Boiling the garlic first softens its flavor a little bit for bread that the whole family will crave.
Author: Martha Stewart
This Southern cooking classic is rich, creamy, savory, and as spicy as you like.
Author: Martha Stewart
This spicy drink -- with the flavors of tomato juice, tequila, fresh cilantro, and hot pepper sauce -- is the perfect refresher for summer. It's equally good paired with tortilla chips at cocktail hour...
Author: Martha Stewart
This classic Italian egg dish is its country's answer to the French omelet -- but much more versatile. It's great for breakfast, lunch, and dinner, and delicious hot or at room temperature. Once you get...
Author: Martha Stewart
The most basic croutons are baguette rounds brushed with melted butter and baked for a short time until golden.
Author: Martha Stewart
Because vitamin C breaks down quickly, fresh-squeezed juice is the best choice; a kiwi version packs a walloping amount of the antioxidant.
Author: Martha Stewart
Grilling this dough gives it a flavorful char. To save time, it can be grilled and stored at room temperature overnight. Just top and bake.
Author: Martha Stewart
This gluten-free version of a well-loved Thanksgiving pumpkin bread allows all your guests to stay true to tradition. Gluten-free all-purpose flour is a blend of alternative flours like rice, tapioca,...
Author: Martha Stewart
Use our Simple White Rice as the base for this spicy dish that works for brunch, lunch, and dinner.
Author: Martha Stewart
Also known as "frico," these lacy Italian crisps are an easy, yet impressive way to top soups, salads, or pasta.
Author: Martha Stewart
The classic Italian supper comes together remarkably quickly -- garlic bread bakes alongside the ziti, and a green salad is tossed in mere minutes.
Author: Martha Stewart
A hint of honey enhances the flavor of the corn without overwhelming it.
Author: Martha Stewart
Leftover muesli can be stored up to three days in the refrigerator. Garnish it with sliced fruit just before serving. Recipe adapted from Canyon Ranch, multiple locations.
Author: Martha Stewart
Using frozen peaches and blackberries instead of fresh in this smoothie lets you have a bit of summer in the middle of a snowstorm.
Author: Martha Stewart
Reduced-fat cream cheese is as indulgent as regular when brightened with a rainbow of veggies; whole-wheat bagels supply long-lasting energy.
Author: Martha Stewart
Even the pickiest eaters will gobble up these easy family-friendly breakfast skewers made with bread and fresh strawberries, blueberries, and raspberries.
Author: Martha Stewart
Whether they are served hot off the presses, or made ahead and reheated from frozen, these one-bowl buttermilk waffles will be fluffy, delicious, and a guaranteed hit at your next brunch. If time is on...
Author: Lauryn Tyrell
Orange, grapefruit, and apple join crunchy jicama and cucumber in a salad.
Author: Martha Stewart
Use this flatbread recipe when making Bryan Sikora's Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables.
Author: Martha Stewart
Talk about a power breakfast: The omega-3s in walnuts help reduce inflammation, while frozen blueberries provide polyphenols and vitamin C.
Author: Martha Stewart
These corn cakes are full of flavor, and gluten-free as well.
Author: Martha Stewart
Martha has made many variations of Spanish tortillas, which are similar to a frittata or potato omelet. This simple, five-ingredient version takes a cue from a memorable tortilla that she had on a trip...
Author: Martha Stewart
This moist cake can be served as an indulgent breakfast, afternoon snack, or dessert.
Author: Martha Stewart
Plain yogurt mixed with chopped fresh cilantro is delicious alongside these savory pancakes.
Author: Martha Stewart
Talk about a healthy breakfast: Strawberries are a good source of vitamin C, potassium, iron, and folic acid.
Author: Martha Stewart
This herbed-potato-and-cheese frittata will satisfy at any time of the day.
Author: Martha Stewart
These from-scratch breakfast-sausage patties are an easy and great way to avoid preservatives and additives.
Author: Martha Stewart
Find out why the pancakes at Clinton Street Baking Company were voted the best in New York with this recipe from owner Neil Kleinberg. It comes from his "Clinton Street Baking Company Cookbook."
Author: Martha Stewart
For anyone on the go, this is a hearty, portable breakfast -- eggs wrapped in a tortilla and twisted up in foil. At home, place the pan with eggs and toasted corn tortillas in the center of the table.
Author: Martha Stewart
As easy as one and two, this frittata recipe is quick and simple. Pair it with our Cider-Glazed Sausage and our Green Salad, and you've got an easy midday menu that's sure to be a hit.
Author: Martha Stewart
This loaf gets its sunny sweetness from clementines. The fruit's segments, zest, and juice are mixed into the batter, and there's more juice in the glaze that's brushed on top. Vanilla-bean seeds add heady...
Author: Martha Stewart
The maple syrup keeps the pears from browning before cooking; it also adds flavor and creates a light glaze.
Author: Martha Stewart
Less expected than a margarita but just as easy to make, our La Paloma cooler is lively and laid-back at the same time. It gets its light, bubbly flavor from Mexican soda (which is also great on its own)...
Author: Martha Stewart
This green-apple lemonade uses spinach to add more nutritional benefits.
Author: Martha Stewart
These baked tortilla roll-ups tuck all the fixings of a breakfast burrito-eggs, cheddar, sausage, and salsa-into a deliciously crispy, compact, freeze-ahead format. To keep the crunch long after freezing,...
Author: Riley Wofford
Serve these crisp wontons as an alternative to fortune cookies. If you like, use round wrappers instead of square.
Author: Martha Stewart
Ahearty oat mixture is baked into these treats;they derive most of their moisture and sweetness from bananas and applesauce.
Author: Martha Stewart
Crunchy on the outside and soft and tender on the inside, these scones studded with dried cranberries and lemon zest couldn't be more satisfying. They're also the ideal make-ahead treat, as the pastries...
Author: Martha Stewart
Cilantro adds a flavorful kick to greens, but if you don't have it, skip it. Fried eggs can turn lots of things into a meal -- you can also pair them with black beans.
Author: Martha Stewart
No fancy juicer or citrus press necessary for this refreshing whole-fruit juice! While you can certainly use all oranges, we like adding tangerines and grapefruits to the mix, too.
Author: Martha Stewart
Use leftovers from our Corn and Zucchini Orzo Salad to make this tasty egg dish.
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 pistachios, and a bright lemon-Dijon dressing.
Author: Martha Stewart
This pancake is a more delicate version of the classic puffy German pancake, also known as the Dutch Baby. The recipe, shared by "The Essential New York Times Cookbook" author Amanda Hesser, was developed...
Author: Martha Stewart
Soft walnut-date bread is a world away from a nondescript deli bran muffin; top a slice with honey and fiber-rich raspberries.
Author: Martha Stewart
Wow Dad (and the whole family) on Father's Day with a playful take on a peanut butter and jelly sandwich that's sure to become a family favorite. This easy-to-make French toast breakfast lets the kids...
Author: Martha Stewart