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The Best Banana Bread

The batter for this easy-to-make banana bread is enriched with sour cream, which gives it a subtle tang and super moist texture. In order to avoid this quick bread becoming tough and chewy, don't overmix...

Author: Martha Stewart

Flaky Buttery Biscuits

Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).

Author: Martha Stewart

Cranberry Bread

Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack.

Author: Martha Stewart

Quick Basic Pizza Dough

This homemade pizza crust comes together quickly-give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie and have an at-home pizza night.

Author: Martha Stewart

Popovers

See our step-by-step guide to making popovers, and try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers,...

Author: Martha Stewart

Dinner Rolls

These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be...

Author: Martha Stewart

White Bread

Author: Martha Stewart

Zucchini Nut Bread

This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.

Author: Martha Stewart

Classic French Toast

Any dense bread such as challah, brioche, or sourdough will work for this simple French toast recipe.

Author: Martha Stewart

Buttermilk Cornbread

Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage.

Author: Martha Stewart

Amish Friendship Bread

This delicious recipe is courtesy of Mary Bodor. Note: Do not use metal cooking utensils, bowls, or baking pans with this recipe, since they will interfere with the fermenting process.

Author: Martha Stewart

Banana Walnut Loaf

You can toast slices of this all-purpose loaf for breakfast, serve it for tea in the afternoon, or top a piece with vanilla ice cream for dessert.

Author: Martha Stewart

Chicken Caesar Salad

With a little advance preparation, the components for this tasty Chicken Caesar Salad can be stored in the fridge and then assembled and served within minutes.

Author: Martha Stewart

Cranberry Scones

We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.

Author: Martha Stewart

Rye Bread

Use this recipe for rye bread as the base for any one of our delicious sandwiches.

Author: Martha Stewart

Perfect BLT Sandwich

Author: Martha Stewart

Pumpernickel Bread

Unsweetened chocolate, molasses, and ground caraway seeds give this bread its unmistakable depth of flavor.

Author: Martha Stewart

Blueberry Scones

Sweet-tart fresh blueberries are showcased in every bite of these light, fluffy scones accented with lemon zest.

Author: Martha Stewart

Cranberry Walnut Bread

This Thanksgiving-inspired quick bread recipe comes from Jane Kraemer of Manchester, Connecticut. The mixture of tart cranberry and salty nuts will have everyone reaching for a second slice.

Author: Martha Stewart

Multigrain Bread

One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. This fluffy multigrain bread recipe is a great, tasty bread. See our Classic White Bread how-to...

Author: Martha Stewart

Cornmeal Biscuits

Cornmeal gives biscuits a slight crunchiness and a golden hue.

Author: Martha Stewart

Chocolate Dipped Pretzels

You're just minutes away from a snack to satisfy your craving: Pretzel rods dipped in smooth, semisweet chocolate are the perfect blend of salty and sweet.

Author: Martha Stewart

Zucchini Spice Bread

Kids won't even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York.

Author: Martha Stewart

Baked Blueberry French Toast Casserole

Juicy blueberries hide between layers of custardy French toast in this delicious make-ahead brunch dish. It's the perfect crowd-pleasing recipe you've been looking for.

Author: Martha Stewart

Perfect Popovers

By adding cheese (such as Parmesan), sugar, or spices to the batter, popovers can be suited to any occasion. For ease of use, a popover pan with a nonstick coating is the ideal baking vessel for popovers,...

Author: Martha Stewart

Rich Cream Scones

These scones get their light, flaky texture from the butter that is layered into the dough.

Author: Martha Stewart

Fry Bread

Fry bread is a Native American quick bread that can be served sweet or savory. Try it drizzled with honey and served alongside stew or braised beef. It's also served in Oklahoma and Colorado as an "Indian...

Author: Martha Stewart

Whole Wheat Date Nut Bread

This date-sweetened whole-wheat quickbread makes a much-appreciated holiday or hostess gift because it holds up well for several days and is a wholesome breakfast treat. The spread of tangy Neufchatel...

Author: Martha Stewart

Cherry Scones

This recipe for cherry scones is from Lauren Bank Deen's "Kitchen Playdates" cookbook.

Author: Martha Stewart

Cheddar Biscuits

Serve these at dinner or alongside scrambled eggs for breakfast. You can also use them when making our Winter-Vegetable Potpie with Cheddar-Biscuit Topping.

Author: Martha Stewart

Classic Cornbread

This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons.

Author: Martha Stewart

Baked French Toast

Thick brioche slices soak up the batter, while sugared pecans lend a caramelized crunch to this make-ahead baked French toast recipe to feed a hungry breakfast or brunch crowd.

Author: Martha Stewart

Kaiser Rolls

This crusty bread makes a great sandwich base or burger bun. Martha made this recipe on episode 702 of Martha Bakes.

Author: Martha Stewart

Basic Grilled Pizza Dough

This foolproof dough recipe can be used to make a delicious homemade pizza on the grill or in the oven. Try the following topping variations: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion;...

Author: Martha Stewart

Panfried Croutons

Sprinkle these cubes into soups, or toss them into salads.

Author: Martha Stewart

Classic White Bread

This white bread recipe is the starting point for our Multigrain, Rye, and Cinnamon-Raisin breads. See our Classic White Bread how-to for step-by-step instructions.

Author: Martha Stewart

Cream Scones

Tender and lightly sweet, cream scones are just right for breakfast or tea. They are delicious with strawberry preserves and cloud-like dollops of softly whipped cream.

Author: Martha Stewart

Blueberry Buttermilk Scones

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 plain yogurt whisked with 2 tablespoons milk.

Author: Martha Stewart

Cheddar Jalapeno Cornbread

Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of sharp cheddar and spicy jalapenos.

Author: Martha Stewart

Cranberry Orange Scones

This scone recipe is from reader Millie Piccuito of Weymouth, Massachusetts. Scones are traditionally served at British-style afternoon teas, or enjoy them for breakfast.

Author: Martha Stewart

Dark Chocolate Popovers

See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and...

Author: Martha Stewart

Fast Raspberry Scones

Serve these raspberry scones at breakfast or with tea for an afternoon snack.

Author: Martha Stewart

Cottage Cheese Dill Skillet Bread

Right before serving, brush the bread with a little melted butter if desired, and sprinkle with coarse salt.

Author: Martha Stewart

Cheddar Cornbread

Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.

Author: Martha Stewart

Currant Scones

These teatime treats come courtesy of Letty Hampton of Oxford, Michigan, whose mother made them back home in Scotland.

Author: Martha Stewart

Boston Brown Bread

A New England staple, this wholesome bread uses three different kinds of flour and is baked in a can. Martha made this recipe on episode 706 of Martha Bakes.

Author: Martha Stewart

Cheddar Drop Biscuits

Sharp white cheddar and chives add extra flavor to these simple drop biscuits.

Author: Martha Stewart

Black Bread

Three types of flour go into these hearty loaves: whole-wheat, bread, and rye. Cocoa and coffee add color and depth of flavor.

Author: Martha Stewart

Portuguese Cornmeal Bread

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 baking creates steam and ensures a crisp, toothsome...

Author: Martha Stewart

Ciabatta

Stuff this homemade Italian bread with cured meats and cheeses, or simply dip it in olive oil.

Author: Martha Stewart