Aromatic Concord grapes may be a fleeting autumn experience, but their distinctively sweet, musky flavor lingers on in this tart's vibrant filling. A cluster of grapes cut out of the buttery crust leaves...
Author: Martha Stewart
This recipe for frangipane is from the How Sweet It Is bakery in New York City. Use it to make Cranberry-Almond Tarts.
Author: Martha Stewart
Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors. See Caramel-Filled Cones for the how-to. Caramels should be individually wrapped in cellophane...
Author: Martha Stewart
Author: Martha Stewart
A trifecta of chocolate stars in this uniquely constructed frozen dessert: decadent dark chocolate cake, rich white chocolate ganache, and luscious chocolate ice cream.
Author: Martha Stewart
This egg-free vanilla ice cream is lighter than the French version. This version is also great for those sensitive to eggs.
Author: Martha Stewart
This rich, thick frosting is the perfect topper for our Fudgy Devil's Food Cake. Martha made this recipe on Martha Bakes episode 603.
Author: Martha Stewart
Bananas, peasant bread, and a little dark rum make this pudding heavenly.
Author: Martha Stewart
This treat comes with an edible bowl, just right for holding a scoop of ice cream topped with extra cookies -- simply crumble them -- or try hot fudge.
Author: Martha Stewart
The miniature siblings of our Raspberry-Swirl Cheesecake, these bite-size treats are the perfect utensil-free dessert.
Author: Martha Stewart
Silken tofu makes this dessert smooth, while fresh lemon juice adds a burst of tart flavor.
Author: Martha Stewart
Cream cheese makes this cake wonderfully moist, while ground pistachios lend a distinct nutty flavor. Drizzled with icing and sprinkled with pistachio slivers, this cake couldn't be more appropriate for...
Author: Martha Stewart
Polenta topped with mushrooms is a savory staple, so we thought we'd turn it upside down.
Author: Martha Stewart
This simple chocolate cake is a favorite of Lucinda Scala Quinn's oldest son, Calder. Topped with whipped cream and sliced strawberries, it makes for an easy and delicious dessert.
Author: Martha Stewart
Take your children to infinity and beyond! Or just offer them a piece of this rocket cake.
Author: Martha Stewart
With jalapenos and herbs, the berries make a piquant salsa for grilled chicken.
Author: Martha Stewart
You can substitute almonds or hazelnuts for the pistachios in this Italian nougat recipe.
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
Chocolate cookies are studded with bits of crushed peppermint for a cookie that's as festive as it is sweet.
Author: Martha Stewart
You can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.
Author: Martha Stewart
Enchant guests (but keep things easy in the kitchen) with this ethereal wreath of pavlova puffs. Each segment of tender, silky goodness cradles a dollop of tangy cream and jewel-like fruit. Add sparkly...
Author: Martha Stewart
This quick and easy recipe for rich chocolate treats comes from Faith Durand, Executive Editor of The Kitchn, from her book Bakeless Sweets. They have a pleasantly nutty flavor, with crisp bits of crushed...
Author: Martha Stewart
This recipe comes to us from Jorjett Strumme of Seaside, Oregon, one of the runners-up in our Cookie of the Week contest.
Author: Martha Stewart
Sherberts made with pureed ripe berries are the essence of summer.
Author: Martha Stewart
Use this in our Floating Islands with Ricotta Cream and Poached Apricots.
Author: Martha Stewart
A refreshing palate cleanser is just what you need after a big meal. This cranberry sorbet has the right balance of sweetness and tartness.
Author: Martha Stewart
This luscious chocolate-hazelnut cake is coated with a ganache made from chocolate and cream. It's topped with a mountain of bittersweet chocolate curls, and surrounded by crunchy praline hazelnuts coated...
Author: Martha Stewart
Serve this lattice-top tart warm with whipped cream or vanilla ice cream.
Author: Martha Stewart
Prized since ancient times, figs marry well with countless flavors, including the cinnamon- and vanilla-infused port syrup in these tartlets. Spoon the fruit atop a tangy creme fraiche filling and you'll...
Author: Martha Stewart
In this classic English dessert, layers of bread are saturated with berry juice; it is important to use a firm, good-quality white sandwich bread to make these summer puddings.
Author: Martha Stewart
Use this recipe to make our French Almond Macarons.
Author: Martha Stewart
Use this recipe to make our Meyer Lemon Crepe Cake. Meyer lemons are ideal for this recipe because they aren't too tart. If they aren't available, you can substitute regular lemons, but you may need to...
Author: Martha Stewart
Sweet-tart plums become caramelized and tender when baked into a puff-pastry crust.
Author: Martha Stewart
These whoopie pies may be small, but they pack big flavor. Intense chocolate filling enhances the cakey pumpkin cookies.
Author: Martha Stewart
Whole blanched almonds may be substituted for the blanched, skinned pistachio nuts.
Author: Martha Stewart
Who doesn't buy extra Halloween candy? Our chewy and fudgy brownies, which are made with a combination of bittersweet chocolate chips and cocoa powder, are topped with peppermint patties and candy eyes...
Author: Martha Stewart
Sweet and tangy tangerines give this light but satisfying frozen dessert its citrus flavor. Also try:Tangelo Sorbet, Grapefruit Sorbet
Author: Martha Stewart
The cafes of Brussels were-and still are-filled with pastries such as these decadent stroopwafels, sandwiched with caramel filling. Serving the tender cookies on top of a cup of steaming coffee makes the...
Author: Martha Stewart
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends.
Author: Martha Stewart
One way to make make our chocolate- and almond-covered popcorn more irresistible is to pair it with our Macadamia Butter-Crunch Popcorn.
Author: Martha Stewart
Leveling the tops of the cakes helps them to stack neatly and makes a smooth surface for frosting. For easier trimming, refrigerate the cooled cake layers for about an hour before slicing off the tops...
Author: Martha Stewart
Rhubarb pie, made with lemon zest, has a delightfully sweet-sour tang.
Author: Martha Stewart
Pie is essential on the Thanksgiving dessert table but it's nice to have an option that's a little outside the standard pumpkin-pecan lineup. This recipe for a seasonal pear pie from renowned Southern...
Author: Martha Stewart
Stone fruits taste delicious hot off the grill. Cooked over an open flame, stone fruits take on a satisfying smoky crust.
Author: Martha Stewart
This syrup is delicious on pancakes; the tart berries and ripe orchard fruits are a perfect counterpart to maple's mellow sweetness.
Author: Martha Stewart