Basic icebox dough gets a festive makeover when dotted with dried fruit and pecans.
Author: Martha Stewart
Our variation on German chocolate cake conceals a coconut-pecan filling between brownielike cake layers, with an out glaze of chocolate ganache.
Author: Martha Stewart
Author: Martha Stewart
Brown butter adds a nutty flavor to the crust of these pleasantly tart lemon bars.
Author: Martha Stewart
Top cakes and ice cream with this delicious and quick caramel sauce.
Author: Martha Stewart
Author: Martha Stewart
This cookie is always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.
Author: Martha Stewart
Use this candied lime peel as a garnish when you make a delicious Key Lime Tart. Special thanks to Sarah Carey for sharing these instructions.
Author: Martha Stewart
This scrumptious sweet-potato pie, created by Martha's daughter, Alexis, strikes all the right balances: its consistency is dense but not heavy, and its flavor sweet but not saccharine. When buying fresh...
Author: Martha Stewart
A light vanilla layer cake filled with bright, lemon mousse is "frosted" with toasted marshmallow-like meringue for a truly magnificent dessert.
Author: Martha Stewart
We use pate brisee for the bottom crust of this holiday party-ready Poached-Pear and Cranberry Pie, as well as cookie dough-inspired cutouts embellish the top. Pears and cranberries are simmered with white...
Author: Martha Stewart
Try one of our shaped icebox-cookie variations: Almond-Cherry Coins; Apricot-Pistachio Triangles; Almond and Candied Orange Zest Bars; White Chocolate, Hazelnut, and Cherry Triangles; Papaya, Macadamia,...
Author: Martha Stewart
This rich and delicious cake not only holds up for days--it gets even better. Baked with both instant powdered and brewed espresso, it boasts subtle coffee flavor. Sour cream in the batter ensures a moist...
Author: Martha Stewart
Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.
Author: Martha Stewart
Inside our No-Bake Birthday Cake is this fluffy filling made of melted chocolate and marshmallows.
Author: Martha Stewart
Inspired by classic cinnamon rolls, these dainty spirals swap sticky yeast bread for more manageable trappings but retain the intoxicating, iconic stripes of sugar and spice.
Author: Martha Stewart
Anise seeds add a hint of licorice to these pretty lace cookies made of ground almonds. Orange zest adds a citrus aroma.
Author: Martha Stewart
Using coconut oil instead of butter not only gives these drop cookies a healthy boost, but it also adds great flavor. Martha made this recipe on "Martha Bakes" episode 809.
Author: Martha Stewart
It may look like a traditional sweet potato casserole at first glance, but this version gets richness from coconut milk instead of cream, and brightness from fresh lime juice.
Author: Martha Stewart
Author: Martha Stewart
We've spiced up our Classic Pound Cake recipe with cinnamon and raisins.
Author: Martha Stewart
Add these delicious shortbread cookies to your cookie jar.
Author: Martha Stewart
This flan is best when chilled overnight in the pie dish and served the next day.
Author: Martha Stewart
As part of our Chefs' Secrets series, Angie, one of our TV chefs, shared this great recipe for getting the most usage from pineapple peels.
Author: Martha Stewart
Pureed dates add complexity to the sticky-sweet filling for this otherwise traditional pecan pie.
Author: Martha Stewart
The French term "en croute" refers to food that's been wrapped in pastry and baked in the oven. Here, a flavorful garlic sausage serves as the filling -- think of the end result as pigs in a blanket, only...
Author: Martha Stewart
A pastry shell holds chocolate custard, caramel whipped cream, and a topping of caramel in this mouthwatering cream pie.
Author: Martha Stewart
Served with a dollop of whipped cream and the poaching liquid, these fruits become an elegant answer to summer dessert.
Author: Martha Stewart
Author: Martha Stewart
This Kuchen entices with a salty-sweet crust and a light custardy cinnamon-spiced apple filling.
Author: Martha Stewart
A cross between a cookie, scone, and pancake, these intriguing treats are cooked on a griddle, not baked (despite its other name, Welsh bakestones). Martha's version is spiced with cinnamon and nutmeg...
Author: Martha Stewart
This classic French dough is a launching pad for a bevy of baked delights ranging from eclairs and gougeres to cream puffs.
Author: Martha Stewart
You won't taste the pureed beets, but they make this cake extra-moist and fudgy, even with the addition of whole-grain spelt flour. They also play up the cake's full-bodied, not-too-sweet flavor. This...
Author: Martha Stewart
This simple recipe is courtesy of Cokie Roberts and is featured in her new book, "Ladies of Liberty: The Women Who Shaped Our Nation."
Author: Martha Stewart
Baked apples are filled with a delicious mixture of dried apricots, ginger, and cinnamon.
Author: Martha Stewart
In this recipe, Granny Smith apples are folded into a crostata and finished with a buttery crumb topping, turning an apple pie into apple crumb crostata.
Author: Martha Stewart
If you're thinking you want comfort food for dinner tonight, try this classic version of chicken potpie, which keeps the usual pate brisee crust but adds mushrooms to the mix. Smoky bacon adds extra flavor...
Author: Martha Stewart
The cookies can be stored at room temperature for up to a week.
Author: Martha Stewart
This grown-up fruit dessert borrows flavors from margaritas. Tequila and Triple Sec infuse the watermelon slices, which also get a spray of lime juice and a sprinkling of coarse salt. The longer the watermelon...
Author: Martha Stewart
This colorful layer cake from "Whisk Kid" blogger Kaitlin Flannery is ideal for a child's birthday party, or any time you want to make a big impression.
Author: Martha Stewart
These are the easiest of all fine-chocolate confections. Once the spheres of chocolate ganache (best-quality chocolate melted with heavy cream and butter) are dusted with cocoa powder, they resemble a...
Author: Martha Stewart
A freeform tart meant to be ragged and uneven (it's beautiful no matter what you do to it), a galette is just the thing for beginning cooks. This savory version from Dorie Greenspan's "Everyday Dorie:...
Author: Martha Stewart
These delicious no-bake cookies can be assembled quickly and then stored in the refrigerator for up to three days.
Author: Martha Stewart
Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Author: Martha Stewart
Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.
Author: Martha Stewart
This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat, seafood, or noodle dishes for a quick meal.
Author: Martha Stewart
Simple sugar cookies become tokens of affection when cut into X's and O's for your valentine. This recipe appears on the Martha Stewart Makes Cookies App. Also try: Chocolate Hugs and Kisses Cookies
Author: Martha Stewart
Classic lemon bars get a couple of twists: wheat germ adds texture to the shortbread crust, and lime juice and zest join their lemon counterparts to flavor the filling.
Author: Martha Stewart