This buttermilk panna cotta, courtesy of John Barricelli, is the perfect dessert to make for your special someone this Valentine's Day.
Author: Martha Stewart
Cheery marzipan ladybugs nestled in a piped buttercream lawn make adorable kid-friendly cupcakes.
Author: Martha Stewart
This fun, cinnamon-scented twist on apple pie can feed a crowd while wow-ing them at the same time. The same homemade pie dough forms both the base crust and the topping-the magic happens when a sweetened...
Author: Martha Stewart
You won't be able to resist a slice of this gooey yet crunchy dessert.
Author: Martha Stewart
Rolling the dough in sesame seeds enhances the flavor of the tahini and gives the cookies a satisfying crunch.
Author: Martha Stewart
This recipe works best with firm orange-skinned pumpkins, such as 'Cheese' or 'Small Sugar Pie.'
Author: Martha Stewart
Our powdered-sugar-dusted butter cookie gets its crunchy, crumbly texture from finely ground toasted almonds -- and its name from its characteristic curve.
Author: Martha Stewart
Author: Martha Stewart
Martha transforms the nostalgic combination of chocolate, marshmallow, and graham cracker from campfire classic to the most sophisticated mini dessert (the "marshmallow" is meringue!).
Author: Martha Stewart
This coconut cake with meringue frosting is as delicious as it is light and airy. The meringue frosting is a sweet treat in and of itself, and combining the coconut cake with the icing makes it even more...
Author: Martha Stewart
This traditional peanut brittle recipe has been adapted from Martha Stewart Living, October 1996. It makes for a lovely salty and sweet dessert.
Author: Martha Stewart
You can use store-bought or homemade dough for this recipe inspired by pide (pronounced pea-deh), Turkey's answer to pizza.
Author: Martha Stewart
Why stop at chocolate-dipped strawberries, when cherries are in season?
Author: Martha Stewart
Spoon some of this delicious whipped cream onto Washington Walnut Pie or Mini Blackberry Pies for a great homemade topping.
Author: Martha Stewart
This sweet treat can be served on its own, like candy, or crumbled over ice cream.
Author: Martha Stewart
When you're baking for a party, making these pecan bars that guests can hold in their hands is a great idea.
Author: Martha Stewart
Try these chocolate-filled bite-size wonders, which make clever use of shredded coconut to form the crust, for a delicious, unique Passover dessert. This recipe was adapted from "Martha Stewart's Pies...
Author: Martha Stewart
A magnificent salmon can be poached, glazed, and prepared for the table in a couple of hours, then kept in the refrigerator overnight. If the salmon is too long to fit in your fish poacher, you may cut...
Author: Martha Stewart
Pumpkin pie is infused with a delicious maple flavor and topped with a leaf-lattice piecrust. You will need a 2-inch leaf cutter for this recipe. The leaf crust is very delicate, so take extra care when...
Author: Martha Stewart
This sophisticated ice cream both soothes the palate and reawakens it with the bite of fresh and candied ginger.
Author: Martha Stewart
Homemade pumpkin ice cream plus homemade gingerbread cookies equals delicious Halloween party snacks. The pairing works wonderfully thanks to pumpkin's natural affinity for spices, such as ginger.
Author: Martha Stewart
Homemade vanilla ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!
Author: Martha Stewart
This impressive ice-cream dessert makes the most of summer fruit. This recipe calls for lining the entire mold with raspberries, which is best done when berries are in season, but this step can be skipped...
Author: Martha Stewart
Tangy filling, nutty topping, buttery crust -- this tart has it all. The recipe, by Lori Goldsby, took top honors in the Food 52 Best Late-Winter Tart contest.
Author: Martha Stewart
Author: Martha Stewart
Talk about an American beauty! Mixed berries and whipped cream help this golden sheet cake hit all the right red, white, and blue notes. It's just the thing for feeding a crowd on 4th of July.
Author: Martha Stewart
Apricot jam is applied using a squeeze bottle to create the eye-catching dotted pattern atop this rich, tangy cheesecake.
Author: Martha Stewart
This holiday, revamp the classic Italian standout by adding pumpkin puree to the mix. You can serve the dessert on the same day it's made, but it's best when refrigerated overnight.
Author: Martha Stewart
Using Meyer lemons in addition to regular ones gives this curd an intense aromatic flavor. Make it ahead and add the shredded coconut just before using as the filling for our majestic Meyer-Lemon and Coconut...
Author: Martha Stewart
This festive holiday drink is served with a peppermint stick.
Author: Martha Stewart
There's just no substitute for old-fashioned, homemade chocolate pudding that you can whip up before dinner and let cool until you're ready to serve.
Author: Martha Stewart
Dazzle them all at your holiday dessert table with this ethereal French meringue confection.
Author: Martha Stewart
This tasty summer dessert recipe comes from reader Phyllis Larsen of San Francisco, California.
Author: Martha Stewart
Pair this rich frosting with our Banana Cupcakes.
Author: Martha Stewart
The basic shape of these cookies belies the sophisticated combination of flavors provided by chocolate-studded shells and delectably creamy chestnut centers.
Author: Martha Stewart
Pavlova, an airy confection named in honor of Russian prima ballerina Anna Pavlova, consists of a meringue base crowned with fruit and capped with whipped cream. Traditionally, the meringue base has a...
Author: Martha Stewart
You can make mini banana splits for your baby and larger portions for the rest of the family.
Author: Martha Stewart
Passed down from Lucinda's Great-Aunt Carolina, these traditionally savory Italian cookies are made sweet with Marsala wine and a light lemon glaze. From the book "Lucinda's Rustic Italian Kitchen," by...
Author: Martha Stewart
Maple Buttercream is the perfect complement to these walnut cupcakes.
Author: Martha Stewart
Use this pate brisee for pie crusts with many of our favorite desserts, such as our Plum Crumb Pie.
Author: Martha Stewart
These five-ingredient truffles couldn't be more festive! Coconut flakes and white chocolate give the treats that winter wonderland look.
Author: Martha Stewart
The almond filling enhances the taste of the plums in this rustic free-form tart.
Author: Martha Stewart
Author: Martha Stewart