Slather these slightly-sweet cornbreads in some whipped butter for a real treat.
Author: Martha Stewart
This garlic bread gets its vibrant green color from butter mixed with chopped parsley. The spread is also great on steamed vegetables.
Author: Martha Stewart
These give an extra kick to our Iceberg Wedges with Chile-Buttermilk Dressing.
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
Bisquick is a baker's best friend, and once you try your hand at these incredibly easy Bisquick biscuits you will understand why! With only 2 ingredients you can have fluffy, golden biscuits in just...
Author: Angela
Food editor Khalil Hymore's version of Parker House rolls are twice-brushed with butter, sprinkled with salt, and served warm.
Author: Martha Stewart
Complement your Greek meal with these sweet biscuits and a cup of strong coffee.
Author: Martha Stewart
Serve these buttery biscuits alongside Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
This sweet Pumpkin Molasses Tea Bread with cream cheese frosting is equally good at breakfast, lunch, or dinner. We used apple juice to sweeten the bread, but this recipe is just as tasty made with orange...
Author: Martha Stewart
Making these flaky rolls takes time: The dough needs to be chilled twice, for 40 minutes each time, and it must rise for an hour before baking.
Author: Martha Stewart
These traditional English breakfast or tea-time cakes are intentionally undercooked, so that they can be toasted to order when it's time to eat.
Author: Martha Stewart
Bake yourself a magnificent-looking boule with a little help from a homemade sourdough starter. Since sourdough uses wild yeasts instead of commerically produced yeast to leaven, the final flavor of the...
Author: Martha Stewart
This staple of Middle Eastern and Mediterranean cuisines is surprisingly easy to make -- and the process feels almost magical. It starts with a simple yeast dough (we used some whole-wheat flour in addition...
Author: Martha Stewart
This is a quick and delicious accompaniment to a spaghetti dinner.
Author: Martha Stewart
Buttermilk adds a creamy, slightly sweet flavor to this cornbread that's delicious on it's own or when tossed with garlic, herbs, and more to make our favorite Cornbread Dressing.
Author: Martha Stewart
Freezing and thawing over-ripe bananas before mashing creates a syrupy-thick juice, more like liquid gold, that bursts with sweet banana flavor and makes this loaf next-level delicious.
Author: Martha Stewart
This recipe is excerpted from Alice Medrich's Flavor Flours (Artisan).
Author: Martha Stewart
Try serving these traditional English-style scones with butter, Devonshire cream, and jam.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This St. Patrick's day, try a slice or two of this easy homemade soda bread for breakfast or serve it alongside Martha's Quick-Brined Corned Beef and Vegetables. This recipe balances the traditional flavors...
Author: Martha Stewart
Four types of seeds -- cumin, nigella, flax, and sesame -- meet rye and wheat flours in these thin, almost lacy crackers. They make a nice accompaniment for any salad or soup or a lovely addition to a...
Author: Martha Stewart
This French toast is always a crowd-pleasing hit at breakfast in the spring when asparagus is bountiful.
Author: Martha Stewart
We made monkey bread even more irresistible. Nutella takes this pull-apart treat to an extra level of deliciousness. The chocolate-hazelnut spread is layered throughout. When serving for breakfast, make...
Author: Martha Stewart
Try this delicious dried-fruit focaccia recipe from "Martha Stewart Baking Handbook."
Author: Martha Stewart
For a more savory version of these layered biscuits, leave out the cinnamon and sugar.
Author: Martha Stewart
Reserved drippings from the rib-roast fat add richness to this Yorkshire pudding.
Author: Martha Stewart
For a richer version of this dish, use heavy cream, as more fat content translates into better flavor.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Our homemade crisps (just like those found in gourmet-food shops) are filled with wholesome ingredients: nuts, seeds, and dried fruit. The result is light in texture yet flavorful and satisfying. The crisps...
Author: Martha Stewart
John Barricelli, the host of "Everyday Baking from Everyday Food," on PBS, prepares this chocolate-filled panettone for Christmas. Nuts, candied fruit, and, in more contemporary incarnations, chocolate...
Author: Martha Stewart
Pair this focaccia with a crisp green salad for an easy meal.
Author: Martha Stewart
Author: Martha Stewart
Serve these homemade pitas, warm from the oven, with baba ghanoush or garlicky hummus.
Author: Martha Stewart
These homey, rustic scones are made with buttermilk barley dough and spill over with sunny citrus marmalade. Vary the filling to suit your taste; for a kid-friendly option, try strawberry or raspberry...
Author: Martha Stewart
Serve these brightly flavored biscuits with butter and strawberry jam for breakfast or gild them with fresh strawberries and a billow of whipped cream for dessert.
Author: Martha Stewart
This quick and easy breadstick recipe whips up long sticks that are perfect for draping in thin slices of prosciutto.
Author: Martha Stewart
Simple braiding brings elegance to garlic and rosemary knots; these rolls should be served piping hot, while their herbal aroma is at its peak.
Author: Martha Stewart
Red onions shine in this easy, yeasted flatbread, where they are strewn across the dough with flaky sea salt.
Author: Martha Stewart
This humble Irish-Style Brown Bread, which gets a small update with the addition of rye flour, is similar to the one you would find every day on the traditional Irish table, served with butter and jam,...
Author: Martha Stewart
Small and firm, these are really more like soda crackers than flaky doughy biscuits. They are great with Baked Country Ham.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Author: Martha Stewart
For these easy-to-make oliverolls, olive pieces are first mixed into the dough using a mixer and then incorporated further by hand.
Author: Martha Stewart
This recipe for ritz mints, a delicious holiday snack, is courtesy of Sarah Dimaggio.
Author: Martha Stewart
These delicious rolls are simply small, rounded baguettes. They convey a more formal air than a baguette, making them ideal for entertaining.
Author: Martha Stewart
Making monkey bread lets kids do what they do best -- play with their food -- while they create something yummy.
Author: Martha Stewart
For an easy snack, use up any leftover pita bread you have for this sweet twist on French toast.
Author: Martha Stewart
If you've never had homemade focaccia, you're in for something special. This sweet one, sprinkled with rosemary, isn't overly doughy and has an amazingly crisp crust. The bread isn't difficult to make,...
Author: Martha Stewart
This crusty, traditional Irish bread is a proud product of the peasant hearth-and the most suitable companion to Irish Stew. Soda bread requires no rising time, as baking powder, baking soda, and buttermilk...
Author: Martha Stewart
Vary the seeds to go with the flavor of burger, such as sesame for tuna or cumin seeds for lamb, in this homemade hamburger bun recipe.
Author: Martha Stewart
A basket of these fragrant rolls makes a welcome addition to any dinner party.
Author: Martha Stewart
This filling open-faced sandwich piled with bacon, lettuce, and tomato and sprinkled with fresh chives is a tasty brunch option for a crowd.
Author: Martha Stewart