Start your day with this protein-packed plate and you won't reach for sweet snacks before lunch.
Author: Martha Stewart
Author: Martha Stewart
Beet greens, collard greens, or even kale are good substitutes for Swiss chard.
Author: Martha Stewart
A warm breakfast of hearty homemade oatmeal will give you the energy you need.
Author: Martha Stewart
For extra heat, replace one can or all of the mild Ro-Tel with the original variety. This dish pairs well with black beans.
Author: Martha Stewart
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of chives, parsley, and thyme.
Author: Martha Stewart
This refreshing mango-carrot smoothie gives you a boost at breakfast time.
Author: Martha Stewart
Seckel pears, discovered in the nineteenth century near Philadelphia, may be the only pears native to the United States.
Author: Martha Stewart
Bring a bit of sweetness to the salty bite of bacon with a simple orange glaze.
Author: Martha Stewart
Like a cross between avocado toast and egg salad, this delicious mash-up is served on whole-grain toast and finished with delicate fresh chives. Plus, there's no mayo here-creamy avocado provides plenty...
Author: Martha Stewart
This quick egg and grits dish is perfect for breakfast or brunch and has the decadent feel of its inspiration without butter or cream.
Author: Martha Stewart
This foolproof dough recipe makes enough for three 1-pound pizzas. (A typical recipe calls for one pound.)
Author: Martha Stewart
Whole-wheat flour keeps these nutty muffins on the healthy side, while hints of coffee and honey make them extra delicious.
Author: Martha Stewart
Instead of using cheese, this huevos rancheros-inspired omelet is stuffed with creamy avocado, a spoonful of salsa, and plenty of cilantro.
Author: Martha Stewart
Maud Herlihy's Irish Soda Bread is a St. Patrick's Day classic. Bill Herlihy, the executive in charge of "The Martha Stewart Show," shares a recipe from his mother, Maud.
Author: Martha Stewart
This makes muffin baking as easy as possible with a prepared dry mix you add on to when it is time to bake.
Author: Martha Stewart
Author: Martha Stewart
A scramble doesn't have anything on our new favorite way to eat eggs. Soup for breakfast? Indeed!
Author: Martha Stewart
This recipe for cheesy breadcrumb topping is courtesy of Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
Author: Martha Stewart
Author: Martha Stewart
The word mignonette refers to the coarsely crushed peppercorns in this simple shallot-and-vinegar sauce. It can be made up to 12 hours ahead and stored in the refrigerator.
Author: Martha Stewart
This brunch favorite is packed with flavor -- just add toast.
Author: Martha Stewart
To ensure your omelets turn out just right, use a nonstick skillet to make the job easier.
Author: Martha Stewart
It may look like a swarm of spiders got into the henhouse, but these hard-boiled eggs are another Halloween hoax. Webs are "spun" with the help of blueberries, which are added to the water as the eggs...
Author: Martha Stewart
This St. Patrick's day, try a slice or two of this easy homemade soda bread for breakfast or serve it alongside Martha's Quick-Brined Corned Beef and Vegetables. This recipe balances the traditional flavors...
Author: Martha Stewart
Crispy, shredded potatoes round out Lucinda's son Calder's meal as the perfect side dish. Drizzle leftover juices from the baked chicken over the hash browns to amp up the flavor. From the book "Mad Hungry,"...
Author: Martha Stewart
This dairy-free 'pudding' has plenty of complex carbohydrates to keep you up and running until lunchtime. Not a morning person? Roast a sweet potato at 400°F for an hour when you're prepping dinner, and...
Author: Shira Bocar
Infusing gin with cucumber brings out the spirit's floral flavor, which is the perfect match for sweet-tart grapefruit soda in this elegant brunch cocktail.
Author: Martha Stewart
These biscuits are just as good for brunch as they are alongside a fried-chicken dinner.
Author: Martha Stewart
This frittata is held sturdy by leeks, ham, and potatoes. It may be served at room temperature in its skillet.
Author: Martha Stewart
Serve this Italian-style baked omelet for breakfast or with a green salad for lunch. This recipe is from Janice Connor of Washington, D.C.
Author: Martha Stewart
These crackers are very rich, yet still quite light and crispy. They pair well with soup.
Author: Martha Stewart
Your heart will be true to this red, white, and blue shortcake, perfect for the Fourth of July.
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 pistachios and apricots with cardamom.
Author: Martha Stewart
Heated with lemon and a little sugar, blueberries cook down to an almost jammy topping to mix with blackberries and spoon over whole-wheat pancakes. The breakfast delivers a great dose of fiber.
Author: Martha Stewart
We've used low-fat milk, egg whites, and skinless chicken to make traditional Southern comfort food healthier, yet still finger-licking good.
Author: Martha Stewart
This luscious breakfast fits the bill and, best of all, will satisfy adults and kids alike. Brew a big pot of coffee: It's a meal your guests will want to linger over.
Author: Martha Stewart
This recipe for blueberry topping, from the March/April 2007 issue of Blueprint magazine, is the perfect addition to healthy pancakes and waffles.
Author: Martha Stewart
A hint of green tea adds a sophisticated twist to the classic meringue. Martha made this recipe on episode 508 of Martha Bakes.
Author: Martha Stewart
Complement your Greek meal with these sweet biscuits and a cup of strong coffee.
Author: Martha Stewart
Store-bought baking mix is a handy starting point for these muffins that are chock full of chocolate and tart dried cherries.
Author: Martha Stewart
Author: Martha Stewart
Our homemade crisps (just like those found in gourmet-food shops) are filled with wholesome ingredients: nuts, seeds, and dried fruit. The result is light in texture yet flavorful and satisfying. The crisps...
Author: Martha Stewart
Inspired by the Danish pastry of Northern Europe, the tender loaf is full of cinnamon and melted bittersweet chocolate.
Author: Martha Stewart
Tender, nutty quinoa makes for a hearty hash when pressed with vegetables. Top each helping with a poached egg and you've got brunch.
Author: Martha Stewart
Salute Old Glory on Independence Day with this new spin on classic summer fare.
Author: Martha Stewart
Once the garlic has been roasted, guests can squeeze the cloves directly onto a piece of crusty baguette and spread them like butter. Serve the baguette with shavings of Parmesan on the side.
Author: Martha Stewart
Stash one of these bars in your purse or backpack for a nutritious, gluten-free snack on-the-go.
Author: Martha Stewart