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Explore 3090 recipes, 4 projects, 65 articles, 28 galleries, 1075 videos, and more

Mississippi Mud Pie

Time:4 hours
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Spring Vegetable Pizzas

Time:30 mins
Ingredients
  • 1 jar (12 ounces) marinated artichoke hearts, drained well, reserving marinade, hearts quartered if whole
  • 1 large bunch asparagus (1 pound), trimmed, cut into 2-inch pieces, and halved lengthwise if thick
  • 1 pint cherry or grape tomatoes, halved
  • 1 pound pizza dough, thawed if frozen and divided in half
  • Coarse salt and ground pepper
  • 7 ounces Gruyere cheese, grated (3 cups)
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Sausage and Rice Stuffed Peppers

Time:55 mins
Ingredients
  • 3 1/2 teaspoons extra-virgin olive oil, plus more for baking sheet
  • 1/2 pound sweet Italian sausage, casings removed
  • 1 zucchini, diced small
  • 1 medium yellow onion, diced small
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 1/2 ounce Parmesan, grated (1/4 cup)
  • 4 cups cooked long-grain white rice
  • 1/2 cup fresh breadcrumbs
  • 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
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Stuffed Marinated Hot Red Cherry Peppers

Ingredients
  • 14 hot red cherry peppers, cored and seeded, tops reserved
  • 4 ounces young pecorino or provolone cheese, cut into 1/4 inch cubes
  • 14 small sprigs fresh marjoram
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • Crusty bread, for serving
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Brandade-Stuffed Piquillo Peppers

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Stuffed Peppers

Ingredients
  • 6 medium assorted bell peppers (3 pounds)
  • 1 large leek, white and light-green parts only
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 carrot, peeled and cut into 1/4-inch dice
  • 1 medium poblano pepper, seeded and cut into 1/4-inch dice
  • 4 ounces button mushrooms, stemmed and cut into 1/4-inch dice
  • 3/4 cup uncooked long-grain rice
  • One 14 1/2-ounce can low sodium chicken stock, skimmed of fat
  • 1 1/2 cups water
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 cup corn kernels, fresh or frozen
  • 1 cup canned black beans, rinsed and drained
  • 3/4 cup grated Monterey Jack cheese (3 ounces)
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Stuffed Poblano Peppers in a Chipotle Sauce

Ingredients
  • 4 large poblano peppers
  • 2 teaspoons plus 1 tablespoon vegetable oil
  • 1 tablespoon chopped chipotle chile in adobo
  • 1 garlic clove
  • Coarse salt and ground pepper
  • 1/2 cup fresh cilantro leaves, roughly chopped, plus more for garnish
  • 1/3 cup quinoa
  • 8 ounces small mushrooms, such as white button or cremini, trimmed and quartered
  • 1 cup frozen corn kernels
  • 1 can (15 ounces) black soy beans, drained and rinsed
  • 1 cup crumbled fresh goat cheese (4 ounces)
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Tokyo Turnips and Kale Crostini

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Scalloped Potatoes With Garlic and Cream

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