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
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
Renowned Alabama chef Scott Peacock has a certain way with biscuits, so it was a no-brainer for us to turn to him for another version of his classic recipe. But this is no imitator-here we have an all-butter...
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, Cherry-Hazelnut Scones, or Lemon-Ginger...
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
Make this cornbread for our Cornbread-and-Biscuit Dressing.
Author: Martha Stewart
Fresh rosemary perfumes this moist, chewy Italian bread studded with juicy red grapes and plump raisins.
Author: Martha Stewart
Here's a cornbread baked the old-fashioned way -- on top of the stove.
Author: Martha Stewart
There's nothing more special than homemade bread at the dinner table, and this hearty loaf is no exception.
Author: Martha Stewart
This homey dessert is a cross between bread pudding and French toast. To create an elegant presentation, cut the Pain Perdu neat rounds with a biscuit cutter or a drinking glass.
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
Once slice of this chewy, crispy, aromatic pizza will have you hooked.
Author: Martha Stewart
These corn cakes make a great accompaniment to the adobo chicken that is a favorite at Jimmy's Bronx Cafe. The recipe comes courtesy of the restaurant's owner, Jimmy Rodriguez.
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
When combined with baking soda, buttermilk acts as a leavening agent, making biscuits and cupcakes more delicate and pancakes fluffier.
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
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
When this classic Irish Soda Bread is easy to make, you'll bake it all year round! The bread will keep, wrapped in plastic, for up to two weeks at room temperature.
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
These biscuits are slightly sweet and really round out a Thanksgiving feast.
Author: Martha Stewart
Crunchy on the outside and soft and tender on the inside, these scones studded with dried cranberries and lemon zest couldn't be more satisfying. They're also the ideal make-ahead treat, as the pastries...
Author: Martha Stewart
These crackers are very rich, yet still quite light and crispy. They pair well with soup.
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
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
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 cornbread highlights the natural sweetness of corn with dark brown sugar.
Author: Martha Stewart
Also known as "frico," these lacy Italian crisps are an easy, yet impressive way to top soups, salads, or pasta.
Author: Martha Stewart
Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor. Bonus: There's only one pot to wash!
Author: Martha Stewart
This foolproof dough recipe makes enough for three 1-pound pizzas. (A typical recipe calls for one pound.)
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 flaky biscuits benefit from, but do not require, butter and spicy-sweet pepper jelly.
Author: Martha Stewart
This grilled sourdough bread is served with Cioppino, a delicious fish stew.
Author: Martha Stewart
Hearty Irish soda bread is easy to make. It's welcome any time of year but is essential on St. Patrick's Day.
Author: Martha Stewart
Why not keep a batch of these ready-to-bake biscuits in the freezer? They'll add a special touch to any meal.
Author: Martha Stewart
Author: Martha Stewart
Set theindulgent mood of a lazy summer day with sliced brioche swirled with semisweet chocolate.
Author: Martha Stewart
Satifsy your sweet tooth with this naturally delicious snack.
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
Use this recipe to make stuffing or simply serve it alongside weeknight dinners.
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, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond...
Author: Martha Stewart
Stollen -- a yeasty fruit bread --is a German-AmericanChristmastime specialty.After dinner, serve it with a glass of sweet Germandessert wine; or have itwith coffee for breakfast onChristmas morning.
Author: Martha Stewart
This loaf gets its sunny sweetness from clementines. The fruit's segments, zest, and juice are mixed into the batter, and there's more juice in the glaze that's brushed on top. Vanilla-bean seeds add heady...
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
The classic Italian supper comes together remarkably quickly -- garlic bread bakes alongside the ziti, and a green salad is tossed in mere minutes.
Author: Martha Stewart
Even the pickiest eaters will gobble up these easy family-friendly breakfast skewers made with bread and fresh strawberries, blueberries, and raspberries.
Author: Martha Stewart