These individual Christmas breads are the perfect size for a holiday dessert buffet.
Author: Martha Stewart
Espresso with a spoonful of frothed milk is a macchiato ("stained," in Italian).
Author: Martha Stewart
This Jewish bread often eaten on holidays and shabbat is almost as fun to make as it is to eat it.
Author: Martha Stewart
After following this recipe, you'll be able to take a warm, brown loaf of bread from your oven -- perfect for breakfast with butter and honey, for sandwiches...
Author: Martha Stewart
Try these sweet sandwiches with white bread or challah. Serve as a breakfast treat or a no-bake dessert.
Author: Martha Stewart
Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.
Author: Martha Stewart
This granola recipe makes a versatile base for the two variations that follow, using just a few simple swaps.
Author: Martha Stewart
Layers of strawberry jam add surprise to a lemony loaf.
Author: Martha Stewart
Poached pears redolent of vanilla and cinnamon are filled with spoonfuls of the rich almond custard known as frangipane, then nestled inside rounds of...
Author: Martha Stewart
If you plan to serve a larger crowd, and have two heavy skillets, two batches of this recipe can be baked at once.
Author: Martha Stewart
No fancy juicer or citrus press necessary for this refreshing whole-fruit juice! While you can certainly use all oranges, we like adding tangerines and...
Author: Martha Stewart
Almonds add crunch and a touch of healthy fat to this quick and easy breakfast idea.
Author: Martha Stewart
For babies age 1 and older, you may add 1 tablespoon honey and substitute 10 strawberries, stemmed and quartered, for the papaya.
Author: Martha Stewart
Author: Martha Stewart
Plain yogurt mixed with chopped fresh cilantro is delicious alongside these savory pancakes.
Author: Martha Stewart
The cappuccino's nearly even blend of espresso and warmed milk may account for its wide popularity. In Italy, where it was named for the brown-and-white...
Author: Martha Stewart
Top scrambled eggs with pepper Jack cheese and our Garlic-Pepper Sauce to serve up breakfast in this easy-to-make burrito.
Author: Martha Stewart
Who doesn't love breakfast for dinner??! This egg casserole pairs store-bought spinach-and-cheese ravioli with jewel-like grape tomatoes and a crunchy...
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers,...
Author: Martha Stewart
These croutons have a rustic shape. They are especially crunchy because they are made from a dense bread and are cooked slowly. Sourdough, miche, levain,...
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
Serve this Potato-Leak Egg Bake with Hearty Pork Sausages.
Author: Martha Stewart
Eggs and quinoa provide a well-rounded main course here; chives and chili flakes on top provide a spark.
Author: Martha Stewart
Add contrast to our chocolate glazed madeleines by glazing them with this white chocolate ganache.
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
Packed full of spice and sunshine, that's this tropical mango smoothie (pictured center). The golden color of the fruit is boosted by fresh turmeric, an...
Author: Martha Stewart
Use this homemade granola recipe when making our Peanut-Butter Granola Bars.
Author: Martha Stewart
This dinner for one is filling, tasty, and nourishing. Have cooked brown rice made ahead of time.
Author: Martha Stewart
These crunchy Italian cookies are delicious dipped in strong coffee or dessert wine.
Author: Martha Stewart
This is a refreshing citrus treat for dessert, especially when served alongside our Whole Wheat Walnut-Raisin Biscotti.
Author: Martha Stewart
This jam is made with a lush mixture of fruits, raisins, and nuts.
Author: Martha Stewart
Pasta, creamy ricotta, and eggs are baked together to create a dish that's great any time of the day at any temperature.
Author: Martha Stewart
This breakfast alternative starts with carrot juice, a valuable source of beta carotene, which many juicing enthusiasts believe is best absorbed on an...
Author: Martha Stewart
Rosemary represents remembrance. So our oatmeal loaf, garnished with sugar-coated rosemary is sure to make a lasting impression. Download our decorative...
Author: Martha Stewart
Chives and freshly ground pepper add a surprising bite to these biscuits.
Author: Martha Stewart
This yummy buttermik biscuit recipe comes from Karen Averitt, Ted Turner's personal chef.
Author: Martha Stewart
Having been sectioned with a knife, these puffy, golden rolls pull away from one another with a soft tug. The burnt-sugar flavor of barley-malt syrup makes...
Author: Martha Stewart
This healthy smoothie recipe is courtesy of Thomas Joseph.
Author: Martha Stewart
These light and flaky biscuits are made with whole milk instead of traditional buttermilk.
Author: Martha Stewart
Cooked rice stays fresh for up to seven days and can taste even better the second time around. This recipe was created with flexibility in mind, and is...
Author: Martha Stewart
Author: Martha Stewart
Crunchy homemade croutons add richness and texture to salads, soups, pasta -- or, in the case of our sweet croutons, ice cream, bitter greens, or a soft,...
Author: Martha Stewart
Buttery brown sugar glazes these morning buns and pairs nicely with the hearty nuttiness of whole wheat. For tips on rolling and assembling, see our step-by-step...
Author: Martha Stewart
Author: Martha Stewart
Use this cornbread to make chef Chris Schlesinger's Cornbread, Apple, and Sausage Stuffing.
Author: Martha Stewart
Lettuce juice? This green juice is mixed with spinach and pineapple.
Author: Martha Stewart
This special rendition of the classic brunch cocktail is perfect for New Year's Day.
Author: Martha Stewart
The humble egg becomes a luxurious indulgence when coddled in creme fraiche. Wild mushrooms and fresh chervil add a rich, earthy aroma.
Author: Martha Stewart
Nobu drew from elements of a traditional Japanese breakfast for this donburi (rice bowl). Partially cooked salmon (Nobu is known for the technique) is...
Author: Martha Stewart