Warm, flaky, and irresistible, biscuits are an old-fashioned indulgence that never goes out of style. Baking tender homemade biscuits is so satisfying...
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
Refreshing and hydrating, this smoothie is a great way to get in a few extra helpings of fruits and veggies.
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
Once slice of this chewy, crispy, aromatic pizza will have you hooked.
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
This juice will give a healthy kickstart to your day.
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
This modified shakshuka gets smoky flavor from bacon and chipotle chiles.
Author: Martha Stewart
This sweet Pumpkin Molasses Tea Bread with cream cheese frosting is equally good at breakfast, lunch, or dinner. We used apple juice to sweeten the bread,...
Author: Martha Stewart
This recipe is excerpted from Alice Medrich's Flavor Flours (Artisan).
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
Your typical grilled cheese just got a tres chic update thanks to the addition of ham, nutty gruyere, and a fried egg.
Author: Martha Stewart
This popular dish is usually prepared with sunny-side up fried eggs; we made it with scrambled eggs to save time.
Author: Martha Stewart
Serve these with Cornflake-Fried Chicken for our take on the savory-sweet soul-food specialty.
Author: Martha Stewart
Put a twist on this open-faced omelet by using your favorite greens, such as spinach or kale, in place of the Swiss chard.
Author: Martha Stewart
This recipe has been adapted from "The Good Enough to Eat Breakfast Cookbook" by Carrie Levin with William Perley. Copyright 2001 by Carrie Levin. Reprinted...
Author: Martha Stewart
A soft-boiled egg goes well with steamed spinach on toast, steamed asparagus, or sliced ham on a toasted English muffin.
Author: Martha Stewart
Use any seasonal fruit in this salad. Create your own mix based on what you like best.
Author: Martha Stewart
Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner.
Author: Martha Stewart
Bring a ray of sunshine to your morning with these rich, fruit-filled Danishes. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart
Fresh tomato salsa, a generous amount of jack cheese, and a three-egg omelet make a unique burrito.
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
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
Ribbons of delicate asparagus may look fancy, but making them couldn't be easier -- all you need is a vegetable peeler. They are fabulous on this flatbread,...
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 this homemade granola on plain yogurt with fresh fruit for a sweet, healthy breakfast.
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
The pumpkin seeds in our muesli are an excellent source of protein, magnesium, and zinc. Toasting brings out the nutty nuances in the blend. Serve it with...
Author: Martha Stewart
Sara Foster, owner of the Foster's Market stores of North Carolina, considers this savory grits souffle one of her specialties.
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
This easy-to-make potato and onion frittata is a delicious addition to any breakfast or brunch menu.
Author: Martha Stewart
This simple salad is juicy and refreshing, especially on a hot summer day. The crunchy, anise-flavored fennel offers a nice textural contrast to the soft,...
Author: Martha Stewart
Complement your Greek meal with these sweet biscuits and a cup of strong coffee.
Author: Martha Stewart
For a weekend brunch or a light dinner, serve fried eggs over spears of blanched asparagus and prosciutto; Parmesan is sprinkled on top.
Author: Martha Stewart
Author: Martha Stewart
Try this delicious dried-fruit focaccia recipe from "Martha Stewart Baking Handbook."
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
Use this fresh, creamy condiment in Soft-Boiled Egg Tartines with Green Mayonnaise.This recipe is adapted from Sarah Copeland's forthcoming book, "Feast"...
Author: Martha Stewart
This five-ingredient dinner is quick, easy, and delicious.
Author: Martha Stewart
Make Neil Kleinberg's French-style, three-fold omelet -- a fluffier version of the American classic -- with favorite fillings such as cheese, bacon, and...
Author: Martha Stewart
Author: Martha Stewart
Make holidays weekends even more decadent with these breakfast treats. The recipe can also be used to make coffee cake; bake it in an 8-inch springform...
Author: Martha Stewart
Grated Parmesan becomes irresistibly crisp and lacy when added to a hot skillet, taking ordinary fried eggs to new heights.
Author: Martha Stewart
Baked nuggets are filled with strawberry jam and rolled in confectioners' sugar. A cellophane bag shows them off and keeps the sugar from getting all over....
Author: Martha Stewart