Thanks to a pinch of turmeric, tofu can masquerade as eggs in any scramble. Try it with toast at breakfast, wrap it in a tortilla for lunch, or serve it...
Author: Martha Stewart
This healthy and delicious juice recipe is courtesy of Dole chairman David Murdock.
Author: Martha Stewart
Use these quick and tasty refried black beans in wraps, quesadillas, or on nachos.
Author: Martha Stewart
Author: Martha Stewart
Derived from the Arabic "shakshek," which means to shake, this Gulf breakfast favorite calls for a flavor combination of baked eggs nestled on a bed of...
Author: Martha Stewart
Serve these waffles on their own as a fun breakfast or tasty snack, or pair with Sweet-and-Spicy Glazed Pork Belly for a delicious dinner.
Author: Martha Stewart
Whether starter or your whole meal, this egg-drop soup hits the spot.
Author: Martha Stewart
Ultrasoft, yeast-raised twists and doughnut holes with a sugary glaze make for a decadent breakfast treat.
Author: Martha Stewart
These delicious hot cross buns by chef John Barricelli are a perfect treat to make during spring.
Author: Martha Stewart
An espresso's deep flavor is produced by forcing hot water through a finely packed, dark-roasted grind. It might be sipped or downed in one gulp, with...
Author: Martha Stewart
Similar to a souffle, but not as airy, the term sformato derives from "sformare," which means to unmold. Serve this savory vegetable sformato from Montagna...
Author: Martha Stewart
To crack a soft-cooked egg, tap around the top third of the shell with a butter knife, and gently pull it off. If you'd like, you can substitute toasted...
Author: Martha Stewart
These rolls are as fluffy as can be and so tasty with a touch of sweetened butter.
Author: Martha Stewart
This spicy relish adds zest to our Farmer's Market Breakfast Burrito.
Author: Martha Stewart
An apple cider reduction and plenty of warming spices transform a batch of cake donuts into everyone's favorite fall treat. They're rolled in cinnamon...
Author: Martha Stewart
Homemade bloody mary mixer is a gift worth giving.
Author: Martha Stewart
Author: Martha Stewart
Dill relish adds a tangy-sweet note to these buttermilk biscuits that can be polished off in just a few bites. Use them to make sandwiches with our Pomegranate-Glazed...
Author: Martha Stewart
Use this simple poached egg recipe to make Easter Waffles Florentine.
Author: Martha Stewart
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).A tartine is a French open-faced sandwich; as you can imagine,...
Author: Martha Stewart
The enchilada fillingincludes summer squash,mushrooms, eggs, and cheese.
Author: Martha Stewart
Author: Martha Stewart
Use tart apples such as Macoun, Fuji, or McIntosh for this recipe.
Author: Martha Stewart
A welcome addition to brunch, the muffins feature pitted cherries, which add texture and a vibrant red color. Perhaps the best part is that they only require...
Author: Martha Stewart
This flavorful interpretation of huevos rancheros contains shallots, cilantro leaves, and jalapeno pepper. Try your own version, using ingredients such...
Author: Martha Stewart
This recipe is just a guide; adjust the ingredients to your taste. Recipe copyright 2012 by Eugenia Bone.
Author: Martha Stewart
Pomegranate seeds offset the creamy goat cheese and honeysweet pears. This simple dish is ideal for breakfast, a snack, or dessert.
Author: Martha Stewart
A simple red-wine vinaigrette is all you need to make pleasantly bitter dandelion greens shine. Bonus points if you gather them yourself!
Author: Martha Stewart
For a light meal,serve our hearty turnip and broccoli-rabe hash topped with a poached egg.
Author: Martha Stewart
Flaxseed oil, a good source of vitamin A and omega-3 fatty acids, is available in the refrigerator section of most health-food stores.
Author: Martha Stewart
Chef Alex Porter uses Arborio rice and red berries to make an anything-but-ordinary oatmeal.
Author: Martha Stewart
This homemade granola is full of nutritious ingredients, like flax seeds and wheat germ. Use it to top our Homemade Yogurt recipe.
Author: Martha Stewart
This sweet-and-tart jam is easy to make and a perfect complement to our Sweet-Milk Biscuits.
Author: Martha Stewart
Keep a batch of this tasty whole grain in the fridge and add to weeknight meals in a flash.
Author: Martha Stewart
This recipe makes 1/2 cup cardamom honey. Use leftovers in tea, on toast, or in any recipe that calls for the natural sweetener.
Author: Martha Stewart
Author: Martha Stewart
Get all your superfoods in one sitting by layering homemade chia pudding, fruit, Greek yogurt, and a simple green smoothie in a jar. The best part? You...
Author: Martha Stewart
Intensely flavored almond flour gives these poppy crackers a buttery crispness, along with a measure of protein, calcium, vitamin E, and folic acid.
Author: Martha Stewart
Use this recipe to make our Southern Fried Eggs over Buttermilk Biscuits with Sausage Gravy.
Author: Martha Stewart
Nectarine-infused simple syrup sweetens our invigorating white peach juice. Add club soda for a little fizz or Prosecco to create a Bellini.
Author: Martha Stewart
This wonderful recipe for huevos rancheros is courtesy of Pete Evans and can be found in "My Table: Food for Entertaining."
Author: Martha Stewart
Molecular gastronomist Francisco Migoya, the head chef at Modernist Cuisine and co-author of Modernist Bread, shares his unique approach for incorporating...
Author: Martha Stewart
Glasses of sparkling wine taste peachy with a frozen fruit puree and elderflower liqueur.
Author: Martha Stewart
Author: Martha Stewart
Today: Put up firm, unblemished tomatoes at peak ripeness. Tomorrow: Enjoy sensational soups and sauces.
Author: Martha Stewart
This nearly foolproof technique lets the blender do the sauce-making for you, yielding a slightly thicker hollandaise that is still creamy, smooth and...
Author: Martha Stewart