Try adding a pinch of salt (or more to taste) right after the sauce has been removed from the heat. The salt offsets the sweetness of the caramelized sugar, creating a nice depth of flavor.
Author: Martha Stewart
Simple and sweet, this tasty treat is perfect for getting kids involved in baking.
Author: Martha Stewart
This meringue topping makes a great addition to many desserts.
Author: Martha Stewart
This traditional holiday dish goes perfectly with our Prime Rib Roast.
Author: Martha Stewart
Don't be intimidated by pheasant! The lean yet tender meat is just as easy to cook as chicken, and paired with a spelt crust, makes this potpie truly special occasion-worthy. For the pastry decorating...
Author: Martha Stewart
This rich dough is soft and a little difficult to roll, but it can be easily pressed into a tart shell -- and patched as needed. Use this recipe when making our Hazelnut Frangipane Tart with Apricots and...
Author: Martha Stewart
This dramatic gelatin mold is easy to make and a nice light finish after an indulgent meal.
Author: Martha Stewart
You can substitute semisweet chocolate chunks or chips for the milk chocolate.
Author: Martha Stewart
The familiarity of cherry cheesecake is reimagined in this surprisingly simple dessert. In each parfait, a quick, creamy ricotta filling is layered over sweetened poached cherries and topped with crumbled...
Author: Martha Stewart
These kid-friendly frozen treats are the perfect afternoon snack on a hot summer day.
Author: Martha Stewart
Like a genoise, this cake gets its spongy texture from eggs that are whisked until thick and voluminous.
Author: Martha Stewart
This recipe, courtesy of chef Paul Bergeron, is used to make his delicious Pumpkin Pecan-Praline Pie.
Author: Martha Stewart
Top our One-Bowl Chocolate Cake with this delicious chocolate frosting.
Author: Martha Stewart
This beautiful fruit tart makes a stunning addition to any summer meal.
Author: Martha Stewart
When you give carrot cake a hummingbird-inspired spin, it really takes a slice to new heights. To capture the essence of a classic Hummingbird Cake, we stirred shredded coconut and puréed pineapple into...
Author: Greg Lofts
Use this vanilla frosting when making Georgetown Cupcake's Election Day Cupcakes
Author: Martha Stewart
Although made with a nontraditional flour, these gluten-free hazelnut shortbread bars are comfortingly familiar and crumbly.
Author: Martha Stewart
Chocolate cupcakes finished with a sugar glaze and piped chocolate web makes an excellent Halloween party dessert, and when arranged in concentric circles, doubles as a stunning centerpiece.
Author: Martha Stewart
This delicious coconut cake recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
Bring on the whipped cream to adorn these sweet banana treats.
Author: Martha Stewart
Prepare this savory pie of ground beef in phyllo dough ahead of time, and refrigerate overnight. Bake the next day and have an impressive main course or an excellent addition to a buffet table.
Author: Martha Stewart
This beloved dessert has spawned a thousand variations. Our favorite recipe also happens to be the easiest: one nearly flourless chocolate batter that bakes to a delicate crust on the outside, leaving...
Author: Martha Stewart
We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step...
Author: Martha Stewart
Use this chocolate cream-cheese recipe to decorate our Chocolate Marshmallow-Ghost Mini Cupcakes.
Author: Martha Stewart
You will need twenty-four 10-inch wooden skewers. To shape your cookies like mushrooms, use a 3-inch mushroom cookie cutter (countrykitchensa.com).
Author: Martha Stewart
These irresistible chocolate truffles are an impressive and elegant way to treat your guests to dessert.
Author: Martha Stewart
If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration.
Author: Martha Stewart
These easy-to-prepare sweet treats, made with fresh kiwis, are delightful for outdoor entertaining. This recipe is adapted from the Everyday Food Summer 2011 special issue.
Author: Martha Stewart
For the prettiest presentation, use a combination of green (1 cup) and red gooseberries (2 1/2 cups). Currant jelly yields a dessert that's quite tart, so if you want to go slightly sweeter, try apricot....
Author: Martha Stewart
This simple recipe for a lemon tart will be a new favorite dessert. The blowtorch called for in the last step can be either the regular type from a hardware store or a specialty chef's model from a kitchen-supply...
Author: Martha Stewart
This bar cookie takes inspiration from old-fashioned pecan pie.
Author: Martha Stewart
Use to make ABC Kitchen pastry chef Cindy Bearman's Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting.
Author: Martha Stewart
We tweaked a favorite ice cream flavor from way back to make a treat for all ages. The exceptionally moist cream-cheese pound cake gets split and filled -- three times -- with a luscious mousse flavored...
Author: Martha Stewart
Author: Martha Stewart
Giving fruitcake a winter-white coat transforms a humble classic into an upscale dessert. In it is a flavorful array of golden jewels -- dried pineapple, pear, and apple; crystallized ginger; golden raisins;...
Author: Martha Stewart
Make simple but delicious peppermint marshmallows for a sweet treat -- and irresistible stocking stuffer -- this holiday season. Also Try:Vanilla Marshmallows
Author: Martha Stewart
In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add the filling. We plumped up dried apples in cider...
Author: Martha Stewart
The apples in this vanilla-scented cake explain the pudding's name and tempting qualities.
Author: Martha Stewart
Nothing cools you off faster than a granita, the Italian shaved-ice delight. This one, made with coconut water, is a real catch: it's uncommonly refreshing and stunningly simple to make.
Author: Riley Wofford
This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer.
Author: Martha Stewart
Rose-geranium leaves infuse this ice cream with a wonderful floral aroma and citrus-herb flavor.
Author: Martha Stewart
Ginger-laced, heart-shaped sugar cookies offer a sweetly spicy crunch.
Author: Martha Stewart
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
Author: Martha Stewart
Delicious grape squares are easy to make from grape juice and gelatin.
Author: Martha Stewart
Float these snowflake-shaped marshmallows in cups of hot chocolate.Get the Marshmallow Snowflakes How-To.
Author: Martha Stewart
Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.
Author: Martha Stewart
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