This delicious and orginal recipe is courtesy of Neil Kleinberg.
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
This recipe makes the most of leftover Stilton - but it could be made with any hard cheese (or even a mixture of all those end bits clinging to the rind).
These pillowy buttermilk biscuits are right at home next to grilled corn and barbecued chicken.
Author: Martha Stewart
This Artisan Bread Dough Master Recipe is the easiest way to make dough for dozens of artisan bread recipes.
Author: Chef Rodney
Use this cornbread to make chef Chris Schlesinger's Cornbread, Apple, and Sausage Stuffing.
Author: Martha Stewart
We used sanding sugar on the tops; granulated sugar works just as well. The scones are best eaten the day they are made (with tea!), but they will keep up to two days in an airtight container at room temperature....
Author: Martha Stewart
Fresh herbs mixed into the dough give this flatbread a distinctly spring hue. Use whatever herbs are freshest.
Author: Martha Stewart
Make these sweet and gooey cinnamon rolls in your instant pot. This recipe is 100% from scratch and requires no rise time!
Author: Aileen
Use to make Miller Union chef Steven Satterfield's Cherry-Pecan Cornbread Dressing.
Author: Martha Stewart
This puddlinglike white-corn spoon bread is a fresh take on a Southern classic.
Author: Martha Stewart
When buttermilk biscuit dough gets the jelly roll treatment, this delicious hybrid is the result. The jammy fruit filling is made in the oven, not on the stovetop.
Author: Martha Stewart
This soft unleavened Indian flatbread is easy to make with simple ingredients. This one dough recipe can be cooked three different ways to make either roti, chapati, or puri. Make some to accompany your...
Author: Sarah | Curious Cuisiniere
Author: Martha Stewart
These tender biscuits are best eaten right from the oven.
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
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 Bread and Yeast Cookery.
Author: Georgia Levy
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, and other dense breads work best for these hand-pulled...
Author: Martha Stewart
In Mexico, Día de los Muertos is when the deceased come back to visit their living loved ones and enjoy the pleasures of the world they left behind. A delicious draw is pan de muerto, a rich brioche...
Author: Martha Stewart
A less-sweet monkey bread with peaches on top with dough made from scratch.
Author: Msuew
This recipe is adapted from My Bread, by Jim Lahey with Rick Flaste (Norton; 2009). The dough doesnt require any kneading, but it will need almost an entire day to rise. Lahey makes his bread in a special...
Author: Martha Stewart
Whether you're a novice baker or a practiced one, you'll appreciate how forgiving pizza dough is (and how simple it is to make). Use this to make our grilled pizzas: Canadian Bacon and Pineapple; Leeks,...
Author: Martha Stewart
Fresh-baked dinner rolls are a real treat and these are savory and flavorful.
Author: Martha Stewart
Soft, biscuitlike scones get their sprightly flavor from the zest, juice, and flesh of tangelos.
Author: Martha Stewart
Make this moist quick bread all autumn long. The ginger and pumpkin flavors blend together nicely in this sweet dessert bread.
Author: Martha Stewart
Flatbreads taste anything but flat when slathered with garlic-infused Greek yogurt and decked out with spinach. Even after broiling, the yogurt keeps its satiny finish and signature tang. the finishing...
Author: Martha Stewart
Author: Martha Stewart
Try these popovers for a delicious breakfast or tasty snack any time of day.
Author: Martha Stewart
There isnt always day-old bread around when you need crumbs for chicken cutlets or fish fillets. When you do have stale bread, make a few seasoned blends and freeze them.
Author: Martha Stewart
Be sure to use only rapid-rise yeast to make this easy pizza dough; regular dry yeast has to be activated with hot water before it's added to the flour mixture.
Author: Martha Stewart
A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark...
Author: Jamie Oliver
My mate, Kenny, knows a thing or two about bread, so you really can't go wrong with this focaccia - best made in a wood-fired oven.
Author: Kenny Rankin
Fresh thyme pairs surprisingly well with juicy plums and adds a welcome savory note to this sweet focaccia.
Author: Martha Stewart
Put these on the table before dinner and they'll be gone before the main course.
Author: Martha Stewart
Author: Martha Stewart
These rolls are as fluffy as can be and so tasty with a touch of sweetened butter.
Author: Martha Stewart
Moist and delicious blueberry lemon bread is topped with a lemony glaze and is one of my favorite ways to use up those spring and summer berries!
Author: Nicole Johnson
Anton Edelmann, maitre chef des cuisines at the Savoy in London, serves these luxurious biscuits at afternoon tea.
Author: Martha Stewart
Author: Martha Stewart
This take on the famous lobster roll features shrimp instead. An easy cocktail sauce of ketchup and horseradish tops it off.
Author: Martha Stewart
These rolls are easy and some of my favorite rolls to serve at a big gathering! The honey and oatmeal lends a really awesome texture to the finished product! They are tender and fluffy, but also sturdy...
Author: Nicole Johnson
Among the offerings in Bangkok are sweet rolled roti, which fall somewhere between pancakes and flatbread. There, cooks caramelize local bananas -- sugary and tiny, and no bigger than your thumb -- but...
Author: Martha Stewart
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 recipe uses a levain (a dedicated quantity of well-fed starter). You'll need a 1kg banneton or proving basket, and a bench scraper. A disposable plastic shower cap is also a handy piece of kit, brilliant...
Author: Annie Rigg
Lavash is a thin, soft, flat bread that is usually paired with dips or used for wraps.
These soft breadsticks make a delicious addition to any dinner table.
Author: Martha Stewart
If French toast and an almond croissant had a baby, they'd name it bostock. And this breakfast is easier to make than either of those treats: Even junior chefs can mix up the creamy almond frangipane topping...
Author: Riley Wofford