Try oat-and-nut-rich muesli with appleslices and low-fat yogurt for a breakfast that will get youup andgoing.
Author: Martha Stewart
Whip up a frittata for brunch, or serve one with a leafy green salad for a light dinner.
Author: Martha Stewart
Grab one of these hearty fruit-and-nut bars to-go for a satisfying afternoon snack.
Author: Martha Stewart
Serve one of these croutons with our Creamy Tomato Soup.
Author: Martha Stewart
This open-face sandwich brings together woodsy morels and tender asparagus on ricotta-topped toast; it's crowned with an egg.
Author: Martha Stewart
Polenta, a staple of Northern Italy, is made from cornmeal. It has a soft, moist breadlike texture. We fried it, but you could also serve it soft, mixed with cheese.
Author: Martha Stewart
Shrimp and grits is a classic comfort dish -- this version from TV chef Sarah Mastracco includes two types of cheese and a splash of white wine for added flavor.
Author: Martha Stewart
Hearty and satisfying, this steak dinner skips the de rigueur potatoes and opts instead for leafy Swiss chard and crusty garlic bread.
Author: Martha Stewart
If you prefer some other dried fruit, such as cranberries, you can add them to this mix.
Author: Martha Stewart
This is a quick and delicious accompaniment to a spaghetti dinner.
Author: Martha Stewart
If not eaten warm from the oven, scones are best split, toasted, and spread with butter or clotted cream and jam.
Author: Martha Stewart
French for "crust," a croustade is usually made with flaky pastry. Here, the buttery dough is filled with fruit jam for the ultimate breakfast treat.
Author: Martha Stewart
Use any seasonal fruit in this salad. Create your own mix based on what you like best.
Author: Martha Stewart
Fresh ricotta pulls double duty in these fluffy pancakes -- it goes into the batter and is schmeared on top before serving.
Author: Martha Stewart
This Spinach Salad with Poached Eggs is a nutritious dish that's sure to please. Be sure to use cold eggs, straight from the refrigerator, because they will be easier to break and are more likely to hold...
Author: Martha Stewart
Author: Martha Stewart
Bring a ray of sunshine to your morning with these rich, fruit-filled Danishes. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart
Experiment with various sweet apple varieties, including Braeburn, Honecrisp, and Fuji.
Author: Martha Stewart
Unprocessed wheat bran and currants make these muffins high in fiber; they're sweetened with fruit juice and molasses.
Author: Martha Stewart
Avocado thickens this smoothie while lemon and orange juice provide citrus tang in this vegan recipe. Mint adds just the right amount of brightness and fragrance.
Author: Martha Stewart
This humble Irish-Style Brown Bread, which gets a small update with the addition of rye flour, is similar to the one you would find every day on the traditional Irish table, served with butter and jam,...
Author: Martha Stewart
Take your morning eggs and toast to the next level.
Author: Martha Stewart
Satifsy your sweet tooth with this naturally delicious snack.
Author: Martha Stewart
This Roasted Potato Hash side dish goes beyond breakfast-you can serve these potatoes with just about anything.
Author: Martha Stewart
Start your day off right by frying eggs in a shallow pool of olive oil -- tilt the pan and spoon the hot oil over the tops to give the whites crispy edges and a souffled texture. Enjoy with toast or in...
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers,...
Author: Martha Stewart
Featuring the flavors of the season's greatest salad -- the caprese -- this vividly colored, garden-fresh frittata makes a gorgeous meal.
Author: Martha Stewart
Cook the quintessential outdoorsy breakfast: eggs and potato hash fried in bacon drippings. Brew a fresh pot of cowboy coffee directly over the campfire to complete the meal.
Author: Martha Stewart
An unleavened take on French toast, matzo brei is a breakfast food that can be savory or sweet. The appeal of this indulgent version that's easy to make extends well beyond Passover. This recipe comes...
Author: Martha Stewart
Serve this homemade granola on plain yogurt with fresh fruit for a sweet, healthy breakfast.
Author: Martha Stewart
Fresh, flaky buttermilk biscuits can be yours in 30 minutes.
Author: Martha Stewart
The recipe for this bread, also known as schacciata in Italian, comes to us from Jim Lahey of the Sullivan Street Bakery in New York City.
Author: Martha Stewart
Author: Martha Stewart
To cut the prep time of this tasty brunch recipe in half, substitute three 10-ounce packages of frozen chopped spinach for fresh. Thaw and drain the spinach, squeezing out as much liquid as possible, and...
Author: Martha Stewart
You only need three ingredients for this refreshing smoothie: sweet cherries (use fresh in summer and frozen year-round), coconut water, and lime juice.
Author: Martha Stewart
Author: Martha Stewart
Serve this Potato-Leak Egg Bake with Hearty Pork Sausages.
Author: Martha Stewart
The pumpkin seeds in our muesli are an excellent source of protein, magnesium, and zinc. Toasting brings out the nutty nuances in the blend. Serve it with low-fat plain Greek yogurt and fresh fruit, such...
Author: Martha Stewart
As the lime juice and brown sugar sit together, they create a delicate syrup that's perfect for the fruit salad.
Author: Martha Stewart
This Passover-friendly version of granola is made with crunchy walnuts, dried fruit, and whole wheat matzos. Blend it with yogurt for a quick and healthy breakfast.
Author: Martha Stewart
These homey, rustic scones are made with buttermilk barley dough and spill over with sunny citrus marmalade. Vary the filling to suit your taste; for a kid-friendly option, try strawberry or raspberry...
Author: Martha Stewart
This sweet Pumpkin Molasses Tea Bread with cream cheese frosting is equally good at breakfast, lunch, or dinner. We used apple juice to sweeten the bread, but this recipe is just as tasty made with orange...
Author: Martha Stewart
A Bundt pan and some brown sugar help transform yeast dough into sweet, pull-apart monkey bread.
Author: Martha Stewart
This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.
Author: Martha Stewart
Coconut milk lends this elegant but easy clafoutis (think frittata meets souffle) an uncommon richness.
Author: Martha Stewart
This Provencal brioche, made with olive oil, can be the centerpiece of any table.
Author: Martha Stewart
Fresh, sweet bell peppers are a nice foil for the richness of the sunny yellow yolks. We lightened up the usual egg-in-a-hole by using bell peppers in place of the fried bread slices and serving the eggs...
Author: Martha Stewart
Simple braiding brings elegance to garlic and rosemary knots; these rolls should be served piping hot, while their herbal aroma is at its peak.
Author: Martha Stewart