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
Reserved drippings from the rib-roast fat add richness to this Yorkshire pudding.
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
Irish cheddar nicely complements the floral honey and sweet pears that are sandwiched in the Scones with Pears, Irish Cheddar, and Honey.
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
Unlike proscuitto which comes from the pig, bresaola is a beef product.
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
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
We blend hearty rye with tangy buttermilk for this sourdough bread that will be perfect for sandwiches or snacks.
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
Use this recipe to make our Southern Fried Eggs over Buttermilk Biscuits with Sausage Gravy.
Author: Martha Stewart
Try this delicious dried-fruit focaccia recipe from "Martha Stewart Baking Handbook."
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
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
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
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
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
Cake flour and gentlestirring give sour cream and thyme rolls their soft crumb. Using an icecream scoop tospoon the dough into amuffin tin isahandy way of making manyuniform dinner rolls quickly.
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
Pair this focaccia with a crisp green salad for an easy meal.
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 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
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
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
Cornmeal drop biscuits are quick to make, since the dough can be dropped onto a baking sheet without rolling or cutting.
Author: Martha Stewart
Author: Martha Stewart
After being "baked" in a skillet, this bread can be split for a sandwich, tossed in a salad, or skewered for dessert. Make a double batch if you plan on sampling all of the above. The dry ingredients can...
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
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
Sweet sorghum syrup is the perfect complement to peppery buttermilk biscuits.
Author: Martha Stewart
Chives and freshly ground pepper add a surprising bite to these biscuits.
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
This yeast dough is simple to make, but it needs to rise for about 3 hours total (before and after cutting into rounds), so plan accordingly.
Author: Martha Stewart
Ribbons of delicate asparagus may look fancy, but making them couldn't be easier -- all you need is a vegetable peeler. They are fabulous on this flatbread, as well as tossed with an herb dressing and...
Author: Martha Stewart
These mushroom toasts topped with crumbled bacon and scrambled eggs are delicious for breakfast and beyond.
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
These classic crackers are perfect for dotting over a thick soup like clam chowder.
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
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
These spicy biscuits taste best warm from the oven.
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
Serve these homemade pitas, warm from the oven, with baba ghanoush or garlicky hummus.
Author: Martha Stewart
Instead of baking one big loaf of Irish soda bread this St. Patrick's Day, make a pull apart version that yields individual servings.
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
Warm, buttery, and flaky, these Parker House Rolls make for the perfect addition to any number of meals.
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
This DIY spicy-sweet party snack is sure to spark taste buds -- and conversation. Line cups with parchment for serving.
Author: Martha Stewart
These light and flaky biscuits are made with whole milk instead of traditional buttermilk.
Author: Martha Stewart