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Explore 2973 recipes, 4 projects, 65 articles, 26 galleries, 943 videos, and more

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Savory Stuffed Sweet Potatoes

Ingredients
  • 4 large round sweet potatoes, (10 to 12 ounces each)
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 small onion, finely chopped
  • 1 small garlic clove, minced
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon coarse salt
  • 1/4 teaspoon crushed red pepper, flakes
  • 4 ounces Tuscan kale, trimmed and thinly sliced (about 2 1/4 cups)
  • 4 ounces firm tofu, cut into 1/2-inch cubes
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Hazelnut-Praline Torte

Ingredients
  • 1 1/4 cups hazelnuts, toasted, finely ground
  • 1 3/4 cups walnuts, toasted, finely ground
  • 1 1/2 cups confectioners' sugar, sifted, plus more for dusting
  • 9 large eggs, separated, room temperature
  • 1 1/4 teaspoons salt
  • 3/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups sifted cake flour (not self-rising)
  • Hazelnut Syrup
  • Caramel-Cream Filling
  • Praline
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Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme

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Chocolate-Strawberry Thumbprints

Ingredients
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa
  • 1/4 teaspoon salt
  • 2 ounces semisweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup plus 6 1/2 teaspoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 4 ounces cream cheese, at room temperature
  • 2 tablespoons confectioners' sugar
  • 4 ounces strawberries (about 6 medium), stemmed and finely diced
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Striped Bass with Braised Leeks, Orange, and Thyme

Ingredients
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 4 large leeks (about 2 1/4 pounds), white and pale-green parts only, halved lengthwise, rinsed well and patted dry
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 8 sprigs fresh thyme, plus more for garnish
  • 1 large navel orange, thinly sliced crosswise, plus 1/4 cup fresh orange juice (2 oranges total)
  • 4 skinless striped bass or sea bass fillets (about 4 ounces each)
  • 6 pitted Kalamata olives, thinly sliced crosswise
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Cranberry-Cornbread Stuffing

Ingredients
  • 8 ounces (2 cups) pecans
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 3 large onions, cut into 1/4-inch dice
  • 6 stalks celery, cut into 1/4-inch dice
  • 1/4 cup fresh oregano leaves, chopped
  • Skillet Cornbread
  • 1 loaf day-old white bread, crust on, cut into 1-inch cubes (10 heaping cups)
  • 3 large eggs, lightly beaten
  • 2 cups dried cranberries
  • 1 cup coarsely chopped fresh flat-leaf parsley (1 large bunch)
  • 1 tablespoon coarse salt
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoon Bell’s Seasoning
  • 1 quart chicken stock, preferably homemade, or low-sodium canned chicken broth
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Black Forest Cupcakes

Ingredients
  • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature, plus more for tins
  • 1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, plus more for tins
  • 2 1/2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 1/8 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed dark-brown sugar
  • 3 large eggs, room temperature
  • 3/4 cup sour cream
  • 1 1/2 cups buttermilk
  • 1 jar (12 ounces) preserved cherries in light syrup
  • 2 tablespoons kirsch (cherry-flavored brandy)
  • Pastry Cream
  • Chocolate Ganache Glaze
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Beet Salad with Mango

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Baked Apples With Dried Apricots

Time:1 hour 10 mins
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Pizza Two Ways

Time:30 mins
Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for baking sheets
  • 2 frozen pizza crusts
  • 6 roasted tomato halves, roughly chopped
  • 3/4 cup ricotta cheese
  • 1/2 cup shaved Parmesan
  • coarse salt and ground pepper
  • 3/4 pound small red new potatoes (about 7), very thinly sliced
  • 2 tablespoons fresh rosemary leaves
  • 1/4 to 1/2 cup fresh basil leaves, torn if large
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