Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.
Author: Martha Stewart
Tangerine juice adds zest to the batter and glaze of this festive Bundt cake. Thin skins make tangerines a breeze to squeeze by hand. For smooth, pulp-free juice (great in this glaze), strain juice through...
Author: Martha Stewart
This recipe for nutty chocolate matzo crunch is the perfect make-ahead dessert that everyone will enjoy at the Passover meal.
Author: Martha Stewart
Yes, you can make this flaky, buttery puff pastry dough at home! Once you get the hang of the technique, you'll never go back to store-bought.
Author: Martha Stewart
Author: Martha Stewart
Two Halloween must-haves-candy corn and cereal treats-make one festive sweet. The trick? Spike the orange and yellow layers with citrus zest to add bright, unexpected flavor.
Author: Martha Stewart
This is the ideal pie crust for Cheddar-Crusted Apple Pie.
Author: Martha Stewart
This fun and delicious drink recipe was adapted from Martha Stewart Kids, Spring 2005.
Author: Martha Stewart
These buttery cookies make a wonderful addition to a holiday cookie swap or dessert table.
Author: Martha Stewart
Make this peach crumble pie for your next summertime get together. The crunchy crumble topping mixed with the soft, sweet peaches makes for a heady dessert that no one can resist.
Author: Martha Stewart
These cookies have a dark color and a pronounced molasses flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes.
Author: Martha Stewart
Gelatin is the key to a glistening chocolate glaze that stays put on your cake. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."
Author: Martha Stewart
In Martha's grown-up take on the beloved ice cream flavor, ripe strawberries are pureed for the base, then macerated with vodka or tequila and folded in after churning.
Author: Martha Stewart
Complete any meal with this sweet citrus tart featured in "Everyday Food: Fresh Flavor Fast."
Author: Martha Stewart
Author: Martha Stewart
Roasting peaches, plums, and nectarines releases their juices and creates a nice sauce for this herb-scented dessert. You could also add apricots.
Author: Martha Stewart
This all-purpose dough bakes rich and dark cutouts, and the dough can be rolled again and again with little compromise in texture. Follow the recipe below to make your own designs, or cut and bake as directed...
Author: Martha Stewart
A truly memorable way to feed a crowd, this dessert alternates between moist coconut cake and rich coconut-lemon curd on the inside and is covered with coconut buttercream frosting and shredded coconut...
Author: Martha Stewart
As with traditional icebox desserts, this tangy pie should be served cold. It's delicious by itself, or you can spoon a dollop of whipped cream onto each wedge.
Author: Martha Stewart
This dessert recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Like little cakes with a citrus perfume, these European darlings are equally delightful as a light dessert with fresh fruit or on their own at teatime.
Author: Martha Stewart
To qualify as a great apple pie, the mixture of apples should create a combined sweet-tart flavor balance. Serve slightly warm with vanilla ice cream or with a wedge of cheddar cheese.From the book "Mad...
Author: Martha Stewart
What's great about basic buttery shortbread cookies is how you can add flavors to them. Or just leave them as is.
Author: Martha Stewart
Martha's sister-in-law Rita Christiansen never adds too much fruit to the filling because, when mixed with other fruit, rhubarb will absorb some of their flavors, overwhelming its own subtle taste.
Author: Martha Stewart
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Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.
Author: Martha Stewart
For the ultimate chocolate lover, make this rich, dense chocolate cake with an equally intense, chocolatey frosting.
Author: Martha Stewart
In this rustic tart, sweetly fragrant plums and raspberries are crowded into a thick crust made of hazelnuts, brown sugar, and butter; rich custard binds all the fruit together.
Author: Martha Stewart
This classic French dessert has a delightful texture that's somewhere between pudding and a pancake.
Author: Martha Stewart
Peaches and raspberries lend a double dose of seasonal flavor to this spoonable dessert from the French countryside. The eggy batter becomes custardlike when baked, so every bite is rich and creamy.
Author: Martha Stewart
Flaky, sticky, and sweet, this delectable baklava from baker Umber Ahmad of Mah-Ze-Dahr is studded with cloves to anchor the pastry layers and infuse them with warm flavor. Lemon is mixed into the traditional...
Author: Martha Stewart
Author: Martha Stewart
These smooth and creamy custards are infused with coffee and topped with satisfyingly-sweet candy lids.
Author: Martha Stewart
Chocolate complements the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate is poured on top of the baked chocolate crust for a bonus creamy layer....
Author: Martha Stewart
This pie is all about the slow reveal: It appears to be a simple chocolate mousse with a cookie crust. Cut into it, though, and guests will gasp at this triple layered (and flavored!) dessert. Since it's...
Author: Greg Lofts
Homemade pineapple ice pops are a welcome after-school snack on a warm day.
Author: Martha Stewart
There's so much to love about snacking cakes, those single-layer confections meant to be sliced into any time of day. Here lemon juice and zest brighten the batter, and ground freeze-dried raspberries...
Author: Greg Lofts
Chocolate-covered caramels inspired this rich, silken pudding and its whipped cream topping that's suffused with caramel.
Author: Martha Stewart
We consider this Guinness Pie to be a cooking project because it takes some time to put together, but it is well worth the effort. To break up the work, try making the crust and stew a day ahead, then...
Author: Martha Stewart
This sweet-sour glaze is great on grilled shrimp, turkey, beef, chicken, and pork, as well as salmon. When grilling, brush glaze on all sides 2 minutes before meat or seafood finishes cooking, then brush...
Author: Martha Stewart
You only need five ingredients for this super-simple crisp: blueberries (yes, you can use frozen!) for the filling, and butter, flour, sugar, and cinnamon for the crumb topping.
Author: Martha Stewart
In this elegant summertime dessert, fresh strawberries are spooned over buttermilk panna cotta, a custardlike pudding set with gelatin.
Author: Martha Stewart
This delicious and beautiful dessert recipe comes from Matt Lewis of Baked Bakery.
Author: Martha Stewart
Nuts and yogurt lend healthy protein to this salty-sweet, gluten-free dessert that pulls its inspiration from crunchy granola. Each serving contains a cup of raspberries, which equals a third of the daily...
Author: Martha Stewart