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Bake

Explore 2974 recipes, 4 projects, 65 articles, 26 galleries, 943 videos, and more

Cornbread-Stuffed Shrimp

Time:50 mins
Ingredients
  • 1 tablespoon olive oil, plus more for baking sheet
  • 1/2 medium white onion, diced small
  • 5 stalks celery, 2 diced small, 3 thinly sliced
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1 cup chicken or vegetable broth
  • 2 cups day-old crumbled cornbread
  • 16 frozen extra-jumbo shrimp (about 1 pound), thawed and peeled (tails left on)
  • 1 large egg, lightly beaten
  • 1 head iceberg lettuce, chopped
  • Reserved dressing
  • 1/2 cup crumbled blue cheese (2 ounces)
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Not-Fried Tomatoes

Time:35 mins
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Peanut-Butter-Filled Cupcakes

Time:45 mins
Ingredients
  • Cooking spray
  • 3/4 cup unsweetened cocoa powder, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3 tablespoons vegetable oil
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups marshmallow creme
  • Confectioners' sugar, for dusting
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Ricotta Pizza with Fresh and Roasted Tomatoes

Time:35 mins
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Mushroom-and-Spinach Cups

Time:25 mins
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Citrus-Bok Choy Salad with Crisp Ramen

Time:15 mins
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Bagel Pudding with Prunes and Raisins

Time:4 hours 30 mins
Ingredients
  • 3 large eggs
  • 1 large egg yolk
  • 1 cup sugar
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 cups half-and-half
  • 1 cup whole milk
  • 4 or 5 day-old plain bagels, crusts removed and cut into 1/2-inch cubes (8 cups)
  • Unsalted butter, for baking dish
  • 1 1/4 cups halved pitted prunes (8 1/2 ounces)
  • 3/4 cup seedless raisins (3 1/2 ounces)
  • Vanilla ice cream, for serving
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Stone-Fruit Galette

Time:2 hours 40 mins
Ingredients
  • 1 1/2 pounds peaches or apricots, sliced 1/2 inch thick (4 3/4 cups)
  • 1/3 cup granulated sugar (1/2 cup if using apricots)
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 1 tablespoon cornstarch
  • 1 disk Pate Brisee
  • All-purpose flour, for surface
  • 1 large egg, lightly beaten
  • Sanding sugar (optional), for sprinkling
  • Whipped cream, for serving
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Zucchini-Almond Cake

Time:1 hour
Ingredients
  • 1/2 stick unsalted butter, melted, plus 5 tablespoons, room temperature, plus more for pan
  • 1 1/2 cups almond flour (spooned and leveled)
  • 1/4 cup plus 2 tablespoons potato starch (spooned and leveled)
  • 1 1/4 teaspoons gluten-free baking powder
  • 1/4 teaspoon fine salt
  • 3 large eggs, room temperature
  • 1/2 cup packed light-brown sugar
  • 4 teaspoons pure vanilla extract
  • 1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
  • 8 ounces cream cheese, room temperature
  • 1/3 cup confectioners' sugar
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Chiffon Cake with Strawberries and Cream

Time:3 hours
Ingredients
  • 2 1/4 cups cake flour (not self-rising)
  • 2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving
  • 1 1/2 cups granulated sugar, divided
  • 1/2 cup granulated sugar
  • 2 1/4 teaspoons baking powder
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon salt
  • Pinch of salt
  • 1/2 cup safflower oil
  • 2 cups cold heavy cream
  • 7 large egg yolks plus 9 large egg whites
  • 1/4 cup confectioners' sugar, plus more for sprinkling
  • 3/4 cup whole milk
  • 1/2 teaspoon cream of tartar
  • 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
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