Fresh ricotta pulls double duty in these fluffy pancakes -- it goes into the batter and is schmeared on top before serving.
Author: Martha Stewart
Try our can't-miss version of the American-classic dinner roll.
Author: Martha Stewart
Start the day on a bright note with fresh melon and crunchy nuts.
Author: Martha Stewart
This simple cake recipe showcases the best of late-summer stone fruit. You can use apricots, nectarines, or peaches in place of the plums.
Author: Martha Stewart
These spicy biscuits taste best warm from the oven.
Author: Martha Stewart
Author: Martha Stewart
For babies age 1 and older, you may add 1 tablespoon honey and substitute 10 strawberries, stemmed and quartered, for the papaya.
Author: Martha Stewart
Chives and freshly ground pepper add a surprising bite to these biscuits.
Author: Martha Stewart
Author: Martha Stewart
Make up a batch of these dense bars ahead of time and have them on hand for a quick, portable breakfast.
Author: Martha Stewart
Naturally gluten-free and no-bake, think of these pink panna cottas as an elegant version of a fruit and yogurt parfait. First, a grapefruit gelée (think...
Author: Martha Stewart
The easiest way to coddle eggs is to place them in egg coddlers, special containers with tight-fitting lids, but you can also use ramekins or custard cups...
Author: Martha Stewart
This healthy smoothie recipe is courtesy of Thomas Joseph.
Author: Martha Stewart
Get your morning off to a bright start with this vibrant smoothie bursting with tart pomegranate juice and mixed berries.
Author: Martha Stewart
This recipe has been adapted from "HomeBaking -- Sweet and Savory Traditions From Around the World" by Jeffrey Alford and Naomi Duguid. Use this dough...
Author: Martha Stewart
If you plan to serve a larger crowd, and have two heavy skillets, two batches of this recipe can be baked at once.
Author: Martha Stewart
This healthy citrus smoothie is a satisfying alternative to a heavy breakfast. It's simple to make: Alternate layers or orange and pineapple slush, and...
Author: Martha Stewart
Steel-cut oats (also called Irish or Scottish oats) take longer to cook than rolled oats but are creamier and chewier.
Author: Martha Stewart
These crunchy Italian cookies are delicious dipped in strong coffee or dessert wine.
Author: Martha Stewart
These flaky, crackly cakes from the Brittany region of France have pockets of caramelized sugar strewn throughout. Martha made this recipe on episode 610...
Author: Martha Stewart
Poppy-seed Danishes with a cream-cheese-and-cherry filling are cut and folded to resemble the blooming flowers.
Author: Martha Stewart
Don't have mini tart pans? A muffin pan will also work -- just increase the baking time by one to two minutes.
Author: Martha Stewart
Chia seeds are available at health-food stores and online. They're rich in omega-3s, fiber, and antioxidants.
Author: Martha Stewart
Nutmeg-scented hot cross buns are studded with dried cherries and golden raisins. Traditionally served on Good Friday, these yeast-risen buns are delicious...
Author: Martha Stewart
Crispy, shredded potatoes round out Lucinda's son Calder's meal as the perfect side dish. Drizzle leftover juices from the baked chicken over the hash...
Author: Martha Stewart
Cooked the night before and allowed to chill, this wholesome pudding makes an easy breakfast (or dessert!). You can use store-bought almond milk or make...
Author: Martha Stewart
Croissants are a classic French pastry that taste just as good filled with chocolate as they do covered in butter.
Author: Martha Stewart
Quick-cooking oats form the base of these tender cinnamon-spiced cookies. With buckwheat flour, millet, cashew butter, coconut oil, and fresh raspberries,...
Author: Martha Stewart
The combination of almond butter and pitted dates creates a smoothie that is as rich and creamy as a milkshake.
Author: Martha Stewart
These individual Christmas breads are the perfect size for a holiday dessert buffet.
Author: Martha Stewart
Tucking in whole fresh sage leaves as you braid the dough (which is flecked with chopped sage and thyme) makes for pretty and fragrant loaves.
Author: Martha Stewart
This compote, a fresh alternative to maple syrup, is also delicious with pancakes or waffles.
Author: Martha Stewart
Use this cornbread to make chef Chris Schlesinger's Cornbread, Apple, and Sausage Stuffing.
Author: Martha Stewart
Having been sectioned with a knife, these puffy, golden rolls pull away from one another with a soft tug. The burnt-sugar flavor of barley-malt syrup makes...
Author: Martha Stewart
Warm, buttery, and flaky, these Parker House Rolls make for the perfect addition to any number of meals.
Author: Martha Stewart
This jam is made with a lush mixture of fruits, raisins, and nuts.
Author: Martha Stewart
If you've never had homemade focaccia, you're in for something special. This sweet one, sprinkled with rosemary, isn't overly doughy and has an amazingly...
Author: Martha Stewart
Breakfast, lunch, or dinner? You decide! Get cracking on this easy chicken-and-egg sandwich that makes a great meal from morning to night.
Author: Martha Stewart
This recipe for homemade corn tortillas comes from Angie Vargas, a native of Monterrey, Mexico. Vargas works as a culinary instructor for League of Kitchens,...
Author: Martha Stewart
This smoothie showcases the flavors of a mango lassi, a traditional Indian yogurt-based drink. Our version calls for fresh mango, cinnamon, and a touch...
Author: Martha Stewart
Warm weather calls for light and delicious main-course salads like this one with chicken, zucchini, and homemade croutons.
Author: Martha Stewart
Author: Martha Stewart
Begin each day with an energy-sustaining mix of carbs and protein. Here, a whole-wheat pita is filled with eggs (mostly whites) and a little feta.
Author: Martha Stewart
This pancake is a more delicate version of the classic puffy German pancake, also known as the Dutch Baby. The recipe, shared by "The Essential New York...
Author: Martha Stewart