This recipe for croutons is courtesy of chef Eric Ripert and is used in his Arugula and Baby Artichoke Salad.
Author: Martha Stewart
This aromatic soup is brothy rather than thick. Dried lentils cook in about 20 minutes, just right for a homey simmered supper.
Author: Martha Stewart
A starter, which is a mix of active wild yeasts and bacteria, is the key to leavening all kinds of sourdough-based delicacies. This recipe, adapted from Artisan Bryan, calls for a combination of flours;...
Author: Martha Stewart
This cheese potato bread is the ultimate comfort food. It's cheesy, garlicy, delicious and very easy to make. This potato stuffed bread doesn't require oven, no yeast and no eggs in the dough. This cheesy...
Author: TheCookingFoodie
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
Author: Martha Stewart
The beauty of this recipe is that you can use whatever locally grown berries are ripe for the picking.
Author: Martha Stewart
The nutty flavor of sesame toast and the peppery kick of cress add dimension to the combination of egg and avocado.
Author: Martha Stewart
Individual lasagnas of spinach pasta are layered with mushrooms, breadcrumbs, and cheese.
Author: Martha Stewart
Swap in whatever greens (watercress, arugula) or flatbread (tortilla, naan, pita) you have on hand for this ingenious 15-minute dish. Prefer it zesty? Add some hot sauce.
Author: Martha Stewart
This Artisan Bread Dough Master Recipe is the easiest way to make dough for dozens of artisan bread recipes.
Author: Chef Rodney
When they first appeared, in the 18th century, bath buns were strewn with sugar-coated caraway seeds. This recipe is adapted from Elizabeth David's English Bread and Yeast Cookery.
Author: Georgia Levy
A box of Bisquick can go a long way and this list of incredible Bisquick recipes proves just how versatile everyone's favorite baking mix is! From sweet to savory, breakfast to dinner, when it comes...
Author: Angela
Yes, carrot bread can go savory! Adding Asiago, cayenne, and sour cream to the batter does the trick. A cheesy, crunchy almond topping takes the loaf over the top.
Author: Martha Stewart
Toasted sesame seeds add nutty sweetness to airy meringue bread.
Author: Martha Stewart
Give the idea of breaking bread a whole new meaning with this festive reimagining of classic Parker House Rolls. Place this stunner on the table and let family pull pieces off in a rustic fashion, or cut...
Author: Sarah Carey
Put these on the table before dinner and they'll be gone before the main course.
Author: Martha Stewart
These lemon-and-berry-laced scones would surely have woken Little Boy Blue from his peaceful slumber in a haystack.
Author: Martha Stewart
A popular Emirati treat, this date-sweetened bread looks like a cross between a doughnut and a burger bun. It's delicious plain or eaten with honey or cheese.
Author: Martha Stewart
These crackers take on amorphous shapes so don't expect a neat little square or circle.
Author: Martha Stewart
Pass the bread basket! Everyone will love these earthy, slightly nutty rolls whether they're gluten-averse or not. Serve with plenty of butter.
Author: Martha Stewart
Fresh-baked dinner rolls are a real treat and these are savory and flavorful.
Author: Martha Stewart
These meat buns are so soft and delicious. Ones you taste one bun you will not be able to stop eating more.
Author: TheCookingFoodie
A cakemade with dark beer called stoutis moist and fragrant with cinnamon, nutmeg, and orange zest.
Author: Martha Stewart
Serve this coconut bread sliced and toasted with butter and Pineapple Jam. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
Cannelle et Vanille'sAran Goyoaga shares her recipe for tender and tart gluten-free scones.
Author: Martha Stewart
Enjoy buttery, flaky crescent rolls for a breakfast treat with this quick and savory recipe that can be prepared in just minutes.
Author: Martha Stewart
Creamy, crunchy, sweet, and salty come together in a breakfast like the ones Mom used to make. Finish up this Apricot-Stuffed French Toast with a side of Tropical Fruit Salad.
Author: Martha Stewart
We make this traditional Ukrainian Easter bread recipe every Easter holiday and use any leftovers to make the most delicious french toast.
Author: Sarah Mock
Round out this cool summer lunch with spears of cucumber and some fresh berries.
Author: Martha Stewart
A less-sweet monkey bread with peaches on top with dough made from scratch.
Author: Msuew
A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark...
Author: Jamie Oliver
These rolls are as fluffy as can be and so tasty with a touch of sweetened butter.
Author: Martha Stewart
This bread makes a lovely centerpiece and a fragrant addition to any meal.
Author: Martha Stewart
Moist and delicious blueberry lemon bread is topped with a lemony glaze and is one of my favorite ways to use up those spring and summer berries!
Author: Nicole Johnson
A Saudi Arabian specialty, this soft, rich bread has a glossy crust and is packed with plump golden raisins and four types of flavorful seeds -- sesame, caraway, fennel, and sunflower.
Author: Martha Stewart
Oversize breadsticks, arranged in celery glasses, make delicious table decorations.
Author: Martha Stewart
This big hearty load of buttermilk oatmeal bread is one of my favorite kinds of loaves to make.
Author: adapted slightly from Clockwork Lemon
Growing up, these soft homemade classic Cinnamon Rolls with Vanilla Icing were part of delightfully decadent Sunday morning ( or holiday ) breakfasts. Classic cinnamon rolls are easy to make and filled...
Author: Angela
Among the offerings in Bangkok are sweet rolled roti, which fall somewhere between pancakes and flatbread. There, cooks caramelize local bananas -- sugary and tiny, and no bigger than your thumb -- but...
Author: Martha Stewart
Anton Edelmann, maitre chef des cuisines at the Savoy in London, serves these luxurious biscuits at afternoon tea.
Author: Martha Stewart
Sponge can be refrigerated for 1 week or frozen for up to 3 months. Use it to make Ciabatta, Peasant Bread, and Olive-Filled Rolls.
Author: Martha Stewart
No one will be sleeping in when they get a fragrant whiff of this easy to make breakfast of Oven-Baked French Toast.
Author: Martha Stewart
The ultimate dinner roll is within your grasp. We flavored these rolls with coarse salt and freshly ground black pepper, but feel free to experiment with sprinklings of crushed fennel seeds or red pepper...
Author: Martha Stewart
There isnt always day-old bread around when you need crumbs for chicken cutlets or fish fillets. When you do have stale bread, make a few seasoned blends and freeze them.
Author: Martha Stewart
Molecular gastronomist Francisco Migoya, the head chef at Modernist Cuisine and co-author of Modernist Bread, shares his unique approach for incorporating oats into your next loaf of white sandwich bread....
Author: Martha Stewart