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
These flaky biscuits benefit from, but do not require, butter and spicy-sweet pepper jelly.
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...
Author: Martha Stewart
Buttermilk adds a creamy, slightly sweet flavor to this cornbread that's delicious on it's own or when tossed with garlic, herbs, and more to make our...
Author: Martha Stewart
Serve one of these croutons with our Creamy Tomato Soup.
Author: Martha Stewart
Apples and honey, Rosh Hashanah's symbols of a sweet new year, are perfect additions to a loaf of challah.
Author: Martha Stewart
Treat yourself to a simple meal that brings together flavors of the Mediterranean.
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
These crispy, healthful tortilla strips make a nice textural complement to John Baricella's chicken chili.
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
Homemade biscuits are delicious with butter and preserves or honey. Or serve them as cocktail sandwiches, with thin shavings of ham and a dab of mustard....
Author: Martha Stewart
These biscuits are just as good for brunch as they are alongside a fried-chicken dinner.
Author: Martha Stewart
This French toast is always a crowd-pleasing hit at breakfast in the spring when asparagus is bountiful.
Author: Martha Stewart
After being "baked" in a skillet, this bread can be split for a sandwich, tossed in a salad, or skewered for dessert. Make a double batch if you plan on...
Author: Martha Stewart
This recipe for cheesy breadcrumb topping is courtesy of Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
Author: Martha Stewart
Typically made during the grape harvest in Italy, this flatbread is a little bit sweet, a little bit savory, and altogether irresistible.
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
Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the...
Author: Martha Stewart
Stollen -- a yeasty fruit bread --is a German-AmericanChristmastime specialty.After dinner, serve it with a glass of sweet Germandessert wine; or have...
Author: Martha Stewart
This cornbread, if used for stuffing, should be made one day ahead.
Author: Martha Stewart
This dough can rise in Brotformen -- German baskets that mold the loaves. The grains are available at health food stores.
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...
Author: Martha Stewart
These give an extra kick to our Iceberg Wedges with Chile-Buttermilk Dressing.
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
For a hearty winter weekend breakfast, flaky croissants are filled with sweetened cream cheese and thick orange marmalade, then soaked in a cream-based...
Author: Martha Stewart
Once slice of this chewy, crispy, aromatic pizza will have you hooked.
Author: Martha Stewart
The addition of cocoa powder in the darker dough gives this bread its striking two-toned appearance and an earthier, deeper flavor than regular rye. The...
Author: Martha Stewart
This recipe for bread crumbs is adapted from the February 2004 issue of Martha Stewart Living.
Author: Martha Stewart
This cheese bread can't be any easier to make, and has a handful of basic ingredients for a nice bread to round out dinner. The base for the dough is the...
Author: thedailygourmet
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...
Author: Martha Stewart
Biscuits flecked with grated zest are slightly sweet and definitely delicious. Enjoy them with our Orange Marmalade.
Author: Martha Stewart
This recipe for carrot spoon bread from reader Claire Russo in Rye, New Hampshire, can work as a holiday side dish or a dessert.
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...
Author: Martha Stewart
This recipe is excerpted from Alice Medrich's Flavor Flours (Artisan).
Author: Martha Stewart
A Bundt pan and some brown sugar help transform yeast dough into sweet, pull-apart monkey bread.
Author: Martha Stewart
For the most tender pizza crust, use "00" flour, a finely ground style popular in Italy for making pizza and pasta. Use this dough to make Christian Petroni's...
Author: Martha Stewart
This Italian flatbread, focaccia, is perfect for sandwiches like our Sauteed Mushroom, Prosciutto, and Taleggio Panini.
Author: Martha Stewart
This is a quick and delicious accompaniment to a spaghetti dinner.
Author: Martha Stewart
Spelt flour, zucchini, applesauce, and chocolate chips may seem like a crazy combination, but you're going to love them together in this moist and delicious...
Author: Martha Stewart
Warm, flaky, and irresistible, biscuits are an old-fashioned indulgence that never goes out of style. Baking tender homemade biscuits is so satisfying...
Author: Martha Stewart
It's a dessert! It's breakfast! Either way, this rich, buttery loaf is laden with chocolate.
Author: Martha Stewart
Whole-grain bread is nutritious and high in fiber; paired with cream and fruit, it makes a delicious after-school snack.
Author: Martha Stewart
Fresh, flaky buttermilk biscuits can be yours in 30 minutes.
Author: Martha Stewart
For a breakfast alternative to French toast, fried wedges of polenta get their nuanced sweetness and spice from orange zest, cinnamon, raisins, and pure...
Author: Martha Stewart
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...
Author: Martha Stewart
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. See our Classic White Bread how-to for step-by-step...
Author: Martha Stewart
Martha says of this simple brunch dish of fluffy French toast stuffed with pears, "filling it with fruit may be an idea Mom borrowed from me, which is...
Author: Martha Stewart