For an easy snack, use up any leftover pita bread you have for this sweet twist on French toast.
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
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
Rhodes Cinnamon Rolls are the best frozen cinnamon rolls for making proof and bake cinnamon rolls for breakfast or brunch without the work of a traditional...
Author: Sarah Mock
These individual Christmas breads are the perfect size for a holiday dessert buffet.
Author: Martha Stewart
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
This Jewish bread often eaten on holidays and shabbat is almost as fun to make as it is to eat it.
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
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
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
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 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
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
Chives and freshly ground pepper add a surprising bite to these biscuits.
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
These light and flaky biscuits are made with whole milk instead of traditional buttermilk.
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
This yummy buttermik biscuit recipe comes from Karen Averitt, Ted Turner's personal chef.
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
Use this cornbread to make chef Chris Schlesinger's Cornbread, Apple, and Sausage Stuffing.
Author: Martha Stewart
Author: Martha Stewart
Chewy and soft, these fragrant rolls are best served right out of the oven.
Author: Martha Stewart
Currant-studded scones are wonderful warm from the oven -- and easy enough to make for a weekend breakfast.
Author: Martha Stewart
Use this to make our Flatbread with Sorrel Pesto and Edible-Weed Salad.
Author: Martha Stewart
Author: Martha Stewart
Warm, buttery, and flaky, these Parker House Rolls make for the perfect addition to any number of meals.
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
Finely grated zest of oranges add unexpected flavor to your everyday dinner rolls.
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
This quick and easy breadstick recipe whips up long sticks that are perfect for draping in thin slices of prosciutto.
Author: Martha Stewart
A less-sweet monkey bread with peaches on top with dough made from scratch.
Author: Msuew
Author: Martha Stewart
These mocha-flavored biscuits are the perfect balance of coffee and chocolate.
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
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
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
This delicious recipe for Balthazar brioche French toast is a family-friendly brunch option courtesy of Riad Nasr and Lee Hanson.
Author: Martha Stewart
Use to make Miller Union chef Steven Satterfield's Cherry-Pecan Cornbread Dressing.
Author: Martha Stewart
Author: Martha Stewart
This classic corn-cake recipe comes from Monica Chong-Hunter of Arvada, Colorado.
Author: Martha Stewart
Individual lasagnas of spinach pasta are layered with mushrooms, breadcrumbs, and cheese.
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...
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
When they first appeared, in the 18th century, bath buns were strewn with sugar-coated caraway seeds. This recipe is adapted from Elizabeth David's English...
Author: Georgia Levy
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