A perfectly ripe peach is a beautiful thing, but when poached and set atop a fluffy cloud of pavlova? They're simply stunning! The peach halves are cooked in water, lemon, sugar, and vanilla. They sit...
Author: Shira Bocar
This recipe -- a tradtional cake from the Brittany region of France -- is brought to us by renowned pastry chef Florian Bellanger, of New York City's Fauchon.
Author: Martha Stewart
In the days after Thanksgiving, keep it simple: These turkey potpies combine the supper's surplus with on-hand items for an outstanding Thanksgiving encore that everyone will love.
Author: Martha Stewart
This smooth, chocolately dessert is made with silken tofu, which is usually sold in vacuum-packed, shelf-stable containers in the Asian-food section of grocery stores.
Author: Martha Stewart
A crispy crust made from ice-cream cones is the perfect complement to velvety chocolate mousse.
Author: Martha Stewart
Olive oil has a subtle fruitiness that works surprisingly well in desserts, especially in our Lemon-Fig Cake. You can substitute vegetable oil in this recipe, but the flavor will not be the same.
Author: Martha Stewart
Blondies are made even more irresistible, thanks to cinnamon, ginger, and cloves.
Author: Martha Stewart
These easy treats are a delight at the end of any meal.
Author: Martha Stewart
Combine homemade caramel, which you can make in about the time it takes to soften a pint of vanilla ice cream, with butter, peanuts and popcorn to make this caramel crunch.
Author: Martha Stewart
Roasted apples recall homemade applesauce but don't require a turn through a food mill.
Author: Martha Stewart
Leeks, brioche, and two cheeses are layered and topped with a cream mixture; the dish is then baked until velvety inside and golden brown on the outside.
Author: Martha Stewart
Isaac Mizrahi's ice cream treat is a fabulous way to cool down on a hot summer day.
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
These brownies get a healthy boost from whole-wheat flour and applesauce, while cocoa powder plus 8 ounces of semisweet chocolate make them nice and fudgy.
Author: Martha Stewart
This dessert is as sweetly comforting as pulling on a sweater on the first chilly fall day. It features cinnamon dumplings that are generously drizzled with warm, golden apple-cider syrup. They're easy...
Author: Martha Stewart
Wild Maine blueberries make a surprisingly delicious partner for roasted Granny Smith apples in this deep-dish pie and tint the filling a vivid shade of fuchsia.
Author: Martha Stewart
A traditional slice of pie makes poor finger food, but a slab pie is meant to be taken in hand and eaten. Typically made with an apple filling, our version uses sour cherries instead, although it also...
Author: Martha Stewart
Classic meringue buttercream gets a swiss chocolate twist with this easy recipe, which perfectly pairs with a classic cupcake.
Author: Martha Stewart
Because the cookies are easier to grind when they're brittle, this recipe calls for crisp ones.
Author: Martha Stewart
Grab a dainty dessert -- or two? three? -- whenever the urge strikes. Well wrapped, they'll keep in the freezer up to two weeks.
Author: Martha Stewart
This is a rich, densely-chocolatey cookie with a hint of mint.
Author: Martha Stewart
Author: Martha Stewart
This is a rich dessert, but its texture is surprisingly light.
Author: Martha Stewart
This warm pudding -- a cornmeal-based baked dessert -- is made with molasses, maple syrup, spices, and pureed squash; vanilla ice cream melts on top.
Author: Martha Stewart
Delicious homemade pudding puts a box mix to shame, plus it's easy to prepare in any of your favorite flavors.
Author: Martha Stewart
Make sure the dough is well chilled. The log of orange sable dough is rolled in crystallized ginger which, when sliced, forms decorative and delicious edges around the cookies.
Author: Martha Stewart
Our recipe tester's grandmother Josephine Rege has been making her version of lemon angel pie for more than 60 years. We updated her recipe, and the result became an instant Martha (and test-kitchen) favorite.This...
Author: Martha Stewart
This heart-shaped chocolate chip cookie makes a sweet treat for your special someone.
Author: Martha Stewart
A delicate custard holds slices of sweet Bosc pear and jewel-like cranberries in this elegant tart. Most of the time needed is hands off, and the press-in crust means no rolling, so this gorgeous dessert...
Author: Martha Stewart
The slight bitterness of orange zest and a sprinkling of salt round out the richness of the chocolate and hazelnuts.
Author: Martha Stewart
The golden-brown exterior camouflages thehidden treasure -- a ring of pecan streuselsuspended in a melt-in-your-mouth butterycakeenriched by the addition of tangy sour cream.
Author: Martha Stewart
These cookies benefit from the addition of buttery, rich macadamia nuts and a dip in luscious chocolate.
Author: Martha Stewart
If your ice cream maker is large enough, you can easily double the recipe to make 6 cups.
Author: Martha Stewart
Add these sweetened strawberries to our Strawberry Shortcakes.
Author: Martha Stewart
The classic combination of peanut butter and milk chocolate in this no-bake dessert evokes a favorite candy, but its delicate texture will make your guests feel like sophisticated trick-or-treaters.
Author: Martha Stewart
Malt powder enriches these cookies with a creamy caramel and vanilla flavor that calls to mind a malted milk shake at an old-time soda fountain.
Author: Martha Stewart
These meltingly soft candies are great for the winter holidays.
Author: Martha Stewart
Potato in a cake that isn't a latke? You bet! Mashed potato gives this dessert body and a super moist texture. Martha made this on episode 704 of Martha Bakes.
Author: Martha Stewart
Berry fine, indeed: The jammy, intensely fruity base of this raspberry cobbler -- which packs in five whole cups of berries -- is balanced by a light, sweet biscuit topping.
Author: Martha Stewart
The key to the marbleized look of this chocolate-peanut butter tart: a wooden skewer, which is used to swirl warm peanut butter atop chocolate ganache.
Author: Martha Stewart
Author: Martha Stewart
Frozen layers of airy chocolate mousse and chocolate angel food cake makes this dish easy-to-make and satisfying no matter what the weather.
Author: Martha Stewart
Bake these little cakes one to two days ahead, so their rich, chocolaty flavor has a chance to bloom. The ganache can be made one week ahead and stored in the refrigerator; rewarm it over a saucepan of...
Author: Martha Stewart
Unsweetened coconut, available in health-food stores, is essential to these chewy cookies, which are a family favorite at Passover.
Author: Martha Stewart
Smooth peanut butter is sealed inside chocolate-chocolate-chip dough. These are decidedly more chewy than a candy peanut-butter cup.
Author: Martha Stewart
Small holes cut into the top crust give a sneak preview of the filling.
Author: Martha Stewart
Pumpkin-pie spices are used to flavor this upside-down cake.
Author: Martha Stewart