It's the best because this is the banana bread recipe that is Martha's go to. She included the recipe in her first book Entertaining and has been making it ever since. The batter for her easy-to-make favorite...
Author: Martha Stewart
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
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
These soft breadsticks make a delicious addition to any dinner table.
Author: Martha Stewart
A Saudi Arabian specialty, this soft, rich bread has a glossy crust and is packed with plump golden raisins and four types of flavorful seeds -- sesame, caraway, fennel, and sunflower.
Author: Martha Stewart
These croutons need only thin shavings of assertively flavored cheese to satisfy. This recipe uses Gruyere, but Emmental and Beaufort are excellent too.
Author: Martha Stewart
A cakemade with dark beer called stoutis moist and fragrant with cinnamon, nutmeg, and orange zest.
Author: Martha Stewart
Lavash is a thin, soft, flat bread that is usually paired with dips or used for wraps.
Once you've made these corn tortillas, you'll never settle for the dried-out, bland commercial varieties. While you can make tortillas without a tortilla press, or comal, it's strongly recommended you...
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
This homemade pizza crust comes together quickly-give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie and have an at-home pizza night.
Author: Martha Stewart
These lemon-and-berry-laced scones would surely have woken Little Boy Blue from his peaceful slumber in a haystack.
Author: Martha Stewart
This recipe for homemade chewy pretzels comes from Sigmund Pretzel Shop owner Lina Kulchinsky. Martha and Lina made this recipe on Martha Bakes episode 503.
Author: Martha Stewart
Cannelle et Vanille'sAran Goyoaga shares her recipe for tender and tart gluten-free scones.
Author: Martha Stewart
The highlights of our focaccia are the sweet potatoes, in addition to toasted walnuts, grated Gouda cheese, and rosemary.
Author: Martha Stewart
Make this cornbread for our Cornbread-and-Biscuit Dressing.
Author: Martha Stewart
This recipe was given to me by a woman that makes savory tarts in a small town in the south of France. I found her crust and process to be the most delicious, simple and logical of all the crusts I've...
Author: oz
Warm, flaky, and irresistible, biscuits are an old-fashioned indulgence that never goes out of style. Baking tender homemade biscuits is so satisfying -- the pleasure they offer requires only a modest...
Author: Martha Stewart
This dough is made rich by adding ice cream. It is made even quicker and easier by using a canned filling.
Author: MARBALET
Fresh thyme pairs surprisingly well with juicy plums and adds a welcome savory note to this sweet focaccia.
Author: Martha Stewart
Author: Martha Stewart
Scones come in a variety of shapes-round, square, rectangular-and can be dappled with dried fruits such as cherries, cranberries, or blueberries. Serve scones fresh from the oven with butter, jam, or that...
Author: Martha Stewart
The batter for this easy-to-make banana bread is enriched with sour cream, which gives it a subtle tang and super moist texture. In order to avoid this quick bread becoming tough and chewy, don't overmix...
Author: Martha Stewart
Kernels of sweet corn stud this sweet and flavorful Mealie Bread, a South African sweetcorn bread that is sure to delight any cornbread fan.
Author: Sarah | Curious Cuisiniere
Pass the bread basket! Everyone will love these earthy, slightly nutty rolls whether they're gluten-averse or not. Serve with plenty of butter.
Author: Martha Stewart
Put these on the table before dinner and they'll be gone before the main course.
Author: Martha Stewart
Tucking in whole fresh sage leaves as you braid the dough (which is flecked with chopped sage and thyme) makes for pretty and fragrant loaves.
Author: Martha Stewart
Molecular gastronomist Francisco Migoya, the head chef at Modernist Cuisine and co-author of Modernist Bread, shares his unique approach for incorporating oats into your next loaf of white sandwich bread....
Author: Martha Stewart
These crackers take on amorphous shapes so don't expect a neat little square or circle.
Author: Martha Stewart
Author: Martha Stewart
This dough is made rich by adding ice cream. It is made even quicker and easier by using a canned filling.
Author: MARBALET
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 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
Serve croutons on the side, and allow guests to crumble them over the salad just before eating.
Author: Martha Stewart
Eclairs filled with chocolate pudding and frosted with a semisweet chocolate glaze.
Author: biddybug
This aromatic soup is brothy rather than thick. Dried lentils cook in about 20 minutes, just right for a homey simmered supper.
Author: Martha Stewart
Author: Jamie Oliver
In Germany, cakes made with plum are very popular. This variation can be made as either a whole cake or as individual 'tarts.' I call them 'rolls' due to their appearance. They are very delicious on a...
Author: Ingrid
This DIY spicy-sweet party snack is sure to spark taste buds -- and conversation. Line cups with parchment for serving.
Author: Martha Stewart
The ultimate dinner roll is within your grasp. We flavored these rolls with coarse salt and freshly ground black pepper, but feel free to experiment with sprinklings of crushed fennel seeds or red pepper...
Author: Martha Stewart
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
A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast.
Author: Allrecipes Member
This recipe for croutons is courtesy of chef Michael Anthony and is used in his Celery Root Soup with Brussels Sprouts and Chestnuts. Photo credit: Ellen Silverman
Author: Martha Stewart
Round out this cool summer lunch with spears of cucumber and some fresh berries.
Author: Martha Stewart
This dough is made rich by adding ice cream. It is made even quicker and easier by using a canned filling.
Author: MARBALET