Stuff this homemade Italian bread with cured meats and cheeses, or simply dip it in olive oil.
Author: Martha Stewart
Author: Martha Stewart
We love serving these savory herb-flecked biscuits with sliced ham and a dollop of Dijon.
Author: Martha Stewart
Yes, you can create bakery-level bread in your own oven! Here's how Martha makes the classic round loaf known as a boule.
Author: Martha Stewart
Flaky, delicious scones make for a tasty tea time treat. This recipe is from Martha Stewart's Hors D'Oeuvres.
Author: Martha Stewart
These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and...
Author: Martha Stewart
Make this moist quick bread all autumn long. The ginger and pumpkin flavors blend together nicely in this sweet dessert bread.
Author: Martha Stewart
This crowd-pleasing weekend brunch recipe (prep tonight, bake tomorrow) is French toast with a twist: Raspberry sauce replaces the traditional maple syrup. This colorful dish also makes a festive Christmas...
Author: Martha Stewart
This deceptively simple loaf is inspired by the Portuguese bread known as pao de milho or broa. Sprinkling the top of the bread with water just before baking creates steam and ensures a crisp, toothsome...
Author: Martha Stewart
Enjoy these fluffy buttermilk biscuits with our Quick Jambalaya and Iceberg Salad with Creamy Honey Dressing.
Author: Martha Stewart
Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served -- and eaten -- with a spoon.
Author: Martha Stewart
This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam.
Author: Martha Stewart
Both sweet and savory, this make-ahead brunch entree is stuffed with ham and Gruyere cheese and served with maple syrup. This family-friendly dish goes well with a green salad.
Author: Martha Stewart
You may need to make these popovers in batches. If not serving immediately, poke a small hole in each to release steam. The popovers hold up surprisingly well; reheat just before serving.
Author: Martha Stewart
A favorite of photographer Vicki Pearson's, this dish can made with leftover brown rice. Use leftovers for tasty sandwiches.
Author: Martha Stewart
Joanne Chang, the owner of Boston's celebrated Flour Bakery, has baked more scones than you can imagine. This version is one of her bestsellers--it's packed with flavor, thanks to the trifecta of ginger...
Author: Martha Stewart
Crystallized ginger elevates the flavor of this not-too-sweet cranberry tea bread. Spread a warm slice with cream cheese for the perfect breakfast.
Author: Martha Stewart
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of bacon and chopped scallions.
Author: Martha Stewart
This cornbread tastes best when served on the same day it's baked.
Author: Martha Stewart
Pepitas give this spiced Pumpkin-Orange Bread a pleasant crunch. Using canned pumpkin puree keeps the prep time to a minimum.
Author: Martha Stewart
Even beginner-level bakers will have no trouble making these fluffy rolls; the dough can be prepped, put in the pan, and chilled up to a day ahead.
Author: Martha Stewart
This cornbread-with its flecks of fresh corn kernels, crunchy edges, and custardy middle-has been adapted from a recipe by Marion Cunningham, author of Lost Recipes.
Author: Martha Stewart
The perfect make-ahead brunch, this casserole has the flavors of a blintz in French toast form. Instead of the more traditional cottage cheese, creamy ricotta goes into the custard poured on top of the...
Author: Martha Stewart
This yeast dough recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.Use the dough to makeSugar Buns, Sticky Buns,...
Author: Martha Stewart
This custard-filled cornbread is an updated take on a flavorful classic. Serve it as a side dish or in place of bread at the dinner table-you won't be disappointed. It's satisfying, sweet, and deliciously...
Author: Martha Stewart
Pull out your cast iron for this Thanksgiving stalwart: It's the key to a perfect crust.
Author: Martha Stewart
Need a make-ahead breakfast for the family or for overnight guests? Assemble this caramelized-apple-and-challah casserole the day before, and simply ferry it from fridge to oven in the morning. Pro tip:...
Author: Martha Stewart
Two types of chocolate-semisweet and cocoa powder-give this zucchini loaf its rich flavor.
Author: Martha Stewart
Flapjacks turn fancy with this yeast batter, which gives them a brioche-like texture.
Author: Martha Stewart
Why wait for the weekend to enjoy French toast when you can whip up this irresistible banana enriched breakfast in practically no time.
Author: Martha Stewart
Cider, Calvados, and cubes of fresh apples pack a punch in this moist quick bread.
Author: Martha Stewart
Why not keep a batch of these ready-to-bake biscuits in the freezer? They'll add a special touch to any meal.
Author: Martha Stewart
In this fall breakfast recipe, soft caramelized apples are a heavenly topping for a thick slice of fluffy French toast.
Author: Martha Stewart
This hearty round loaf is made with rolled oats, plus healthful whole-wheat flour. Molasses gives it a hint of sweetness. Try it at breakfast, toasted and spread with jam, or at lunch, with sliced turkey...
Author: Martha Stewart
Look for salmon fillets that are the same size. We found that 6-inch-long fillets work well, leaving the perfect amount of phyllo to wrap the fish on all sides.
Author: Martha Stewart
This healthy quick bread makes a hearty breakfast or snack with a scoop of yogurt or cottage cheese.
Author: Martha Stewart
For the most tender pizza crust, use "00" flour, a finely ground style popular in Italy for making pizza and pasta. Use this dough to make Christian Petroni's Tenderoni Pizza, Margherita Pizza, and White...
Author: Martha Stewart
These savory toasts go perfectly with our Clams in Rich Broth with Orzo.
Author: Martha Stewart
Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.
Author: Martha Stewart
Pass the warmed loaf around the table and let guests tear off their own pieces. Leftover garlic-herb butter tastes delicious on top of grilled steak, chicken, or fish.
Author: Martha Stewart
Author: Martha Stewart
The red Easter eggs that make this traditional bread so special are for decorative purposes only. Do not eat them.
Author: Martha Stewart
Tired of pizza to go? Bake up pies that rival your local pizzeria's when you keep this easily made dough on hand. Try this versatile base in our recipe for individual pizzas.
Author: Martha Stewart
Homemade garlic-herb butter (the key is to mash the garlic into a paste first) and a quick turn on the grill transform a loaf of French bread into a spectacular side dish.
Author: Martha Stewart
Master the technique, and this recipe will reward you with rich, flaky, tender biscuits. The trick, as with all biscuits, is to use a gentle touch and not overwork the dough; mix just until the ingredients...
Author: Martha Stewart
These can be made a day in advance if the weather is not humid. Let cool completely, and store in an airtight container.
Author: Martha Stewart
Use this dough to make our Grilled Pizzas with Tomato, Avocado, and Pepper-Jack Cheese, as well as our Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula.
Author: Martha Stewart
Beneath the crisp, brittle crust of a baguette is an airy crumb and a rich, nutty flavor, making it the perfect accompaniment to any meal -- or, in the case of breakfast, the perfect foundation.
Author: Martha Stewart
Shaping the dough directly on the baking sheet makes short work of homemade biscuits. Serve these biscuits warm with butter.
Author: Martha Stewart