Sweet sorghum syrup is the perfect complement to peppery buttermilk biscuits.
Author: Martha Stewart
This recipe for bread crumbs is adapted from the February 2004 issue of Martha Stewart Living.
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
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
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
Savory biscuit make a perfect complement to roast chicken or meat.
Author: Martha Stewart
Talk about a power breakfast: The omega-3s in walnuts help reduce inflammation, while frozen blueberries provide polyphenols and vitamin C.
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
Author: Martha Stewart
Vegetables, which vary widely in their protein content, are valuable for bringing fiber to protein-centered meals. In this frittata, mushrooms add flavor...
Author: Martha Stewart
When you don't have time to whip up hollandaise and poach eggs -- make this shortcut version of eggs florentine.
Author: Martha Stewart
Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the...
Author: Martha Stewart
No ordinary breakfast, gingerbread waffles are an easy indulgence and best served with tangy sour cream and tart lingonberry preserves -- although, truth...
Author: Martha Stewart
This is Emeril's kicked-up version of Alden's grandmother's cornbread.
Author: Martha Stewart
Use this recipe to make baguettes and French rolls. To make boules, divide the dough in half, and follow the instructions for the Multigrain Boule, beginning...
Author: Martha Stewart
Toast need not be boring: Adding part-skim ricotta cheese and a few tasty toppings transforms it into a simple, satisfying breakfast. Part-skim ricotta...
Author: Martha Stewart
Fresh, sweet bell peppers are a nice foil for the richness of the sunny yellow yolks. We lightened up the usual egg-in-a-hole by using bell peppers in...
Author: Martha Stewart
Serve these crisp wontons as an alternative to fortune cookies. If you like, use round wrappers instead of square.
Author: Martha Stewart
This Mother's Day, bake eggs in individual dishes to share with Mom when she wakes up.
Author: Martha Stewart
This mouthwatering recipe for scones is courtesy of Petersham Nursery.
Author: Martha Stewart
An unleavened take on French toast, matzo brei is a breakfast food that can be savory or sweet. The appeal of this indulgent version that's easy to make...
Author: Martha Stewart
We called these cornbread puddings -- not muffins -- because they're far moister and more tender than what you might expect, thanks to sour cream in the...
Author: Martha Stewart
John Barricelli, the host of "Everyday Baking from Everyday Food," on PBS, prepares this chocolate-filled panettone for Christmas. Nuts, candied fruit,...
Author: Martha Stewart
A traditional fallback in times of grain shortage, potato doughs yield rolls that have a wonderfully crisp crust and a complex, deep flavor. Yeast cells...
Author: Martha Stewart
These biscuits are slightly sweet and really round out a Thanksgiving feast.
Author: Martha Stewart
These gingerbread-flavored biscuits complement the smokiness of a glazed ham.
Author: Martha Stewart
This popular recipe for scallion bread comes from "Entertaining," by Martha Stewart.
Author: Martha Stewart
The winning trio of sliced pineapple, kiwifruits, and papaya means this is not your average bowl of fruit salad. To top off the tropic theme and add a...
Author: Lauryn Tyrell
This dough is excellent with any of the mix-ins listed; experiment to find your favorite.
Author: Martha Stewart
For a special breakfast treat, serve these irresistible pancakes from Brooklyn Flea vendor Betsy Devine (Salvatore Bklyn).
Author: Martha Stewart
Granola is a mixture of oats and flakes, flavored with brown sugar, honey, cinnamon, nutmeg and orange zest.
Author: Martha Stewart
Lemon, pine nuts, thyme, and cornmeal are blended in the bowl of an electric mixer. The finished quick bread is crumbly and savory-sweet.
Author: Martha Stewart
Leftover muesli can be stored up to three days in the refrigerator. Garnish it with sliced fruit just before serving. Recipe adapted from Canyon Ranch,...
Author: Martha Stewart
Skip the drive-through. This egg sandwich is fresh, wholesome, and a cinch to make. Fast food, indeed.
Author: Martha Stewart
In Rome, fresh ricotta made from sheep's milk is more widely available than that made from cow's milk, but either will work in this recipe. An abundance...
Author: Martha Stewart
Turn bacon and eggs into something special by serving them with crispy polenta rounds and sauteed spinach and plum tomatoes.
Author: Martha Stewart
This delicious sweet cinnamon flatbread recipe is courtesy of Jennifer Behar, owner of Jennifer's Homemade.
Author: Martha Stewart
This seasonal dessert is packed with ripe berries and stone fruit.
Author: Martha Stewart
Croutons -- made by baking cubes of whole-grain bread -- give extra crunch to this brightly flavored salad that combines arugula, roasted fennel, golden...
Author: Martha Stewart
Start your day with this protein-packed plate and you won't reach for sweet snacks before lunch.
Author: Martha Stewart
A magnificent pastry stuffed with orange-scented cinnamon-sugar filling makes the perfect centerpiece to a festive brunch. Martha made this recipe on Martha...
Author: Martha Stewart
Get your veggie fix early with a scramble that packs in plenty of bold flavors.
Author: Martha Stewart
Reduced-fat cream cheese is as indulgent as regular when brightened with a rainbow of veggies; whole-wheat bagels supply long-lasting energy.
Author: Martha Stewart
This Passover-friendly version of granola is made with crunchy walnuts, dried fruit, and whole wheat matzos. Blend it with yogurt for a quick and healthy...
Author: Martha Stewart
Veggie juice is rich in vitamins, with less salt than store-bought. You will need an electric juicer for this recipe.
Author: Martha Stewart
These corn cakes make a great accompaniment to the adobo chicken that is a favorite at Jimmy's Bronx Cafe. The recipe comes courtesy of the restaurant's...
Author: Martha Stewart
Use this flatbread recipe when making Bryan Sikora's Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables.
Author: Martha Stewart