Oversize breadsticks, arranged in celery glasses, make delicious table decorations.
Author: Martha Stewart
Kiwi, pineapple, and banana suspended in frozen yogurt make for a delightful summer breakfast that you and the kids can all agree on.
Author: Martha Stewart
Perfect for feeding a crowd, this swirled pastry combines yeast dough with an irresistible filling of brown butter, brown sugar, and cinnamon, all baked...
Author: Martha Stewart
Cilantro adds a flavorful kick to greens, but if you don't have it, skip it. Fried eggs can turn lots of things into a meal -- you can also pair them with...
Author: Martha Stewart
Meaty, extra-thick center-cut style bacon is especially suited to baking in the oven because the indirect heat allows it to cook through without over-crisping....
Author: Martha Stewart
Use this to make our Flatbread with Sorrel Pesto and Edible-Weed Salad.
Author: Martha Stewart
This open-face sandwich brings together woodsy morels and tender asparagus on ricotta-topped toast; it's crowned with an egg.
Author: Martha Stewart
This grits recipe from chef John Besh of August is used to make his Slow-Cooked Louisiana Shrimp and Grits.
Author: Martha Stewart
This recipe for homemade chewy pretzels comes from Sigmund Pretzel Shop owner Lina Kulchinsky. Martha and Lina made this recipe on Martha Bakes episode...
Author: Martha Stewart
This satisfying dish can serve as breakfast, lunch, or dinner.
Author: Martha Stewart
Spoon bread is baked cornmeal mush that is similar to a souffle. This one is filled with fresh corn and leeks.
Author: Martha Stewart
This pull-apart coffee cake is melt-in-your-mouth delicious.
Author: Martha Stewart
This not-just-for-brunch cocktail gets a light sweetness from watermelon juice. Freshly ground celery seeds add complexity, while dashes of Worcestershire...
Author: Martha Stewart
Blueberry buttermilk pancakes are served with sausages made from Wyebrook's pasture-raised pigs.
Author: Martha Stewart
Squash flowers lend a subtle hint of the gourd's flavor and a splash of color to this simple frittata.
Author: Martha Stewart
Each bite of thismoist coffee cake holds a hint of cinnamon, sweet Italian prune plums, and pinons.
Author: Martha Stewart
Eggs, parsley, and olive oil make this a nutritious option for breakfast. Goat cheese is key to the delicious flavor.
Author: Martha Stewart
The dough can be made through step 1 the night before baking and left to rise in the refrigerator for up to 12 hours. The chilled dough will need about...
Author: Martha Stewart
Favorites in Spain and Mexico, these deep-fried dough sticks are often served with rich hot cocoa -- a perfect pairing for a chilly fall day.
Author: Martha Stewart
Delicious and easy to make, these hand pies are great to take on picnics.
Author: Martha Stewart
Soft walnut-date bread is a world away from a nondescript deli bran muffin; top a slice with honey and fiber-rich raspberries.
Author: Martha Stewart
The meringue in this dessert is made with brown sugar, the classic topping for broiled grapefruit.
Author: Martha Stewart
If you can't find the specialty flours andstarches at your grocery store, you can getthem at bobsredmill.com.
Author: Martha Stewart
Author: Martha Stewart
Plenty of milk and cheese, plus constant stirring, are the keys to Emeril's rich, silky grits.
Author: Martha Stewart
A crisp, golden waffle is the ideal backdrop for sunny sliced tropical fruit.
Author: Martha Stewart
These biscuits are the foundation for the decadent apple, rosemary, and caramel shortcakes concocted by Jerry Traunfeld, executive chef of the Herbfarm...
Author: Martha Stewart
One of the keys to preparing a fruit salad is choosing ripe fruit.
Author: Martha Stewart
Start off the morning with this sweet-and-tangy toast that is ready in less than 5 minutes.
Author: Martha Stewart
Inspired by a classic, these individual red flannel cakes blur the line between hash and hash browns; the crisped patties of sugary beets, Yukon gold potatoes,...
Author: Martha Stewart
This recipe for pizza piena dough is courtesy of sisters Gerry DiSanto and Nina Scavone, and is used to make their Easter Pizza Piena.
Author: Martha Stewart
When Martha Stewart, who is something of a croissant connoisseur, first tasted these sourdough croissants, she knew they were something special. The recipe...
Author: Martha Stewart
The recipe for this bread, also known as schacciata in Italian, comes to us from Jim Lahey of the Sullivan Street Bakery in New York City.
Author: Martha Stewart
Use this Pumpkin Challah to make stuffing, bread pudding, or day-after-Thanksgiving turkey sandwiches.
Author: Martha Stewart
This recipe is inspired by the legendary Rebel Within muffin at San Francisco bakery Craftsman and Wolves.
Author: Martha Stewart
This last-minute dessert has an understated elegance that's most memorable when made with Greek yogurt. Available in many grocery stores, the yogurt has...
Author: Martha Stewart
Fluffy buttermilk blueberry pancakes make for the perfect Sunday brunch. This recipe was adapted from John Besh's My Family Table (Andrews McMeel Publishing;...
Author: Martha Stewart
This vegetable and egg scramble packs protein and flavor into one hearty serving.
Author: Martha Stewart
Broccoli with pan-fried potatoes is an accompaniment that goes with everything, from broiled steak to scrambled eggs.
Author: Martha Stewart
Gruyere adds a rich nuttiness to these savory muffins.
Author: Martha Stewart
Here is a twist on the classic Hanukkah latke using potato, sweet potato, and onion. For more variations using carrots and parsnips, or onions and horseradish,...
Author: Martha Stewart
A reviving smoothie to start the day or sip as an afternoon pick-me-up: combining blueberries and Skyr brings antioxidants and probiotics.
Author: Martha Stewart
This omelet with cremini mushrooms, watercress, and Parmigiano-Reggiano feels like it comes from a rustic cottage kitchen. It's simple, delicious and can...
Author: Martha Stewart
Leftover pancakes can be frozen and used to make these tasty on-the-go breakfast sandwiches.
Author: Martha Stewart
Mustard greens, Swiss chard, or arugula can be used instead of or in addition to the spinach. These savory omelets can also be thinly sliced and served...
Author: Martha Stewart
Tangerine marmalade adds sweet, citrusy appeal to these sticky treats.
Author: Martha Stewart
This crisp flatbread is the perfect complement to traditional Greek Salad.
Author: Martha Stewart
A garlicky anchovy dressing imparts an umami richness to crisp endive leaves in this elegant spring salad, while tiny homemade brioche croutons add just...
Author: Martha Stewart