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Bake

Explore 3086 recipes, 4 projects, 65 articles, 28 galleries, 1069 videos, and more

Maypole Cake

Ingredients
  • 3/4 pound (3 sticks) unsalted butter room temperature, plus more for pans
  • 4 1/2 cups sifted cake flour (not self-rising), plus more for pans
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon fine salt
  • 3 cups superfine sugar
  • 2 teaspoons pure vanilla extract
  • 6 large eggs, lightly beaten
  • 1 1/2 cups milk
  • Seven Minute Frosting
  • 6 ounces cream sprinkles
  • 1 pound assorted jellied citrus slices
  • 1 1/2 ounces assorted small gumdrops
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Raspberry-Cream Sandwich Cookies

Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 sticks (10 tablespoons) unsalted butter, softened
  • 1 1/2 cups plus 2 teaspoons sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • 6 ounces (1 cup) fresh raspberries
  • 7 1/2 ounces best-quality white chocolate, coarsely chopped
  • 1/3 cup heavy cream
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Crab-Stuffed Shells with Peas and Leeks

Ingredients
  • 9 tablespoons unsalted butter
  • 2 leeks, white and pale-green parts only, halved lengthwise, cut into 1/4-inch half-moons, washed well, and drained
  • 1 cup fresh or frozen peas
  • Coarse salt and freshly ground pepper
  • 8 ounces lump crabmeat, picked over and rinsed
  • 6 tablespoons all-purpose flour
  • 1 cups milk
  • 1 cup heavy cream
  • Juice of 1 lemon
  • 1 pound jumbo pasta shells
  • 1/2 cup breadcrumbs, preferably homemade
  • 6 garlic cloves, minced
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1 tablespoon extra-virgin olive oil
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Baked Mushroom Linguine

Ingredients
  • 4 ounces dried mushrooms, such as porcini or chanterelle
  • 4 cups boiling water
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme, plus 2 teaspoons finely chopped
  • 7 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 onion, diced
  • 1 pound button mushrooms, stems removed, quartered
  • 1 pound shiitake mushrooms, stems removed, sliced
  • 2 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound linguine
  • Unsalted butter, for pan
  • 1/2 cup grated pecorino Romano cheese
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Chocolate Chip Angel Food Cake with Chocolate Ganache

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Chestnut Pie with Rum Cream

Ingredients
  • 1/4 cup plus 2 tablespoons unsalted butter, room temperature
  • 1 cup all-purpose flour
  • 2 cups heavy cream
  • 1/4 cup plus 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 3/4 cup mascarpone cheese
  • 1/4 cup confectioners' sugar
  • 1/2 cup raw chestnuts, fresh or frozen, thawed
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
  • 2 tablespoons dark rum
  • 3 tablespoons ice water
  • 3 tablespoons dark rum
  • 1/2 cup plus 2 tablespoons chestnut puree
  • 3 tablespoons confectioners' sugar
  • 2 whole vanilla beans, split and seeds scraped
  • Chestnut Tuiles, for garnish
  • 1/2 cup chestnut cream
  • Candied chestnuts, halved or quartered, for garnish
  • 1/4 cup creme fraiche
  • 6 large egg yolks, room temperature
  • 2 large eggs, room temperature
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Madeleine's Chocolate Souffle

Ingredients
  • 1 tablespoon unsalted butter
  • 1/2 cup plus 1 1/2 tablespoons sugar
  • 6 ounces bittersweet chocolate, finely chopped
  • 1 ounce unsweetened chocolate, finely chopped
  • 6 large egg yolks, plus 7 large egg whites
  • Pinch of salt
  • 2 tablespoons heavy cream
  • 1 1/2 teaspoons instant espresso powder
  • 3 tablespoons cognac, rum, Grand Marnier, or green Chartreuse
  • 7 large egg whites
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Fig and Strawberry Tart

Time:3 hours 35 mins
Ingredients
  • 3/4 cup blanched hazelnuts, toasted
  • 1 1/4 cups all-purpose flour, plus more for surface
  • 1/2 teaspoon granulated sugar
  • 1/2 cup packed light-brown sugar
  • Salt
  • 1/4 cup granulated sugar
  • 1/2 teaspoon finely grated lemon zest
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water
  • Salt
  • 1 stick unsalted butter, cut into small pieces
  • 2 tablespoons Armagnac, or other brandy, such as cognac
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 8 ounces figs (about 7), trimmed and halved lengthwise
  • 8 ounces strawberries (1 1/2 cups), halved if large
  • Garnish: whipped cream
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Chocolate-Hazelnut Cookies

Ingredients
  • 4 cups 60 percent cacao bittersweet chocolate chips
  • 2 2/3 cups all-purpose flour
  • 2 teaspoons coarse salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light-brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups blanched hazelnuts, toasted and chopped
  • 1 1/2 cups dried cherries
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Big Bob Gibson's Bar-B-Q Baked Beans

Ingredients
  • Three 28-ounce cans baked beans, preferably Bush's
  • 1 medium green bell pepper, seeded, deveined, and cut into 1/4-inch dice
  • 1 small onion, cut into 1/4-inch dice
  • 1/2 cup Worcestershire sauce
  • 1/2 cup Big Bob Gibson Championship Red Sauce
  • 1/2 cup packed light-brown sugar
  • 2 tablespoons yellow mustard
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