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Explore 3090 recipes, 4 projects, 65 articles, 28 galleries, 1075 videos, and more

Southern Mac and Cheese

Time:40 mins
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Chocolate-Date Cake with Chocolate Sticky Toffee Glaze

Ingredients
  • 1/2 stick (4 tablespoons) unsalted butter
  • 1 1/4 cups water
  • 2/3 cup packed light-brown sugar
  • 15 ounces whole Medjool dates (about 22), pitted, plus 4 more, pitted and halved lengthwise, for garnish
  • 1/3 cup light corn syrup
  • 3 tablespoons brandy
  • 1 tablespoon water
  • 2 tablespoons strong-brewed coffee
  • Pinch of salt
  • 4 tablespoons unsweetened Dutch-process cocoa powder
  • 2 cups all-purpose flour
  • 2 tablespoons heavy cream
  • 1 teaspoon salt
  • 4 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped
  • Pinch of ground cinnamon
  • 1 tablespoon plus 1 1/2 teaspoons brandy
  • 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature, plus more for pan
  • 3/4 cup packed dark-brown sugar
  • 4 large eggs
  • 1 1/2 teaspoons baking soda
  • 5 ounces bittersweet chocolate (preferably at least 61 percent cacao), coarsely chopped
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Apricot Cheesecake Bars

Time:1 hour 20 mins
Ingredients
  • 18 graham crackers
  • 1 cup plus 2 tablespoons sugar
  • Coarse salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 10 ounces apricots (about 4), halved, pitted, and cut into eighths
  • 1 tablespoon fresh lemon juice
  • 2 packages (8 ounces each) cream cheese, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, room temperature, lightly beaten
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Almond-Coconut Tart

Ingredients
  • Vegetable-oil cooking spray
  • 1/2 vanilla bean, halved lengthwise
  • 1/2 cup vanilla soy milk
  • 2 cups unsweetened shredded coconut
  • 1/4 cup granulated sugar
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 2 large egg yolks
  • 2 teaspoons arrowroot or cornstarch
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons almond paste
  • 1 cup almond flour
  • 1/2 cup soy cream cheese, preferably Tofutti
  • 5 tablespoons apricot jam
  • 4 cups assorted berries
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Miniature Vanilla Cupcakes

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Breaded Catfish Fillets With Braised Swiss Chard

Ingredients
  • 2 slices (1/2 inch thick) Whole-Grain Bread
  • 1 large bunch red Swiss chard (about 14 ounces), stems finely chopped and leaves cut into 1-inch strips
  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 2 medium garlic cloves, finely chopped
  • 1/2 teaspoon coarse salt
  • 3/4 cup homemade or low-sodium store-bought chicken stock
  • 3/4 teaspoon balsamic vinegar
  • Olive oil, cooking spray
  • 1 tablespoon finely chopped fresh sage
  • 1 teaspoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely grated lemon zest, plus lemon wedges for serving
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 large egg white
  • 4 skinless catfish fillets (4 ounces each)
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Baked Stuffed Potatoes with Roasted Garlic

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Pumpkin and Pecorino Gratin

Time:45 mins
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Rice and Spinach Casserole with Basil

Ingredients
  • Coarse salt and freshly ground pepper
  • 2/3 cup long-grain brown rice
  • 3 tablespoons extra-virgin olive oil, plus more for dish
  • 2 medium zucchini, thinly sliced crosswise
  • 2 garlic cloves, thinly sliced
  • 2 scallions, thinly sliced
  • 1 1/2 pounds fresh spinach
  • 2 cups loosely packed fresh basil
  • 1 1/4 cups ricotta cheese (about 9 ounces), drained for 30 minutes
  • 5 large eggs
  • 1/4 cup finely grated Parmesan cheese (from a 1-ounce piece)
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Tuna, Artichoke, and Noodle Casserole

Ingredients
  • 1 pound elbow macaroni
  • Coarse salt and freshly ground pepper
  • 1/2 medium onion, coarsely chopped
  • 1 can (2 ounces) anchovies packed in olive oil (about 10 fillets), drained
  • 1 1/2 cans (14 ounces each) artichoke hearts in water, drained (about 11 hearts)
  • 2 tablespoons capers, rinsed
  • 3/4 cup finely grated Parmesan cheese
  • 3 cans (6 ounces each) water-packed chunk light tuna, drained, 2/3 cup water reserved
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for dish
  • 1 1/2 teaspoons finely grated lemon zest
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/3 cup breadcrumbs
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