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
This homemade pizza crust comes together quickly-give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie and have an at-home pizza night.
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
This dough is made rich by adding ice cream. It is made even quicker and easier by using a canned filling.
Author: MARBALET
A delicious garlic mozzarella bread that is fluffy, cheesy and delicious.
Author: Saif Al Deen Odeh
This recipe for croutons is courtesy of chef Michael Anthony and is used in his Celery Root Soup with Brussels Sprouts and Chestnuts. Photo credit: Ellen Silverman
Author: Martha Stewart
Serve these savory biscuits with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Author: Martha Stewart
Half of this recipe will be used for our Roasted Garlic Stuffing; the remaining half can be served to your guests.
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
Tuck falafel into a pita with lettuce and tomato. Serve with coriander sauce for dipping.
Author: Martha Stewart
Author: Tanya Ott
Learn how to make easy and healthy cauliflower bread. This recipe is gluten free, flourless, dairy free, keto, low carb and most important, super delicious. You need only few minutes of work to make this...
Author: TheCookingFoodie
A very quick and super-tasty alternative to your everyday bread. Use pretzel dough instead of pizza dough for harder cookies and breadstick dough for chewier cookies with a softer middle. Serve warm.
Author: Love2Cook
Author: Martha Stewart
Scones come in a variety of shapes-round, square, rectangular-and can be dappled with dried fruits such as cherries, cranberries, or blueberries. Serve scones fresh from the oven with butter, jam, or that...
Author: Martha Stewart
These golden-brown biscuits make a perfect accompaniment to soups and salads.
Author: Martha Stewart
Feather-light tea biscuit dough with swirls of cinnamon-raisin filling inside.
Author: Donna
Croutons of caramel-coated brioche accompany scoops of vanilla ice cream.
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 pizza, appetizer, snack, or dinner. Whatever time...
Author: Sarah | Curious Cuisiniere
The nutty flavor of sesame toast and the peppery kick of cress add dimension to the combination of egg and avocado.
Author: Martha Stewart
Get ready for Passover with this crispy gluten free matzo recipe. Top with traditional salt, or shake things up with an everythibg bagel topping.
Author: Sandi Gaertner
This Focaccia with Fresh Rosemary is one of my absolute favorite focaccia recipes to make. Super easy to make. Nothing better than fresh bread!
Author: Chef Rodney
This is a sprouted bread recipe - very old, and said to have been created back in the biblical days. Also, this recipe literally, takes days to make. Your efforts and time will be well rewarded with a...
Author: MARBALET
This is one of those recipes that makes you glad you have ingredients left over. I prefer to make it with panettone - the traditional Italian Christmas cake that is available at this time of the year -...
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
Slightly sweetened Irish Soda Bread with big plump whiskey raisins is positively decadent with a smear of Kellygold butter!
Author: Heather Lucille
No one will be sleeping in when they get a fragrant whiff of this easy to make breakfast of Oven-Baked French Toast.
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
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 Artisan Bryan, calls for a combination of flours;...
Author: Martha Stewart
This recipe for croutons is courtesy of chef Eric Ripert and is used in his Arugula and Baby Artichoke Salad.
Author: Martha Stewart
This delicious and orginal recipe is courtesy of Neil Kleinberg.
Author: Martha Stewart
Freezing and thawing over-ripe bananas before mashing creates a syrupy-thick juice, more like liquid gold, that bursts with sweet banana flavor and makes this loaf next-level delicious.
Author: Martha Stewart
Use this dough to make Grilled Pizza with Chopped Tomato, Parsley, and Mozzarella.
Author: Martha Stewart
Make this for our Cornbread, Wild Mushroom, and Pecan Stuffing.
Author: Martha Stewart
Use this to make our Flatbread with Sorrel Pesto and Edible-Weed Salad.
Author: Martha Stewart
This garlic-herb and parmesan challah bread is so soft, light and delicious. Very nice and interesting twist to traditional challah bread.
Author: TheCookingFoodie
Polish Bobka Easter Bread is a polish bread. This Easter bread is an easy sweet bread that you can make at home. Make this bobka recipe a part of your Easter tradition.
Author: Deanna @SeductionInTheKitchen.com
This classic cornbread recipe is ideal for making Cornbread Stuffing.
Author: Martha Stewart
Serve these Passover popovers at lunch or dinner alongside a bowl of chicken escarole soup, two recipes from Joan Nathan.
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 recipe for No-Knead Bread is courtesy of Jim Lahey of New York City's Sullivan Street Bakery and the New York Times.
Author: Martha Stewart
No biscuit cutter or pastry blender necessary for this hassle-free recipe! Just clean hands and a few staple ingredients.
Author: Martha Stewart
This is a sprouted bread recipe - very old, and said to have been created back in the biblical days. Also, this recipe literally, takes days to make. Your efforts and time will be well rewarded with a...
Author: MARBALET
Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour.
Author: Diana CakeLady Rangel
Use this dough to make our Grilled Pizzas with Tomato, Avocado, and Pepper-Jack Cheese, as well as our Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula.
Author: Martha Stewart
These savory herb-buttermilk biscuits have dill, chives, and rosemary baked right inside.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers,...
Author: Martha Stewart
This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.
Author: Martha Stewart