Author: Martha Stewart
This vegan smoothie will instantly transport you to the tropics any time of day. Blend together pineapple, blueberries, and oranges together for a speedy,...
Author: Martha Stewart
Fresh summertime basil and tomatoes are a real treat when you serve a salad.
Author: Martha Stewart
Author: Martha Stewart
Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes.
Author: Martha Stewart
The crunchy topping is a perfect foil to the soft and juicy pears inside. Enjoy these muffins for breakfast or anytime you feel like a snack.
Author: Martha Stewart
Sweetened with dried dates and a touch of honey, a banana smoothie makes a quick, nutritious breakfast.
Author: Martha Stewart
If this fruit combination isn't your speed, try Tropical Blueberry, Hearty Fruit and Oat, or Mango and Yogurt.
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Cherry-Hazelnut...
Author: Martha Stewart
Author: Martha Stewart
This classic Italian egg dish is its country's answer to the French omelet -- but much more versatile. It's great for breakfast, lunch, and dinner, and...
Author: Martha Stewart
Lemon juice adds a subtle tang to our light-as-air flapjacks that are perfect for Mother's Day or just an ordinary Saturday morning.
Author: Martha Stewart
This Mexican-style take on a frittata makes a perfect item for brunch or a great light lunch on its own. Serve it hot or at room temperature.
Author: Martha Stewart
Author: Martha Stewart
Use this smoothie recipe as a base for cantaloupe Sunshine Pops.
Author: Martha Stewart
Author: Martha Stewart
Shaping the dough directly on the baking sheet makes short work of homemade biscuits. Serve these biscuits warm with butter.
Author: Martha Stewart
Cooking shrimp with their shells on gives them so much more flavor. Here, they're paired with sherry-steamed clams, garlicky beans, romesco, and fresh...
Author: Martha Stewart
Take your morning eggs and toast to the next level.
Author: Martha Stewart
This recipe for No-Knead Bread is courtesy of Jim Lahey of New York City's Sullivan Street Bakery and the New York Times.
Author: Martha Stewart
The word mignonette refers to the coarsely crushed peppercorns in this simple shallot-and-vinegar sauce. It can be made up to 12 hours ahead and stored...
Author: Martha Stewart
Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again. It can be frozen and served with coffee or hot...
Author: Martha Stewart
Cold eggs hold their shape better than room-temperature eggs when poaching. If using farm-fresh eggs that have not been refrigerated, chill them for about...
Author: Martha Stewart
Author: Martha Stewart
Fresh lemon and crystallized ginger sparkle up this buttery, dense Bundt cake. A dusting of confectioners' sugar finishes its presentation.
Author: Martha Stewart
In England, hot cross buns-soft and slightly sweet little cakes with a cross cut into the tops-are traditionally served on Good Friday.
Author: Martha Stewart
Brushing lemon simple syrup onto the cake helps keep it moist. Martha made this bundt cake recipe on episode 506 of Martha Bakes.
Author: Martha Stewart
It may look like a swarm of spiders got into the henhouse, but these hard-boiled eggs are another Halloween hoax. Webs are "spun" with the help of blueberries,...
Author: Martha Stewart
A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.
Author: Martha Stewart
Author: Martha Stewart
There's no better way to start your morning than with this spiced French toast recipe inspired by pumpkin pie. The bread soaks up the custard to ensure...
Author: Martha Stewart
With the potatoes, spinach and lettuce already prepped, this egg dinner will be ready in no time.
Author: Martha Stewart
These are a perennial favorite at Ina Garten's Barefoot Contessa, a specialty-food market on Long Island, New York. The scones can be cut out ahead of...
Author: Martha Stewart
This tart is unapologetically rich-there is puff pastry, Gruyere, goat cheese, and cream-yet the overall effect is one of lightness. It's a handy make-ahead...
Author: Martha Stewart
This marmalade is more like a jelly with some shreds of peel. Cut the peel thick or thin, as you like it.
Author: Martha Stewart
Yes, you can create bakery-level bread in your own oven! Here's how Martha makes the classic round loaf known as a boule.
Author: Martha Stewart
According to Ayurvedic medicine, warming spices such as cinnamon and cardamom can help boost energy. They add a lot of flavor to this hot chocolate. This...
Author: Martha Stewart
Fresh rosemary perfumes this moist, chewy Italian bread studded with juicy red grapes and plump raisins.
Author: Martha Stewart
The nuts and orange wedges add dimension to baked sweet potatoes.
Author: Martha Stewart
Is it French toast or bread pudding? It's both, and it's a delicious brunch dish to make for family and friends.
Author: Martha Stewart
Embedded in light and fluffy fritters, kernels of corn provide nuggets of texture as well as flavor. Matched with slab bacon, and then topped with maple...
Author: Martha Stewart
Author: Martha Stewart
These savory biscuits can be served at breakfast, lunch, and dinner.
Author: Martha Stewart
These walnut and date muffins make a hearty breakfast that you can prepare in advance.
Author: Martha Stewart
Light and airy beaten egg whites are the secret to a fluffy frittata.
Author: Martha Stewart
This recipe for spoon bread, using fresh or frozen corn kernels, makes a very nice Southern-style side dish.
Author: Martha Stewart
This is a variation on traditional Eggs Benedict. Toast Crumpets or English muffins, with the cut side up, under the broiler for two to three minutes.
Author: Martha Stewart
This yeast dough recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.Use...
Author: Martha Stewart
Ricotta fritters accompanied by a sweet huckleberry compote are a study in contrasting flavors and textures.
Author: Martha Stewart