No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Bake

Explore 3083 recipes, 4 projects, 65 articles, 27 galleries, 1065 videos, and more

Nuts and Bolts Snack Mix

Ingredients
  • 3 cups toasted corn cereal, such as Chex
  • 1 1/2 cups bite-size pretzels
  • 1 cup salted dry-roasted peanuts
  • 2 garlic cloves
  • 1/2 teaspoon coarse salt
  • 5 tablespoons unsalted butter
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup fresh rosemary
expand

Rice Pudding Tarts with Blood Oranges

expand

Peach-Raspberry Clafouti

Ingredients
  • 1/4 cup (1/2 stick) unsalted butter, melted, plus more for dish
  • 1 1/2 cup Lillet Blanc or white wine
  • 1 1/4 cup sugar
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • 2 pound firm, ripe peaches, (5 to 7), halved and pitted
  • 6 ounce fresh raspberries
  • 4 large eggs
  • 1/4 teaspoon salt
  • 6 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon finely grated orange zest
expand

Taco Salad

Time:1 hour 45 mins
Ingredients
  • 4 flour tortillas (8-inch)
  • Avocado, peeled, pitted, cut into pieces
  • Sour cream
  • Shredded cheddar cheese
  • Romaine lettuce, torn into pieces
  • Salt and freshly ground pepper
  • Chopped fresh cilantro
  • Juice of 1/2 lime
  • Shredded carrots
  • Frozen corn kernels, thawed
  • Grape tomatoes, cut into halves
  • Canned black beans, drained, rinsed
  • 1/4 cup red-wine vinegar
  • 1 cup olive oil
  • 1 pound ground sirloin
  • 3/4 teaspoon ground chili powder
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons tomato paste
  • 1 small onion, chopped
  • Sliced scallions
expand

Pineapple Upside-Down Cake

Ingredients
  • 1/2 cup dried tart cherries
  • 1 pineapple, (about 3 1/2 pounds), outer skin removed and uncored
  • 1 cup cake flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 cups granulated sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 cup packed dark-brown sugar
  • 1 vanilla bean, split lengthwise, seeds scraped
  • 2 large eggs
  • 6 tablespoons whole milk
  • 1/2 teaspoon pure almond extract
  • 1 cup heavy cream, well-chilled
  • 2 tablespoons dark rum
expand

Billy's Barbeque Shrimp

Ingredients
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup olive oil
  • 2 teaspoons finely minced garlic
  • 4 whole bay leaves, finely crushed
  • 2 teaspoons finely crushed dried rosemary leaves
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon coarse salt
  • Cayenne pepper, to taste
  • 1 tablespoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon freshly squeezed lemon juice
  • 2 pounds large shrimp, in the shell and preferably with heads
  • Crusty baguette, for serving
expand

Coffee Cake Crown

Ingredients
  • 1/4 cup warm water (about 110 degrees)
  • 1 envelope active dry yeast (1 scant tablespoon)
  • 1/2 cup granulated sugar, plus a pinch for yeast
  • 3/4 cup plus 2 tablespoons whole milk
  • 1/2 teaspoon saffron threads, crushed
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 4-5 cups all-purpose flour, plus more for work surface
  • 1/3 cup golden raisins
  • 1/3 cup dried cherries
  • Grated zest of 1 orange
  • Canola oil, for bowl and plastic wrap
  • 1 large egg yolk, room temperature
  • 1 tablespoon heavy cream
  • 1 cup confectioners' sugar
expand

Chicken Potpie

Ingredients
  • 1 chicken (3 or 4 pounds)
  • 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 large yellow onion, cut in half
  • 2 dried bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 1 small bunch fresh thyme
  • 1 rib celery, cut into thirds
  • 1 cup plus 5 tablespoons all-purpose flour
  • 2 1/4 teaspoons salt
  • 8 tablespoons (1 stick) plus 7 tablespoons unsalted butter
  • 2 large egg yolks
  • 9 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
  • 12 pearl onions, peeled and cut lengthwise if large
  • 1 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
  • 2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
  • 6 ounces button mushrooms, quartered if large
  • 1 cup milk
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Zest of 1 lemon
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon heavy cream
expand

Bill Yosses's Lemon Pound Cake

Ingredients
  • FOR THE CAKE
  • 4 lemons, preferably Meyer
  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups superfine sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 cup creme fraiche or heavy cream
  • 6 large eggs
  • 11 tablespoons unsalted butter, melted
  • Vegetable-oil cooking spray
  • FOR THE SOAKING SYRUP
  • 1 1/2 cups freshly squeezed lemon juice, preferably Meyer (from 4 to 8 lemons)
  • 1 1/2 cups granulated sugar
  • FOR THE GLAZE
  • 4 cups confectioners' sugar
  • 1/2 cup freshly squeezed lemon juice, preferably Meyer (from 2 to 4 lemons)
  • FOR ASSEMBLY
  • 1 cup Rasberry Coulis Raspberry Coulis
  • Mint Ice Bill Yosses's Mint Ice
expand

Tomato Cobbler

Time:2 hours 20 mins
Ingredients
  • For the filling
  • 1/4 cup extra-virgin olive oil
  • 2 medium onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 3 pounds cherry tomatoes
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • For the biscuit topping
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Coarse salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 cup grated Gruyere cheese (2 1/4 ounces), plus 1 tablespoon, for sprinkling
  • 1 1/2 cups heavy cream, plus more for brushing
expand

advertisement

advertisement

advertisement

advertisement