Our take on the famous New Orleans-style poached eggs includes creamed collard greens and roast artichoke bottoms.
Author: Martha Stewart
Uri Scheft, of Breads Bakery in New York City, shared his recipe with Martha on Martha Bakes episode 402.
Author: Martha Stewart
Use this recipe for homemade hamburger buns any time you grill out. They're perfect with Joey Campanaro's Bacon Cheeseburgers.
Author: Martha Stewart
Like quiche, this savory dish has a custard filling; using frozen puff pastry instead of traditional pie dough makes it even simpler to prepare. This time-saving...
Author: Martha Stewart
This healthy, invigorating juice will kickstart your morning.
Author: Martha Stewart
Store-bought baking mix is a handy starting point for these muffins that have the intoxicating flavors of carrot cake without the calories.
Author: Martha Stewart
Author: Martha Stewart
Serve muesli with yogurt, berries, and a drizzle of honey.
Author: Martha Stewart
This recipe for tasty muffins that give you coffee-cake flavor comes from Kitty Tucker of Billings, Montana.
Author: Martha Stewart
We like to top this Butter-Lettuce Salad with Egg and Potatoes with a fried egg, but you could swap in a poached or soft-boiled egg, or even an omelet,...
Author: Martha Stewart
This breakfast porridge blends quinoa, almond milk, vanilla, and cardamom.
Author: Martha Stewart
Toss leftover pesto with pasta, spread it on sandwiches, or serve it as a dip for crudites.
Author: Martha Stewart
Author: Martha Stewart
This quick and easy breadstick recipe whips up long sticks that are perfect for draping in thin slices of prosciutto.
Author: Martha Stewart
The yogurt in this dish is drained overnight, which gives it a rich, dense consistency. The fruit may also be poached the day before serving, and chilled...
Author: Martha Stewart
A starter, which is a mix of active wild yeasts and bacteria, is the key to leavening all kinds of sourdough-based delicacies. This recipe, adapted from...
Author: Martha Stewart
This hearty make-ahead breakfast is infused with Dijon mustard and bakes up to a fluffy, golden finish.
Author: Martha Stewart
Think of this healthy breakfast recipe as more of a blueprint for using up leftover vegetables, whether they're roasted, grilled, or even raw. Simply gild...
Author: Martha Stewart
We poached ripe plums with a vanilla bean, then pureed them with buttermilk and ice for a rich, tangy treat for breakfast or anytime.
Author: Martha Stewart
Author: Martha Stewart
Skip buttery, sugary streusel and try topping your coffee cake with crunchy honey-sweetened muesli instead. It's better for you and just as delicious.
Author: Martha Stewart
This colorful, quick salad with kiwi, pineapple, and your favorite citrus, provides fiber (juice doesn't). Cut the citrus into pinwheels for the prettiest...
Author: Martha Stewart
Cut into these airy pancakes and you'll discover a delicious surprise -- a crunchy peanut butter center.
Author: Martha Stewart
Soft, biscuitlike scones get their sprightly flavor from the zest, juice, and flesh of tangelos.
Author: Martha Stewart
As the sun rises on December 13, Scandinavians honor Saint Lucia, the patroness of light, at an early-morning feast of cake or buns flavored with saffron,...
Author: Martha Stewart
Finely grated zest of oranges add unexpected flavor to your everyday dinner rolls.
Author: Martha Stewart
The boule is one of Europe's greatest and most traditional forms of bread. It is often made with rye or other whole-grain flours but also works well as...
Author: Martha Stewart
Author: Martha Stewart
Instead of broiling the garlic, you can also char cloves one at a time over the flame of a gas stove, holding and turning with tongs, until blackened and...
Author: Martha Stewart
Author: Martha Stewart
A poached egg on baked yogurt is a high-protein breakfast. Note: The eggs in this recipe are not fully cooked. It should not be prepared for pregnant women,...
Author: Martha Stewart
Cooking blintzes takes a bit of practice. A nonstick skillet is a great help. The first blintz is almost never perfect; just discard it and start again....
Author: Martha Stewart
Rosy raspberry jam anchors the center of these buttery pastry pinwheels. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart
Serve these sweet and savory sausages with our Apple-and-Cheddar Frittata.
Author: Martha Stewart
Snack on this homamde granola mix by the handful, or use it in our Yogurt Parfait with Granola, Raspberries, and Candied Ginger.
Author: Martha Stewart
Smoothies don't have to be sweet to be delicious. This savory green version is perfect for breakfast or an afternoon pick-me-up.
Author: Martha Stewart
Plenty of people have their own go-to muffin recipe, but this light, moist rendition from Ellen O'Hara of Westwood, Massachusetts is hard to beat. They're...
Author: Martha Stewart
Put a little work in the night before, and wake up to this delicious and nutritious breakfast treat the next day. Juicy mangos and tart raspberries add...
Author: Lauryn Tyrell
Deliciously cheesy and protein-packed, this Croque Monsieur recipe is a meal that will have everyone asking for seconds. It's even more decadent topped...
Author: Martha Stewart
This simple fruit dessert easily feeds a crowd and is ready in minutes.
Author: Martha Stewart
Instead of baking one big loaf of Irish soda bread this St. Patrick's Day, make a pull apart version that yields individual servings.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Sunny-side-up eggs shine atop this cheesy casserole recipe inspired by the classic French sandwich. We used turkey pastrami, but you can of course go traditional...
Author: Martha Stewart
Sacristains are twisty, tasty delights -- perfect for entertaining at brunch. This recipe comes from "Bake! Essential Techniques for Perfect Baking," by...
Author: Martha Stewart
Fresh vegetables and shrimp are sauteed, then quickly cooked in a mushroom-hoisin sauce. This savory combination becomes the filling for a reduced-fat...
Author: Martha Stewart
Fill a Pate Brisee (crust) with this colorful filling that works well for a lunch in spring when fresh peas are plentiful. It's a crowd-friendly dish for...
Author: Martha Stewart