Add some bubbles to your coffee for a cool pick-me-up. Subbing club soda for still water creates a frothy topping for an iced Americano.
Author: Martha Stewart
Author: Martha Stewart
This granola has up to 30 percent fewer calories and up to 60 percent less fat than most store-bought brands.
Author: Martha Stewart
This filling open-faced sandwich piled with bacon, lettuce, and tomato and sprinkled with fresh chives is a tasty brunch option for a crowd.
Author: Martha Stewart
Crisp on the outside, light and moist on the inside, these doughnuts are comfort food through and through. Serve them warm with a generous sprinkling of...
Author: Martha Stewart
The zest of the orange contains the fruit's delicious essence in concentrated form. A little bit enlivens a pull-apart roll. Orange juice is combined with...
Author: Martha Stewart
We've all heard of blueberry pancakes but how about blueberry French toast? A simple stovetop syrup of blueberries, butter, and maple syrup make a delectable...
Author: Martha Stewart
Whip up a frittata for brunch, or serve one with a leafy green salad for a light dinner.
Author: Martha Stewart
This Southern cooking classic is rich, creamy, savory, and as spicy as you like.
Author: Martha Stewart
This yeast dough is simple to make, but it needs to rise for about 3 hours total (before and after cutting into rounds), so plan accordingly.
Author: Martha Stewart
This all-in-one dish is cooked in parchment, making it healthy and a breeze to clean up.
Author: Martha Stewart
What could be better than this bagel-inspired entrée? It combines storebought pizza dough with that favorite combo of smoked salmon and cream cheese (but...
Author: Lauryn Tyrell
This homey dessert is a cross between bread pudding and French toast. To create an elegant presentation, cut the Pain Perdu neat rounds with a biscuit...
Author: Martha Stewart
Brown-rice flour and potato starch are a great investment if you plan on baking gluten-free for the long haul. Xantham gum helps these buttermilk pancakes...
Author: Riley Wofford
Hash browns are a classic breakfast item for a reason. It benefits here from fresh spices and a shallot.
Author: Martha Stewart
Enjoy the best of early-spring vegetables in this hearty Easter brunch dish from Tudor House chef Geoffrey Zakarian. Ramps, which offer a strong, garlic-like...
Author: Martha Stewart
An assortment of Martha's favorite cheeses -- Emmental, Comte, Scharfe Maxx, Appenzeller, and Pleasant Ridge -- sets this souffle apart.
Author: Martha Stewart
These fruit-filled breads -- a miniature version of the traditional Italian Christmas favorite -- are baked in brown paper bags slightly smaller than lunch-bag...
Author: Martha Stewart
This sweet yet mild smoothie bowl is the ideal stage for favorite toppings.
Author: Martha Stewart
Hungry mouths to feed the morning after Thanksgiving? Put that leftover turkey to good use and make a quick, no-fuss frittata in a baking dish, then slice...
Author: Martha Stewart
This easy-to-follow recipe creates a blank canvas for your pizza, allowing you to personalize it any way you want. The dough produces a thin, cracker-like...
Author: Martha Stewart
Cardamom and cinnamon scent these coconut fried-dough confections from Oman. They're great for breakfast or dessert or make a delectable snack any time...
Author: Martha Stewart
These croutons are the garnish for our Lettuce and Pea Soup.
Author: Martha Stewart
Serve this sweet and spicy spread with Buttermilk Oat Waffles and Oven-Fried Chicken for our take on a soul-food specialty.
Author: Martha Stewart
This foolproof dough recipe makes enough for three 1-pound pizzas. (A typical recipe calls for one pound.)
Author: Martha Stewart
Author: Martha Stewart
These pancakes are so good they don't need to be smothered in syrup. But don't let that stop you.
Author: Martha Stewart
Coconut milk lends this elegant but easy clafoutis (think frittata meets souffle) an uncommon richness.
Author: Martha Stewart
Fresh rosemary infuses lightly sweetened apples with an unexpected aroma and flavor.
Author: Martha Stewart
These homey, rustic scones are made with buttermilk barley dough and spill over with sunny citrus marmalade. Vary the filling to suit your taste; for a...
Author: Martha Stewart
The ginger gives this sweet fruit salad of oranges, mango, and banana a needed kick.
Author: Martha Stewart
Make everyday blueberry muffins more special by using good-for-you spelt flour, oats, and ground flaxseed and finishing with a sugar glaze and a touch...
Author: Martha Stewart
Quick to make, this nutty syrup with walnuts, maple, cinnamon, and vanilla is just right for drizzling over the morning classics like pancakes, crêpes,...
Author: Lauryn Tyrell
Author: Martha Stewart
Simple braiding brings elegance to garlic and rosemary knots; these rolls should be served piping hot, while their herbal aroma is at its peak.
Author: Martha Stewart
Martha's traditional quick Irish Soda Bread is studded with flavorful raisins and caraway seeds, and fortified with wheat bran.
Author: Martha Stewart
Ratatouille is a vegetable stew that can be eaten on its own, or served with meat, fish, or eggs.
Author: Martha Stewart
Crisp croutons add a toasty crunch to this twist on tuna salad. Make them in a skillet instead of the oven to keep the kitchen heat down.
Author: Martha Stewart
The bacon and egg sandwich gets an impressive upgrade with the addition of creamed spinach and Gruyere popovers.
Author: Martha Stewart
Using frozen peaches and blackberries instead of fresh in this smoothie lets you have a bit of summer in the middle of a snowstorm.
Author: Martha Stewart
These little cakes, with cheese and scallions, are perfect for warm-weather dining.
Author: Martha Stewart
This omelet serves a crowd and makes a perfect Easter brunch entree.
Author: Martha Stewart
Author: Martha Stewart
Rolled oats give these pancakes a hearty, nutty flavor. Serve them with butter and maple syrup or powdered sugar and bananas.
Author: Martha Stewart
Toasting the sliced almonds deepens their mild flavor, an ideal partner for the zing of crystallized ginger.
Author: Martha Stewart
Making these flaky rolls takes time: The dough needs to be chilled twice, for 40 minutes each time, and it must rise for an hour before baking.
Author: Martha Stewart