Treat yourself to a simple meal that brings together flavors of the Mediterranean.
Author: Martha Stewart
To this day, focaccia is still one of my favourite breads to bake. By stuffing it we get more texture, more layers, more contrast between soft and spongy, crisp and crunchy, and we celebrate seasonal broad...
Author: Jamie Oliver
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, from making the levain and autolyzing to...
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 maple syrup. Corn and products derived from corn,...
Author: Martha Stewart
Emily Hoffman, host of "Whole Living" on Martha Stewart Living Radio (Sirius channel 112), shares her recipe for blueberry scones.
Author: Martha Stewart
Good cooks in many cultures have found delicious ways to revive stale or leftover bread. But the French take first prize with their simple recipe for pain perdu, literally "lost bread," which we have come...
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
We love serving these savory herb-flecked biscuits with sliced ham and a dollop of Dijon.
Author: Martha Stewart
Serve these crunchy pitas with any main dish for a burst of spice.
Author: Martha Stewart
Chives and freshly ground pepper add a surprising bite to these biscuits.
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
These buttery crumbs provide a textural contrast in our Topfenknoedel with Stewed Red Plums. Make them first so they can cool, as they are used in the batter and sprinkled on top of the dumplings.
Author: Martha Stewart
These croutons are the garnish for our Lettuce and Pea Soup.
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
Coconut oil, ground flaxseed, and almond milk keep this eggless, dairy-free banana bread nice and moist.
Author: Martha Stewart
Individual lasagnas of spinach pasta are layered with mushrooms, breadcrumbs, and cheese.
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
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 first letter in the Greek word for Christ and was...
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 sampling all of the above. The dry ingredients can...
Author: Martha Stewart
The classic Italian supper comes together remarkably quickly -- garlic bread bakes alongside the ziti, and a green salad is tossed in mere minutes.
Author: Martha Stewart
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 a rustic white made from French Dough.
Author: Martha Stewart
The most amazingly tasty, super moist Pumpkin Zucchini Muffins are loaded with great flavor from pumpkin puree, freshly grated zucchini, and pumpkin spice! These delicious breakfast muffins are quick and...
Author: Angela
Author: Martha Stewart
These classic crackers are perfect for dotting over a thick soup like clam chowder.
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
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
This DIY spicy-sweet party snack is sure to spark taste buds -- and conversation. Line cups with parchment for serving.
Author: Martha Stewart
These spicy biscuits taste best warm from the oven.
Author: Martha Stewart
These biscuits are the foundation for the decadent apple, rosemary, and caramel shortcakes concocted by Jerry Traunfeld, executive chef of the Herbfarm restaurant in Issaquah, Washington.
Author: Martha Stewart
Author: Martha Stewart
This Provencal brioche, made with olive oil, can be the centerpiece of any table.
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 on the outside, and fluffy on the inside.
Author: Martha Stewart
The bacon and egg sandwich gets an impressive upgrade with the addition of creamed spinach and Gruyere popovers.
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, Chive Popovers, Cinnamon Sugar Popovers, and Bacon...
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 these dinner rolls yeasty-sweet.
Author: Martha Stewart
Treat a true dessert lover to this mouthwatering monkey bread from pastry chef Mindy Segal.
Author: Martha Stewart
Enjoy buttery, flaky crescent rolls for a breakfast treat with this quick and savory recipe that can be prepared in just minutes.
Author: Martha Stewart
A garlicky anchovy dressing imparts an umami richness to crisp endive leaves in this elegant spring salad, while tiny homemade brioche croutons add just the right amount of crunch.
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 breakfast recipe works best with day-old bread....
Author: Martha Stewart
Finely grated zest of oranges add unexpected flavor to your everyday dinner rolls.
Author: Martha Stewart
Dill relish adds a tangy-sweet note to these buttermilk biscuits that can be polished off in just a few bites. Use them to make sandwiches with our Pomegranate-Glazed Ham.
Author: Martha Stewart
Try our can't-miss version of the American-classic dinner roll.
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 to an enriched bread than to the light, flaky...
Author: Martha Stewart
Soaking the onion takes away its bite and pulls its sweetness to the forefront. Recipe adapted from A Bird in the Oven by Mindy Fox (Kyle Books; 2010).
Author: Martha Stewart
Sour-rye pretzel rolls get their tang not from a sourdough starter, but from yogurt.
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 cinnamon roll.
Author: Sarah Mock