This gluten-free version of a well-loved Thanksgiving pumpkin bread allows all your guests to stay true to tradition. Gluten-free all-purpose flour is...
Author: Martha Stewart
Sweet croutons made with this delicate bread add texture and crunch to ice cream, yogurt, or poached fruit.
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
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
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
The addition of protein-rich tofu makes a tasty fruit drink even more nutritious.
Author: Martha Stewart
This is Emeril's kicked-up version of Alden's grandmother's cornbread.
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
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers,...
Author: Martha Stewart
Fresh morels are available only in the spring; use dried ones, and you can enjoy their nutty flavor any day of the year. Here, they make a simple scallion...
Author: Martha Stewart
Author: Martha Stewart
Cooking grits with milk and cottage cheese gives them an extra calcium boost. Use this recipe when making our Poached Eggs Over Grits.
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
Cornmeal drop biscuits are quick to make, since the dough can be dropped onto a baking sheet without rolling or cutting.
Author: Martha Stewart
These quickly fried, cakey confections boast a molten center of liquid caramel. The filling is made by stuffing the dough with store-bought candies.
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
This recipe uses sourdough discard from a homemade starter; the water from the discard results in a slight cakey cookie, and the browned butter lends a...
Author: Martha Stewart
This recipe for blueberry topping, from the March/April 2007 issue of Blueprint magazine, is the perfect addition to healthy pancakes and waffles.
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
You may substitute spinach for the Swiss chard in this healthy brunch recipe, if desired.
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
Use leftover ratatouille to make this recipe for baked eggs. Serve it with toast points or crusty bread for a simple breakfast or brunch.
Author: Martha Stewart
Use this recipe to make our Southern Fried Eggs over Buttermilk Biscuits with Sausage Gravy.
Author: Martha Stewart
The berry slices in this topping for our Heart Pancakes look a little like hearts, perfectly suiting the Valentine's Day mood.
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
These gingerbread-flavored biscuits complement the smokiness of a glazed ham.
Author: Martha Stewart
Make ahead sausage and egg breakfast casserole is a fantatstic way to start a holiday morning! You'll prep this overnight egg casserole the night...
Author: Smells Like Home
You'll find the complementary flavors of turkey, sweet potato, and apples come together in this rich, satisfying potato hash dish, which tastes perfectly...
Author: Martha Stewart
This mouthwatering recipe for scones is courtesy of Petersham Nursery.
Author: Martha Stewart
Hungry mouths to feed the morning after Thanksgiving? Put that leftover turkey to good use and make a quick, no-fuss frittata in a baking dish, then slice...
Author: Martha Stewart
Complement your Greek meal with these sweet biscuits and a cup of strong coffee.
Author: Martha Stewart
This Swedish comfort food can be served throughout the day, as breakfast or a snack, alongside lingonberry (or another red-berry) jam, and perhaps bacon....
Author: Martha Stewart
Less expected than a margarita but just as easy to make, our La Paloma cooler is lively and laid-back at the same time. It gets its light, bubbly flavor...
Author: Martha Stewart
These baked tortilla roll-ups tuck all the fixings of a breakfast burrito-eggs, cheddar, sausage, and salsa-into a deliciously crispy, compact, freeze-ahead...
Author: Riley Wofford
Serve these Passover popovers at lunch or dinner alongside a bowl of chicken escarole soup, two recipes from Joan Nathan.
Author: Martha Stewart
Pumpkin-enriched yeast dough swirls around a cinnamon-sugar filling; cream cheese frosting cloaks the top of each of these Pumpkin Cinnamon Rolls.
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
For anyone on the go, this is a hearty, portable breakfast -- eggs wrapped in a tortilla and twisted up in foil. At home, place the pan with eggs and toasted...
Author: Martha Stewart
Start off the new year by indulging in this lusciously creamy smoothie made with superfoods that taste as good as they make you feel, including avocado...
Author: Martha Stewart
For brunch and beyond, velvety gravlax or luscious smoked salmon rests on a cloud of cream cheese that's been spiked with grated horseradish and lemon...
Author: Greg Lofts
This make-ahead mix lets you power up with omega-3s, fiber, and protein. You've no doubt heard all the buzz about nutrient-packed chia seeds. Well, here's...
Author: Martha Stewart
Buy the mangoes a day or two ahead of time to allow them to ripen.
Author: Martha Stewart
In muffins made with corn and cornmeal, the grain's sweetness is a perfect match for the aromatic intensity of rosemary.
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
Serve these crisp wontons as an alternative to fortune cookies. If you like, use round wrappers instead of square.
Author: Martha Stewart
Author: Martha Stewart
This glaze adds the final touch to our Chocolate Glazed Madeleines, which make a great Easter treat.
Author: Martha Stewart
Roasted fingerling potatoes are the perfect accompaniment to the classic breakfast combo of bacon and eggs in this salad.
Author: Martha Stewart