This recipe for caramelized pears is a fall dessert that is both simple and sweet.
Author: Martha Stewart
Drizzle this syrup over ice cream, whisk it into a vinaigrette, or add it to meat stews in lieu of vinegar.
Author: Martha Stewart
Use any combination of your favorite dried fruits--figs, pineapple, strawberries, kiwi--to create a visually-enticing treat.
Author: Martha Stewart
When you can't decide between a cookie or a brownie, make a combo! Here, cookie dough is dotted over brownie batter and baked until the edges are cakey and the interior is fudgy.
Author: Martha Stewart
The cookies aren't just for Halloween. Make them year-round, using nonpareils in a rainbow of colors.
Author: Martha Stewart
This cherry tomato tart recipe is courtesy of chef Michel Roux.
Author: Martha Stewart
This hearty recipe for soul vegetable cobbler comes courtesy of Aunt Flora.
Author: Martha Stewart
This recipe for poached quince, from Michael Anthony of Gramercy Tavern, goes with Butternut Squash Custard.Photo credit: Ellen Silverman
Author: Martha Stewart
Author: Martha Stewart
Kremowka (pronounced kreh-MOOV-kah) is a Polish cream cake that sandwiches vanilla pastry cream between two layers of puff pastry. Martha made this recipe on episode 611 of Martha Bakes.
Author: Martha Stewart
Serve this potpie with raita, an Indian sauce made with plain tangy yogurt and diced cucumber, often served with spicy meals.
Author: Martha Stewart
Sanding sugar is coarser than granulated sugar and adds sparkle to finished baked goods.
Author: Martha Stewart
Use this crust to make our Chai-Spice Apple Pie, Lavender-Grape Tart, and Caramel-Walnut Pie.
Author: Martha Stewart
This classic chocolate mousse recipe is courtesy of Clare Vivier and her French journalist husband, Thierry. Lots of well-beaten egg whites make this chocolate mousse especially airy.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Serve this sweet topping alongside the Milk Chocolate Cake recipe from Kathleen King, owner of Tate's Bake Shop.
Author: Martha Stewart
The perfect Easter dessert! For the decorating technique, see our step-by-step photos.
Author: Martha Stewart
These wholesome biscuits are the perfect companion to a well-made cup of tea.
Author: Martha Stewart
In Albanian, this savory spinach pie is called Byrek Mi Spinaq and, with its delicate layers of phyllo dough, spinach, and cream, it's a very popular dish. The pie can also be frozen after it is assembled...
Author: Martha Stewart
Contrary to its name, pastry cream -- a classic custard filling for cakes, tarts, pastries, and other baked goods -- contains no cream, only milk. Be sure to bring the mixture to a full boil to activate...
Author: Martha Stewart
Author: Martha Stewart
Elevate this humble dessert with a touch of cream.
Author: Martha Stewart
These individual upside-down cakes are baked -- and can be transported -- in a muffin tin.
Author: Martha Stewart
Use this recipe to make our Haunted Black Forest Layer Cake.
Author: Martha Stewart
You can make the creme anglaise and caramel a day ahead of the Bittersweet Chocolate Souffles. Refrigerate the creme anglaise and store the caramel at room temperature in airtight containers.
Author: Martha Stewart
These pumpkin tarts are sure to put a smile on everyone's face. Pure pumpkin purée is sweetened with a combination of honey and brown sugar, then gets added flavor from cinnamon, cloves, and ginger. It's...
Author: Martha Stewart
Semolina flour gives this easy-to-make cake its pleasantly coarse texture and, with an assist from saffron, its lovely yellow hue.
Author: Martha Stewart
Author: Martha Stewart
This chocolate pound cake recipe is courtesy of Emily Luchetti and should be used in herChocolate Caramel Bread Pudding.
Author: Martha Stewart
After dinner, add a few more coals to the still-warm grill, and prepare this simple, fresh dessert. This recipe calls for bananas, but Martha also likes to make a fresh-fig version; choose whatever ripe,...
Author: Martha Stewart
Homemade espresso ice cream is the perfect ending to a summer meal. Martha made this recipe on episode 507 of Martha Bakes.
Author: Martha Stewart
Colcannon, a classic Irish side dish of mashed potatoes mixed with chopped cabbage, adds intrigue to this otherwise traditional shepherd's pie.
Author: Martha Stewart
We like to use smaller, sweeter Maine blueberries in this recipe, but any in-season variety works in these mini pies.
Author: Martha Stewart
Upside-down cake doesn't have to be made with pineapple. Grapefruit gives a bittersweet flavor to this rendition of a down-home classic.
Author: Martha Stewart
This gelatin was formed in a turkey-shaped mold, but any five-cup mold will work. If you prefer, you can prepare two smaller gelatins by dividing the layers between two three-cup molds.
Author: Martha Stewart
These wrapped candies are perfect treats for celebrating Halloween.
Author: Martha Stewart
Sprinkle these holiday cookies with candy cane bits to get into the spirit.
Author: Martha Stewart
This recipe for Caramel Syrup is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.
Author: Martha Stewart
Stack them high! Place a mound of these Hazelnut Shortbread Balls in your favorite serving dish, place them at the center of your table, and watch them disappear as your guests delightfully enjoy.
Author: Martha Stewart
If you don't have a tart pan, use a 9-inch pie plate. You'll need about half the dough for the crust. Bake the tart for about 40 minutes in step 5.
Author: Martha Stewart
Get your holiday chocolate fix with this rich treat from Malika Ameen, a former contestant on Bravo's "Top Chef: Just Desserts."
Author: Martha Stewart
This dessert-a red, white, and blue berry trifle-would be right at home at a Fourth of July barbecue. Strawberries can be substituted for raspberries.
Author: Martha Stewart
This bombe isn't as big as the one at Martha's party, but it is still spectacular. You will need a small kitchen torch, for browning the meringue frosting.
Author: Martha Stewart
What sets our hazelnut-raspberry jelly roll apart is its toasty, nutty flavor. Ground hazelnuts are baked into the sponge cake, and hazelnut liqueur, such as Frangelico, is whipped into the cream.
Author: Martha Stewart
Farm-stand berries are folded into a cinnamon-laced filling that's obscured not with waves of whipped cream but with glistening glazed peaches.
Author: Martha Stewart
These jam-filled treats are a close cousin to thumbprint cookies.
Author: Martha Stewart
This minty treat is a holiday hit -- break it into pieces and pack it into tins for sweet gifting.
Author: Martha Stewart
For a guide to decorating your cookies, download this Lovebug Cookie template.
Author: Martha Stewart