This delicious and orginal recipe is courtesy of Neil Kleinberg.
Author: Martha Stewart
A small portion of heart-healthy walnuts adds even more flavor.
Author: Martha Stewart
Transform pate a choux, a French batter typically used to make cream puffs and crullers, into the beloved Spanish pastries known as churros. Pipe the dough...
Author: Martha Stewart
We wouldn't be surprised if Peter Cottontail tried to make off with one of these vibrant coolers filled with a blend of carrot and lime juices. And when...
Author: Riley Wofford
Author: Martha Stewart
The perfect holiday brunch-themed favor: homemade raspberry preserves, a kitchen towel, and a hand-carved breadboard. To wrap the jars, fold each towel...
Author: Martha Stewart
Barley takes longer than oatmeal to cook, so make a big batch on Sunday for quick reheating during the week. The hearty nature of this barley dish, which...
Author: Martha Stewart
This compote tastes great on top of yogurt or use it to make our Rhubarb Shortcakes.
Author: Martha Stewart
The highlights of our focaccia are the sweet potatoes, in addition to toasted walnuts, grated Gouda cheese, and rosemary.
Author: Martha Stewart
Upgrade the classic American breakfast from basic to impressive in a few simple steps.
Author: Martha Stewart
Enjoy this protein-rich mini meal first thing in the morning -- or at any time of day.
Author: Martha Stewart
With a touch of sweetness and plenty of piquant fruits, this comforting breakfast porridge is just right.
Author: Martha Stewart
This breakfast shake derives its deep flavor and color from blackberries, rich in vitamin C, mixed with a few spoonfuls of honey. Ground cardamom provides...
Author: Martha Stewart
Speed up a breakfast classic by using store-bought baking mix -- it has all your baking staples (flour, leavener, and salt) in one box. Buttermilk and...
Author: Martha Stewart
Adding milk ice cubes makes for a cooler, thicker drink.
Author: Martha Stewart
Sweet and citrusy Golden cane-sugar syrup infuses this steamed pudding topped with a blood-orange sauce and candied zest.
Author: Martha Stewart
Enjoy buttery, flaky crescent rolls for a breakfast treat with this quick and savory recipe that can be prepared in just minutes.
Author: Martha Stewart
Protein in the cottage cheese plus fiber in the bran equals an energizing kickoff to the day.
Author: Martha Stewart
These dinner rolls are shaped to give a baked good's best imitation of a ruffed turkey tail.
Author: Martha Stewart
Scones come in a variety of shapes-round, square, rectangular-and can be dappled with dried fruits such as cherries, cranberries, or blueberries. Serve...
Author: Martha Stewart
This Warm Salad with Egg and Pancetta is brought to us by Cesare Casella, executive chef and owner of Beppe restaurant in New York City. It makes for a...
Author: Martha Stewart
Carrot juice sweetened with beet juice makes a wonderful, energizing morning beverage. A piece of ginger root gives this drink a healthy kick.
Author: Martha Stewart
Beet juice gives these Bloody Marys their stunning color and sweetness, while puréed tomatoes provide tanginess and a silky texture. Make them ahead for...
Author: Greg Lofts
Traditional corn muffins get a candied-ginger twist in this flavorful recipe from Maury Rubin of Birdbath Bakery.
Author: Martha Stewart
No packaged granola can match this easy-to-make, lightly honeyed version. To add variety, seek out store-bought muesli and hot and cold cereals made from...
Author: Martha Stewart
After a plant sprouts and grows two leaves, it's called a microgreen. Microgreens have a very fresh flavor and make a great alternative to spinach in an...
Author: Martha Stewart
While a glass of beet juice is good, a bowl of this vibrant salad is better. Grate or julienne beet, carrot, and apple, then toss with our zesty dressing...
Author: Martha Stewart
Try this creative egg and sourdough bread dish from Tini chef Darius Salko for a meal worthy of any occasion.
Author: Martha Stewart
Thanksgiving dinner might be the main event, but this encore presentation gives leftovers a star turn the next morning. Frozen hashbrowns form the base...
Author: Riley Wofford
Smoked trout and cream cheese on a hearty slice of toast paired with a tangy tomato salad puts the the usual morning bagel to shame.
Author: Martha Stewart
Adding raw oats to this shake produces a pleasantly chewy texture while providing fiber, which helps keep cholesterol levels in check.
Author: Martha Stewart
This lighter take on creamed spinach can be an airy additionto the dinner table or a brunch buffet.
Author: Martha Stewart
Author: Martha Stewart
Starting with Basic Healthy Granola, add nutritious fruits and nuts and you'll have a delicious snack that doesn't have the refined sugars and trans fats...
Author: Martha Stewart
This energizing drink can be served at breakfast, or over ice as a pick-me-up at any other time of day.
Author: Martha Stewart
Author: Martha Stewart
Choose tall, robust dandelions and harvest in the morning before the flowers have fully opened. Grasp the yellow part of the flower (the petals) and twist...
Author: Martha Stewart
Author: Martha Stewart
Halved, pitted, filled with butter and brown sugar, and then broiled, apricotsare a delicious treat over custard, or over oatmeal for breakfast.
Author: Martha Stewart
Use this recipe when making our Grilled Burgers with Maytag Blue Cheese and Heirloom Tomatoes.
Author: Martha Stewart
Credit for pairing doughnuts with coffee might go to the Pennsylvania Dutch, who first made doughnuts with holes, a great shape for dunking.
Author: Martha Stewart
While its texture differs from regular bread, this gluten-free loaf, with its earthy, whole-grain flavor, appeals to wheat eaters and abstainers alike....
Author: Martha Stewart
This delicious recipe for big pancakes is courtesy of Andy Beardslee of Hash House A Go Go.
Author: Martha Stewart
Chorizo stands in for the classic bacon. Golden potatoes, rather than mushrooms, provide earthiness. And a poached egg, with its runny richness, one-ups...
Author: Martha Stewart
These light, delicious doughnuts come to us courtesy of pastry chef Francois Payard, of Payard Patisserie and Bistro in New York City.
Author: Martha Stewart
These slightly sweet cornbread cakes from Jamaica can be served with fried fish or jerk chicken for an authentic Jamaican meal.From the book "Lucinda's...
Author: Martha Stewart
This watercress salad makes for a delicious side and takes only 10 minutes to make.
Author: Martha Stewart
A Bloody Mary becomes a Bloody Maria when you swap tequila in for vodka. Our twist here is cutting the tomato juice with crimson blood-orange juice. It...
Author: Martha Stewart
A crisp green salad is always a good idea. Here, two pleasantly bitter chicories -- frisee and radicchio -- are tossed with aromatic tarragon, crunchy...
Author: Martha Stewart