Pair wedges with Mediterranean salads or dips such as hummus.
Author: Martha Stewart
Reserved drippings from the rib-roast fat add richness to this Yorkshire pudding.
Author: Martha Stewart
Instead of breakfast, make a cozy dinner of homemade French toast sticks by adding a few unexpected toppings, such as bacon, onions, mushrooms, and grated Parmesan cheese. Serve with a simple green salad...
Author: Martha Stewart
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
Good cooks in many cultures have found delicious ways to revive stale or leftover bread. But the French take first prize with their simple recipe for pain perdu, literally "lost bread," which we have come...
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
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
Try this delicious dried-fruit focaccia recipe from "Martha Stewart Baking Handbook."
Author: Martha Stewart
These spicy biscuits taste best warm from the oven.
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
Serve this updated rye soda bread with orange marmalade, Irish butter, smoked trout, Cashel Blue cheese, and our simple Watercress Salad for an impressive brunch spread.
Author: Martha Stewart
Use this recipe for homemade hamburger buns any time you grill out. They're perfect with Joey Campanaro's Bacon Cheeseburgers.
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
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
Pair this focaccia with a crisp green salad for an easy meal.
Author: Martha Stewart
A basket of these fragrant rolls makes a welcome addition to any dinner party.
Author: Martha Stewart
Bring some Southern charm to your dinner table with this classic, pudding-like side dish of cornmeal-creme fraiche spoon bread.
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
We blend hearty rye with tangy buttermilk for this sourdough bread that will be perfect for sandwiches or snacks.
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
What kid doesn't love fish crackers? Give them these whale-size ones that get their cheesy taste from Parmesan, grated until powdery.
Author: Martha Stewart
Cornmeal drop biscuits are quick to make, since the dough can be dropped onto a baking sheet without rolling or cutting.
Author: Martha Stewart
Unlike proscuitto which comes from the pig, bresaola is a beef product.
Author: Martha Stewart
Shave or grate some Parmesan cheese over the top of each serving of soup if you like. During cooking, the bread pieces become soft like dumplings and release starch, which helps thicken the soup.
Author: Martha Stewart
Martha's traditional quick Irish Soda Bread is studded with flavorful raisins and caraway seeds, and fortified with wheat bran.
Author: Martha Stewart
These light and flaky biscuits are made with whole milk instead of traditional buttermilk.
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
Soft walnut-date bread is a world away from a nondescript deli bran muffin; top a slice with honey and fiber-rich raspberries.
Author: Martha Stewart
This popular recipe for scallion bread comes from "Entertaining," by Martha Stewart.
Author: Martha Stewart
When you bake sourdough bread using a homemade starter, you'll eventually end up with so much of it that you'll need to discard some to keep the amount manageable. You can compost the discard, or use it...
Author: Martha Stewart
There are many good recipes for healthy whole-wheat breads, but all yeast versions take several hours to make. This quick bread uses baking powder and soda to leaven it instead. It is good for sandwiches,...
Author: Martha Stewart
We've used low-fat milk, egg whites, and skinless chicken to make traditional Southern comfort food healthier, yet still finger-licking good.
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
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
If you've only had savory focaccia, you're in for a treat. This sweet version is an original twist on dessert and also makes a delicious breakfast or snack.
Author: Martha Stewart
These mushroom toasts topped with crumbled bacon and scrambled eggs are delicious for breakfast and beyond.
Author: Martha Stewart
A sprinkle of coarse sanding sugar is the embellishment on these sweet versions of chocolate pretzels.
Author: Martha Stewart
The exterior of the perfect biscuit should be golden brown and slightly crisp, while its interior should be light and airy. Avoid overworking the dough; gently combine the ingredients until just blended....
Author: Martha Stewart
This easy recipe for pizza dough is courtesy of "The Martha Stewart Show" and should be used when making Broccoli, Tomato, and Mozzarella Stromboli.
Author: Martha Stewart
Serve these homemade pitas, warm from the oven, with baba ghanoush or garlicky hummus.
Author: Martha Stewart
These classic crackers are perfect for dotting over a thick soup like clam chowder.
Author: Martha Stewart
These slightly sweet cornbread cakes from Jamaica can be served with fried fish or jerk chicken for an authentic Jamaican meal.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn...
Author: Martha Stewart
Intensely flavored almond flour gives these poppy crackers a buttery crispness, along with a measure of protein, calcium, vitamin E, and folic acid.
Author: Martha Stewart
A sweet, summery strawberry butter or fruity jam accompany these subtly tart, rhubarb-buckwheat scones beautifully. A perfect way to break bread Sunday morning (or any day of the week).
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
Food editor Khalil Hymore's version of Parker House rolls are twice-brushed with butter, sprinkled with salt, and served warm.
Author: Martha Stewart
Sweet sorghum syrup is the perfect complement to peppery buttermilk biscuits.
Author: Martha Stewart
These guaranteed-showstopper onion rolls are made with buttermilk and filled with sweet onions sauteed in butter and scented with nutmeg. The onion filling is spread onto a rectangle of dough, which isrolled...
Author: Martha Stewart
Chives and freshly ground pepper add a surprising bite to these biscuits.
Author: Martha Stewart