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
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
Use this Pumpkin Challah to make stuffing, bread pudding, or day-after-Thanksgiving turkey sandwiches.
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
Fattoush is a refreshing Middle Eastern bread-and-vegetable salad. You can blanch all of the beans in the same pot: first the green beans, then the shell beans (but not the other way around, since shell...
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
Author: Martha Stewart
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
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
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
A popular Emirati treat, this date-sweetened bread looks like a cross between a doughnut and a burger bun. It's delicious plain or eaten with honey or cheese.
Author: Martha Stewart
I have to thank Larkin Warren, a wonderful American chef, for her original recipe, which I have adapted. It is quite simply one of the most brilliant hot puddings ever invented. It's so simple but so good...
Serve this traditional Southern-style cornbread with Niman Ranch farmer Paul Willis's Beer-Braised Bratwurst with Cabbage.
Author: Martha Stewart
A less-sweet monkey bread with peaches on top with dough made from scratch.
Author: Msuew
This Artisan Bread Dough Master Recipe is the easiest way to make dough for dozens of artisan bread recipes.
Author: Chef Rodney
Make this moist quick bread all autumn long. The ginger and pumpkin flavors blend together nicely in this sweet dessert bread.
Author: Martha Stewart
Fresh herbs mixed into the dough give this flatbread a distinctly spring hue. Use whatever herbs are freshest.
Author: Martha Stewart
Toasted sesame seeds add nutty sweetness to airy meringue bread.
Author: Martha Stewart
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
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
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
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
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
For the most tender pizza crust, use "00" flour, a finely ground style popular in Italy for making pizza and pasta. Use this dough to make Christian Petroni's Tenderoni Pizza, Margherita Pizza, and White...
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
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
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
Author: Martha Stewart
Try these popovers for a delicious breakfast or tasty snack any time of day.
Author: Martha Stewart
These rolls are as fluffy as can be and so tasty with a touch of sweetened butter.
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
Hearty Irish soda bread is easy to make. It's welcome any time of year but is essential on St. Patrick's Day.
Author: Martha Stewart
Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage.
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
This take on the famous lobster roll features shrimp instead. An easy cocktail sauce of ketchup and horseradish tops it off.
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
Spoon bread is baked cornmeal mush that is similar to a souffle. This one is filled with fresh corn and leeks.
Author: Martha Stewart
This recipe, courtesy of Josh Russ Tupper, is for an Oy Vey Schmear sandwich, one of the most popular items on the menu at Manhattan's Russ and Daughters.
Author: Martha Stewart
Use this recipe when making our Grilled Burgers with Maytag Blue Cheese and Heirloom Tomatoes.
Author: Martha Stewart
Fresh-baked dinner rolls are a real treat and these are savory and flavorful.
Author: Martha Stewart
Serve this hearty bread with our White Bean and Roasted Red-Pepper Spread.
Author: Martha Stewart
This pull-apart coffee cake is melt-in-your-mouth delicious.
Author: Martha Stewart
Anton Edelmann, maitre chef des cuisines at the Savoy in London, serves these luxurious biscuits at afternoon tea.
Author: Martha Stewart