Fresh rosemary perfumes this moist, chewy Italian bread studded with juicy red grapes and plump raisins.
Author: Martha Stewart
This foolproof dough recipe makes enough for three 1-pound pizzas. (A typical recipe calls for one pound.)
Author: Martha Stewart
A Bundt pan and some brown sugar help transform yeast dough into sweet, pull-apart monkey bread.
Author: Martha Stewart
Martha puts a savory twist on mardouf, a traditional Omani flatbread sweetened with dates, by adding saffron and fresh chives. She made this recipe on "Martha Stewart's Cooking School" episode 504.
Author: Martha Stewart
Once the garlic has been roasted, guests can squeeze the cloves directly onto a piece of crusty baguette and spread them like butter. Serve the baguette with shavings of Parmesan on the side.
Author: Martha Stewart
Pull out your cast iron for this Thanksgiving stalwart: It's the key to a perfect crust.
Author: Martha Stewart
Lemon, pine nuts, thyme, and cornmeal are blended in the bowl of an electric mixer. The finished quick bread is crumbly and savory-sweet.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and...
Author: Martha Stewart
In this hearty variation on traditional focaccia, mashed fingerling potatoes are incorporated into the dough, which is topped with thin slices for baking. Fingerlings are grown in yellow, pink, and blue...
Author: Martha Stewart
This Treacle Brown Bread is delicious with good Irish butter and sea salt. Or try it with blackberry jam and slices of an Irish blue cheese, such as Cashel Blue.
Author: Martha Stewart
Sharp cheddar cheese and piquant jalapeno stud these soft, fluffy dinner rolls. Martha made this recipe on episode 606 of Martha Bakes.
Author: Martha Stewart
Author: Martha Stewart
A batch of warm pull-apart dinner rolls will guarantee that "pass the bread basket" is a refrain around your table.
Author: Martha Stewart
Martha's friend Salli LaGrone thoroughly preheats the shortening-coated loaf pan to ensure a crisp, crunchy crust on this dense Southern bread.
Author: Martha Stewart
Author: Martha Stewart
Give the idea of breaking bread a whole new meaning with this festive reimagining of classic Parker House Rolls. Place this stunner on the table and let family pull pieces off in a rustic fashion, or cut...
Author: Sarah Carey
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, Cherry-Hazelnut Scones, or Lemon-Ginger...
Author: Martha Stewart
Spelt flour, zucchini, applesauce, and chocolate chips may seem like a crazy combination, but you're going to love them together in this moist and delicious update on the classic zucchini bread.
Author: Martha Stewart
Author: Martha Stewart
Maud Herlihy's Irish Soda Bread is a St. Patrick's Day classic. Bill Herlihy, the executive in charge of "The Martha Stewart Show," shares a recipe from his mother, Maud.
Author: Martha Stewart
These gingerbread-flavored biscuits complement the smokiness of a glazed ham.
Author: Martha Stewart
Fresh, flaky buttermilk biscuits can be yours in 30 minutes.
Author: Martha Stewart
These biscuits are slightly sweet and really round out a Thanksgiving feast.
Author: Martha Stewart
Biscuits flecked with grated zest are slightly sweet and definitely delicious. Enjoy them with our Orange Marmalade.
Author: Martha Stewart
With a meal of homemade focaccia and tidbits from a deli--olives, cheeses, and cured meats such as salami and prosciutto--youll feel like youre lunching in Rome.
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 Orange...
Author: Martha Stewart
Think of this four-ingredient side as super-deluxe garlic bread. It's a fun way for the whole family to dig into some nutty pesto swirled together with gooey mozzarella cheese.
Author: Martha Stewart
This recipe for bread crumbs is adapted from the February 2004 issue of Martha Stewart Living.
Author: Martha Stewart
Here's a great way to cook a whole meal outdoors: Make cornbread in a cast-iron skillet right on the grill, alongside your meat! Now, don't skip the honey-butter topping -- slather it on the hot cornbread...
Author: Martha Stewart
These buttery gems puff up and become golden brown in the oven.
Author: Martha Stewart
It's all about the alliums in this eye-catching take on the Italian bread. Caramelized onions go into the dough, while leeks and chives are artfully arranged on top.
Author: Martha Stewart
The addition of cocoa powder in the darker dough gives this bread its striking two-toned appearance and an earthier, deeper flavor than regular rye. The soft, supple doughs are easy to work with and require...
Author: Martha Stewart
These scones are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.
Author: Martha Stewart
The zest of the orange contains the fruit's delicious essence in concentrated form. A little bit enlivens a pull-apart roll. Orange juice is combined with powdered sugar for the icing.
Author: Martha Stewart
Once slice of this chewy, crispy, aromatic pizza will have you hooked.
Author: Martha Stewart
Not your grandma's babka! This twist on the classic sweet bread boasts a generous swirl of cream-cheese filling in every bite. The recipe comes from Edan Leshnick, the head pastry chef at New York's famed...
Author: Martha Stewart
These flaky biscuits benefit from, but do not require, butter and spicy-sweet pepper jelly.
Author: Martha Stewart
Moist, and bursting with the flavor of bananas and chocolate, our variation on banana bread makes a dreamy dessert.
Author: Martha Stewart
Hearty and satisfying, this steak dinner skips the de rigueur potatoes and opts instead for leafy Swiss chard and crusty garlic bread.
Author: Martha Stewart
Master the technique, and this recipe will reward you with rich, flaky, tender biscuits. The trick, as with all biscuits, is to use a gentle touch and not overwork the dough; mix just until the ingredients...
Author: Martha Stewart
Pass the warmed loaf around the table and let guests tear off their own pieces. Leftover garlic-herb butter tastes delicious on top of grilled steak, chicken, or fish.
Author: Martha Stewart
Typically made during the grape harvest in Italy, this flatbread is a little bit sweet, a little bit savory, and altogether irresistible.
Author: Martha Stewart
To make thesehandsome crescents, roll out the dough,trim it, andthen cut into triangles. Stretch each, and roll up,startingat thewide end.
Author: Martha Stewart
This grilled sourdough bread is served with Cioppino, a delicious fish stew.
Author: Martha Stewart
These crackers are very rich, yet still quite light and crispy. They pair well with soup.
Author: Martha Stewart
A classic Southern side dish gets a slightly spicy kick, thanks to a bit of cayenne pepper.
Author: Martha Stewart
This cornbread highlights the natural sweetness of corn with dark brown sugar.
Author: Martha Stewart
Wow Dad (and the whole family) on Father's Day with a playful take on a peanut butter and jelly sandwich that's sure to become a family favorite. This easy-to-make French toast breakfast lets the kids...
Author: Martha Stewart