This dessert aptly named Raspberry Floating Island, inspired by the French "ile flottante," is an elegant way to end any meal.
Author: Martha Stewart
The sandwiches can be stored in the freezer, well wrapped in plastic, for up to 3 days; let them soften at room temperature for about 15 minutes before serving.
Author: Martha Stewart
Try this quick dessert sauce over any fruit you like.
Author: Martha Stewart
When finely ground, matzo becomes the Passover-friendly dessert base for a seder-ready take on a graham-cracker crust.
Author: Martha Stewart
Try different flavor variations, like adding a dash of cinnamon or nutmeg along with the sugar. Ice cream would be terrific in place of the yogurt.
Author: Martha Stewart
Make this for our "English Soup" (Zuppa Inglese).
Author: Martha Stewart
This recipe for heart-shaped strawberry parfaits, from chef John Baricelli, makes a delicious Valentine's Day dessert. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young...
Author: Martha Stewart
Author: Martha Stewart
Meyer lemons are unusually fragrant and thin-skinned and have lower acidity than the more common Eureka and Lisbon lemons found in your local supermarket. Because sweet Meyer lemons are a rarity, you can...
Author: Martha Stewart
Use this recipe to make our Blackberry Buttermilk Cake.
Author: Martha Stewart
Author: Martha Stewart
Turn our Basic Shortbread into easy-to-enjoy, bite-size fingers.
Author: Martha Stewart
Give homemade marshmallows to friends and family this holiday season. Also Try:Peppermint Marshmallows
Author: Martha Stewart
Serve this rich dessert in a clear bowl or trifle dish to show off its beautiful stained-glass layers and colors.
Author: Martha Stewart
Crunchy roasted cocoa nibs give this cake an unforgettable texture; pepper-flecked icing adds a slightly punchy finish. The recipe comes from chef Kierin Baldwin of New York's The Dutch restaurant.
Author: Martha Stewart
This delicious cookie recipe comes from "Martha Stewart's Baking Handbook." Combine these with Mint Ice Cream to make your own ice-cream sandwiches.
Author: Martha Stewart
Is an upside-down cake upside down when it's baking or when it's served? In this lightly spiced version, the base-later, the top-combines ripe black plums and red raspberries. Inverted onto a serving dish...
Author: Martha Stewart
Food editor Kristina Kurek mixed fresh vanilla bean seeds and citrus zest into a meringue cookie. The result -- a sweet, swirly cloud that tastes as good as it looks.
Author: Martha Stewart
Use this great Meyer lemon curd recipe from Vanilla Bake Shop to make their wonderful Meyer Lemon Raspberry Cupcakes.
Author: Martha Stewart
Recipe adapted from John Barricelli, owner, SoNo Baking Company and Cafe, Norwalk, Westport, and Darien, Connecticut, and cookbook author.
Author: Martha Stewart
This chocolate mousse is a slimmed down version that feels just as indulgent as the original.
Author: Martha Stewart
Enjoy a homemade treat in less than an hour with a recipe that uses the same skillet to melt the chocolate and bake the brownies. Then scoop them right from the pan.
Author: Martha Stewart
Mini mint puddings sprout to life, thanks to a mint "seedling" and some ground-cookie "dirt."
Author: Martha Stewart
Author: Martha Stewart
This sweet tropical fruit is an easy choice for a smart, delicious dessert.
Author: Martha Stewart
This delicious recipe for babka comes from "Entertaining," by Martha Stewart. This dough can be used to make cakes of various sizes. Note that baking time will vary depending on the cake size.
Author: Martha Stewart
Jasmine extract is a Thai staple that adds a floral note to this creamy rice pudding.
Author: Martha Stewart
Our mouthwatering take on the classic fruit crumble has a cornmeal topping in lieu of the usual oats for an extra-satisfying crunch.
Author: Martha Stewart
This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter and fluffier your final product will be. Sugar...
Author: Martha Stewart
Author: Martha Stewart
Proof positive that you don't need frosting to create a spectacular cake! Here, Martha adorns this eight-layer showstopper with fresh berries, edible flowers, and powdered sugar.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Use this recipe to make Zuccotto. The cake baked in the sheet pan will be used to form the domed sides. The cake in the round pan will become the bottom.
Author: Martha Stewart
Serve these palmier cookies honoring the Thanksgiving turkey, and even vegetarians can have a taste. Sprinkle store-bought puff pastry with cinnamon sugar and shape the five "feathers" by folding the dough,...
Author: Martha Stewart
Our "floating island" is a shimmering meringue that's baked in a charlotte mold and surrounded by creamy pistachio custard. A tangle of crisp, pale-gold spun sugar is the finishing touch.
Author: Martha Stewart
Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion.
Author: Martha Stewart
This easy, no-bake dessert has just three healthy ingredients: dates, shredded coconut, and chopped walnuts.
Author: Martha Stewart
Chocolate gives the bite-size macaroons an appealing crunch, the perfect dessert at a Passover meal. Imagine you're decorating bonbons-embellish each with a different garnish.
Author: Martha Stewart
Pumpkin puree works as the go-to here, but if craving something different, try a winter squash puree. For the gluten-averse, this pie features a rich, rice-cereal crust. Blind-baking it before filling...
Author: Martha Stewart
This colorful and delicious tart is stacked with fresh sliced strawberries. The puff-pastry crust couldn't be simpler to make, but pistachios give it an eye-catching, elevated appearance.
Author: Martha Stewart
This Gingerbread recipe for the Gingerbread House Kit is adapted from "Martha Stewart Living" (December 1995). It makes for a tasty base for a holiday treat.
Author: Martha Stewart
Top this fall-flavored pudding with crunchy walnuts and maple syrup.
Author: Martha Stewart
These puddings are made with both semisweet chocolate and cocoa powder, so they have a rich chocolate flavor without being too sweet.
Author: Martha Stewart
Grated carrot is the secret to the moist crumb and mellow sweetness of this loaf cake topped with thick swirls of tangy cream-cheese frosting.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart