Although usually associated with savory dishes, fresh herbs can put a distinctive twist on classic desserts, such as these lemon wafers. A member of the mint family, thyme lends its flavor to the recipe...
Author: Martha Stewart
Making elephant ear cookies is easier than their coiled design might suggest. Spread the pecan-cinnamon mixture on store-bought puff pastry, and then roll, slice, flatten, and coat with sugar. They emerge...
Author: Martha Stewart
These feline-shaped treats are inspired by the 1973 short film "How to Draw a Cat".
Author: Martha Stewart
That natural sweetness of roasted pears is enhanced by crumbled almond cookies and a dollop of mascarpone -- a rich Italian cream cheese. For a substitute, combine 1/2 cup room-temperature regular cream...
Author: Martha Stewart
With its sweet, tart, and smoky glaze, this apricot-bourbon glazed ham will be the centerpiece of any sunny spring celebration.
Author: Martha Stewart
This moist cookie bar is the perfect partner to a glass of milk or a cup of tea.
Author: Martha Stewart
Greek lemon chicken soup gets its thick consistency from eggs; they're tempered by hot chicken broth and whisked in just before serving. Shredded chicken breast makes this soup filling yet healthy.
Author: Martha Stewart
Author: Martha Stewart
Use this classic cookie dough from Matt Lewis of Brooklyn's Baked bakery to make his Brookie (brownie-cookie) dessert.
Author: Martha Stewart
These Polish bar cookies are traditionally made on Christmas Eve.
Author: Martha Stewart
Sour cream gives this pound cake a rich, moist texture. This recipe is from Julie Richards, of Charlottesville, Virginia.
Author: Martha Stewart
In this dessert dish, tangy sour cream complements red grapes and brown sugar. Green grapes can be substituted or used in addition. Make sure to use seedless grapes.
Author: Martha Stewart
Hello, sunshine: This mix of citrus fruits is a sweet change from tangy lemon bars.
Author: Martha Stewart
These homemade versions of a favorite snack food are filled with healthy fruit and nuts and are very simple to make.
Author: Martha Stewart
Use this ice cream recipe to make our Caramel Apple Sundae.
Author: Martha Stewart
With their crisp, buttery crust and creamy lemon filling, these little squares taste of spring. Have some with a glass of milk or a cup of tea.
Author: Martha Stewart
Author: Martha Stewart
The classic nutty-sweet combo of peanut butter and jelly has escaped the confines of the sandwich and landed in a tart. With the help of a skewer, it becomes artfully (yet easily) swirled. It's versatile,...
Author: Martha Stewart
Use this recipe to make our Banana Cake with Cream Cheese Frosting.
Author: Martha Stewart
Consider this pie from our Pies & Tarts book comfort food for grown-ups. Rum adds a spirited kick to both the custard filling and the whipped cream topping. A vanilla bean does double duty, as well: Its...
Author: Martha Stewart
This is the best birthday cake a chocolate lover could have, courtesy of former crafts and editorial director Hannah Milman's mother. The frosting requires constant stirring for about thirty minutes, but...
Author: Martha Stewart
Forgo the traditional frying -- and mixing up the batter! -- for this Latin American treat. Instead, bake store-bought puff pastry for churros that are easier to make but full of the same spicy sweetness:...
Author: Martha Stewart
The natural pectin in apples means you don't have to add any gelatin to get this cranberry sauce to hold its shape. This showstopping jellied sauce requires less than 15 minutes of hands-on time. Serve...
Author: Martha Stewart
You don't need to be a candymaker to master this easy brittle recipe! Melt together butter, light brown sugar, and honey, cook until they reach a boil, then stir in pumpkin seeds and cool until set. The...
Author: Martha Stewart
These brownies a la mode get topped with chocolate sauce, nuts, and coconut.
Author: Martha Stewart
Classic Yellow Cake Batter is used to make the vanilla and chocolate layers of these impressive-looking cakes. The layers are swirled together to give a marbled effect.
Author: Martha Stewart
This classic Italian cake, similar to the British trifle, was made by Martha Stewart Living prep kitchen manager John Barricelli for Martha's mother's birthday.
Author: Martha Stewart
Bake these mocha shortbread cookies 30 minutes for a softer texture, or 35 minutes for a more traditional crumbly texture.
Author: Martha Stewart
Our tangy crust pairs well with the rich pecan-and-butterscotch filling. This is an intermediate-level recipe.
Author: Martha Stewart
For this simple and refreshing dessert, ruby port is poured into a halved Charentais melon. The fortified wine brings out the fruit's sweetness; dark chocolate adds a bittersweet touch.
Author: Martha Stewart
This pudding is delicious with almost any fruit. Substitute fresh peach or apricot wedges for the nectarines, or serve with a warm fruit compote or stewed fruit.
Author: Martha Stewart
Make a classic, crowd-pleasing cake with this family recipe from fashion designer Michael Kors.
Author: Martha Stewart
Make these crispy bowl-shaped cookies to serve our Cherry Sherbet. The tuile batter can be made a day in advance. Refrigerate it in an airtight container until you're ready to bake.
Author: Martha Stewart
Here's a festive eggnog for the holidays-get to it quickly before the ice cream melts.
Author: Martha Stewart
Keep your gingerbread ladies and gents looking their most dapper with this playful recipe.
Author: Martha Stewart
This homey dessert is irresistible served warm.
Author: Martha Stewart
An elegant French-inspired tart to showcase delicate sour cherries. Its almond-flour shortbread crust tastes nutty (and doesn't require any rolling) and the frangipane filling provides a silky canvas for...
Author: Anna Kovel
These confectioners'-sugar-dusted almond cookies are also made with fruit (orange zest) and spice (anise seed), giving them a complex flavor.
Author: Martha Stewart
The wheat berries in this Italian grain pie, known as pastiera, are fitting for the Easter holiday, as they symbolize rebirth and renewal. The grains get soaked in water overnight before they are cooked...
Author: Martha Stewart
Canned pumpkin puree gives these Chocolate-Glazed Pumpkin Cookies a tender, almost cakelike texture.
Author: Martha Stewart
This sweet Mother's Day treat comes to us from reader Angie M. Biggin of Lyons, Illinois. Serve this easy Lemon Poppy-Seed Tea Cake along with other afternoon-tea desserts.
Author: Martha Stewart
This brittle is an addictively delicious topping for ice cream sundaes when crumbled over scoops of rich ice cream and caramel sauce.
Author: Martha Stewart
These strawberry marshmallows are perfect for a pink-themed or Valentine's Day party.
Author: Martha Stewart
A grunt, sometimes called a slump, is a classic American skillet dessert combining fruit stew and a fluffy dough topping. Whether you're plucking berries at your campsite or at the farm stand, this is...
Author: Martha Stewart
This flavored whipped cream is a breeze to make, which goes well with our Angel Food Cake. Cook the caramel cream in a saucepan and chill completely before whipping into stiff, delicate peaks.
Author: Martha Stewart
This fruit-filled cake comes together so easily, you'll want to make it often.
Author: Martha Stewart
The 1 1/2-inch cookies called for in this recipe make super-cute toppers for the frosting. But if you're short on time, by all means omit them.
Author: Martha Stewart
These shell-shaped, cakey cookies are a French treat traditionally served with tea. The buttery madeleines are spiced with ground cardamomand coated with a sweet citrus icing.
Author: Martha Stewart
Irish butter has a high butterfat content, making it especially flavorful. It's expensive to use for everyday baking but worth the splurge for this shortbread, where the ingredient shines.
Author: Martha Stewart