Graham crackers are surprisingly easy to make. Use this recipe to make our Marshmallow Cookie Sandwiches.
Author: Martha Stewart
Instead of icing this season's sugar cookies, we stamped out circles and edged them in two sizes of sanding sugar for full, colorful coverage. But here's a handy shortcut: Shape the dough into a log, coat...
Author: Sarah Carey
A recipe from Martha's mom, this rustic cheesecake is an Easter tradition in the Kostyra family. Instead of the usual cream cheese filling and graham cracker crust, it teams tangy farmer cheese and plump...
Author: Martha Stewart
This warm-weather dessert goes from blenderto table in minutes. Raspberry sorbet reinforces the flavor of fresh berries, lime zest lends a touchof tartness, and vanilla ice cream adds just the right amount...
Author: Martha Stewart
Including toasted wheat germ and a generous amount of raisins in these cookies makes them hearty.
Author: Martha Stewart
This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously chewy on the inside.
Author: Martha Stewart
CRISP \'krisp\ a baked concoction of sweetened fruit with a crumbly topping. Ours has more than a pound and a half of pitted sour cherries. Some debate whether the topping should include oats. Ours does,...
Author: Martha Stewart
This easy homemade tart is inspired by our favorite toaster strudels from childhood. And though it may look fancy and quite advanced, it's really just jam spooned between two layers of rolled-out crust....
Author: Sarah Carey
Use this recipe to make our Cream Puffs with Lemon Mousse and Blueberry Sauce.
Author: Martha Stewart
This cookie recipe is courtesy of Lisel Arroyo and Diana Yen of The Jewels of New York. Download and print the heart-cookie template for an easy-to-follow decorating guide.
Author: Martha Stewart
Even Santa's littlest helper can help make these cookies.
Author: Martha Stewart
If you can't find macadamia-nut-brittle ice cream, maple-walnut or butter-pecan ice cream work beautifully in this recipe, too.
Author: Martha Stewart
These rich dark chocolate truffles are as good as anything you'd get from a chocolatier. Even more amazing? They're vegan.
Author: Martha Stewart
This classic strawberry dessert highlights the freshness of its ingredients and the purity of its flavors. It's summertime eating at its best-and it's easy for kids to make, too.
Author: Martha Stewart
These light cheesecake brownies get their rich taste from reduced-fat cream cheese, reduced-fat sour cream, and unsweetened cocoa powder.
Author: Martha Stewart
This dramatic four-layer dessert is inspired by the flavors of Sicilian-style cannoli, which is stuffed with ricotta, chopped chocolate, and candied orange zest.
Author: Martha Stewart
For this pie's crumbly crust, Gabrielle Langholtz uses lard rendered from farm-raised pork. For a similarly memorable pie, use leaf lard; it comes from the fat around the pig's kidneys and is famed for...
Author: Martha Stewart
Buttery classic, sugar cookies make a delicious treat anytime. Here, Martha heightens them to special-occasion status with a simple glaze and a fanciful combination of candied flowers, crystallized ginger,...
Author: Martha Stewart
This traditional sauce, made from caramelized sugar and milk, can be served by itself or over ice cream or fruit, as we did in our Bunuelos with Vanilla Ice Cream and Cactus Berries.
Author: Martha Stewart
Charoset, a mixture of apples, walnuts, and cinnamon eaten at breakfast or as a snack, signifies the bricks and mortar that the Israelites used to build the pharaohs pyramids. Honey represents the sweetness...
Author: Martha Stewart
This scrumptious, lightly spiked sundae is a fabulous mashup of Irish coffee and a brownie ice-cream sundae. We consider this dessert the best of both worlds.
Author: Martha Stewart
This may become the new most-requested recipe in your house: Cheddar-buttermilk biscuits are dropped and baked over turkey chili for a guaranteed hit. The recipe comes from Martha's book "One Pot: 120+...
Author: Martha Stewart
Innocents are snared easily by a ganache spiderweb. Spun by a gumdrop spider with limber licorice-string legs, the web is draped over a dangerously addictive and creamy no-bake cheesecake. Candy Spiders...
Author: Martha Stewart
Despite its all-American name, this no-bake dessert does not contain ice cream. Rather, it features vanilla semifreddo, an Italian frozen custard made with cream, sugar, egg yolks, and gelatin. Easy to...
Author: Martha Stewart
Crackly sea salt, dark-brown sugar, and tropical coconut flakes are a stellar combo in this cocktail-hour popcorn; stay with the island theme by shaking up a passion-fruit mojito to go with this sweet-and-salty...
Author: Shira Bocar
Gelato has more air than traditional American ice cream, so the consistency should be creamy, but light.
Author: Martha Stewart
Try this layered ice cream trifle for an indulgent treat.
Author: Martha Stewart
These cookies get their intense flavor from bittersweet chocolate and cocoa; dried cherries lend an unexpected tartness.
Author: Martha Stewart
If you're planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work.
Author: Martha Stewart
The recipe is also a good base for any number of flavors. If using a nonstick pan, which heats up faster than a traditional one, go by the shorter baking time in step 4. Click here for 21-century variations...
Author: Martha Stewart
Inspired by the traditional Southern dessert, these individual cobblers will be a hit at your next gathering.
Author: Martha Stewart
Make this sweet Swiss roll from "Martha Stewart's Cooking School" for an unforgettable holiday dessert. Also try:Jelly Roll
Author: Martha Stewart
These golden-edged banana cookies stuffed with cream cheese frosting unite two favorites -- whoopie pie and moist banana cake -- in an immensely satisfying revival.
Author: Martha Stewart
Pour this berry-infused maple syrup over your breakfast pancakes or waffles. Use any combination of berries and any grade of maple syrup.
Author: Martha Stewart
Use this delicious recipe when makingthe Dolley Madison Layer Cake.
Author: Martha Stewart
When it comes to radiating warmth at the dinner table, nothing beats a meal-in-one casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself...
Author: Martha Stewart
Even plums that are less than perfect taste fabulous when they're stewed into a compote. Adrizzle of honey over the ice cream hardens like hot fudge, becoming wonderfully chewy.
Author: Martha Stewart
This New Orleans-style chocolate-pecan pie should be made a day ahead to enjoy well chilled with vanilla whipped cream.
Author: Martha Stewart
Playful, surprising, and utterly irresistible-upside-down sweets, like this plum tarte tatin, never fail to wow family and friends.
Author: Martha Stewart
This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets.
Author: Martha Stewart
Author: Martha Stewart
Take a peek inside your cauldron and see what candy is leftover from Halloween. Chop it up and mix it in these decadent and delightful cookies, which extend the holiday by a few extra days.
Author: Martha Stewart
A generous dusting of Maldon sea salt gives these treats from TV chef Nora Singley their irresistible flavor.
Author: Martha Stewart
Only four ingredients are used to make the rich filling for our Haunted Black Forest Layer Cake-frozen black cherries, sugar, kirsch, and cornstarch. It comes together in just 10 minutes and can be made...
Author: Martha Stewart
Serve this Zabaglione with our Poached Dried Apricots and Currants.
Author: Martha Stewart
These bite-size treats are made with a dollop of perfumy jasmine rice set upon a vanilla cookie-crumb base that is coated with chocolate.
Author: Martha Stewart
This seven-minute frosting is one of our tried-and-true favorites: You can't go wrong.
Author: Martha Stewart
A tart cranberry-orange curd offsets the sweetness of the crisp meringue shell in this striking winter dessert. Serve with a billow of whipped cream and segments of your favorite citrus.
Author: Martha Stewart
This meringue buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over an ice-water bath until it stiffens.This recipe...
Author: Martha Stewart