Ginger, honey, and dark chocolate are the perfect complements to naturally sweet pears.
Author: Martha Stewart
Exceptionally creamy yet surprisingly light and airy, this amaretto-spiked white-chocolate semifreddo is ideal for a special occasion. A scattering of toasted hazelnuts is an inspired accent, as is a glass...
Author: Martha Stewart
Adding almonds to these shortbread cookies gives them an unexpected but welcomed crunch.
Author: Martha Stewart
The malted milk powder gives chocolate a more nuanced and intense flavor -- a win-win for chocolate lovers.
Author: Martha Stewart
This compote livens up angel food cake and is delicious on ice cream, yogurt, oatmeal, or pancakes.
Author: Martha Stewart
Author: Martha Stewart
Treading ground somewhere between cake and pudding, clafouti is a traditional French baked dessert that combines fresh fruit with a rich batter. Most recipes list cherries as the fruit of choice, but in...
Author: Martha Stewart
Be sure to use plain olive oil in this moist and tasty cake; virgin and extra-virgin don't hold up to high heat.
Author: Martha Stewart
Meyer lemons, sliced paper thin and macerated in sugar, are layered over a rich, slightly nutty cornmeal crust. The tart is sealed with a second crust, sprinkled with pine nuts, and dusted with confectioner's...
Author: Martha Stewart
Billy Reece of Billy's Bakery, a popular New York City bakery, shared this tempting recipe that works well on a number of baked goods, with Martha-go ahead and have a taste.
Author: Martha Stewart
Don't turn on the oven for this all-American dessert (traditionally called a grunt). The berries and biscuitlike dumplings cook right on the stove.
Author: Martha Stewart
This lovely citrus glaze recipe should be used when making the delicious Triple-Citrus Cupcakes. The recipe was adapted from "Martha Stewart's Cupcakes."
Author: Martha Stewart
Once you master ganache (see our handy 101 here), making these melt-in-your-mouth confections is a breeze.
Author: Martha Stewart
Apples caramelized in butter and an array of fall spices lend a unique character to this exceptionally moist cake, which lies hidden beneath a mantle of brown-sugar buttercream. Marzipan garnishes -- tinted...
Author: Martha Stewart
Author: Martha Stewart
Fill our Pink Meringue Cupcakes with this raspberry curd.
Author: Martha Stewart
Inspired by Mom's homemade cookies, these oatmeal-raisin covered cupcakes with crumbly crisp would be a tasty addition toapicnic on a sublimeweekend afternoon or to a special someone's lunch box.
Author: Martha Stewart
Sweet pears and an orange-scented crumb balance tart cranberries, making this cake delicious as an afternoon snack or as a dessert with whipped cream.
Author: Martha Stewart
This delicious pie recipe is courtesy of Lucinda Scala Quinn.
Author: Martha Stewart
Use this pie crust to make desserts like our Sweet Potato Pie with Pecan Topping.
Author: Martha Stewart
Cooking the lemon juice in this recipe tones down its acidity and concentrates its flavor.
Author: Martha Stewart
Smooth and creamy almond butter provides a rich, nutty backdrop for dollops of tart apricot jam in these crowd-please thumbprint cookies.
Author: Martha Stewart
This is a wonderfully delicious jasmine rice pudding recipe courtesy of Pichet Ong.
Author: Martha Stewart
Macerating the fruit in a bit of sugar and acid (strawberries and balsamic vinegar are natural allies) helps draw out their natural juices and makes an ideal filling for pastry shells.
Author: Martha Stewart
Red and green grapes are nestled inside individual puff-pastry shells to create sweet, flaky tarts.
Author: Martha Stewart
There are few desserts that provoke so many comments about "decadence" as a truffle cake. Serve it slightly chilled, with a glass of cold milk as an innocent accompaniment.
Author: Martha Stewart
A popular dessert at Passover, this fruity cake, courtesy of Roni Black of New York City, gets its light, airy texture from the use of matzo meal instead of flour.
Author: Martha Stewart
This fruity-cheese dessert takes little time to prepare and is not as heavy as ice cream.
Author: Martha Stewart
This no-churn ice cream recipe has all the richness of traditional recipes, but our version takes only 10 minutes of hands-on work.
Author: Martha Stewart
The addition of marshmallows makes these hearty bars more like treats.
Author: Martha Stewart
Author: Martha Stewart
This rich, warm sauce tops chef Michel Richard's Raisin Tart.
Author: Martha Stewart
These decadent chocolates are rich enough for the most devoted chocolate lover.
Author: Martha Stewart
When cans of coconut milk are chilled in the refrigerator, the cream congeals at the top. Whipped with sugar, the cream makes a decadent nondairy topping that's perfect for Passover desserts.
Author: Martha Stewart
To make one large Bundt cake instead of six small ones, double this recipe and bake in a 10-inch Bundt pan for 45 to 50 minutes.
Author: Martha Stewart
Familiar pie spices -- cinnamon, nutmeg, and fresh ginger -- give the pureed filling unmistakable autumnal flavor. Reroll the pastry scraps and cut out leaf shapes, baking them on their own and scattering...
Author: Martha Stewart
This is a real treat for coffee and chocolate lovers. And it takes less than half an hour to make.
Author: Martha Stewart
This lemon tart recipe is the perfect combination of sweet and tagy, making for a lovely dessert.
Author: Martha Stewart
Bring some drama to the table with this jam-filled vanilla cake topped with ethereal meringue. It's just the recipe to make use of juicy raspberries when they're in season.
Author: Martha Stewart
This orange-curd-filled cake topped with Mrs. Milman's chocolate frosting was Martha's father's favorite. Make it as a birthday treat for someone special in your life.
Author: Martha Stewart
The finished pie is golden brown and especially crisp, thanks to a sprinkling of sugar. Filled with pears, figs, and nuts, it's traditional yet surprising.
Author: Martha Stewart
Note: Baker's semisweet chocolate makes a thicker sauce; you may need to add as much as another 1/4 cup water to reach the desired consistency. For a thick sauce--to use hot as an ice-cream topping or...
Author: Martha Stewart
Cream cheese and crème fraîche give this chocolate frosting its nuanced flavor. It's delicious on any cake, no matter the flavor, but it pairs especially well with fresh raspberries.
Author: Martha Stewart
This delicious recipe for chocolate fudge is from Kimberly Reiner of Momma Reiner's Fudge.
Author: Martha Stewart
This spectacular cake is practically foolproof to make. You slice a variety of peeled oranges into rounds, nestle them in a butter-rum glaze in a square pan, spread the batter over them, bake, and flip....
Author: Martha Stewart
This is a quick afternoon vegan treat for warm summer days.
Author: Martha Stewart
A lavish Saudi Arabian dish named for the large tray on which it's served, al mansaf traditionally calls for layers of thin bread followed by a bed of flavorful rice that's topped with lamb. Martha's adaptation...
Author: Martha Stewart