are perfect for breakfast or with coffee any time of day.
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
For a richer version of this dish, use heavy cream, as more fat content translates into better flavor.From the book "Mad Hungry," by Lucinda Scala Quinn...
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
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
A healthy, delicious breakfast for the whole family! Lure sleepyheads out of bed with these Belgian-style waffles made from three main ingredients: peanut...
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
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
This crowd-pleasing recipe makes use of all the leftover carrots in your crisper.
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
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
This easy-to-make potato and onion frittata is a delicious addition to any breakfast or brunch menu.
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
Seckel pears, discovered in the nineteenth century near Philadelphia, may be the only pears native to the United States.
Author: Martha Stewart
Catch overripe strawberries just in time by roasting them.
Author: Martha Stewart
Served warm or cold, this comforting dish works for almost any occasion.
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
This is a tasty alternative to scrambled eggs in the morning, courtesy of Gillian Gadd of Renton, Washington.
Author: Martha Stewart
This dough can rise in Brotformen -- German baskets that mold the loaves. The grains are available at health food stores.
Author: Martha Stewart
These muffins make a deliciously sweet addition to your brunch buffet.
Author: Martha Stewart
You can make fluffy omelets in less time (and with much less effort) than you may think. This Mediterranean-inspired version has a filling of grape tomatoes,...
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
Irish cheddar nicely complements the floral honey and sweet pears that are sandwiched in the Scones with Pears, Irish Cheddar, and Honey.
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
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
These savory pastries from the Martha Stewart Living digital magazine for iPad make a showstopping first course or brunch dish. Serve them with salad greens,...
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
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
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
To add more protein to this vegetarian dish, fold drained and rinsed canned black beans into the rice mixture. Or serve it with Soupy Black Beans.
Author: Martha Stewart
These give an extra kick to our Iceberg Wedges with Chile-Buttermilk Dressing.
Author: Martha Stewart
Once slice of this chewy, crispy, aromatic pizza will have you hooked.
Author: Martha Stewart
Shrimp and grits is a classic comfort dish -- this version from TV chef Sarah Mastracco includes two types of cheese and a splash of white wine for added...
Author: Martha Stewart
Serve up a tasty smoked salmon frittata as a breakfast or brunch treat. We recommend our version be served hot.
Author: Martha Stewart
The shallots and blue cheese give this mesclun salad a festive touch.
Author: Martha Stewart
A Bundt pan and some brown sugar help transform yeast dough into sweet, pull-apart monkey bread.
Author: Martha Stewart
This cornbread, if used for stuffing, should be made one day ahead.
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
Author: Martha Stewart
Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the...
Author: Martha Stewart