Souffles are often made with dark chocolate -- but Martha loves using excellent-quality milk chocolate instead. It gives the dessert a creaminess and flavor that are almost reminiscent of hot chocolate.
This savory-sweet Moroccan pie is traditionally made with chicken or pigeon, but we chose turkey instead. Here it's cooked with fragrant ginger, saffron and turmeric before being wrapped in phyllo dough alongside sweetened almonds and eggs whisked with cilantro and parsley.
Passion fruit puree simplifies the process of preparing this souffle, but the addition of fresh pulp just before serving adds a bright, crisp-crackly crunch unique to the seeds of this resplendent tropical fruit. Martha made this recipe on episode 509 of Martha Bakes.
They're not just for breakfast! Eggs are a perfect protein at lunch and dinner as well. Our recipes -- for soft-cooked, hard-cooked, poached, and baked; in soup, hash, snacks, and everything in between -- are hearty and healthy meal choices in the a.m. or p.m.