For hot chocolate with a taste of hazelnut, use Nutella instead of cocoa.
Author: Martha Stewart
The frittata can be made in advance and served at room temperature.
Author: Martha Stewart
This classic cocktail is tinted pink, but still features the bitter-sweet taste you love.
Author: Martha Stewart
Author: Martha Stewart
Vegetables seldom make an appearance at breakfast time. But sweet tomatoes and fresh corn transform a standard brunch dish into a nutritional powerhouse....
Author: Martha Stewart
No need to skip breakfast. Try this banana-nutmeg smoothie to start your day, whether at home or on the go.
Author: Martha Stewart
Whether they are served hot off the presses, or made ahead and reheated from frozen, these one-bowl buttermilk waffles will be fluffy, delicious, and a...
Author: Lauryn Tyrell
Author: Martha Stewart
Subtly sweet white balsamic and sharp black pepper make wonderful foils for ripe summer berries and stone fruit in this jewel-like salad.
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
This classic hush puppy recipe is nothing more than a dollop of cornmeal batter perked up with a little cayenne and onion and deep-fried until crunchy...
Author: Martha Stewart
Go for brioche or challah in this make-ahead French toast casserole that's a crowd-pleasing brunch dish. Both breads are egg-based and offer a nice custardy...
Author: Martha Stewart
Rita Christiansen, Martha's sister-in-law, serves her family's traditional Swedish pancakes with maple syrup, cloudberry jam, or lingonberry jam. Swedish-pancake...
Author: Martha Stewart
This rich and creamy smoothy has two secret ingredients: a banana for richness, and a hit of ground cinnamon to enhance the natural flavors of chocolate...
Author: Martha Stewart
Try our can't-miss version of the American-classic dinner roll.
Author: Martha Stewart
Fresh ricotta pulls double duty in these fluffy pancakes -- it goes into the batter and is schmeared on top before serving.
Author: Martha Stewart
Toasted pita bread, bacon, and cheese all get baked right into the egg mixture in this frittata that serves as a deconstructed breakfast sandwich.
Author: Martha Stewart
Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Author: Martha Stewart
This tasty recipe for ginger scones with cardamom comes from Joan Nathan's cookbook, The New American Cooking.
Author: Martha Stewart
Yes, you can "bake" cinnamon buns in a slow cooker! The machine seals in moisture, making these breakfast treats even more gooey and delicious. The drizzly...
Author: Martha Stewart
The most basic croutons are baguette rounds brushed with melted butter and baked for a short time until golden.
Author: Martha Stewart
Poppy-seed Danishes with a cream-cheese-and-cherry filling are cut and folded to resemble the blooming flowers.
Author: Martha Stewart
This easy egg dish makes an inexpensive yet satisfying dinner for one.
Author: Martha Stewart
A classic Southern side dish gets a slightly spicy kick, thanks to a bit of cayenne pepper.
Author: Martha Stewart
Oats bring a pleasant chewiness and an old-fashioned goodness to these vegan, nutrient-dense bars. Pureed dates lend just enough sweetness to this convenient...
Author: Martha Stewart
This compote, a fresh alternative to maple syrup, is also delicious with pancakes or waffles.
Author: Martha Stewart
No dairy or eggs in these baked donuts! Ripe bananas, coconut oil, and nut milk are all you need for their rich flavor, although the luscious chocolate...
Author: Martha Stewart
Pumpkin and spices, sage and browned butter: Fall's classic flavor combinations come together beautifully in these little loaves. The browned butter lends...
Author: Martha Stewart
Savory oatmeal for the win! Instead of the usual brown sugar, team Parmesan and sunny-side-up eggs with Peppadew peppers and watercress for an Italian-inspired...
Author: Martha Stewart
Making your own granola means you can pick the mix-ins. You can change up the nuts, fruits, and flavorings however you like, but we love the pairing of...
Author: Martha Stewart
Starting with the recipe for Basic Healthy Granola, this tasty version adds nutritious fruits and nuts without the refined sugars and trans fats of some...
Author: Martha Stewart
This pancake is a more delicate version of the classic puffy German pancake, also known as the Dutch Baby. The recipe, shared by "The Essential New York...
Author: Martha Stewart
Author: Martha Stewart
Croissants are a classic French pastry that taste just as good filled with chocolate as they do covered in butter.
Author: Martha Stewart
The combination of almond butter and pitted dates creates a smoothie that is as rich and creamy as a milkshake.
Author: Martha Stewart
Tucking in whole fresh sage leaves as you braid the dough (which is flecked with chopped sage and thyme) makes for pretty and fragrant loaves.
Author: Martha Stewart
If you've never had homemade focaccia, you're in for something special. This sweet one, sprinkled with rosemary, isn't overly doughy and has an amazingly...
Author: Martha Stewart
Before the kids run out the door in the morning, make sure they eat a healthy breakfast by handing them one of these frozen treats. They make great afternoon...
Author: Martha Stewart
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
Whole-wheat kamut and spelt create tortillas with a nuanced, nutty flavor and a sturdy (in a good way) texture, as well as sound nutritional benefits.
Author: Martha Stewart
We served these pancakes with crisp bacon and fresh blueberries.
Author: Martha Stewart
Chia seeds are available at health-food stores and online. They're rich in omega-3s, fiber, and antioxidants.
Author: Martha Stewart
Don't have mini tart pans? A muffin pan will also work -- just increase the baking time by one to two minutes.
Author: Martha Stewart
Author: Martha Stewart
These individual Christmas breads are the perfect size for a holiday dessert buffet.
Author: Martha Stewart