Sharp white cheddar and chives add extra flavor to these simple drop biscuits.
Author: Martha Stewart
The recipe for this fruit-swirled quick bread comes from Debbie Cascio-van Hees, a reader from the Netherlands. It calls for fresh strawberries, but you...
Author: Martha Stewart
This crusty bread makes a great sandwich base or burger bun. Martha made this recipe on episode 702 of Martha Bakes.
Author: Martha Stewart
Author: Martha Stewart
Serving rosemary bread with rosemary-flecked olive oil rather than butter is a nod to the Mediterranean diet, in which olive oil is the primary fat.
Author: Martha Stewart
Sub processed flour with whole grains and you can indulge in bread again -- guilt free.
Author: Martha Stewart
The secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup...
Author: Martha Stewart
These scones are light yet hearty. Fresh apple keeps them moist, buttermilk contributes tenderness, and oats add a pleasantly toothsome texture.
Author: Martha Stewart
The recipe for these extra-large biscuits comes from Virginia Willis, the author of "Secrets of the Southern Table." A phrase her grandfather once used,...
Author: Martha Stewart
This simple white cracker recipe will be your new snacktime staple. You'll have to discard any scraps, since this dough can't be rolled again.
Author: Martha Stewart
This deceptively simple loaf is inspired by the Portuguese bread known as pao de milho or broa. Sprinkling the top of the bread with water just before...
Author: Martha Stewart
Buttermilk gives this cheesy quick bread a subtle tang and keeps it nice and moist. Serve with plenty of butter. Martha made this recipe on "Martha Bakes"...
Author: Martha Stewart
A box of Bisquick can go a long way and this list of incredible Bisquick recipes proves just how versatile everyone's favorite baking mix is! From...
Author: Angela
This scone recipe is from reader Millie Piccuito of Weymouth, Massachusetts. Scones are traditionally served at British-style afternoon teas, or enjoy...
Author: Martha Stewart
"This French toast recipe is one of my favorites, and it's great for company because everyone loves it. Fresh orange zest and juice, as well as orange...
Author: Martha Stewart
Author: Martha Stewart
Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served -- and eaten -- with a spoon.
Author: Martha Stewart
This cinnamon-spiced French toast is a delicious make-ahead recipe to serve a crowd at your next brunch.
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...
Author: Martha Stewart
These creamy, cheesy scones pair well with butter when they're fresh out of the oven. They also make a great vehicle for your favorite egg sandwich. Scallions...
Author: Martha Stewart
You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven. For an illustrated how-to on...
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Chocolate-Coconut Scones, Cherry-Hazelnut...
Author: Martha Stewart
Try these oatmeal and dried-cherry biscuit scones for a tasty snack. For more delicious recipes featuring Quaker Oats, visit quakeroats.com.
Author: Martha Stewart
Panattone is an Italian sweet bread that will become a staple in your home.
Author: Martha Stewart
Stuff this homemade Italian bread with cured meats and cheeses, or simply dip it in olive oil.
Author: Martha Stewart
Need a make-ahead breakfast for the family or for overnight guests? Assemble this caramelized-apple-and-challah casserole the day before, and simply ferry...
Author: Martha Stewart
Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel...
Author: Martha Stewart
This quick dinner side dish made with matzo has a humble look but a rich flavor, thanks to duck fat. Serve with roast meats.
Author: Martha Stewart
Sauteed cranberries add a tasty surprise to this cornbread. They go into the baking pan first and are covered with batter. When the bread is turned out,...
Author: Martha Stewart
No biscuit cutter or pastry blender necessary for this hassle-free recipe! Just clean hands and a few staple ingredients.
Author: Martha Stewart
This foolproof pizza dough recipe comes from Chris Bianco, the chef behind the famed Pizzeria Bianco in Phoenix, Arizona. Use it to make Heirloom-Tomato...
Author: Martha Stewart
These Irish Soda Scones pack the hallmarks of our favorite St. Patrick's Day bread-loads of currants and caraway seeds-into a single serving with a light,...
Author: Martha Stewart
A generous dose of black pepper in the dough gives these brunch-perfect biscuits a pleasant kick.
Author: Martha Stewart
Both sweet and savory, this make-ahead brunch entree is stuffed with ham and Gruyere cheese and served with maple syrup. This family-friendly dish goes...
Author: Martha Stewart
An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor...
Author: Martha Stewart
Right before serving, brush the bread with a little melted butter if desired, and sprinkle with coarse salt.
Author: Martha Stewart
Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet...
Author: Martha Stewart
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,...
Author: Martha Stewart
A favorite of photographer Vicki Pearson's, this dish can made with leftover brown rice. Use leftovers for tasty sandwiches.
Author: Martha Stewart
The addition of frozen corn gives this sweet and savory bread some texture.
Author: Martha Stewart
Cheddar and chives are a great combination in scones. For light, flaky scones, don't mix the butter in too well.
Author: Martha Stewart
Yeast makes these biscuits light and airy. Add a smear of Brooke's Mustard Dip and a slice of country ham for a delicious breakfast sandwich.
Author: Martha Stewart
Author: Martha Stewart
Make this moist quick bread all autumn long. The ginger and pumpkin flavors blend together nicely in this sweet dessert bread.
Author: Martha Stewart
For a heartier take on banana-nut bread, spread a mixture of bananas, brown sugar, and walnuts between slices of golden brioche before battering and frying....
Author: Martha Stewart
This cornbread, if used for stuffing, should be made one day ahead.
Author: Martha Stewart
The perfect make-ahead brunch, this casserole has the flavors of a blintz in French toast form. Instead of the more traditional cottage cheese, creamy...
Author: Martha Stewart
Loaves made with a natural leaven keep for a week-one reason Chad Robertson, of San Francisco's legendary Tartine Bakery, prefers this time-honored technique....
Author: Martha Stewart