Crunchy on the outside and soft and tender on the inside, these scones studded with dried cranberries and lemon zest couldn't be more satisfying. They're...
Author: Martha Stewart
This foolproof dough recipe makes enough for three 1-pound pizzas. (A typical recipe calls for one pound.)
Author: Martha Stewart
A classic Southern side dish gets a slightly spicy kick, thanks to a bit of cayenne pepper.
Author: Martha Stewart
Author: Jamie Oliver
This Jewish bread often eaten on holidays and shabbat is almost as fun to make as it is to eat it.
Author: Martha Stewart
The most basic croutons are baguette rounds brushed with melted butter and baked for a short time until golden.
Author: Martha Stewart
If you have limited experience baking bread or sourdough, this recipe is about as forgiving as they come. The technique teaches you the basics of bread-making,...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
These croutons are the garnish for our Lettuce and Pea Soup.
Author: Martha Stewart
This filling open-faced sandwich piled with bacon, lettuce, and tomato and sprinkled with fresh chives is a tasty brunch option for a crowd.
Author: Martha Stewart
This twist on a Caesar salad will satisfy kids as well as grown-ups. Lemony shrimp and a bright dressing make the dish a standout.
Author: Martha Stewart
This chocolaty loaf is a bit lighter than pound cake. It's great with a glass of milk, but the swirls and ganache make it fancy enough to offer with dessert...
Author: Martha Stewart
Crisp croutons add a toasty crunch to this twist on tuna salad. Make them in a skillet instead of the oven to keep the kitchen heat down.
Author: Martha Stewart
The confection Marie Antoinette allegedly referred to in the famous line "Let them eat cake," or "Qu'ils mangent de la brioche," was probably more similar...
Author: Martha Stewart
We've used low-fat milk, egg whites, and skinless chicken to make traditional Southern comfort food healthier, yet still finger-licking good.
Author: Martha Stewart
Simple braiding brings elegance to garlic and rosemary knots; these rolls should be served piping hot, while their herbal aroma is at its peak.
Author: Martha Stewart
This classic hush puppy recipe is nothing more than a dollop of cornmeal batter perked up with a little cayenne and onion and deep-fried until crunchy...
Author: Martha Stewart
This easy-to-follow recipe creates a blank canvas for your pizza, allowing you to personalize it any way you want. The dough produces a thin, cracker-like...
Author: Martha Stewart
We love serving these savory herb-flecked biscuits with sliced ham and a dollop of Dijon.
Author: Martha Stewart
Sour-rye pretzel rolls get their tang not from a sourdough starter, but from yogurt.
Author: Martha Stewart
Pair this focaccia with a crisp green salad for an easy meal.
Author: Martha Stewart
This yeast dough is simple to make, but it needs to rise for about 3 hours total (before and after cutting into rounds), so plan accordingly.
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
Martha's traditional quick Irish Soda Bread is studded with flavorful raisins and caraway seeds, and fortified with wheat bran.
Author: Martha Stewart
Author: Martha Stewart
If not eaten warm from the oven, scones are best split, toasted, and spread with butter or clotted cream and jam.
Author: Martha Stewart
A Greek Christmas tradition, Christopsomo translates as "bread of Christ." Some families decorate the bread with a cross or "X." The letter "X" is the...
Author: Martha Stewart
This St. Patrick's day, try a slice or two of this easy homemade soda bread for breakfast or serve it alongside Martha's Quick-Brined Corned Beef and Vegetables....
Author: Martha Stewart
A Saudi Arabian specialty, this soft, rich bread has a glossy crust and is packed with plump golden raisins and four types of flavorful seeds -- sesame,...
Author: Martha Stewart
Give the idea of breaking bread a whole new meaning with this festive reimagining of classic Parker House Rolls. Place this stunner on the table and let...
Author: Sarah Carey
This yummy buttermik biscuit recipe comes from Karen Averitt, Ted Turner's personal chef.
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
Go for brioche or challah in this make-ahead French toast casserole that's a crowd-pleasing brunch dish. Both breads are egg-based and offer a nice custardy...
Author: Martha Stewart
Pumpkin and spices, sage and browned butter: Fall's classic flavor combinations come together beautifully in these little loaves. The browned butter lends...
Author: Martha Stewart
Treat a true dessert lover to this mouthwatering monkey bread from pastry chef Mindy Segal.
Author: Martha Stewart
Whole-wheat kamut and spelt create tortillas with a nuanced, nutty flavor and a sturdy (in a good way) texture, as well as sound nutritional benefits.
Author: Martha Stewart
Super Moist Banana Pudding Muffins! These are so addictive it's impossible to eat just one! Moderation will be key here.
Author: Chef Rodney
Toasting the sliced almonds deepens their mild flavor, an ideal partner for the zing of crystallized ginger.
Author: Martha Stewart
Making these flaky rolls takes time: The dough needs to be chilled twice, for 40 minutes each time, and it must rise for an hour before baking.
Author: Martha Stewart
Layers of strawberry jam add surprise to a lemony loaf.
Author: Martha Stewart
This puddlinglike white-corn spoon bread is a fresh take on a Southern classic.
Author: Martha Stewart
Reserved drippings from the rib-roast fat add richness to this Yorkshire pudding.
Author: Martha Stewart
Serve this updated rye soda bread with orange marmalade, Irish butter, smoked trout, Cashel Blue cheese, and our simple Watercress Salad for an impressive...
Author: Martha Stewart
Chives and freshly ground pepper add a surprising bite to these biscuits.
Author: Martha Stewart
This moist bread is a quick, easy, and delicious breakfast idea. There's no need to grate carrots to make this recipe; carrot juice gives it just as much...
Author: Martha Stewart
This recipe for homemade corn tortillas comes from Angie Vargas, a native of Monterrey, Mexico. Vargas works as a culinary instructor for League of Kitchens,...
Author: Martha Stewart
Try our can't-miss version of the American-classic dinner roll.
Author: Martha Stewart