Skip the drive-through. This egg sandwich is fresh, wholesome, and a cinch to make. Fast food, indeed.
Author: Martha Stewart
When you bake sourdough bread using a homemade starter, you'll eventually end up with so much of it that you'll need to discard some to keep the amount...
Author: Martha Stewart
These buttery gems puff up and become golden brown in the oven.
Author: Martha Stewart
Beet greens, collard greens, or even kale are good substitutes for Swiss chard.
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
This wonderfully delicious cranberry ginger jelly is perfect for holiday meals.
Author: Martha Stewart
Put away the hot sauce: This Southwestern take on an Italian favorite packs its own heat. Corn kernels add sweetness and textural flair.
Author: Martha Stewart
Feel free to use any tropical fruits in this salad; it's not so much what you choose but how good the fruit is, so pick only the ripest and most fragrant....
Author: Martha Stewart
Get your veggie fix early with a scramble that packs in plenty of bold flavors.
Author: Martha Stewart
Stuck in a breakfast rut? Try putting together your very own granola to sprinkle over yogurt, mix with milk, or just snack on.
Author: Martha Stewart
Brown-rice flour and potato starch are a great investment if you plan on baking gluten-free for the long haul. Xantham gum helps these buttermilk pancakes...
Author: Riley Wofford
Baking cakes in molds and then glazing them with chocolate makes a great Easter treat. We used egg, rabbit, lamb, and chicken molds.
Author: Martha Stewart
Use this flatbread recipe when making Bryan Sikora's Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables.
Author: Martha Stewart
We like the flavor of roasted potatoes best, but you could also use boiled or steamed potatoes for these sweet dinner rolls.
Author: Martha Stewart
These delicious rolls are simply small, rounded baguettes. They convey a more formal air than a baguette, making them ideal for entertaining.
Author: Martha Stewart
Also known as "frico," these lacy Italian crisps are an easy, yet impressive way to top soups, salads, or pasta.
Author: Martha Stewart
Cook the quintessential outdoorsy breakfast: eggs and potato hash fried in bacon drippings. Brew a fresh pot of cowboy coffee directly over the campfire...
Author: Martha Stewart
These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. Serve these alongside our Corn and Clam Chowder...
Author: Martha Stewart
Detox Cred: Starting the day with this nutrient-dense elixir is a delicious way to charge your system with nutrients. Dark leafy greens are extremely alkalizing,...
Author: Martha Stewart
This easy recipe for pizza dough is courtesy of "The Martha Stewart Show" and should be used when making Broccoli, Tomato, and Mozzarella Stromboli.
Author: Martha Stewart
Add some bubbles to your coffee for a cool pick-me-up. Subbing club soda for still water creates a frothy topping for an iced Americano.
Author: Martha Stewart
Vanilla bean and extract perfume these buttermilk donuts that are crunchy on the outside and soft on the inside. Finished with a simple vanilla glaze,...
Author: Martha Stewart
Granola is a mixture of oats and flakes, flavored with brown sugar, honey, cinnamon, nutmeg and orange zest.
Author: Martha Stewart
A scramble doesn't have anything on our new favorite way to eat eggs. Soup for breakfast? Indeed!
Author: Martha Stewart
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
Serve these homemade pitas, warm from the oven, with baba ghanoush or garlicky hummus.
Author: Martha Stewart
To make cookie-size chocolate waffles, spoon a tablespoon of batter in the middle of each waffle grid. Bake the waffles on the iron's lowest setting so...
Author: Martha Stewart
These thin chicken cutlets take about 5 minutes to cook and make for a hearty match to crisp arugula and curls of parmigiano-reggiano cheese.
Author: Martha Stewart
Soaking fruit in blood-orange liqueur makes it even juicier and intensifies the flavor.
Author: Martha Stewart
This humble Irish-Style Brown Bread, which gets a small update with the addition of rye flour, is similar to the one you would find every day on the traditional...
Author: Martha Stewart
Fold the greens right inside this fluffy meal. The tangy, salty flavors of Pecorino are well suited to both the peppery arugula and the mild egg.
Author: Martha Stewart
A hint of honey enhances the flavor of the corn without overwhelming it.
Author: Martha Stewart
This popular recipe for scallion bread comes from "Entertaining," by Martha Stewart.
Author: Martha Stewart
In this light, refreshing dessert, creamy ricotta sweetened with honey and raspberries is complemented by the crunch of toasted almond slices.
Author: Martha Stewart
This luscious breakfast fits the bill and, best of all, will satisfy adults and kids alike. Brew a big pot of coffee: It's a meal your guests will want...
Author: Martha Stewart
This updated take on corned beef hash calls for several types of diced root vegetables, caramelized onions, and tangy grainy mustard. Topped with a fried...
Author: Martha Stewart
This homey dessert is a cross between bread pudding and French toast. To create an elegant presentation, cut the Pain Perdu neat rounds with a biscuit...
Author: Martha Stewart
Use this hollandaise sauce to top our Steamed Artichokes with Poached Egg and Smoked Salmon.
Author: Martha Stewart
We've all heard of blueberry pancakes but how about blueberry French toast? A simple stovetop syrup of blueberries, butter, and maple syrup make a delectable...
Author: Martha Stewart
This recipe for ritz mints, a delicious holiday snack, is courtesy of Sarah Dimaggio.
Author: Martha Stewart
Grits have been a staple of the Southern kitchen for generations. They cook quickly and make a satisfying breakfast cereal.
Author: Martha Stewart
Serve a restaurant-style fall brunch at home with brioche French toast, caramelized apples, and nutty frangipane (almond-flavored cream or paste) from...
Author: Martha Stewart
The zest of the orange contains the fruit's delicious essence in concentrated form. A little bit enlivens a pull-apart roll. Orange juice is combined with...
Author: Martha Stewart
This timeless coffee cake is one of Sara Foster's biggest sellers at Foster's Markets in North Carolina.
Author: Martha Stewart
Cottage cheese provides this honey-sweetened spread with calcium, while banana and blueberries deliver potassium and antioxidants.
Author: Martha Stewart
These pancakes are so good they don't need to be smothered in syrup. But don't let that stop you.
Author: Martha Stewart
Serve this Italian-style baked omelet for breakfast or with a green salad for lunch. This recipe is from Janice Connor of Washington, D.C.
Author: Martha Stewart