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 traditional Japanese-style bread, also known as Japanese milk bread, has a soft, buttery texture unlike traditional American white bread. Martha made...
Author: Martha Stewart
Hearty and satisfying, this steak dinner skips the de rigueur potatoes and opts instead for leafy Swiss chard and crusty garlic bread.
Author: Martha Stewart
This classic corn-cake recipe comes from Monica Chong-Hunter of Arvada, Colorado.
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
Soft walnut-date bread is a world away from a nondescript deli bran muffin; top a slice with honey and fiber-rich raspberries.
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
Author: Martha Stewart
Croutons of caramel-coated brioche accompany scoops of vanilla ice cream.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
These buttery crumbs provide a textural contrast in our Topfenknoedel with Stewed Red Plums. Make them first so they can cool, as they are used in the...
Author: Martha Stewart
This take on the famous lobster roll features shrimp instead. An easy cocktail sauce of ketchup and horseradish tops it off.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Oversize breadsticks, arranged in celery glasses, make delicious table decorations.
Author: Martha Stewart
Serve these crunchy pitas with any main dish for a burst of spice.
Author: Martha Stewart
This recipe for pizza piena dough is courtesy of sisters Gerry DiSanto and Nina Scavone, and is used to make their Easter Pizza Piena.
Author: Martha Stewart
This crisp flatbread is the perfect complement to traditional Greek Salad.
Author: Martha Stewart
Use this recipe for homemade hamburger buns any time you grill out. They're perfect with Joey Campanaro's Bacon Cheeseburgers.
Author: Martha Stewart
This traditional favorite comes from the northern mountain towns of Algeria. A humble, unleavened semolina flatbread compliments a zesty, roasted red-pepper...
Author: Corey Habbas
This pull-apart coffee cake is melt-in-your-mouth delicious.
Author: Martha Stewart
These soft breadsticks make a delicious addition to any dinner table.
Author: Martha Stewart
Traditionally challah is braided lengthways but we've done a lovely round version, which is typically made for Rosh Hashanah (Jewish New Year).
Author: Jamie Oliver
Put these on the table before dinner and they'll be gone before the main course.
Author: Martha Stewart
These crackers take on amorphous shapes so don't expect a neat little square or circle.
Author: Martha Stewart
Spoon bread is baked cornmeal mush that is similar to a souffle. This one is filled with fresh corn and leeks.
Author: Martha Stewart
These biscuits are the foundation for the decadent apple, rosemary, and caramel shortcakes concocted by Jerry Traunfeld, executive chef of the Herbfarm...
Author: Martha Stewart
Use this Pumpkin Challah to make stuffing, bread pudding, or day-after-Thanksgiving turkey sandwiches.
Author: Martha Stewart
This recipe for white crackers is simple and classic for a reason. Pair it with anything from Crab Dip to your favorite cheese. You'll have to discard...
Author: Martha Stewart
These pillowy buttermilk biscuits are right at home next to grilled corn and barbecued chicken.
Author: Martha Stewart
Learn how to make easy and healthy cauliflower bread. This recipe is gluten free, flourless, dairy free, keto, low carb and most important, super delicious....
Author: TheCookingFoodie
These mushroom toasts topped with crumbled bacon and scrambled eggs are delicious for breakfast and beyond.
Author: Martha Stewart
The recipe for this bread, also known as schacciata in Italian, comes to us from Jim Lahey of the Sullivan Street Bakery in New York City.
Author: Martha Stewart
These classic crackers are perfect for dotting over a thick soup like clam chowder.
Author: Martha Stewart
A garlicky anchovy dressing imparts an umami richness to crisp endive leaves in this elegant spring salad, while tiny homemade brioche croutons add just...
Author: Martha Stewart
Egg-enriched, yeasty dough is layered with sweet butter to make brioche feuilletee, which is French for flaky.
Author: Martha Stewart
Whether you're a novice baker or a practiced one, you'll appreciate how forgiving pizza dough is (and how simple it is to make). Use this to make our grilled...
Author: Martha Stewart
Red onions shine in this easy, yeasted flatbread, where they are strewn across the dough with flaky sea salt.
Author: Martha Stewart
These guaranteed-showstopper onion rolls are made with buttermilk and filled with sweet onions sauteed in butter and scented with nutmeg. The onion filling...
Author: Martha Stewart
Soft, biscuitlike scones get their sprightly flavor from the zest, juice, and flesh of tangelos.
Author: Martha Stewart
These slightly sweet cornbread cakes from Jamaica can be served with fried fish or jerk chicken for an authentic Jamaican meal.From the book "Lucinda's...
Author: Martha Stewart
When Martha Stewart, who is something of a croissant connoisseur, first tasted these sourdough croissants, she knew they were something special. The recipe...
Author: Martha Stewart
These bread slices are visual bonuses to bowls of soup. You can make them hours in advance and just pop them into the oven to warm a few minutes before...
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...
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
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
The best biscuits are often made with fine low-protein wheat flours. Whole-grain barley flour is also quite fine and low in gluten, so it creates a lovely,...
Author: Martha Stewart