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Meatless

Explore 9240 recipes, 1 project, 10 articles, 6 galleries, 43 videos, and more

Panettone

Ingredients
  • 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
  • 1/3 cup whole milk, warmed
  • 14 ounces unbleached bread flour (about 3 cups), plus more for surface
  • 1/4 cup granulated sugar
  • 4 large eggs, lightly beaten, plus 1 large egg
  • 1 1/2 teaspoons coarse salt
  • 10 ounces (2 1/2 sticks) unsalted butter, room temperature
  • 5 1/2 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)
  • 1 cup diced candied (glazed) orange peel (nutsonline.com)
  • 1/2 teaspoon pure almond extract
  • 1/2 teaspoon pure orange extract
  • Vegetable oil, for bowl
  • 2 teaspoons best-quality unsweetened cocoa powder
  • Pearl sugar, for sprinkling (optional; kingarthurflour.com)
  • 1/4 cup plus 2 tablespoons sliced almonds, for sprinkling
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Brioche de la Riviera

Other Ideas:
Bread course, French
Ingredients
  • 114 grams (1/2 cup plus 1 tablespoon, or 4 ounces) sugar
  • 15 grams (2 teaspoons, or 1/2 ounce) grapeseed oil
  • 250 grams (18 tablespoons, or 9 ounces) unsalted butter
  • 100 grams (1 medium, 3.6-ounce) Granny Smith apple, with skin, cut into pieces
  • 170 grams (12 tablespoons, or 6 ounces) unsalted butter, cut into pieces, cold
  • 140 grams (scant 3/4 cup) warm water (100 degrees to 110 degrees)
  • 40 grams (5 teaspoons, or 1.5 ounces) honey
  • 15 grams (4 teaspoons, or 1/2 ounce) all-purpose flour
  • 20 milliliters (4 teaspoons) pure vanilla extract
  • 100 grams (about 6) large egg yolks, cold
  • 200 grams (1 3/4 cups, or 7 ounces) confectioners' sugar
  • 750 grams (1.7 pounds) high-gluten flour, plus more for kneading
  • 100 grams (3/4 cup, or 1.6 ounces) whole almonds, plus more for decorating
  • 20 milliliters (4 teaspoons) pure lemon oil
  • 400 grams (3 1/4 cups, or 14.3 ounces) high-gluten flour
  • 114 grams (4 ounces) natural levain (Steps 1 through 3)
  • 20 milliliters (4 teaspoons) pure orange oil
  • 90 grams (3 ounces) large egg whites
  • 140 grams (1/2 cup plus 1 1/2 teaspoons, or 5 ounces) high-gluten flour
  • Pearl sugar, for decorating
  • 100 grams (about 6) large egg yolks, cold
  • 220 grams (1 1/2 cups, or 8 ounces) golden raisins
  • 220 grams (1 1/2 cups, or 8 ounces) candied orange peel, cut into 1/4-inch dice
  • Grapeseed oil, for work surface
  • 114 grams (1/2 cup plus 1 tablespoon, or 4 ounces) sugar
  • 8 grams (1 teaspoon) salt
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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
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Rice Pudding Tarts with Blood Oranges

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Honey-Saffron Panna Cottas

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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
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Black Licorice Creme Brulee Tarts

Ingredients
  • 1 1/4 cups all-purpose flour, plus more for work surface
  • 1/3 cups unsweetened Dutch-process cocoa powder
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 7 teaspoons cold unsalted butter, cut into small pieces
  • 2 large eggs, lightly beaten
  • 3 cups heavy cream
  • 7 ounces soft black licorice chews, about 1 1/2 cups
  • 8 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 teaspoons Pernod
  • 8 teaspoons superfine sugar
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Chocolate-Espresso Tart

Ingredients
  • 8 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
  • 1 1/4 cups heavy cream
  • 2 tablespoons good-quality ground espresso beans
  • 1 cup all-purpose flour, plus more for parchment paper
  • 3/4 teaspoon salt
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup sugar
  • 3/4 teaspoon pure vanilla extract
  • 3 tablespoons heavy cream
  • 1 1/2 cups mascarpone cheese
  • 1 large egg
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White-Chocolate Hot Cocoa with Coconut and Rum

Time:10 mins
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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
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