The bacon and egg sandwich gets an impressive upgrade with the addition of creamed spinach and Gruyere popovers.
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
Oversize breadsticks, arranged in celery glasses, make delicious table decorations.
Author: Martha Stewart
This crisp flatbread is the perfect complement to traditional Greek Salad.
Author: Martha Stewart
This yummy buttermik biscuit recipe comes from Karen Averitt, Ted Turner's personal chef.
Author: Martha Stewart
Layers of strawberry jam add surprise to a lemony loaf.
Author: Martha Stewart
Treat a true dessert lover to this mouthwatering monkey bread from pastry chef Mindy Segal.
Author: Martha Stewart
This twist on a Caesar salad will satisfy kids as well as grown-ups. Lemony shrimp and a bright dressing make the dish a standout.
Author: Martha Stewart
Crunchy homemade croutons add richness and texture to salads, soups, pasta -- or, in the case of our sweet croutons, ice cream, bitter greens, or a soft, ripe cheese.
Author: Martha Stewart
Crunchy homemade croutons add richness and texture to salads, soups, pasta -- or, in the case of our sweet croutons, ice cream, bitter greens, or a soft, ripe cheese.
Author: Martha Stewart
Finely grated zest of oranges add unexpected flavor to your everyday dinner rolls.
Author: Martha Stewart
These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. Serve these alongside our Corn and Clam Chowder Sauce.
Author: Martha Stewart
The beauty of this recipe is that you can use whatever locally grown berries are ripe for the picking.
Author: Martha Stewart
Yes, carrot bread can go savory! Adding Asiago, cayenne, and sour cream to the batter does the trick. A cheesy, crunchy almond topping takes the loaf over the top.
Author: Martha Stewart
Nutmeg-scented hot cross buns are studded with dried cherries and golden raisins. Traditionally served on Good Friday, these yeast-risen buns are delicious before an egg hunt or with a cup of hot tea.
Author: Martha Stewart
Make this delicious bread a part of your One-Pot Clam Bake meal.
Author: Martha Stewart
This easy recipe for pizza dough is courtesy of "The Martha Stewart Show" and should be used when making Broccoli, Tomato, and Mozzarella Stromboli.
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
This recipe for pizza piena dough is courtesy of sisters Gerry DiSanto and Nina Scavone, and is used to make their Easter Pizza Piena.
Author: Martha Stewart
Try our can't-miss version of the American-classic dinner roll.
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
A traditional fallback in times of grain shortage, potato doughs yield rolls that have a wonderfully crisp crust and a complex, deep flavor. Yeast cells are very fond of potato starch, and produce moist,...
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
Pumpkin and spices, sage and browned butter: Fall's classic flavor combinations come together beautifully in these little loaves. The browned butter lends a rich nuttiness to the breads, which strike a...
Author: Martha Stewart
This delicious recipe which requires no baking is from Pamela Kim of Stamford, Connecticut.
Author: Martha Stewart
While its texture differs from regular bread, this gluten-free loaf, with its earthy, whole-grain flavor, appeals to wheat eaters and abstainers alike. For the most satisfying bite, we suggest toasting...
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
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 this fantastic dough recipe, adapted from the May 2009 issue of Martha Stewart Living, to make Oven-Dried Heirloom Tomato Pizza (pictured) and Shiitake Mushroom Pizza.
Author: Martha Stewart
These individual Christmas breads are the perfect size for a holiday dessert buffet.
Author: Martha Stewart
Skillet cornbread was one of the first non-yeasted breads made in the United States; this one gets its sweet-savory flavor from honey and sage.
Author: Martha Stewart
This moist bread is a quick, easy, and delicious breakfast idea. There's no need to grate carrots to make this recipe; carrot juice gives it just as much flavor without the extra work.
Author: Martha Stewart
Swap in whatever greens (watercress, arugula) or flatbread (tortilla, naan, pita) you have on hand for this ingenious 15-minute dish. Prefer it zesty? Add some hot sauce.
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 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
Use this cornbread to make chef Chris Schlesinger's Cornbread, Apple, and Sausage Stuffing.
Author: Martha Stewart
The pea mash can also be mixed into salads or stirred into pastas.
Author: Martha Stewart
This crowd-pleasing weekend brunch recipe (prep tonight, bake tomorrow) is French toast with a twist: Raspberry sauce replaces the traditional maple syrup. This colorful dish also makes a festive Christmas...
Author: Martha Stewart
This cheese potato bread is the ultimate comfort food. It's cheesy, garlicy, delicious and very easy to make. This potato stuffed bread doesn't require oven, no yeast and no eggs in the dough. This cheesy...
Author: TheCookingFoodie
This big hearty load of buttermilk oatmeal bread is one of my favorite kinds of loaves to make.
Author: adapted slightly from Clockwork Lemon
This delicious and orginal recipe is courtesy of Neil Kleinberg.
Author: Martha Stewart
We make this traditional Ukrainian Easter bread recipe every Easter holiday and use any leftovers to make the most delicious french toast.
Author: Sarah Mock
Rosemary represents remembrance. So our oatmeal loaf, garnished with sugar-coated rosemary is sure to make a lasting impression. Download our decorative card; color-print onto heavy paper.
Author: Martha Stewart
Soft, biscuitlike scones get their sprightly flavor from the zest, juice, and flesh of tangelos.
Author: Martha Stewart
These mushroom toasts topped with crumbled bacon and scrambled eggs are delicious for breakfast and beyond.
Author: Martha Stewart
This cornbread is perfect to use in turkey stuffing.
Author: Martha Stewart
These tender biscuits are best eaten right from the oven.
Author: Martha Stewart
These pillowy buttermilk biscuits are right at home next to grilled corn and barbecued chicken.
Author: Martha Stewart