This juice will give a healthy kickstart to your day.
Author: Martha Stewart
Mushrooms and fresh herbs have been added to this traditional breakfast treat, making it a satisfying addition to the Passover menu.
Author: Martha Stewart
Cumin and salsa help spice up the typical, staid plate of scrambled eggs. To take this dish with you, wrap the eggs in a whole-wheat tortilla, and voila -- you have a breakfast burrito.
Author: Martha Stewart
Author: Martha Stewart
A hearty bread is your reward for flexing your muscles as you knead this dense dough.
Author: Martha Stewart
This brunch classic may seem like a feat of timing best left to the pros, but our recipe helps you pull off Eggs Benedict at home. The trick to any kind of stress-free entertaining is to do as much as...
Author: Shira Bocar
Author: Martha Stewart
This Italian bread is good cut into long slices or split open for sandwiches.
Author: Martha Stewart
As with regular potatoes, these hash browns can be served for breakfast with fried or scrambled eggs and toast.
Author: Martha Stewart
This yolkless omelet packed with spinach and low-fat cottage cheese is a healthy start to the day.
Author: Martha Stewart
Buttermilk makes these pancakes, recipe courtesy of Lillian Achilles of Portland, Texas, especially scrumptious. If you prefer, omit the blueberries and serve the pancakes topped with sliced bananas.
Author: Martha Stewart
Hungry mouths to feed the morning after Thanksgiving? Put that leftover turkey to good use and make a quick, no-fuss frittata in a baking dish, then slice and place on toast slathered with Dijonnaise.
Author: Martha Stewart
Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the ultimate Thanksgiving dressing.
Author: Martha Stewart
The cottage cheese in these pastries, from the kitchen of April F. Smith in Bountiful, Utah, creates the flaky layers of a real croissant.
Author: Martha Stewart
When you don't have time to whip up hollandaise and poach eggs -- make this shortcut version of eggs florentine.
Author: Martha Stewart
The batter can also be made in a blender: Mix the eggs until pale and frothy, then add the remaining ingredients and puree until smooth.
Author: Martha Stewart
We called these cornbread puddings -- not muffins -- because they're far moister and more tender than what you might expect, thanks to sour cream in the batter.
Author: Martha Stewart
Sweetened with dried dates and a touch of honey, a banana smoothie makes a quick, nutritious breakfast.
Author: Martha Stewart
There's no better way to start your morning than with this spiced French toast recipe inspired by pumpkin pie. The bread soaks up the custard to ensure a velvety consistency and autumnal flavor in every...
Author: Martha Stewart
Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Author: Martha Stewart
Steamed salmon may seem an odd breakfast choice, but try it! The protein will keep you full and energized for hours.
Author: Martha Stewart
This recipe for bread crumbs is adapted from the February 2004 issue of Martha Stewart Living.
Author: Martha Stewart
This rich, spicy shortbread is a delicious addition to a platter of homemade crackers.
Author: Martha Stewart
For an added crunch and a touch of sweetness, serve these homemade croutons along with your other favorite chili toppings.From Martha Stewart Living, Oct. 2010. Recipe by Lucinda Scala Quinn.
Author: Martha Stewart
Make this glaze while the Cinnamon-Bun Bites are baking. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions in the Kitchen," copyright 2009 by Maria Helm Sinskey and...
Author: Martha Stewart
This pretty composed salad is oh so very spring. It's a tumble of asparagus, peas, and Little Gem lettuces, which have the crunch of romaine but small enough leaves that you can serve them whole. The make-ahead...
Author: Martha Stewart
Serve these buttery biscuits alongside Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
With the potatoes, spinach and lettuce already prepped, this egg dinner will be ready in no time.
Author: Martha Stewart
Think of this four-ingredient side as super-deluxe garlic bread. It's a fun way for the whole family to dig into some nutty pesto swirled together with gooey mozzarella cheese.
Author: Martha Stewart
Make a big batch of this nutritious (and affordable) breakfast classic -- it's great for snacks and desserts, too.
Author: Martha Stewart
Apples and honey, Rosh Hashanah's symbols of a sweet new year, are perfect additions to a loaf of challah.
Author: Martha Stewart
This beautiful rainbow salad is full of flavor, gently sweetened by honey.
Author: Martha Stewart
This recipe was created with flexibility in mind and is a great way to use up leftover ingredients.
Author: Martha Stewart
Cinnamon sugar, pecans, and fresh and dried blueberries are rolled inside the dough for this yeasted coffee cake. The recipe comes from longtime Martha Stewart contributor Jason Schreiber, it's adapted...
Author: Jason Schreiber
Make these delicious garlic croutons to add a little crunch to lentil vegetable soup.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This spicy mix of eggs and potatoes is a fun dish for breakfast or brunch.
Author: Martha Stewart
This recipe calls for cheddar cheese, but you can switch in any favorite. Add a few strips of cooked bacon if you wish.
Author: Martha Stewart
These crispy, healthful tortilla strips make a nice textural complement to John Baricella's chicken chili.
Author: Martha Stewart
Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Strawberries and rhubarb are summer's best friends -- cook them up together in this quintessential dessert.
Author: Martha Stewart
These zucchini muffins are moist, nutrient-rich, and make for the perfect snack.
Author: Martha Stewart
A caffe latte (a coffee drink made with frothed milk and espresso) is traditionally enjoyed in the morning in Italy -- but it makes a wonderful afternoon pick-me-up, too.
Author: Martha Stewart
This Mexican-style take on a frittata makes a perfect item for brunch or a great light lunch on its own. Serve it hot or at room temperature.
Author: Martha Stewart
Serve these bites directly from the baking dish, or unmold them and place the whole mound on a serving dish or in a basket. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions...
Author: Martha Stewart
Like quiche, this savory brunch dish has a custard filling; using frozen puff pastry instead of traditional pie dough makes it even simpler to prepare.
Author: Martha Stewart