Toasted sesame seeds add nutty sweetness to airy meringue bread.
Author: Martha Stewart
Hearty Irish soda bread is easy to make. It's welcome any time of year but is essential on St. Patrick's Day.
Author: Martha Stewart
Serve this hearty bread with our White Bean and Roasted Red-Pepper Spread.
Author: Martha Stewart
These croutons need only thin shavings of assertively flavored cheese to satisfy. This recipe uses Gruyere, but Emmental and Beaufort are excellent too.
Author: Martha Stewart
This pull-apart coffee cake is melt-in-your-mouth delicious.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
This dough is made rich by adding ice cream. It is made even quicker and easier by using a canned filling.
Author: MARBALET
Once you've made these corn tortillas, you'll never settle for the dried-out, bland commercial varieties. While you can make tortillas without a tortilla press, or comal, it's strongly recommended you...
Author: Martha Stewart
This recipe, courtesy of Josh Russ Tupper, is for an Oy Vey Schmear sandwich, one of the most popular items on the menu at Manhattan's Russ and Daughters.
Author: Martha Stewart
A cakemade with dark beer called stoutis moist and fragrant with cinnamon, nutmeg, and orange zest.
Author: Martha Stewart
Use this recipe when making our Grilled Burgers with Maytag Blue Cheese and Heirloom Tomatoes.
Author: Martha Stewart
Tucking in whole fresh sage leaves as you braid the dough (which is flecked with chopped sage and thyme) makes for pretty and fragrant loaves.
Author: Martha Stewart
It's the best because this is the banana bread recipe that is Martha's go to. She included the recipe in her first book Entertaining and has been making it ever since. The batter for her easy-to-make favorite...
Author: Martha Stewart
Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage.
Author: Martha Stewart
This recipe was given to me by a woman that makes savory tarts in a small town in the south of France. I found her crust and process to be the most delicious, simple and logical of all the crusts I've...
Author: oz
Make this cornbread for our Cornbread-and-Biscuit Dressing.
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
Cannelle et Vanille'sAran Goyoaga shares her recipe for tender and tart gluten-free scones.
Author: Martha Stewart
The highlights of our focaccia are the sweet potatoes, in addition to toasted walnuts, grated Gouda cheese, and rosemary.
Author: Martha Stewart
Serve croutons on the side, and allow guests to crumble them over the salad just before eating.
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, caraway, fennel, and sunflower.
Author: Martha Stewart
Molecular gastronomist Francisco Migoya, the head chef at Modernist Cuisine and co-author of Modernist Bread, shares his unique approach for incorporating oats into your next loaf of white sandwich bread....
Author: Martha Stewart
This dough is made rich by adding ice cream. It is made even quicker and easier by using a canned filling.
Author: MARBALET
Warm, flaky, and irresistible, biscuits are an old-fashioned indulgence that never goes out of style. Baking tender homemade biscuits is so satisfying -- the pleasure they offer requires only a modest...
Author: Martha Stewart
Author: Martha Stewart
These lemon-and-berry-laced scones would surely have woken Little Boy Blue from his peaceful slumber in a haystack.
Author: Martha Stewart
These crackers take on amorphous shapes so don't expect a neat little square or circle.
Author: Martha Stewart
In Germany, cakes made with plum are very popular. This variation can be made as either a whole cake or as individual 'tarts.' I call them 'rolls' due to their appearance. They are very delicious on a...
Author: Ingrid
This traditional favorite comes from the northern mountain towns of Algeria. A humble, unleavened semolina flatbread compliments a zesty, roasted red-pepper sauce. The combination is fresh, simple and...
Author: Corey Habbas
This traditional favorite comes from the northern mountain towns of Algeria. A humble, unleavened semolina flatbread compliments a zesty, roasted red-pepper sauce. The combination is fresh, simple and...
Author: Corey Habbas
Eclairs filled with chocolate pudding and frosted with a semisweet chocolate glaze.
Author: biddybug
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
This recipe for homemade chewy pretzels comes from Sigmund Pretzel Shop owner Lina Kulchinsky. Martha and Lina made this recipe on Martha Bakes episode 503.
Author: Martha Stewart
During a visit to Barranquilla, Colombia, I got the chance to taste an arepa de huevo. My friend got the recipe for me and now it's a special treat. The fried dough coupled with the egg is beyond words....
Author: rmsabo
The batter for this easy-to-make banana bread is enriched with sour cream, which gives it a subtle tang and super moist texture. In order to avoid this quick bread becoming tough and chewy, don't overmix...
Author: Martha Stewart
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 sprinklings of crushed fennel seeds or red pepper...
Author: Martha Stewart
A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast.
Author: Allrecipes Member
Author: Jamie Oliver
Try this fabulous Nutella® star-shaped, pull-apart bread that uses store-bought puff pastry. Flaky, crispy, and perfect to share; it tastes and looks amazing!
Author: Fioa
Round out this cool summer lunch with spears of cucumber and some fresh berries.
Author: Martha Stewart
This aromatic soup is brothy rather than thick. Dried lentils cook in about 20 minutes, just right for a homey simmered supper.
Author: Martha Stewart
This a quick kolacky recipe that you can fill with your choice of fillings.
Author: Allrecipes Member
Author: Martha Stewart