These gingerbread-flavored biscuits complement the smokiness of a glazed ham.
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
This dish is a symphony of seemingly contradictory elements -- economical yet special, simple yet complex. In short, it's a perfect brunch dish.
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
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
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
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
Thick slices of tomato give this healthy breakfast a hint of sweetness.
Author: Martha Stewart
You can substitute 1 cup of mashed banana for the sweet potatoes; reduce the sugar to 1/2 cup and bake as directed.
Author: Martha Stewart
This Provencal brioche, made with olive oil, can be the centerpiece of any table.
Author: Martha Stewart
On a chilly morning, enjoy a steamy cup of this guilt-free coffee drink.
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
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
For a more savory version of these layered biscuits, leave out the cinnamon and sugar.
Author: Martha Stewart
Lemon juice and zest brighten these rich, dense buttermilk donuts. They're dipped in a lemon glaze and sprinkled with more zest before serving.
Author: Martha Stewart
Serve these Passover popovers at lunch or dinner alongside a bowl of chicken escarole soup, two recipes from Joan Nathan.
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
Store-bought apple butter pulls double duty in these marvelous morning buns: it's spread onto the dough before rolling, and it's simmered with brown sugar...
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
Stash one of these bars in your purse or backpack for a nutritious, gluten-free snack on-the-go.
Author: Martha Stewart
If this fruit combination isn't your speed, try Tropical Blueberry, Green Ginger-Peach, or Mango and Yogurt.
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
Keep an eye on the grits when you're cooking so nothing sticks to the pan. Extra butter couldn't hurt.
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
The exterior of the perfect biscuit should be golden brown and slightly crisp, while its interior should be light and airy. Avoid overworking the dough;...
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
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
This lemon-flavored loaf cake is drenched in a nectarine syrup.
Author: Martha Stewart
In this hearty variation on traditional focaccia, mashed fingerling potatoes are incorporated into the dough, which is topped with thin slices for baking....
Author: Martha Stewart
This Southern cooking classic is rich, creamy, savory, and as spicy as you like.
Author: Martha Stewart
Tender sauteed garlic cloves make a flavorful filling for this quiche-like tart from chef Yotam Ottolenghi; the recipe appears in his cookbook, "Plenty."Photo...
Author: Martha Stewart
For a family-friendly breakfast, serve this crunchy matzo granola over yogurt, with milk and fruit, or straight out of the bowl. It's a healthy way to...
Author: Martha Stewart
A basket of these fragrant rolls makes a welcome addition to any dinner party.
Author: Martha Stewart
The French classic goes fuss-free (and tres light), with fresh ricotta providing creaminess rather than traditional bechamel sauce.
Author: Martha Stewart
This tart looks incredible, and is easy to make, too. Thin slices of Meyer lemons are poached in simple syrup to make sweet candied circles, and then arranged...
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
With a meal of homemade focaccia and tidbits from a deli--olives, cheeses, and cured meats such as salami and prosciutto--youll feel like youre lunching...
Author: Martha Stewart
Rhubarb leaves contain a natural toxin and should not be eaten. Simply cut them off and discard. Poached rhubarb can also be served with roast pork, ice...
Author: Martha Stewart
Cake flour and gentlestirring give sour cream and thyme rolls their soft crumb. Using an icecream scoop tospoon the dough into amuffin tin isahandy way...
Author: Martha Stewart
Skillet cornbread was one of the first non-yeasted breads made in the United States; this one gets its sweet-savory flavor from honey and sage.
Author: Martha Stewart
Take waffles for a savory spin by adding grated zucchini, Gruyere, scallions, and fresh dill to the batter. Finish with garlicky sauteed spinach, creme...
Author: Martha Stewart
Any berry will work in old bachelor's jam. The layered fruit spread is ripe for experimentation. Here it's made with blackberries, raspberries, and kirsch...
Author: Martha Stewart
Skip the drive-through. This egg sandwich is fresh, wholesome, and a cinch to make. Fast food, indeed.
Author: Martha Stewart
This rendition of a breakfast favorite owes itssubstantial crunch to yellow cornmeal and its subtle tang to buttermilk. Warm, syrupy nectar from the fruit...
Author: Martha Stewart
Crisp on the outside, light and moist on the inside, these doughnuts are comfort food through and through. Serve them warm with a generous sprinkling of...
Author: Martha Stewart
No corned beef in this hash, only carrots, asparagus, peppers and onions with the potatoes.
Author: Martha Stewart