This alternative to store-bought varieties is easy to make and irresistible spread on French bread or between cookies. It can also be used as a cake filling.
Author: Martha Stewart
Egg whites beaten to stiff peaks ensure that the texture of these whole-grain muffins remains light. Fresh carrots and zucchini keep these vegetable muffins moist.
Author: Martha Stewart
Irish cheddar nicely complements the floral honey and sweet pears that are sandwiched in the Scones with Pears, Irish Cheddar, and Honey.
Author: Martha Stewart
Inspired by a classic, these individual red flannel cakes blur the line between hash and hash browns; the crisped patties of sugary beets, Yukon gold potatoes, and smoked bacon aren't complete without...
Author: Martha Stewart
With a pinch of cinnamon and a handful of dried currants, these moist muffins taste like a hybrid of carrot and spice cake.
Author: Martha Stewart
Carrots make these muffins very moist; their flavor is highlighted by cardamom and ginger. The muffins are delicious spread with whipped cream cheese.
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 blistering, about 30 seconds to 1 minute each....
Author: Martha Stewart
Serve this sweet and spicy spread with Buttermilk Oat Waffles and Oven-Fried Chicken for our take on a soul-food specialty.
Author: Martha Stewart
Yogurt, granola, honeydew melon, and blueberries create a creamy, crunchy -- and quick -- breakfast or after-school snack.
Author: Martha Stewart
Author: Martha Stewart
This classic cocktail is tinted pink, but still features the bitter-sweet taste you love.
Author: Martha Stewart
Start your morning with this zingy, antioxidant-packed smoothie.
Author: Martha Stewart
Serve this crunchy-chewy mix as a topping for yogurt, oatmeal, and more.
Author: Martha Stewart
The shallots and blue cheese give this mesclun salad a festive touch.
Author: Martha Stewart
Sweet apples make a delicious foil for earthy buckwheat flour in these hearty fall-friendly flapjacks.
Author: Martha Stewart
This fabulous recipe is courtesy of "The Martha Stewart Show."
Author: Martha Stewart
A basket of these fragrant rolls makes a welcome addition to any dinner party.
Author: Martha Stewart
This pesto pizza can also be served for breakfast.
Author: Martha Stewart
Vanilla bean and extract perfume these buttermilk donuts that are crunchy on the outside and soft on the inside. Finished with a simple vanilla glaze, they're utterly irresistible.
Author: Martha Stewart
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
You can make fluffy omelets in less time (and with much less effort) than you may think. This Mediterranean-inspired version has a filling of grape tomatoes, scallions, oregano, and feta cheese.
Author: Martha Stewart
Olive oil in the batter makes these better-for-you waffles extra crispy.
Author: Martha Stewart
Drizzle this honey over fresh ricotta spread on toast or stir it into a mug of mild tea. It can also be used as a glaze for poultry or pork when whisked with fresh lemon juice.
Author: Martha Stewart
Unlike proscuitto which comes from the pig, bresaola is a beef product.
Author: Martha Stewart
Four types of seeds -- cumin, nigella, flax, and sesame -- meet rye and wheat flours in these thin, almost lacy crackers. They make a nice accompaniment for any salad or soup or a lovely addition to a...
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 look (see Cook's Note, below).
Author: Martha Stewart
What kid doesn't love fish crackers? Give them these whale-size ones that get their cheesy taste from Parmesan, grated until powdery.
Author: Martha Stewart
Add some bubbles to your coffee for a cool pick-me-up. Subbing club soda for still water creates a frothy topping for an iced Americano.
Author: Martha Stewart
This raw carrot and pistachio blend was an instant hit in the Whole Living test kitchen. You could also thin it with lemon juice and olive oil and use as a salad dressing.
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 commercial granolas.
Author: Martha Stewart
Author: Martha Stewart
A little butter is all you need to ease these eggs from their cups. Plus, it adds flavor without too much fat.
Author: Martha Stewart
This classic French dish (oeufs en meurette) is perfect for brunch or an early-winter supper. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric...
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
Like a healthy pina colada! Fresh pineapple, coconut oil, and a spoonful of chia seeds set this power drink apart.
Author: Martha Stewart
We blend hearty rye with tangy buttermilk for this sourdough bread that will be perfect for sandwiches or snacks.
Author: Martha Stewart
Plenty of milk and cheese, plus constant stirring, are the keys to Emeril's rich, silky grits.
Author: Martha Stewart
Try this delicious dried-fruit focaccia recipe from "Martha Stewart Baking Handbook."
Author: Martha Stewart
Bring some Southern charm to your dinner table with this classic, pudding-like side dish of cornmeal-creme fraiche spoon bread.
Author: Martha Stewart
In this hearty variation on traditional focaccia, mashed fingerling potatoes are incorporated into the dough, which is topped with thin slices for baking. Fingerlings are grown in yellow, pink, and blue...
Author: Martha Stewart
This smoothie of cucumber and blueberries is brimming with antioxidants. It makes a great start to any day for breakfast or a mid-afternoon snack. Low-fat yogurt makes it extra creamy.
Author: Martha Stewart
Shave or grate some Parmesan cheese over the top of each serving of soup if you like. During cooking, the bread pieces become soft like dumplings and release starch, which helps thicken the soup.
Author: Martha Stewart
Food editor Khalil Hymore's version of Parker House rolls are twice-brushed with butter, sprinkled with salt, and served warm.
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 cashews, sesame seeds, and candied ginger.
Author: Martha Stewart
Protein-rich tofu gives this drink a thick and creamy texture, and frozen blueberries, cherries, and grapes deliver deep flavor and additional antioxidants. Rooibos tea, grown in South Africa, adds an...
Author: Martha Stewart
In late summer, making ratatouille is a natural choice since gardens are brimming with gorgeous eggplants and tomatoes. Serving it with poached eggs adds a twist and makes a superhealthy breakfast, lunch,...
Author: Martha Stewart
Use this recipe to make our Southern Fried Eggs over Buttermilk Biscuits with Sausage Gravy.
Author: Martha Stewart
It's all about the alliums in this eye-catching take on the Italian bread. Caramelized onions go into the dough, while leeks and chives are artfully arranged on top.
Author: Martha Stewart