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

Rhubarb-Strawberry Lattice Pie

Time:6 hours
Ingredients
  • 1 3/4 pounds rhubarb, cut into 3/4-inch-thick pieces (6 cups)
  • 2 disks Pate Brisee
  • All-purpose flour, for surface
  • 6 ounces strawberries, coarsely chopped (1 cup)
  • 1 1/2 cups granulated sugar
  • 2 tablespoons unsalted butter, cut into pieces
  • 1/4 cup cornstarch
  • 1 large egg, lightly beaten, for egg wash
  • 1/4 teaspoon finely grated orange zest, plus 1 tablespoon orange juice
  • Sanding sugar, for sprinkling (optional)
  • Coarse salt
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Strawberry-Lemonade Icebox Pie

Time:6 hours
Ingredients
  • 12 ounces strawberries, sliced (2 cups)
  • 1 can (14 ounces) sweetened condensed milk
  • Vegetable oil cooking spray
  • 3/4 cup sugar
  • 2/3 cup strained fresh lemon juice (from 4 lemons)
  • 9 to 10 graham crackers, broken into pieces
  • 1/4 cup sugar
  • 2 teaspoons fresh lemon juice
  • 2 large egg yolks (reserve whites for meringue), plus 1 large egg, lightly beaten
  • 3 large egg whites, room temperature (2 reserved from filling)
  • Coarse salt
  • Coarse salt
  • 5 tablespoons unsalted butter, melted
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Chinese Five-Spice Pecans

Time:1 hour 50 mins
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Almond and Apricot Thumbprint Cookies

Ingredients
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup smooth almond butter
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/3 cup granulated sugar, for rolling
  • 1/2 cup apricot jam
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Pork Enchiladas with Green Sauce

Time:1 hour 45 mins
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How to Build a Chicago Dog

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Peach-Blueberry Pie

Time:1 hour 30 mins
Ingredients
  • 1 1/2 cups sugar
  • 5 tablespoons quick-cooking tapioca
  • 1/2 teaspoon coarse salt
  • 3 pounds peaches, peeled and sliced (6 cups)
  • 12 ounces blueberries (2 cups)
  • 3 tablespoons fresh lemon juice (from 1 lemon)
  • All-purpose flour, for rolling
  • 1 homemade or store-bought double-crust pie dough
  • 1 large egg, separated, white lightly beaten
  • 2 tablespoons cold unsalted butter, cut into small pieces
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Stuffed Shells

Ingredients
  • 1 box (12 ounces) jumbo pasta shells
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 4 ounces thinly sliced prosciutto, chopped
  • 3 garlic cloves, minced
  • 1 red onion, chopped
  • 1 head radicchio, cored and shredded (4 cups)
  • 1 teaspoon red-wine vinegar
  • 12 ounces fresh ricotta cheese (1 1/4 cups)
  • 8 ounces fresh mozzarella cheese, chilled and cut into small cubes (1 cup)
  • Coarse salt and freshly ground pepper
  • 5 cups favorite tomato sauce
  • Unsalted butter, for dotting
  • Garnish: finely grated Parmesan cheese
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Pizza Bianca

Time:25 mins
Ingredients
  • All-purpose flour, for dusting and rolling
  • 1 pound pizza dough, thawed if frozen
  • 1/2 cup whole-milk ricotta cheese
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 1 1/2 cups shredded mozzarella (6 ounces)
  • 1/3 cup grated Parmesan or Pecorino Romano (1 ounce)
  • 2 ounces baby arugula (2 cups)
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Sour Cherry and Rosemary Focaccia

Time:6 hours 10 mins
Ingredients
  • 1 1/2 pounds bread flour, (4 1/2 to 5 cups), plus more for surface and bowl
  • 2 3/4 cups warm water (about 110 degrees)
  • 3/4 teaspoon active dry yeast (from one 1/4-ounce envelope)
  • Coarse salt
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 12 ounces fresh sour (tart) cherries (or drained thawed frozen), pitted (2 cups)
  • 2 tablespoons coarse sanding sugar
  • 2 tablespoons fresh rosemary
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