Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the...
Author: Martha Stewart
One of the definitive desserts of fall, apple crisp is easy and economical. Test kitchen tip: Empire, Gala, or Braeburn apples are especially good in this recipe.
Author: Martha Stewart
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Author: Martha Stewart
Seasonal fruit is the perfect starting point for a memorable meal-ender.
Author: Martha Stewart
You'll like the convenience of this comforting dish. Unlike other shepherd's pie recipes, this one calls for frozen vegetables instead of fresh and can be made the day before. Shepherd's pie has never...
Author: Martha Stewart
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry...
Author: Martha Stewart
These handheld treats are packable, snackable, sure-fire crowd-pleasers -- indoors and out.
Author: Martha Stewart
Studding chewy oatmeal cookies with cranberries gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.
Author: Martha Stewart
Skip artificially flavored gelatin in favor of this super-simple homemade version using any fruit juice you like.
Author: Martha Stewart
These decadent bars are inspired by Hello Dollies, a popular Southern dessert.
Author: Martha Stewart
Adding more granulated sugar gives this classic thin and crispy cookie its crunch.
Author: Martha Stewart
If you prefer a crispier texture, bake the cookies at 350 degrees for 16 to 20 minutes.
Author: Martha Stewart
Tangy creme fraiche and fragrant vanilla bean perk up the whipped cream sandwiched between layers of puff pastry and strawberries in this towering summer dessert.
Author: Martha Stewart
This classic coconut cream pie is well worth the time it takes to cook. It'll be one of the best recipes in your repetoire.
Author: Martha Stewart
This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.
Author: Martha Stewart
Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes...
Author: Martha Stewart
Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep...
Author: Martha Stewart
A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken;...
Author: Martha Stewart
A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can...
Author: Martha Stewart
Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.
Author: Martha Stewart
Prep now and enjoy wonderful pies all summer by making this topping ahead and keeping it in the freezer.
Author: Martha Stewart
You don't need to travel to the southernmost point of Florida to enjoy a slice of this tart pie. Learn how to make your own key lime pie at home, complete with a graham cracker crust, with this master...
Author: Martha Stewart
Use this recipe Vanilla Frosting to ice our Vanilla Cupcakes.
Author: Martha Stewart
These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.
Author: Martha Stewart
Apricot jam, honey, and Dijon mustard give these chicken thighs a sweet and tangy flavor, a fast weeknight dinner the family will love.
Author: Martha Stewart
This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries...
Author: Martha Stewart
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Author: Martha Stewart
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
Author: Martha Stewart
Candy apples are a classic fall dessert that family and friends are sure to love. Use your apple-picking haul to make the ultimate Halloween treat, complete with a sticky-sweet caramel coating.
Author: Martha Stewart
If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.
Author: Martha Stewart
The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.
Author: Martha Stewart
This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.
Author: Martha Stewart
Zest and juice plump lemons to make a curd that fills this classic lemon meringue pie. The tart lemon filling paired with pillows of soft meringue are a guaranteed hit no matter where you take this pie...
Author: Martha Stewart
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date...
Author: Martha Stewart
Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert....
Author: Martha Stewart
The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.
Author: Martha Stewart
This lovely Creme Anglaise recipe can be found in "Martha Stewart's Cooking School." It's delicious atop a bowl of fresh berries for a summertime dessert.
Author: Martha Stewart
Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient dough, chop it into gnocchi-like pieces,...
Author: Martha Stewart
There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that's when kids can come to the rescue, making a delicious dessert for the whole family without...
Author: Martha Stewart
Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.
Author: Martha Stewart
One of Martha Stewart's favorites, creme brulee's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath. French for "burnt cream," creme brulee...
Author: Martha Stewart
Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form...
Author: Martha Stewart
New York Crumb Cake is quite a popular dessert at Foster's Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every...
Author: Martha Stewart
With the crisp autumn air comes an opportunity to use freshly-picked apples in everything from salads to pies. If you aren't sure where to start with your bushel, try this classic crumble. Easy enough...
Author: Shira Bocar
Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay...
Author: Martha Stewart
The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops.
Author: Martha Stewart
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll...
Author: Martha Stewart
Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.
Author: Martha Stewart
Bosc pears, available through April, become tender yet hold their shape well when poached. A spice-infused syrup gives them a pie-like flavor.
Author: Martha Stewart