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
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
Stash one of these bars in your purse or backpack for a nutritious, gluten-free snack on-the-go.
Author: Martha Stewart
Use this hollandaise sauce to top our Steamed Artichokes with Poached Egg and Smoked Salmon.
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
Author: Martha Stewart
Set theindulgent mood of a lazy summer day with sliced brioche swirled with semisweet chocolate.
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
Skip the drive-through. This egg sandwich is fresh, wholesome, and a cinch to make. Fast food, indeed.
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
A hint of honey enhances the flavor of the corn without overwhelming it.
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 recipe for ritz mints, a delicious holiday snack, is courtesy of Sarah Dimaggio.
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
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
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
These buttery gems puff up and become golden brown in the oven.
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
This crusty, traditional Irish bread is a proud product of the peasant hearth-and the most suitable companion to Irish Stew. Soda bread requires no rising...
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
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
Beet greens, collard greens, or even kale are good substitutes for Swiss chard.
Author: Martha Stewart
Pomegranate seeds, rich in plant compounds, enhance the already potent antioxidant activity in ahot cup of green tea with lemon and honey.
Author: Martha Stewart
Author: Martha Stewart
On a chilly morning, enjoy a steamy cup of this guilt-free coffee drink.
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
Every morning Martha drinks this immune-boosting cocktail of nutritious fruits and vegetables. Her refreshing green juice recipe allows for plenty of substitutions....
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
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
No corned beef in this hash, only carrots, asparagus, peppers and onions with the potatoes.
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
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 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
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
Serve these bites directly from the baking dish, or unmold them and place the whole mound on a serving dish or in a basket. Recipe adapted with permission...
Author: Martha Stewart
Author: Martha Stewart
A basket of these fragrant rolls makes a welcome addition to any dinner party.
Author: Martha Stewart
Take bacon and eggs outside the box with the addition of sauteed leeks.
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
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
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
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 homey, rustic scones are made with buttermilk barley dough and spill over with sunny citrus marmalade. Vary the filling to suit your taste; for a...
Author: Martha Stewart
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
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
Granola is a mixture of oats and flakes, flavored with brown sugar, honey, cinnamon, nutmeg and orange zest.
Author: Martha Stewart
These fruit-filled breads -- a miniature version of the traditional Italian Christmas favorite -- are baked in brown paper bags slightly smaller than lunch-bag...
Author: Martha Stewart