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
This recipe for spoon bread, using fresh or frozen corn kernels, makes a very nice Southern-style side dish.
Author: Martha Stewart
Make these delicious garlic croutons to add a little crunch to lentil vegetable soup.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Grilling this dough gives it a flavorful char. To save time, it can be grilled and stored at room temperature overnight. Just top and bake.
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Lemon-Ginger Scones, or Blueberry-Almond...
Author: Martha Stewart
Here's a cornbread baked the old-fashioned way -- on top of the stove.
Author: Martha Stewart
This rich, spicy shortbread is a delicious addition to a platter of homemade crackers.
Author: Martha Stewart
This bread owes its soft and fluffy texture to each of its three rises. Martha made this recipe on Martha Bakes episode 606.
Author: Martha Stewart
A universal truth about biscuits: They're always best straight from the oven. Our classic one-bowl recipe comes together in a flash and makes four perfect, pillowy portions. Top them with whipped honey...
Author: Lauryn Tyrell
This dough is robust and versatile and also mass excellent sandwich bread.
Author: Martha Stewart
For an added crunch and a touch of sweetness, serve these homemade croutons along with your other favorite chili toppings.From Martha Stewart Living, Oct. 2010. Recipe by Lucinda Scala Quinn.
Author: Martha Stewart
Use this recipe to make stuffing or simply serve it alongside weeknight dinners.
Author: Martha Stewart
These tender, fluffy scones are flavored with juicy currants soaked in orange liqueur.
Author: Martha Stewart
Made with butternut squash puree, this sweet tea bread is a treat at breakfast -- or as a snack anytime.
Author: Martha Stewart
These biscuits are just as good for brunch as they are alongside a fried-chicken dinner.
Author: Martha Stewart
This mouthwatering buttermilk biscuit recipe comes from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
There's no better way to start your morning than with this spiced French toast recipe inspired by pumpkin pie. The bread soaks up the custard to ensure a velvety consistency and autumnal flavor in every...
Author: Martha Stewart
If there's something more intrinsically "Southern" than making fluffy, buttery biscuits using White Lily flour, we don't even know what that would be.
Author: Martha Stewart
Serve one of these croutons with our Creamy Tomato Soup.
Author: Martha Stewart
This Italian bread is good cut into long slices or split open for sandwiches.
Author: Martha Stewart
These rolls are best served warm but can be made one day ahead and stored in an airtight container at room temperature.
Author: Martha Stewart
Tired of pizza to go? Bake up pies that rival your local pizzeria's when you keep this easily made dough on hand. Try this versatile base in our recipe for individual pizzas.
Author: Martha Stewart
End brunch on a sweet note by slicing into a loaf of this rich, babka-inspired swirl bread. Enriching the yeasted dough with eggs and milk produces a super tender crumb once baked, but not before becoming...
Author: Greg Lofts
Author: Martha Stewart
These crispy, healthful tortilla strips make a nice textural complement to John Baricella's chicken chili.
Author: Martha Stewart
Got leftover panettone? Lucky you! The traditional Italian Christmas bread makes an excellent base for a breakfast casserole. All it needs is a soak in spiced custard and a turn in the oven.
Author: Martha Stewart
This recipe for homemade corn tortillas comes from Angie Vargas, a native of Monterrey, Mexico. Vargas works as a culinary instructor for League of Kitchens, an online school where you can cook alongside...
Author: Martha Stewart
Boasting three kinds of ginger (ground, crystallized, and fresh), these crispy cookies are packed with flavor. They pair perfectly with our Espresso Ice Cream. Martha made this recipe on Martha Bakes episode...
Author: Martha Stewart
This cornbread is baked-and served-in a cast-iron skillet, giving it a crunchy crust.
Author: Martha Stewart
This delicious sweet cinnamon flatbread recipe is courtesy of Jennifer Behar, owner of Jennifer's Homemade.
Author: Martha Stewart
This easy-to-follow recipe creates a blank canvas for your pizza, allowing you to personalize it any way you want. The dough produces a thin, cracker-like crust that is slightly chewy and, most of all,...
Author: Martha Stewart
This easy pizza dough recipe courtesy of British chef Jamie Oliver is made in a food processor and perfect for his Calzone recipe.
Author: Martha Stewart
These savory chips will keep up to a week in an airtight container. Serve with White Bean, Yogurt, and Feta Dip.
Author: Martha Stewart
Pair wedges with Mediterranean salads or dips such as hummus.
Author: Martha Stewart
Serve a restaurant-style fall brunch at home with brioche French toast, caramelized apples, and nutty frangipane (almond-flavored cream or paste) from chef Alain Allegretti.
Author: Martha Stewart
This mouthwatering recipe for scones is courtesy of Petersham Nursery.
Author: Martha Stewart
This recipe for cheesy breadcrumb topping is courtesy of Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
Author: Martha Stewart
This healthy quick bread makes a hearty breakfast or snack with a scoop of yogurt or cottage cheese.
Author: Martha Stewart
If not eaten warm from the oven, scones are best split, toasted, and spread with butter or clotted cream and jam.
Author: Martha Stewart
No kneading or yeast required for this easy loaf! Two types of better-for-you flour -- whole-wheat pastry and spelt -- plus an array of seeds make it super flavorful. Martha made this recipe on "Martha...
Author: Martha Stewart
These cornbread loaves were baked in a pan with two turkey molds ($36, amazon.com).
Author: Martha Stewart
When combined with baking soda, buttermilk acts as a leavening agent, making biscuits and cupcakes more delicate and pancakes fluffier.
Author: Martha Stewart
Ribbons of delicate asparagus may look fancy, but making them couldn't be easier -- all you need is a vegetable peeler. They are fabulous on this flatbread, as well as tossed with an herb dressing and...
Author: Martha Stewart
Use this flatbread recipe when making Bryan Sikora's Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables.
Author: Martha Stewart
Serve these crisp wontons as an alternative to fortune cookies. If you like, use round wrappers instead of square.
Author: Martha Stewart
Goat's milk adds a subtle tang, but cow's milk will work, too. Cooking the bread in a skillet gives it a nice golden crust.
Author: Martha Stewart
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. See our Classic White Bread how-to for step-by-step photos.
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
Shaping the dough directly on the baking sheet makes short work of homemade biscuits. Serve these biscuits warm with butter.
Author: Martha Stewart