This tart showcases the fragrant apricots with the almond flavor in both the filling and crust.
Author: Martha Stewart
Soft, fluffy French vanilla ice cream can be served with amaretti cookies or rainbow nonpareils. It's also the perfect base for a variety of mix-ins.
Author: Martha Stewart
This stunner is a naturally gluten-free cake that has a smooth, ultra-rich texture. Packed with decadent dark chocolate and espresso, it's like the mocha latte of your dreams in dessert form. And we haven't...
Author: Martha Stewart
This cake also makes a lovely addition to a breakfast or brunch table. Try it with a dollop of sour cream on top.
Author: Martha Stewart
This bread pudding is a delicious (and beautiful) way to use a week-old loaf. The crowning glory is the sweet-tart cranberry-and-maple compote.Recipe and image reprinted with permission from Tartine Bread,...
Author: Martha Stewart
Finely chopped walnuts replace some of the flour in the crust of this apple-pear pie. Extra-wide strips of pastry give the traditional lattice top a modern twist.
Author: Martha Stewart
Use this puree in our Chestnut Cake with Chocolate-Armagnac Glaze recipe.
Author: Martha Stewart
With its ultra-silky texture and pure lemon taste, this frozen souffle is out of this world. Because you can make it a day ahead, it's ideal for a summer dinner party.
Author: Martha Stewart
These bar cookies are dense with cashew chunks, toffee bits, and plenty of butterscotch chips.
Author: Martha Stewart
This cake is even sweeter when embellished with handmade marzipan animal figures -- which aren't too hard to make if you have the patience.
Author: Martha Stewart
Chewy caramel, toasted pecans, bittersweet chocolate -- you'd be hard-pressed to find a store-bought version that's as superlative as this easy homemade rendition. Did we mention the rum? Get the packaging...
Author: Martha Stewart
Nothing's better on a hot day than homemade watermelon ice pops.
Author: Martha Stewart
Toasted pine nuts and a splash of best-quality olive oil lend these crumbly-chewy cookies rich flavor. Rosemary adds a savory note to each bite.
Author: Martha Stewart
Our homage to the popular Filipino snack turon uses store-bought egg-roll skins to wrap the cinnamon sugar-encrusted bananas. The fruit becomes creamy and almost custard-like during frying.
Author: Riley Wofford
Show your love with these adorable sugar cookies! They're cut out in heart shapes and decorated with royal icing and edible luster dust.
Author: Martha Stewart
For anyone who grew up loving Cracker Jack, Crunch 'n Munch, or Fiddle Faddle, our caramel-coated peanut-popcorn balls are like edible time machines. A little baking soda in the caramel keeps it light...
Author: Martha Stewart
Take a cue from the French and bake meringues in a rainbow of colors. Crispy on the outside and chewy on the inside, they're utterly irresistible. Start with Martha's chocolate version, then try the raspberry...
Author: Martha Stewart
Homemade hot fudge sauce is easy to prepare and is ready in minutes.
Author: Martha Stewart
This dessert makes guests happy in many ways. It's loaded with vitamins B12 (from the yogurt) and C (orange juice), folate (OJ, again), and omega-3 fatty acids (walnuts) -- all nutrients shown to boost...
Author: Martha Stewart
This wonderful vanilla French buttercream should be paired with Butter Lane's Chocolate Cupcakes.
Author: Martha Stewart
This dough can also be used for Coconut-Lime Oatmeal, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
This crowd-pleasing icebox cake uses store-bought cookies; the only challenge you'll face during the assembly of this treat is having to share with friends and family.
Author: Martha Stewart
Serve this hard sauce with plum pudding for a delicious and traditional Christmas dessert. This recipe is from "Entertaining," by Martha Stewart.
Author: Martha Stewart
Traditional fudge recipes require a candy thermometer and a fair amount of precision to get the texture just right; this simple fudge recipe is easy enough for children to make (with supervision, of course)....
Author: Martha Stewart
For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.
Author: Martha Stewart
Intensely flavorful ginger imparts piquancy to poached pears.
Author: Martha Stewart
Peppermint-flavored icing gives this easy chocolate cake a seasonal flavor.
Author: Martha Stewart
Packing all of the comforting flavors of apple pie without any of the fruit, this pioneer pie harkens back to a time when produce was scarce but ingenuity was in full supply. This dessert gets its apple-pie-like...
Author: Martha Stewart
Also known as cuccidati or turtigliuna, buccellati are Sicily's best-known Christmas cookie. Martha fills the buttery dough with a delicious combination of figs, pecans, and raisins.
Author: Martha Stewart
This old-fashioned American cake is baked in a cast-iron skillet. Peaches give the cake a moist texture; the almond topping makes it crunchy
Author: Martha Stewart
Use peaches, apricots, or any other beautiful stone fruit you can find for this rustic easier-than-pie dessert.
Author: Martha Stewart
Crunchy, buttery and nutty, these crisps are a delightful addition to any holiday cookie plate.
Author: Martha Stewart
This simple, light cake is easy to make and provides the layers for our decadent Strawberry Lemon Trifle.
Author: Martha Stewart
We like to think of this dessert as the turducken of pies -- spiced, cranberry-stuffed apples are baked in a pie shell, surrounded by cake batter. It's inspired by the bird's-nest pudding in Laura Ingalls...
Author: Martha Stewart
Oatmeal and soft fruit in fun chewy cubes are great finger foods for little ones.
Author: Martha Stewart
Pumpkin pie is a must on Thanksgiving, and this recipe makes it easy.
Author: Martha Stewart
Caramel is surprisingly easy to make and imparts a rich, delicious flavor to this buttercream frosting. Use it to decorate our Caramel Layer Cake or Caramel Chiffon Cake.
Author: Martha Stewart
Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! -- to pumpkin pie.
Author: Martha Stewart
Layer cake, berries, and cream for this crowd-pleasing dessert. This recipe is from Randy Mattox of Axton, Virginia.
Author: Martha Stewart
A Christmas tradition in Switzerland, these whimsically shaped cookies get their distinctive licorice-like flavor from whole anise seeds.
Author: Martha Stewart
You can bake these up to ten days ahead and store in the freezer, without cutting into bars; wrap the baking sheet tightly in plastic.
Author: Martha Stewart
The secret to the intense banana flavor of this banana-caramel ice creamis starting with very overripe fruit.
Author: Martha Stewart
Team up two familiar treats -- a rich chocolate brownie and a chewy coconut macaroon -- and indulge in a decadent sweet.
Author: Martha Stewart
Croquembouche -- pate a choux puffs with creamy filling, dipped in hot caramel, and stacked -- is a favorite special-occasion dessert. Decorate with royal icing, and sprinkle with sanding sugar.
Author: Martha Stewart
Have yourself a sweet ending: These festive meringues sandwich a chocolate ganache.
Author: Martha Stewart
Ron Dube's recipe for brandy apple pie won first place in Stone Barns' 2006 pie contest.
Author: Martha Stewart
That's right, 7 layers! If you use homemade pound cake, double the sorbet and ice cream to get the same showstopping height.
Author: Martha Stewart