Fresh garlic and rosemary infuse the bread with its intoxicating flavors and aromas.
Author: Martha Stewart
Here's a cornbread baked the old-fashioned way -- on top of the stove.
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
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
These crispy, healthful tortilla strips make a nice textural complement to John Baricella's chicken chili.
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
Serve this recipe for cornbread with chili or even ribs. The addition of whole corn kernels makes the texture a little more interesting, but you can leave them out with no problem. Ditto the pickled jalapenos;...
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
These biscuits are slightly sweet and really round out a Thanksgiving feast.
Author: Martha Stewart
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
When combined with baking soda, buttermilk acts as a leavening agent, making biscuits and cupcakes more delicate and pancakes fluffier.
Author: Martha Stewart
An array of mustards -- ranging from spicy to sweet, smooth to grainy -- adds intrigue to these easy-to-make soft pretzels.Pretzel salt is available from Spice Barn.
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
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
This grilled sourdough bread is served with Cioppino, a delicious fish stew.
Author: Martha Stewart
Use this recipe to make stuffing or simply serve it alongside weeknight dinners.
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
Make this cornbread for our Cornbread-and-Biscuit Dressing.
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
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
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
Once slice of this chewy, crispy, aromatic pizza will have you hooked.
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
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
There's nothing more special than homemade bread at the dinner table, and this hearty loaf is no exception.
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
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
We love serving these savory herb-flecked biscuits with sliced ham and a dollop of Dijon.
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
These flaky biscuits benefit from, but do not require, butter and spicy-sweet pepper jelly.
Author: Martha Stewart
This cornbread highlights the natural sweetness of corn with dark brown sugar.
Author: Martha Stewart
These savory biscuits can be served at breakfast, lunch, and dinner.
Author: Martha Stewart
This mouthwatering recipe for scones is courtesy of Petersham Nursery.
Author: Martha Stewart
Set theindulgent mood of a lazy summer day with sliced brioche swirled with semisweet chocolate.
Author: Martha Stewart
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
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of chives, parsley, and thyme.
Author: Martha Stewart
This foolproof dough recipe makes enough for three 1-pound pizzas. (A typical recipe calls for one pound.)
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
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 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
These biscuits are just as good for brunch as they are alongside a fried-chicken dinner.
Author: Martha Stewart
These crackers are very rich, yet still quite light and crispy. They pair well with soup.
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