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Bake

Explore 3086 recipes, 4 projects, 65 articles, 28 galleries, 1068 videos, and more

Fresh Fig and Almond Crostata

Time:2 hours 45 mins
Ingredients
  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1/2 cup blanched almonds
  • 1/2 cup sugar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 2 teaspoons all-purpose flour
  • 2 to 4 tablespoons ice water
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 pound ripe fresh figs (about 16), stemmed and thinly sliced
  • 1 tablespoon fresh lemon juice
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Chocolate Chip Cookies for Passover

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Cherry-Almond Biscotti

Ingredients
  • 1 3/4 cups dried cherries
  • 1/2 cup amaretto (almond-flavored liqueur), plus more if needed
  • 3 cups all-purpose flour, plus more for work surface
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 4 large eggs (3 whole, 1 lightly beaten)
  • 2 teaspoons pure vanilla extract
  • 3/4 cup whole blanched almonds, chopped
  • 3 tablespoons coarse sanding sugar
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Leek Gratin

Time:1 hour 15 mins
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Pumpkin Pudding

Ingredients
  • 6 small pumpkins (about 1/2 pound each)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup firmly packed dark-brown sugar
  • 3 tablespoons cornstarch
  • 1 1/2 cups half-and-half
  • 3 large egg yolks
  • 1 tablespoon molasses
  • 1/2 teaspoon salt
  • 1/2 cup boiling water
  • 1/2 cup Pumpkin Puree, or canned pumpkin puree
  • 1/2 cup heavy cream
  • Puff-Pastry Leaves
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Pistachio Baklava

Time:3 hours
Ingredients
  • 1/3 cup honey
  • 1/3 cup sugar
  • 3-inch-long strip lemon zest
  • 1 cinnamon stick
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for the pan
  • 1 box (1 pound) frozen phyllo, thawed overnight in refrigerator
  • 1 cup (4.5 ounces) shelled salted pistachio nuts, finely ground in food processor
  • Orange slices (optional)
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Donnell's Orange-Pumpkin Spice Cake

Ingredients
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour, plus more for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 3 cups sugar
  • 6 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • Zest of 1 orange
  • 1/2 cup buttermilk
  • 1/2 cup canned pumpkin
  • Orange Glaze
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Buttery Apple Cake

Ingredients
  • Vegetable-oil cooking spray
  • 3/4 cup all-purpose flour, plus more for dusting
  • 1 pound Granny Smith apples, peeled and shredded on the large holes of a box grater (about 2 cups)
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons whole milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 6 tablespoons unsalted butter, softened
  • 1/3 cup sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • Heavy cream, for serving
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Linzer Tart with Lingonberry Jam

Ingredients
  • 3 ounces bittersweet chocolate, chilled
  • 3/4 cup sugar
  • 5 ounces (about 1 cup) whole unblanched almonds
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 9 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1 1/2 tablespoons fresh lemon juice
  • 1 cup lingonberry jam, or raspberry jam
  • Confectioners' sugar, for dusting
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Ricotta Cake

Ingredients
  • 1 quart whole milk
  • 3/4 cup arborio rice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1 vanilla bean, split lengthwise
  • 1 1/4 cups granulated sugar
  • Unsalted butter, for pan
  • All-purpose flour, for pan
  • 3 pounds fresh ricotta cheese, drained 3 hours or preferably overnight
  • 3 large whole eggs plus 3 large egg yolks, lightly beaten
  • Confectioners' sugar, for dusting
  • Strawberry Sauce to Make 1 1/2 Cups
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