Emily Hoffman, host of "Whole Living" on Martha Stewart Living Radio (Sirius channel 112), shares her recipe for blueberry scones.
Author: Martha Stewart
Whole-grain bread is nutritious and high in fiber; paired with cream and fruit, it makes a delicious after-school snack.
Author: Martha Stewart
This DIY spicy-sweet party snack is sure to spark taste buds -- and conversation. Line cups with parchment for serving.
Author: Martha Stewart
Author: Martha Stewart
These croutons are the garnish for our Lettuce and Pea Soup.
Author: Martha Stewart
Silken tofu and almond milk give this easy vegan French toast its creamy, custardy texture. A double dose of bananas makes a sweet start to the day. This breakfast recipe works best with day-old bread....
Author: Martha Stewart
This fresh, homemade bread sauce recipe is so quick and simple to make, it'd be rude not to!
Author: Jamie Oliver
Grandma's Cornbread. Slightly sweet with a tender, moist crumb. A 1951 original from Better Homes and Gardens cookbook, passed down through generations.
Author: Renee N Gardner
Chewy and soft, these fragrant rolls are best served right out of the oven.
Author: Martha Stewart
Use this chapati recipe from Sophie Herbert to make her healthy and flavorful Sprouted Moong Dal Salad.
Author: Martha Stewart
This Provencal brioche, made with olive oil, can be the centerpiece of any table.
Author: Martha Stewart
These buttery crumbs provide a textural contrast in our Topfenknoedel with Stewed Red Plums. Make them first so they can cool, as they are used in the batter and sprinkled on top of the dumplings.
Author: Martha Stewart
These dinner rolls are shaped to give a baked good's best imitation of a ruffed turkey tail.
Author: Martha Stewart
This dough recipe is courtesy of chef John Baricelli, and is used to make his savory Potato-Rosemary Pizetta.
Author: Martha Stewart
Author: Jamie Oliver
These classic crackers are perfect for dotting over a thick soup like clam chowder.
Author: Martha Stewart
These biscuits are the foundation for the decadent apple, rosemary, and caramel shortcakes concocted by Jerry Traunfeld, executive chef of the Herbfarm restaurant in Issaquah, Washington.
Author: Martha Stewart
A Greek Christmas tradition, Christopsomo translates as "bread of Christ." Some families decorate the bread with a cross or "X." The letter "X" is the first letter in the Greek word for Christ and was...
Author: Martha Stewart
For a breakfast alternative to French toast, fried wedges of polenta get their nuanced sweetness and spice from orange zest, cinnamon, raisins, and pure maple syrup. Corn and products derived from corn,...
Author: Martha Stewart
Author: Martha Stewart
To this day, focaccia is still one of my favourite breads to bake. By stuffing it we get more texture, more layers, more contrast between soft and spongy, crisp and crunchy, and we celebrate seasonal broad...
Author: Jamie Oliver
Instead of baking one big loaf of Irish soda bread this St. Patrick's Day, make a pull apart version that yields individual servings.
Author: Martha Stewart
Serve these Passover popovers at lunch or dinner alongside a bowl of chicken escarole soup, two recipes from Joan Nathan.
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, Chive Popovers, Cinnamon Sugar Popovers, and Bacon...
Author: Martha Stewart
Serve these crunchy pitas with any main dish for a burst of spice.
Author: Martha Stewart
Pandebono (or pan de bono) is a Colombian cheese bread made with cassava starch. This gluten free cheese bread is often eaten for breakfast or as a snack.
Author: Lizet Bowen
Author: Martha Stewart
Author: Martha Stewart
These mocha-flavored biscuits are the perfect balance of coffee and chocolate.
Author: Martha Stewart
Baking cornbread in a cast-iron skillet gives it a crisp, brown crust, and keeps the inside moist and light; serve the bread right from the pan.
Author: Martha Stewart
These spicy biscuits taste best warm from the oven.
Author: Martha Stewart
Don't give up on yesterday's baguette. Slightly stale bread is perfect for making these flavorful croutons, which are delicious in soups and salads.
Author: Martha Stewart
Treat yourself to a simple meal that brings together flavors of the Mediterranean.
Author: Martha Stewart
After being "baked" in a skillet, this bread can be split for a sandwich, tossed in a salad, or skewered for dessert. Make a double batch if you plan on sampling all of the above. The dry ingredients can...
Author: Martha Stewart
Sour-rye pretzel rolls get their tang not from a sourdough starter, but from yogurt.
Author: Martha Stewart
These light and flaky biscuits are made with whole milk instead of traditional buttermilk.
Author: Martha Stewart
The best biscuits are often made with fine low-protein wheat flours. Whole-grain barley flour is also quite fine and low in gluten, so it creates a lovely, light biscuit that's a bit more wholesome than...
Author: Martha Stewart
Super Moist Banana Pudding Muffins! These are so addictive it's impossible to eat just one! Moderation will be key here.
Author: Chef Rodney
Having been sectioned with a knife, these puffy, golden rolls pull away from one another with a soft tug. The burnt-sugar flavor of barley-malt syrup makes these dinner rolls yeasty-sweet.
Author: Martha Stewart
Sweet sorghum syrup is the perfect complement to peppery buttermilk biscuits.
Author: Martha Stewart
The most amazingly tasty, super moist Pumpkin Zucchini Muffins are loaded with great flavor from pumpkin puree, freshly grated zucchini, and pumpkin spice! These delicious breakfast muffins are quick and...
Author: Angela
The boule is one of Europe's greatest and most traditional forms of bread. It is often made with rye or other whole-grain flours but also works well as a rustic white made from French Dough.
Author: Martha Stewart
This recipe uses sourdough discard from a homemade starter; the water from the discard results in a slight cakey cookie, and the browned butter lends a nutty, toasty note.
Author: Martha Stewart
When Martha Stewart, who is something of a croissant connoisseur, first tasted these sourdough croissants, she knew they were something special. The recipe comes from Martha's niece, Sophie Herbert Slater....
Author: Martha Stewart
This delicious recipe for Balthazar brioche French toast is a family-friendly brunch option courtesy of Riad Nasr and Lee Hanson.
Author: Martha Stewart
Enjoy buttery, flaky crescent rolls for a breakfast treat with this quick and savory recipe that can be prepared in just minutes.
Author: Martha Stewart
This classic hush puppy recipe is nothing more than a dollop of cornmeal batter perked up with a little cayenne and onion and deep-fried until crunchy on the outside, and fluffy on the inside.
Author: Martha Stewart