Top scrambled eggs with pepper Jack cheese and our Garlic-Pepper Sauce to serve up breakfast in this easy-to-make burrito.
Author: Martha Stewart
These mushroom toasts topped with crumbled bacon and scrambled eggs are delicious for breakfast and beyond.
Author: Martha Stewart
Cooked the night before and allowed to chill, this wholesome pudding makes an easy breakfast (or dessert!). You can use store-bought almond milk or make your own.
Author: Martha Stewart
Lots of vegetables -- potato, carrot, bell peppers, and mushrooms -- and ground turkey in place of beef make this hash low in fat. Each serving can be topped with an egg.
Author: Martha Stewart
Why relegate sweet potatoes to the dinner table? This multi-textured delight, which can be baked the night before, tastes just right in the morning.
Author: Martha Stewart
Poppy-seed Danishes with a cream-cheese-and-cherry filling are cut and folded to resemble the blooming flowers.
Author: Martha Stewart
What could be better than this bagel-inspired entrée? It combines storebought pizza dough with that favorite combo of smoked salmon and cream cheese (but here we use Boursin, which brings built-in garlic...
Author: Lauryn Tyrell
When you bake sourdough bread using a homemade starter, you'll eventually end up with so much of it that you'll need to discard some to keep the amount manageable. You can compost the discard, or use it...
Author: Martha Stewart
This yeast dough is simple to make, but it needs to rise for about 3 hours total (before and after cutting into rounds), so plan accordingly.
Author: Martha Stewart
This simple cake recipe showcases the best of late-summer stone fruit. You can use apricots, nectarines, or peaches in place of the plums.
Author: Martha Stewart
Uri Scheft, of Breads Bakery in New York City, shared his recipe with Martha on Martha Bakes episode 402.
Author: Martha Stewart
Author: Martha Stewart
Ribbons of delicate asparagus may look fancy, but making them couldn't be easier -- all you need is a vegetable peeler. They are fabulous on this flatbread, as well as tossed with an herb dressing and...
Author: Martha Stewart
You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
Author: Martha Stewart
This delicious omelet recipe is courtesy of Garland Gourmet Mushrooms and Truffles Inc.
Author: Martha Stewart
Keep a container of chilled brewed coffee in the refrigerator all summer long for a cool pick-me-up. Add milk and the sweetener of your choice.
Author: Martha Stewart
The recipe for these chewy treats comes from Sonny Lewis, Bethesda, Maryland.
Author: Martha Stewart
These classic crackers are perfect for dotting over a thick soup like clam chowder.
Author: Martha Stewart
These guaranteed-showstopper onion rolls are made with buttermilk and filled with sweet onions sauteed in butter and scented with nutmeg. The onion filling is spread onto a rectangle of dough, which isrolled...
Author: Martha Stewart
Get your morning off to a bright start with this vibrant smoothie bursting with tart pomegranate juice and mixed berries.
Author: Martha Stewart
These spicy biscuits taste best warm from the oven.
Author: Martha Stewart
There are many good recipes for healthy whole-wheat breads, but all yeast versions take several hours to make. This quick bread uses baking powder and soda to leaven it instead. It is good for sandwiches,...
Author: Martha Stewart
Orange juice replaces traditional soda water in this popular Latin American cocktail. Kumquats add extra citrus flavor.
Author: Martha Stewart
Chia seeds are available at health-food stores and online. They're rich in omega-3s, fiber, and antioxidants.
Author: Martha Stewart
Whole-grain bread is nutritious and high in fiber; paired with cream and fruit, it makes a delicious after-school snack.
Author: Martha Stewart
Warm, buttery, and flaky, these Parker House Rolls make for the perfect addition to any number of meals.
Author: Martha Stewart
These delicious rolls are simply small, rounded baguettes. They convey a more formal air than a baguette, making them ideal for entertaining.
Author: Martha Stewart
With this colorful tropical fruit platter, simplydress the slices of pineapple,papaya, and star fruit with sugar and lime juice and zest --and drizzle the fruit with alittle white rum, if you like.
Author: Martha Stewart
Serve these homemade pitas, warm from the oven, with baba ghanoush or garlicky hummus.
Author: Martha Stewart
Combining cooked and fresh berries (good sources of vitamin C and anthocyanins) with vitamin E-filled wheat germ and pecans maximizes this dish's antioxidant potential.
Author: Martha Stewart
If you've only had savory focaccia, you're in for a treat. This sweet version is an original twist on dessert and also makes a delicious breakfast or snack.
Author: Martha Stewart
We served these pancakes with crisp bacon and fresh blueberries.
Author: Martha Stewart
Skip the drive-through. This egg sandwich is fresh, wholesome, and a cinch to make. Fast food, indeed.
Author: Martha Stewart
Vegetables, which vary widely in their protein content, are valuable for bringing fiber to protein-centered meals. In this frittata, mushrooms add flavor and B vitamins.
Author: Martha Stewart
Instead of baking one big loaf of Irish soda bread this St. Patrick's Day, make a pull apart version that yields individual servings.
Author: Martha Stewart
Author: Martha Stewart
Lettuce juice? This green juice is mixed with spinach and pineapple.
Author: Martha Stewart
Rolled oats give these pancakes a hearty, nutty flavor. Serve them with butter and maple syrup or powdered sugar and bananas.
Author: Martha Stewart
Making monkey bread lets kids do what they do best -- play with their food -- while they create something yummy.
Author: Martha Stewart
This simple strudel is made of roasted plums wrapped in a phyllo crust layered with pistachios.
Author: Martha Stewart
These waffles pair nicely with plain or vanilla yogurt and maple syrup.
Author: Martha Stewart
This DIY spicy-sweet party snack is sure to spark taste buds -- and conversation. Line cups with parchment for serving.
Author: Martha Stewart
Whole grains and berries give each bowl of this nourishing vegan breakfast 5 grams of fiber, which keeps cholesterol in check and can increase heart health. The coconut milk makes the pudding creamy and...
Author: Martha Stewart
These light and flaky biscuits are made with whole milk instead of traditional buttermilk.
Author: Martha Stewart
This recipe is excerpted from Alice Medrich's Flavor Flours (Artisan).
Author: Martha Stewart
Sweet croutons made with this delicate bread add texture and crunch to ice cream, yogurt, or poached fruit.
Author: Martha Stewart
The crystallized ginger makes this fresh orange yogurt special.
Author: Martha Stewart
Fluffy buttermilk blueberry pancakes make for the perfect Sunday brunch. This recipe was adapted from John Besh's My Family Table (Andrews McMeel Publishing; 2011).
Author: Martha Stewart