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
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
This quick and easy breadstick recipe whips up long sticks that are perfect for draping in thin slices of prosciutto.
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
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
Oversize breadsticks, arranged in celery glasses, make delicious table decorations.
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
Spoon bread is baked cornmeal mush that is similar to a souffle. This one is filled with fresh corn and leeks.
Author: Martha Stewart
This pull-apart coffee cake is melt-in-your-mouth delicious.
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
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
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
Use this to make our Flatbread with Sorrel Pesto and Edible-Weed Salad.
Author: Martha Stewart
Use this Pumpkin Challah to make stuffing, bread pudding, or day-after-Thanksgiving turkey sandwiches.
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
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
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
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
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
These pillowy buttermilk biscuits are right at home next to grilled corn and barbecued chicken.
Author: Martha Stewart
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
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...
Croutons of caramel-coated brioche accompany scoops of vanilla ice cream.
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
Instead of breakfast, make a cozy dinner of homemade French toast sticks by adding a few unexpected toppings, such as bacon, onions, mushrooms, and grated...
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
Egg-enriched, yeasty dough is layered with sweet butter to make brioche feuilletee, which is French for flaky.
Author: Martha Stewart
Serve these crunchy pitas with any main dish for a burst of spice.
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
These classic crackers are perfect for dotting over a thick soup like clam chowder.
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
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
This crisp flatbread is the perfect complement to traditional Greek Salad.
Author: Martha Stewart
This recipe is from Martha's friend Salli LaGrone; she serves it with a simple but flavorful country ham.
Author: Martha Stewart
Make these classic buttermilk biscuits for a perfectly flaky, savory side dish or appetizer. Kids and adults alike will love these fluffy biscuits.
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
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
This take on the famous lobster roll features shrimp instead. An easy cocktail sauce of ketchup and horseradish tops it off.
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
Author: Martha Stewart
A box of Bisquick can go a long way and this list of incredible Bisquick recipes proves just how versatile everyone's favorite baking mix is! From...
Author: Angela
Author: Martha Stewart
Put these on the table before dinner and they'll be gone before the main course.
Author: Martha Stewart
This DIY spicy-sweet party snack is sure to spark taste buds -- and conversation. Line cups with parchment for serving.
Author: Martha Stewart
These mushroom toasts topped with crumbled bacon and scrambled eggs are delicious for breakfast and beyond.
Author: Martha Stewart
If you love feta cheese and chewy, fresh bread, get ready to fall in love with this Georgian Cheese Bread topped with a runny egg. Serve it as a brunch...
Author: Sarah | Curious Cuisiniere
What kid doesn't love fish crackers? Give them these whale-size ones that get their cheesy taste from Parmesan, grated until powdery.
Author: Martha Stewart
Pass the bread basket! Everyone will love these earthy, slightly nutty rolls whether they're gluten-averse or not. Serve with plenty of butter.
Author: Martha Stewart