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

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Cranberry Tart with Creme Fraiche Whipped Cream

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Christine's Lemon Wreath Cookies

Ingredients
  • 3 cups confectioners' sugar
  • 3 cups all-purpose flour, plus more for surface
  • 1 tablespoon baking powder
  • 7 to 8 tablespoons fresh lemon juice (from 4 lemons)
  • 1 1/4 teaspoons coarse salt
  • 1/4 cup plus 2 tablespoons white nonpareils, for sprinkling
  • 2/3 cup granulated sugar
  • 1 tablespoon plus 1 teaspoon finely grated lemon zest
  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice
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Apple Sage Cake

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Almond-Apricot Tart with Whipped Cream

Ingredients
  • 2 pounds baby apricots, halved and pitted
  • 6 tablespoons unsalted butter
  • 3/4 cup all-purpose flour
  • Garnish: confectioners' sugar
  • 5 large egg yolks
  • 1/4 cup blanched almonds, toasted
  • 1/4 cup plus 2 tablespoons light corn syrup
  • 2 cups heavy cream
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup confectioners' sugar
  • 3 tablespoons light-brown sugar
  • 3 tablespoons amaretto (or other almond-flavored liqueur)
  • 1 large egg yolk
  • Salt
  • 3 tablespoons heavy cream
  • 1 1/2 teaspoons pure vanilla extract
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Leek and Gruyere Bread Pudding

Ingredients
  • 3 tablespoons unsalted butter, plus more for baking dish
  • 1 bunch leeks (4 or 5), white and pale-green parts only, thinly sliced crosswise, rinsed well
  • 2 garlic cloves, crushed
  • 1/3 cup dry white wine
  • 3 cups heavy cream
  • 2 cups whole milk
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of cayenne pepper
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 5 large eggs plus 2 large egg yolks, lightly beaten
  • 1 loaf day-old brioche (about 1 pound), crusts removed, cut into 3/4-inch slices and then halved crosswise
  • 2 cups grated Gruyere cheese
  • 1 cup grated Parmesan cheese
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Pumpkin-Mousse Pie

Ingredients
  • 9 ounces graham crackers
  • 1/3 cup plus 2 tablespoons plus 3/4 cup granulated sugar
  • 3 tablespoons Dutch-process cocoa powder
  • 3/4 teaspoon ground cinnamon, plus 1 tablespoon for dusting
  • 1/4 teaspoon plus a pinch ground nutmeg
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted
  • 1/4 cup brandy
  • 2 tablespoons unflavored powdered gelatin
  • 3 large eggs, room temperature
  • 1 1/2 cups homemade Pumpkin Puree Pumpkin Puree, or canned
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 cup sour cream
  • 1 1/2 cups heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
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Camembert-Asparagus Bread Pudding

Ingredients
  • 1 1/2 tablespoons unsalted butter, plus more for dish
  • 1 1/2 pounds medium asparagus
  • Salt and freshly ground black pepper
  • 1 1/2 tablespoons olive oil
  • 8 ounces small white button or wild mushrooms
  • 1 small Vidalia or Spanish onion, peeled and cut into 1/4-inch-thick wedges
  • 1/2 loaf country-style white bread (10 ounces), crust on, cut into 3/4-by-1 1/2-by-1 1/2-inch pieces
  • 2 teaspoons chopped fresh rosemary
  • 4 ounces ripe Camembert cheese, cut into 1/2-inch cubes
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 5 large eggs, room temperature
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Almond Cake with Caramelized Oranges

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Emily's Blueberry Scones

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Stuffed Chicken

Ingredients
  • 1 3 1/2- to 4-pound chicken
  • 1 tablespoon unsalted butter, plus more room temperature for buttering foil and chicken
  • 1 1/2 tablespoons minced shallots
  • 3 tablespoons Madeira wine
  • 1 whole skinless boneless chicken breast, well trimmed, and cut into 1/2-inch chunks
  • Coarse salt and freshly ground white pepper
  • 2 large egg whites
  • 1 large egg
  • 3/4 cup heavy cream
  • 1 black truffle (48 grams), fresh or jarred, chopped
  • Madeira Sauce
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped shallots
  • 10 ounces baby bello mushrooms, thinly sliced
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