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Bake

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

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Paw-Print Dog Treats

Other Ideas:
Biscuits, Stock, Wheat
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Oven Fries

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Ham, Zucchini, and Gruyere Frittata

Time:25 mins
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Spinach Manicotti in Creamy Tomato Sauce

Time:1 hour 5 mins
Ingredients
  • Coarse salt and ground pepper
  • 8 manicotti shells (from an 8-ounce package)
  • 1 teaspoon extra-virgin olive oil
  • 1 container (15 ounces) part-skim ricotta cheese
  • 1 cup finely grated Parmesan (2 ounces)
  • 1 teaspoon finely grated lemon zest
  • 1 package (10 ounces) frozen spinach, thawed and squeezed dry
  • 2 cups prepared marinara sauce
  • 1/4 teaspoon dried oregano
  • 2 tablespoons heavy cream
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Spinach, Onion, and Bacon Frittata

Time:25 mins
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Ash-Baked Potatoes

Ingredients
  • 2 russet potatoes
  • 2 cups fireplace ashes
  • 1 tablespoon unsalted butter
  • 2 teaspoons sliced scallions
  • 1/2 teaspoon thinly sliced chives
  • 1 teaspoon fresh dill sprigs
  • 1 teaspoon Lemon Confit Lemon Confit
  • 2 tablespoons sour cream
  • 2 tablespoons osetra caviar, plus more for topping
  • 2 tablespoons salmon roe
  • 1/4 cup smoked salmon, cut into 1/2-inch-by-3-inch strips
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Mrs. Kostyra's Spice Cupcakes

Ingredients
  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for tins
  • 4 cups cake flour (not self-rising), sifted, plus more for tins
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground mace
  • Pinch of ground cloves
  • 1 1/2 cups packed dark- brown sugar
  • 4 large eggs, room temperature
  • 1 1/2 cups milk, room temperature
  • Citrus Glaze, made with orange juice and zest
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Chicken Enchiladas Salsa Verde

Ingredients
  • 3 cups Green Sauce
  • 1 tablespoon vegetable oil, plus 2 teaspoons more for dressing the salad
  • 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam
  • 4 cups shredded chicken (from a 3-pound poached chicken)
  • 7 ounces queso fresco, crumbled, or shredded Monterey Jack cheese
  • 3 to 4 cups shredded romaine lettuce, washed and dried
  • 6 radishes, trimmed and sliced
  • 1 teaspoon white vinegar
  • Coarse salt and freshly ground black pepper
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Provencal-Style Stuffed Zucchini

Ingredients
  • 2 cups (about 2 ounces) diced French baguette or other crusty bread, preferably day-old (1/2-inch dice)
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 1/4 cup packed fresh parsley leaves
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt, plus more if needed
  • 1/4 teaspoon freshly ground black pepper, plus more if needed
  • 3 tablespoons extra-virgin olive oil
  • 8 small zucchini (each about 7 inches long and 1 1/4 to 1 1/2 inches wide)
  • 4 ounces fresh lean mild pork sausage
  • 3/4 cup minced onions
  • 1 cup finely chopped peeled and seeded tomatoes (about 2 medium tomatoes)
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Petits Fours Glaces

Ingredients
  • 1/2 pound (2 sticks) unsalted butter, room temperature, plus melted butter for pans
  • 1 cup sugar
  • 1 pound almond paste
  • 1 1/2 cups (about 6 large) eggs
  • 1 cup all-purpose flour
  • 1 teaspoon pure almond extract
  • Pinch of salt
  • 2/3 cup apricot jam
  • 3 pounds pouring fondant
  • Gold and violet food coloring
  • 2 ounces white chocolate, melted and cooled, for garnish
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