This recipe for cheesy breadcrumb topping is courtesy of Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
Author: Martha Stewart
This foolproof dough recipe makes enough for three 1-pound pizzas. (A typical recipe calls for one pound.)
Author: Martha Stewart
Hearty Irish soda bread is easy to make. It's welcome any time of year but is essential on St. Patrick's Day.
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
Piadina is an Italian flatbread, a no-yeast soft dough made only with flour, water and extra virgin olive oil or lard. Just few ingredients to make a delicious bread for all of your favourite sandwiches....
Author: Recipes from Italy
Once slice of this chewy, crispy, aromatic pizza will have you hooked.
Author: Martha Stewart
An array of mustards -- ranging from spicy to sweet, smooth to grainy -- adds intrigue to these easy-to-make soft pretzels.Pretzel salt is available from Spice Barn.
Author: Martha Stewart
There's nothing more special than homemade bread at the dinner table, and this hearty loaf is no exception.
Author: Martha Stewart
This cornbread highlights the natural sweetness of corn with dark brown sugar.
Author: Martha Stewart
This delicious sweet cinnamon flatbread recipe is courtesy of Jennifer Behar, owner of Jennifer's Homemade.
Author: Martha Stewart
Even the pickiest eaters will gobble up these easy family-friendly breakfast skewers made with bread and fresh strawberries, blueberries, and raspberries.
Author: Martha Stewart
To make thesehandsome crescents, roll out the dough,trim it, andthen cut into triangles. Stretch each, and roll up,startingat thewide end.
Author: Martha Stewart
Not your grandma's babka! This twist on the classic sweet bread boasts a generous swirl of cream-cheese filling in every bite. The recipe comes from Edan Leshnick, the head pastry chef at New York's famed...
Author: Martha Stewart
This Irish Brown Soda Bread recipe comes to us from Ellen Clarke, one of our merchandising product managers. She got the recipe from her grandmother, Mary Morrisroe. You can replace the sugar with honey...
Author: Martha Stewart
We made monkey bread even more irresistible. Nutella takes this pull-apart treat to an extra level of deliciousness. The chocolate-hazelnut spread is layered throughout. When serving for breakfast, make...
Author: Martha Stewart
Author: Martha Stewart
Moist, and bursting with the flavor of bananas and chocolate, our variation on banana bread makes a dreamy dessert.
Author: Martha Stewart
Use this recipe to make baguettes and French rolls. To make boules, divide the dough in half, and follow the instructions for the Multigrain Boule, beginning with step 7. Decrease the baking time to 35...
Author: Martha Stewart
Sharp cheddar cheese and piquant jalapeno stud these soft, fluffy dinner rolls. Martha made this recipe on episode 606 of Martha Bakes.
Author: Martha Stewart
Serve one of these croutons with our Creamy Tomato Soup.
Author: Martha Stewart
These savory biscuits can be served at breakfast, lunch, and dinner.
Author: Martha Stewart
This mouthwatering recipe for scones is courtesy of Petersham Nursery.
Author: Martha Stewart
Martha's friend Salli LaGrone thoroughly preheats the shortening-coated loaf pan to ensure a crisp, crunchy crust on this dense Southern bread.
Author: Martha Stewart
Also known as "frico," these lacy Italian crisps are an easy, yet impressive way to top soups, salads, or pasta.
Author: Martha Stewart
Set theindulgent mood of a lazy summer day with sliced brioche swirled with semisweet chocolate.
Author: Martha Stewart
The classic Italian supper comes together remarkably quickly -- garlic bread bakes alongside the ziti, and a green salad is tossed in mere minutes.
Author: Martha Stewart
Biscuits flecked with grated zest are slightly sweet and definitely delicious. Enjoy them with our Orange Marmalade.
Author: Martha Stewart
Irish cheddar nicely complements the floral honey and sweet pears that are sandwiched in the Scones with Pears, Irish Cheddar, and Honey.
Author: Martha Stewart
The zest of the orange contains the fruit's delicious essence in concentrated form. A little bit enlivens a pull-apart roll. Orange juice is combined with powdered sugar for the icing.
Author: Martha Stewart
Once the garlic has been roasted, guests can squeeze the cloves directly onto a piece of crusty baguette and spread them like butter. Serve the baguette with shavings of Parmesan on the side.
Author: Martha Stewart
This grilled sourdough bread is served with Cioppino, a delicious fish stew.
Author: Martha Stewart
This is a quick and delicious accompaniment to a spaghetti dinner.
Author: Martha Stewart
Grilling this dough gives it a flavorful char. To save time, it can be grilled and stored at room temperature overnight. Just top and bake.
Author: Martha Stewart
Good cooks in many cultures have found delicious ways to revive stale or leftover bread. But the French take first prize with their simple recipe for pain perdu, literally "lost bread," which we have come...
Author: Martha Stewart
These biscuits are just as good for brunch as they are alongside a fried-chicken dinner.
Author: Martha Stewart
Freezing and thawing over-ripe bananas before mashing creates a syrupy-thick juice, more like liquid gold, that bursts with sweet banana flavor and makes this loaf next-level delicious.
Author: Martha Stewart
These flaky biscuits benefit from, but do not require, butter and spicy-sweet pepper jelly.
Author: Martha Stewart
These savory chips will keep up to a week in an airtight container. Serve with White Bean, Yogurt, and Feta Dip.
Author: Martha Stewart
This gluten-free version of a well-loved Thanksgiving pumpkin bread allows all your guests to stay true to tradition. Gluten-free all-purpose flour is a blend of alternative flours like rice, tapioca,...
Author: Martha Stewart
When this classic Irish Soda Bread is easy to make, you'll bake it all year round! The bread will keep, wrapped in plastic, for up to two weeks at room temperature.
Author: Martha Stewart
Author: Martha Stewart
These give an extra kick to our Iceberg Wedges with Chile-Buttermilk Dressing.
Author: Martha Stewart
For a richer version of this dish, use heavy cream, as more fat content translates into better flavor.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Sweet croutons made with this delicate bread add texture and crunch to ice cream, yogurt, or poached fruit.
Author: Martha Stewart
This Provencal brioche, made with olive oil, can be the centerpiece of any table.
Author: Martha Stewart
Small and firm, these are really more like soda crackers than flaky doughy biscuits. They are great with Baked Country Ham.
Author: Martha Stewart
This loaf gets its sunny sweetness from clementines. The fruit's segments, zest, and juice are mixed into the batter, and there's more juice in the glaze that's brushed on top. Vanilla-bean seeds add heady...
Author: Martha Stewart
Our homemade crisps (just like those found in gourmet-food shops) are filled with wholesome ingredients: nuts, seeds, and dried fruit. The result is light in texture yet flavorful and satisfying. The crisps...
Author: Martha Stewart
Coconut oil, ground flaxseed, and almond milk keep this eggless, dairy-free banana bread nice and moist.
Author: Martha Stewart
This staple of Middle Eastern and Mediterranean cuisines is surprisingly easy to make -- and the process feels almost magical. It starts with a simple yeast dough (we used some whole-wheat flour in addition...
Author: Martha Stewart