A classic Southern side dish gets a slightly spicy kick, thanks to a bit of cayenne pepper.
Author: Martha Stewart
Complement your Greek meal with these sweet biscuits and a cup of strong coffee.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers,...
Author: Martha Stewart
The exterior of the perfect biscuit should be golden brown and slightly crisp, while its interior should be light and airy. Avoid overworking the dough; gently combine the ingredients until just blended....
Author: Martha Stewart
For a more savory version of these layered biscuits, leave out the cinnamon and sugar.
Author: Martha Stewart
This full-flavored soup is remarkably low in fat and can be completed in less than an hour. Use an immersion blender, if you have one, to partially puree the soup.
Author: Martha Stewart
Bake yourself a magnificent-looking boule with a little help from a homemade sourdough starter. Since sourdough uses wild yeasts instead of commerically produced yeast to leaven, the final flavor of the...
Author: Martha Stewart
Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor. Bonus: There's only one pot to wash!
Author: Martha Stewart
Warm, buttery, and flaky, these Parker House Rolls make for the perfect addition to any number of meals.
Author: Martha Stewart
Serve these crisp wontons as an alternative to fortune cookies. If you like, use round wrappers instead of square.
Author: Martha Stewart
These gingerbread-flavored biscuits complement the smokiness of a glazed ham.
Author: Martha Stewart
Goat's milk adds a subtle tang, but cow's milk will work, too. Cooking the bread in a skillet gives it a nice golden crust.
Author: Martha Stewart
This easy-to-follow recipe creates a blank canvas for your pizza, allowing you to personalize it any way you want. The dough produces a thin, cracker-like crust that is slightly chewy and, most of all,...
Author: Martha Stewart
Author: Martha Stewart
This Jewish bread often eaten on holidays and shabbat is almost as fun to make as it is to eat it.
Author: Martha Stewart
Author: Martha Stewart
Boiling the garlic first softens its flavor a little bit for bread that the whole family will crave.
Author: Martha Stewart
Use this flatbread recipe when making Bryan Sikora's Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables.
Author: Martha Stewart
Poppy seeds add a delicate crunch to this savory, cheesy zucchini loaf.
Author: Martha Stewart
Serve this updated rye soda bread with orange marmalade, Irish butter, smoked trout, Cashel Blue cheese, and our simple Watercress Salad for an impressive brunch spread.
Author: Martha Stewart
Croissants are a classic French pastry that taste just as good filled with chocolate as they do covered in butter.
Author: Martha Stewart
Crunchy on the outside and soft and tender on the inside, these scones studded with dried cranberries and lemon zest couldn't be more satisfying. They're also the ideal make-ahead treat, as the pastries...
Author: Martha Stewart
Bring some Southern charm to your dinner table with this classic, pudding-like side dish of cornmeal-creme fraiche spoon bread.
Author: Martha Stewart
The most basic croutons are baguette rounds brushed with melted butter and baked for a short time until golden.
Author: Martha Stewart
Toasting the sliced almonds deepens their mild flavor, an ideal partner for the zing of crystallized ginger.
Author: Martha Stewart
Wow Dad (and the whole family) on Father's Day with a playful take on a peanut butter and jelly sandwich that's sure to become a family favorite. This easy-to-make French toast breakfast lets the kids...
Author: Martha Stewart
We've used low-fat milk, egg whites, and skinless chicken to make traditional Southern comfort food healthier, yet still finger-licking good.
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
In this hearty variation on traditional focaccia, mashed fingerling potatoes are incorporated into the dough, which is topped with thin slices for baking. Fingerlings are grown in yellow, pink, and blue...
Author: Martha Stewart
These cornbread loaves were baked in a pan with two turkey molds ($36, amazon.com).
Author: Martha Stewart
It's all about the alliums in this eye-catching take on the Italian bread. Caramelized onions go into the dough, while leeks and chives are artfully arranged on top.
Author: Martha Stewart
If you have limited experience baking bread or sourdough, this recipe is about as forgiving as they come. The technique teaches you the basics of bread-making, from making the levain and autolyzing to...
Author: Martha Stewart
Warm weather calls for light and delicious main-course salads like this one with chicken, zucchini, and homemade croutons.
Author: Martha Stewart
This recipe for ritz mints, a delicious holiday snack, is courtesy of Sarah Dimaggio.
Author: Martha Stewart
These homey, rustic scones are made with buttermilk barley dough and spill over with sunny citrus marmalade. Vary the filling to suit your taste; for a kid-friendly option, try strawberry or raspberry...
Author: Martha Stewart
A Bundt pan and some brown sugar help transform yeast dough into sweet, pull-apart monkey bread.
Author: Martha Stewart
Tiny versions of this bread get their rich flavor and light texture from lots of eggs and butter. The dough needs to rise overnight, so plan accordingly.
Author: Martha Stewart
Four types of seeds -- cumin, nigella, flax, and sesame -- meet rye and wheat flours in these thin, almost lacy crackers. They make a nice accompaniment for any salad or soup or a lovely addition to a...
Author: Martha Stewart
Pepper jelly adds a bit of sweetness and subtle heat to these petite corn cakes topped with fresh, tangy goat cheese. Look for it at farmers' markets and in gourmet shops.
Author: Martha Stewart
This filling open-faced sandwich piled with bacon, lettuce, and tomato and sprinkled with fresh chives is a tasty brunch option for a crowd.
Author: Martha Stewart
Croutons -- made by baking cubes of whole-grain bread -- give extra crunch to this brightly flavored salad that combines arugula, roasted fennel, golden raisins, and oranges.
Author: Martha Stewart
John Barricelli, the host of "Everyday Baking from Everyday Food," on PBS, prepares this chocolate-filled panettone for Christmas. Nuts, candied fruit, and, in more contemporary incarnations, chocolate...
Author: Martha Stewart
Fresh, flaky buttermilk biscuits can be yours in 30 minutes.
Author: Martha Stewart
Author: Martha Stewart
A basket of these fragrant rolls makes a welcome addition to any dinner party.
Author: Martha Stewart
Pair this focaccia with a crisp green salad for an easy meal.
Author: Martha Stewart