If you plan to serve a larger crowd, and have two heavy skillets, two batches of this recipe can be baked at once.
Author: Martha Stewart
It's a dessert! It's breakfast! Either way, this rich, buttery loaf is laden with chocolate.
Author: Martha Stewart
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
Chives and freshly ground pepper add a surprising bite to these biscuits.
Author: Martha Stewart
These croutons have a rustic shape. They are especially crunchy because they are made from a dense bread and are cooked slowly. Sourdough, miche, levain,...
Author: Martha Stewart
A classic Southern side dish gets a slightly spicy kick, thanks to a bit of cayenne pepper.
Author: Martha Stewart
Having been sectioned with a knife, these puffy, golden rolls pull away from one another with a soft tug. The burnt-sugar flavor of barley-malt syrup makes...
Author: Martha Stewart
Growing up, these soft homemade classic Cinnamon Rolls with Vanilla Icing were part of delightfully decadent Sunday morning ( or holiday ) breakfasts....
Author: Angela
Tucking in whole fresh sage leaves as you braid the dough (which is flecked with chopped sage and thyme) makes for pretty and fragrant loaves.
Author: Martha Stewart
Author: Martha Stewart
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?...
Author: Martha Stewart
After following this recipe, you'll be able to take a warm, brown loaf of bread from your oven -- perfect for breakfast with butter and honey, for sandwiches...
Author: Martha Stewart
These individual Christmas breads are the perfect size for a holiday dessert buffet.
Author: Martha Stewart
Rosemary represents remembrance. So our oatmeal loaf, garnished with sugar-coated rosemary is sure to make a lasting impression. Download our decorative...
Author: Martha Stewart
Layers of strawberry jam add surprise to a lemony loaf.
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,...
Author: Martha Stewart
Crunchy homemade croutons add richness and texture to salads, soups, pasta -- or, in the case of our sweet croutons, ice cream, bitter greens, or a soft,...
Author: Martha Stewart
Chewy and soft, these fragrant rolls are best served right out of the oven.
Author: Martha Stewart
Silken tofu and almond milk give this easy vegan French toast its creamy, custardy texture. A double dose of bananas makes a sweet start to the day. This...
Author: Martha Stewart
These light and flaky biscuits are made with whole milk instead of traditional buttermilk.
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
This yummy buttermik biscuit recipe comes from Karen Averitt, Ted Turner's personal chef.
Author: Martha Stewart
Author: Martha Stewart
Individual lasagnas of spinach pasta are layered with mushrooms, breadcrumbs, and cheese.
Author: Martha Stewart
Finely grated zest of oranges add unexpected flavor to your everyday dinner rolls.
Author: Martha Stewart
Currant-studded scones are wonderful warm from the oven -- and easy enough to make for a weekend breakfast.
Author: Martha Stewart
Warm, buttery, and flaky, these Parker House Rolls make for the perfect addition to any number of meals.
Author: Martha Stewart
Kernels of sweet corn stud this sweet and flavorful Mealie Bread, a South African sweetcorn bread that is sure to delight any cornbread fan.
Author: Sarah | Curious Cuisiniere
For these easy-to-make oliverolls, olive pieces are first mixed into the dough using a mixer and then incorporated further by hand.
Author: Martha Stewart
Use this cornbread to make chef Chris Schlesinger's Cornbread, Apple, and Sausage Stuffing.
Author: Martha Stewart
I have to thank Larkin Warren, a wonderful American chef, for her original recipe, which I have adapted. It is quite simply one of the most brilliant hot...
This quick and easy breadstick recipe whips up long sticks that are perfect for draping in thin slices of prosciutto.
Author: Martha Stewart
This delicious recipe for Balthazar brioche French toast is a family-friendly brunch option courtesy of Riad Nasr and Lee Hanson.
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...
Author: Martha Stewart
A less-sweet monkey bread with peaches on top with dough made from scratch.
Author: Msuew
Author: Martha Stewart
Author: Martha Stewart
These mocha-flavored biscuits are the perfect balance of coffee and chocolate.
Author: Martha Stewart
Baking cornbread in a cast-iron skillet gives it a crisp, brown crust, and keeps the inside moist and light; serve the bread right from the pan.
Author: Martha Stewart
This recipe for homemade chewy pretzels comes from Sigmund Pretzel Shop owner Lina Kulchinsky. Martha and Lina made this recipe on Martha Bakes episode...
Author: Martha Stewart
Instead of baking one big loaf of Irish soda bread this St. Patrick's Day, make a pull apart version that yields individual servings.
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...
Author: Martha Stewart
These traditional English breakfast or tea-time cakes are intentionally undercooked, so that they can be toasted to order when it's time to eat.
Author: Martha Stewart
Use to make Miller Union chef Steven Satterfield's Cherry-Pecan Cornbread Dressing.
Author: Martha Stewart
The boule is one of Europe's greatest and most traditional forms of bread. It is often made with rye or other whole-grain flours but also works well as...
Author: Martha Stewart