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Explore 3085 recipes, 4 projects, 65 articles, 27 galleries, 1067 videos, and more

Mushroom and Polenta Potpie

Ingredients
  • 1 ounce dried porcini mushrooms
  • 1 1/4 cups boiling water
  • 3 tablespoons unsalted butter
  • 1 clove garlic, peeled and minced
  • 1 medium shallot, peeled and minced
  • 10 ounces white-button mushrooms
  • 1 pound assorted wild mushrooms, such as cremini, oyster, chanterelle, and shiitake
  • 3 tablespoons all-purpose flour
  • 1 cup dry red wine
  • 1 tablespoon tomato paste
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 3 1/2 cups milk
  • 1 1/2 cups instant polenta
  • 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
  • 3 large eggs, separated
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Warm Brownie Cups

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Passion Fruit Pavlova

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Allspice Angel Food Cakes with Pineapple Curd and Oven-Dried Pineapple

Ingredients
  • 7 large egg yolks
  • 1/2 cup plus 2 tablespoons sifted cake flour (not self-rising)
  • 2 1/4 pounds fresh pineapple, peeled thinly
  • 1/4 teaspoon ground allspice
  • 3/4 cup sugar
  • 7 large egg whites
  • 1/4 teaspoon coarse salt
  • 3/4 cup sugar
  • 1/2 cup fresh pineapple juice
  • 3/4 teaspoon cream of tartar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
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Cranberry-Lemon Squares

Ingredients
  • 6 tablespoons cold unsalted butter, cut into 12 pieces, plus more for pan
  • 1 1/2 cups dried cranberries, (about 7 ounces, available at specialty-food stores)
  • 1/4 cup confectioners' sugar, plus more for dusting
  • 1 cup all-purpose flour
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup freshly squeezed plus 1 1/2 teaspoons lemon juice, (about 3 lemons)
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Phyllo Knots with Goat Cheese and Spinach

Ingredients
  • 6 large scallions, white and green parts, finely chopped
  • 1/3 cup olive oil
  • Two (10-ounce) packages frozen chopped spinach, thawed, liquid reserved, or 3 pounds fresh spinach, washed and stems removed
  • 1 bunch flat-leaf parsley, leaves (about 1 cup), roughly chopped
  • 1 bunch dill, (about 1 cup), roughly chopped
  • 12 ounces goat cheese, crumbled, room temperature
  • 2 large eggs, lightly beaten
  • Salt and freshly ground black pepper
  • 2 boxes (1-pound each) phyllo dough, (17-by-11 1/2-inch sheets)
  • 2 cups (4 sticks) unsalted butter, melted and kept warm
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Sea Scallops in Parchment Pouches

Other Ideas:
Appetizers, Salt, Sea scallops
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Roasted Fig Tartlets

Ingredients
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 6 ounces cream cheese, room temperature
  • 1 cup ruby port
  • 3 star anise
  • 6 ounces (3/4 cup) creme fraiche
  • 2 tablespoons granulated sugar
  • 3 cinnamon sticks
  • 3 tablespoons confectioners’ sugar
  • 1/2 teaspoon coarse salt
  • 1 large egg yolk
  • 1 tablespoon whole black peppercorns
  • 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
  • 2 strips orange zest (3 inches long and 1 inch wide), plus zest curls for garnish
  • 1/4 cup granuated sugar
  • 2 tablespoons ice water
  • 1 tablespoon honey
  • 2 vanilla beans, halved lengthwise
  • 1 1/2 pounds fresh Black Mission figs (about 24), halved lengthwise
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Pasta with Beets and Blue Cheese

Time:1 hour 10 mins
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Eggplant and Lamb al Forno

Ingredients
  • Salt and freshly ground black pepper
  • 2 medium eggplants, (about 1 1/2 pounds total), ends trimmed, cut into six 1/4-inch-thick rounds each
  • 1 tablespoon olive oil
  • 1 medium onion, cut into 1/4-inch dice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 1/4 pounds ground lamb
  • 1 whole, peeled plum tomatoes, (28-ounces), drained
  • 2 teaspoons coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon dry breadcrumbs
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