These hearty crackers are a versatile base for a variety of toppings and dips; try serving them with our Rosemary and Sun-Dried Tomato Oil.
Author: Martha Stewart
This cornbread recipe creates the most incredible flavour, and the cornmeal gives it a brilliant, rustic, spongy texture.
Author: Jamie Oliver
Hearty and satisfying, this steak dinner skips the de rigueur potatoes and opts instead for leafy Swiss chard and crusty garlic bread.
Author: Martha Stewart
Savory biscuit make a perfect complement to roast chicken or meat.
Author: Martha Stewart
Boiling the garlic first softens its flavor a little bit for bread that the whole family will crave.
Author: Martha Stewart
Author: Martha Stewart
Instead of breakfast, make a cozy dinner of homemade French toast sticks by adding a few unexpected toppings, such as bacon, onions, mushrooms, and grated Parmesan cheese. Serve with a simple green salad...
Author: Martha Stewart
Typically made during the grape harvest in Italy, this flatbread is a little bit sweet, a little bit savory, and altogether irresistible.
Author: Martha Stewart
These crackers are very rich, yet still quite light and crispy. They pair well with soup.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and...
Author: Martha Stewart
Pass the warmed loaf around the table and let guests tear off their own pieces. Leftover garlic-herb butter tastes delicious on top of grilled steak, chicken, or fish.
Author: Martha Stewart
An array of mustards -- ranging from spicy to sweet, smooth to grainy -- adds intrigue to these easy-to-make soft pretzels.Pretzel salt is available from Spice Barn.
Author: Martha Stewart
Moist, and bursting with the flavor of bananas and chocolate, our variation on banana bread makes a dreamy dessert.
Author: Martha Stewart
Food editor Khalil Hymore's version of Parker House rolls are twice-brushed with butter, sprinkled with salt, and served warm.
Author: Martha Stewart
Pepper jelly adds a bit of sweetness and subtle heat to these petite corn cakes topped with fresh, tangy goat cheese. Look for it at farmers' markets and in gourmet shops.
Author: Martha Stewart
These guaranteed-showstopper onion rolls are made with buttermilk and filled with sweet onions sauteed in butter and scented with nutmeg. The onion filling is spread onto a rectangle of dough, which isrolled...
Author: Martha Stewart
Think of this four-ingredient side as super-deluxe garlic bread. It's a fun way for the whole family to dig into some nutty pesto swirled together with gooey mozzarella cheese.
Author: Martha Stewart
This loaf gets its sunny sweetness from clementines. The fruit's segments, zest, and juice are mixed into the batter, and there's more juice in the glaze that's brushed on top. Vanilla-bean seeds add heady...
Author: Martha Stewart
Tiny versions of this bread get their rich flavor and light texture from lots of eggs and butter. The dough needs to rise overnight, so plan accordingly.
Author: Martha Stewart
Bake yourself a magnificent-looking boule with a little help from a homemade sourdough starter. Since sourdough uses wild yeasts instead of commerically produced yeast to leaven, the final flavor of the...
Author: Martha Stewart
Author: Martha Stewart
This recipe is from Martha's friend Salli LaGrone; she serves it with a simple but flavorful country ham.
Author: Martha Stewart
Author: Martha Stewart
This cornbread highlights the natural sweetness of corn with dark brown sugar.
Author: Martha Stewart
Creamy, crunchy, sweet, and salty come together in a breakfast like the ones Mom used to make. Finish up this Apricot-Stuffed French Toast with a side of Tropical Fruit Salad.
Author: Martha Stewart
This is Emeril's kicked-up version of Alden's grandmother's cornbread.
Author: Martha Stewart
Use this recipe to make baguettes and French rolls. To make boules, divide the dough in half, and follow the instructions for the Multigrain Boule, beginning with step 7. Decrease the baking time to 35...
Author: Martha Stewart
This recipe for bread crumbs is adapted from the February 2004 issue of Martha Stewart Living.
Author: Martha Stewart
This is a quick and delicious accompaniment to a spaghetti dinner.
Author: Martha Stewart
This recipe for carrot spoon bread from reader Claire Russo in Rye, New Hampshire, can work as a holiday side dish or a dessert.
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. This recipe balances the traditional flavors...
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond...
Author: Martha Stewart
This full-flavored soup is remarkably low in fat and can be completed in less than an hour. Use an immersion blender, if you have one, to partially puree the soup.
Author: Martha Stewart
Shave or grate some Parmesan cheese over the top of each serving of soup if you like. During cooking, the bread pieces become soft like dumplings and release starch, which helps thicken the soup.
Author: Martha Stewart
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of chives, parsley, and thyme.
Author: Martha Stewart
This gluten-free version of a well-loved Thanksgiving pumpkin bread allows all your guests to stay true to tradition. Gluten-free all-purpose flour is a blend of alternative flours like rice, tapioca,...
Author: Martha Stewart
Author: Martha Stewart
This garlic bread gets its vibrant green color from butter mixed with chopped parsley. The spread is also great on steamed vegetables.
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
Complement your Greek meal with these sweet biscuits and a cup of strong coffee.
Author: Martha Stewart
Even the pickiest eaters will gobble up these easy family-friendly breakfast skewers made with bread and fresh strawberries, blueberries, and raspberries.
Author: Martha Stewart
Author: Martha Stewart
Stollen -- a yeasty fruit bread --is a German-AmericanChristmastime specialty.After dinner, serve it with a glass of sweet Germandessert wine; or have itwith coffee for breakfast onChristmas morning.
Author: Martha Stewart
Make these classic buttermilk biscuits for a perfectly flaky, savory side dish or appetizer. Kids and adults alike will love these fluffy biscuits.
Author: Martha Stewart
These delicious rolls are simply small, rounded baguettes. They convey a more formal air than a baguette, making them ideal for entertaining.
Author: Martha Stewart
Here's a great way to cook a whole meal outdoors: Make cornbread in a cast-iron skillet right on the grill, alongside your meat! Now, don't skip the honey-butter topping -- slather it on the hot cornbread...
Author: Martha Stewart
The recipe for this bread, also known as schacciata in Italian, comes to us from Jim Lahey of the Sullivan Street Bakery in New York City.
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, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers,...
Author: Martha Stewart
These corn cakes make a great accompaniment to the adobo chicken that is a favorite at Jimmy's Bronx Cafe. The recipe comes courtesy of the restaurant's owner, Jimmy Rodriguez.
Author: Martha Stewart