We made monkey bread even more irresistible. Nutella takes this pull-apart treat to an extra level of deliciousness. The chocolate-hazelnut spread is layered...
Author: Martha Stewart
Apples and honey, Rosh Hashanah's symbols of a sweet new year, are perfect additions to a loaf of challah.
Author: Martha Stewart
This hot sandwich was inspired by the bistro classic, Croque Monsieur.
Author: Martha Stewart
This beautiful rainbow salad is full of flavor, gently sweetened by honey.
Author: Martha Stewart
This makes muffin baking as easy as possible with a prepared dry mix you add on to when it is time to bake.
Author: Martha Stewart
This herbed-potato-and-cheese frittata will satisfy at any time of the day.
Author: Martha Stewart
Fiber-rich whole wheat buttermilk pancakes made with low-fat buttermilk are a healthy way to enjoy a leisurely morning breakfast.
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
Author: Martha Stewart
Don't use thin pretzels in this recipe--they'll make the cakes too salty.
Author: Martha Stewart
Olive oil in the batter makes these better-for-you waffles extra crispy.
Author: Martha Stewart
This cornbread, if used for stuffing, should be made one day ahead.
Author: Martha Stewart
For a breakfast alternative to French toast, fried wedges of polenta get their nuanced sweetness and spice from orange zest, cinnamon, raisins, and pure...
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
Hearty Irish soda bread is easy to make. It's welcome any time of year but is essential on St. Patrick's Day.
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
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
These give an extra kick to our Iceberg Wedges with Chile-Buttermilk Dressing.
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
Start your day the healthy way with this bowl of goodness.
Author: Martha Stewart
This filling, protein-packed meal takes just minutes to prepare.
Author: Martha Stewart
Grilling imparts a robust, nutty flavor to avocado. Choose a firm, ripe one.
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
Small and firm, these are really more like soda crackers than flaky doughy biscuits. They are great with Baked Country Ham.
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
This is a light, satisfying meal that works at any time of day.
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
These crispy, healthful tortilla strips make a nice textural complement to John Baricella's chicken chili.
Author: Martha Stewart
Author: Martha Stewart
This baked egg dish is great for lunch or dinner, since it's loaded with vegetables.
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
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
Packed with flavor and nutrition, this busy-morning staple is ready in minutes.
Author: Martha Stewart
Unlike its inspiration, Eggs Benedict, this breakfast is light and healthy.
Author: Martha Stewart
Bring a bit of sweetness to the salty bite of bacon with a simple orange glaze.
Author: Martha Stewart
The secret to light, fluffy scrambled eggs is to move them constantly so that they don't take on any color. If desired, you can also add in milk or heavy...
Author: Martha Stewart
Mexican enchiladas meet Middle Eastern shakshuka in this brunch for a crowd. It's all about the layers: fried tortillas, jalapeno-spiked salsa, black beans,...
Author: Martha Stewart
Satifsy your sweet tooth with this naturally delicious snack.
Author: Martha Stewart
Refreshing and hydrating, this smoothie is a great way to get in a few extra helpings of fruits and veggies.
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
Whole grains and berries give each bowl of this nourishing vegan breakfast 5 grams of fiber, which keeps cholesterol in check and can increase heart health....
Author: Martha Stewart
Fresh tomato salsa, a generous amount of jack cheese, and a three-egg omelet make a unique burrito.
Author: Martha Stewart
This is a tasty alternative to scrambled eggs in the morning, courtesy of Gillian Gadd of Renton, Washington.
Author: Martha Stewart
Serve this homemade granola on plain yogurt with fresh fruit for a sweet, healthy breakfast.
Author: Martha Stewart
Author: Martha Stewart
A caffe latte (a coffee drink made with frothed milk and espresso) is traditionally enjoyed in the morning in Italy -- but it makes a wonderful afternoon...
Author: Martha Stewart
Once slice of this chewy, crispy, aromatic pizza will have you hooked.
Author: Martha Stewart
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for...
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