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Meatless

Explore 9245 recipes, 1 project, 10 articles, 6 galleries, 43 videos, and more

Jean-Georges's Warm Soft Chocolate Cakes

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Semifreddo Profiteroles

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Blueberry Blintzes

Ingredients
  • 1 pint (about 2 cups) blueberries
  • 16 ounces cottage cheese
  • 3/4 cup plus 2 tablespoons whole milk
  • 6 1/2 tablespoons granulated sugar
  • 4 ounces cream cheese, softened
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup plus 3 tablespoons granulated sugar
  • 1 tablespoon unsalted butter
  • 2 large eggs
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon cornstarch
  • 1/2 pint (about 1 cup) blueberries
  • 1/4 teaspoon coarse salt
  • 3 tablespoons canola oil
  • Pinch of coarse salt
  • Confectioners' sugar, for dusting
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Divvies Chocolate Cupcakes

Other Ideas:
Cocoa, Cupcakes, Dessert
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Meyer Lemon Crepe Cake

Other Ideas:
Cakes, Crepes, Dessert, Meyer lemons
Ingredients
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups whole milk, room temperature
  • 3 large eggs, room temperature
  • 1/2 tablespoon pure vanilla extract
  • 6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
  • Meyer Lemon Curd Mousse
  • 1/4 cup heavy cream, whipped
  • Candied Meyer Lemons, optional
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Lentil Pate

Ingredients
  • 1 cup French green lentils
  • 2 cups homemade or low-sodium store-bought vegetable stock
  • 1/2 onion, cut into 3 wedges
  • 4 sprigs fresh thyme, plus more for garnish
  • 1 bay leaf
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces shallots (about 1 1/2 cups), thinly sliced
  • 8 ounces cremini mushrooms, thinly sliced (about 3 1/2 cups)
  • 1/3 cup dry sherry
  • 1/2 cup hazelnuts, toasted and coarsely chopped
  • 2 hard-boiled eggs, whites finely chopped, yolks reserved for another use
  • 50 low-fat whole-wheat crackers
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Candied-Hazelnut Cupcakes

Ingredients
  • 1/2 cup whole unblanched almonds, toasted
  • 1/2 cup hazelnuts, toasted and skinned
  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour (not self-rising), sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup firmly packed dark-brown sugar
  • 3/4 cup milk
  • 4 large egg whites
  • Dark Chocolate Frosting
  • Caramel-Dipped Hazelnuts
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Simple Piped Crudites

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Chocolate Cupcake Cones

Ingredients
  • 14 flat-bottom wafer ice-cream cones
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons milk
  • 5 ounces unsweetened chocolate, chopped
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 1/2 cups plus 2 tablespoons sugar
  • 1 large egg, lightly beaten
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup heavy cream
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Lemon-Berry Pudding Cakes

Ingredients
  • 1 pint blackberries
  • 1/2 cup (about 3 lemons) plus 1 tablespoon fresh lemon juice
  • 1 cup plus 3 tablespoons sugar
  • 3 tablespoons unsalted butter, melted, plus more for ramekins
  • 3 large eggs, separated
  • 6 tablespoons cake flour (not self-rising), sifted
  • 1 cup milk
  • 3/4 teaspoon salt
  • Boiling water, for pan
  • 4 ounces (about 1/2 cup) creme fraiche
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