For the most tender pizza crust, use "00" flour, a finely ground style popular in Italy for making pizza and pasta. Use this dough to make Christian Petroni's...
Author: Martha Stewart
Author: Martha Stewart
This garlic bread gets its vibrant green color from butter mixed with chopped parsley. The spread is also great on steamed vegetables.
Author: Martha Stewart
This shamelessly rich, homey classic is too often mediocre, but it's memorable when made well. Success lies in a creamy gravy tinged with the faint heat...
Author: Martha Stewart
Spelt flour, zucchini, applesauce, and chocolate chips may seem like a crazy combination, but you're going to love them together in this moist and delicious...
Author: Martha Stewart
Baking (rather than frying) an egg-in-a-hole means you can make many at once -- perfect for serving a group. An array of toppings lets everyone customize...
Author: Martha Stewart
Alex Porter, chef at Norma's at Le Parker Meridien Hotel, concocted this luscious dish.
Author: Martha Stewart
Slather these slightly-sweet cornbreads in some whipped butter for a real treat.
Author: Martha Stewart
In late summer, making ratatouille is a natural choice since gardens are brimming with gorgeous eggplants and tomatoes. Serving it with poached eggs adds...
Author: Martha Stewart
Unprocessed wheat bran and currants make these muffins high in fiber; they're sweetened with fruit juice and molasses.
Author: Martha Stewart
Our Jewish-Deli strata features garnishes like capers, red onion, and lemon add freshness to this bagels-and-lox-inspired strata.
Author: Martha Stewart
Author: Martha Stewart
To add more protein to this vegetarian dish, fold drained and rinsed canned black beans into the rice mixture. Or serve it with Soupy Black Beans.
Author: Martha Stewart
Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor. Bonus: There's only one pot to wash!
Author: Martha Stewart
The addition of protein-rich tofu makes a tasty fruit drink even more nutritious.
Author: Martha Stewart
You may substitute spinach for the Swiss chard in this healthy brunch recipe, if desired.
Author: Martha Stewart
These hot rolls are the perfect accompaniment to your Thanksgiving dinner. Try using rosemary leaves to create a monogram.
Author: Martha Stewart
This refreshing smoothie is perfectly balanced between tart and sweet, thanks to Granny Smith apple, banana, orange juice, and honey.
Author: Martha Stewart
Vibrant spinach leaves intermingle with roasted mushrooms in a light-as-air (and easy-to-assemble) phyllo shell. The custardlike filling comes together...
Author: Martha Stewart
Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes for dessert; they're especially good drizzled with hot fudge sauce.
Author: Martha Stewart
This egg and (Canadian) bacon breakfast gives you an energy boost for the day.
Author: Martha Stewart
The cottage cheese in these pastries, from the kitchen of April F. Smith in Bountiful, Utah, creates the flaky layers of a real croissant.
Author: Martha Stewart
These crispy salmon cakes, flavored with parsley, dill, red onion, and Dijon mustard, make a delicious brunch option atop a green salad.
Author: Martha Stewart
Once the garlic has been roasted, guests can squeeze the cloves directly onto a piece of crusty baguette and spread them like butter. Serve the baguette...
Author: Martha Stewart
This classic French dish (oeufs en meurette) is perfect for brunch or an early-winter supper. Recipe and image reprinted with permission from "Tartine...
Author: Martha Stewart
This sweet-and-tart cake bursting with blackberries and rhubarb is delicious served with coffee. Draining the rhubarb will keep the cake from becoming...
Author: Martha Stewart
This delicious recipe which requires no baking is from Pamela Kim of Stamford, Connecticut.
Author: Martha Stewart
Louisiana made the beignet their official state doughnut. They're a treat for both breakfast and dessert--just make sure they're served hot and fresh....
Author: Martha Stewart
Stash one of these bars in your purse or backpack for a nutritious, gluten-free snack on-the-go.
Author: Martha Stewart
The bacon-topped puff pastry squares can be made a couple of hours ahead of time. Re-crisp them in a warm oven before serving.
Author: Martha Stewart
Bake yourself a magnificent-looking boule with a little help from a homemade sourdough starter. Since sourdough uses wild yeasts instead of commerically...
Author: Martha Stewart
This Italian bread is good cut into long slices or split open for sandwiches.
Author: Martha Stewart
Buttermilk makes these pancakes, recipe courtesy of Lillian Achilles of Portland, Texas, especially scrumptious. If you prefer, omit the blueberries and...
Author: Martha Stewart
A basket of these fragrant rolls makes a welcome addition to any dinner party.
Author: Martha Stewart
Goat's milk adds a subtle tang, but cow's milk will work, too. Cooking the bread in a skillet gives it a nice golden crust.
Author: Martha Stewart
The protein in egg whites and unsaturated fat in avocados provide long-lasting energy.
Author: Martha Stewart
This recipe for bread crumbs is adapted from the February 2004 issue of Martha Stewart Living.
Author: Martha Stewart
These savory sausage and puff pastry rolls are a Christmas morning favorite of celebrity event planner Colin Cowie. A dip in tangy Worcestershire sauce...
Author: Martha Stewart
Buy the mangoes a day or two ahead of time to allow them to ripen.
Author: Martha Stewart
This quick egg and grits dish is perfect for breakfast or brunch and has the decadent feel of its inspiration without butter or cream.
Author: Martha Stewart
Orange juice replaces traditional soda water in this popular Latin American cocktail. Kumquats add extra citrus flavor.
Author: Martha Stewart
Fresh carrot juice in addition to the usual OJ adds a welcome note of earthiness to this classic brunch libation and gives it a vivid orange hue.
Author: Martha Stewart
Sweet sorghum syrup is the perfect complement to peppery buttermilk biscuits.
Author: Martha Stewart
This glaze adds the final touch to our Chocolate Glazed Madeleines, which make a great Easter treat.
Author: Martha Stewart
The braised bacon and the reduced braising liquid can be refrigerated, separately, up to one day. Let the bacon stand at room temperature one hour, and...
Author: Martha Stewart
Here's a quick and easy new way to warm up in the morning: simmer cooked bulgur with some milk before folding in cheddar cheese and piling it into a bowl....
Author: Riley Wofford
Made with millet, a coarse grain that contains no gluten and is rich in B vitamins, these cranberry muffins are a healthy yet delicious treat perfect for...
Author: Martha Stewart
This full-flavored soup is remarkably low in fat and can be completed in less than an hour. Use an immersion blender, if you have one, to partially puree...
Author: Martha Stewart
Blueberries are mashed for the batter to create a beautiful purple interior and also added whole so that every bite is juicy and sweet. Yellow cornmeal...
Author: Martha Stewart