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
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
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
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
Skip the drive-through. This egg sandwich is fresh, wholesome, and a cinch to make. Fast food, indeed.
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
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
This two-step cooking process ensures a crispy potato skin.
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
No corned beef in this hash, only carrots, asparagus, peppers and onions with the potatoes.
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
On a chilly morning, enjoy a steamy cup of this guilt-free coffee drink.
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
Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Author: Martha Stewart
These traditional English breakfast or tea-time cakes are intentionally undercooked, so that they can be toasted to order when it's time to eat.
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
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
Beet greens, collard greens, or even kale are good substitutes for Swiss chard.
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
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
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
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
A basket of these fragrant rolls makes a welcome addition to any dinner party.
Author: Martha Stewart
Use this hollandaise sauce to top our Steamed Artichokes with Poached Egg and Smoked Salmon.
Author: Martha Stewart
Set theindulgent mood of a lazy summer day with sliced brioche swirled with semisweet chocolate.
Author: Martha Stewart
This recipe for ritz mints, a delicious holiday snack, is courtesy of Sarah Dimaggio.
Author: Martha Stewart
Author: Martha Stewart
A hint of honey enhances the flavor of the corn without overwhelming it.
Author: Martha Stewart
This Easter pie recipe from "Martha Stewart's Baking Handbook" is delicious on Easter Sunday, or any day of the year.
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
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
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
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
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
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
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
Granola is a mixture of oats and flakes, flavored with brown sugar, honey, cinnamon, nutmeg and orange zest.
Author: Martha Stewart
Get your veggie fix early with a scramble that packs in plenty of bold flavors.
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
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
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
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
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
These pancakes are so good they don't need to be smothered in syrup. But don't let that stop you.
Author: Martha Stewart