For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination of brown sugar, milk, and egg yolks, is a nostalgic...
Author: Martha Stewart
This holiday beauty proves just how delicious special-diet desserts can taste. The pate brisee for this pie is made with safflower oil, not butter, so vegans can dig in.
Author: Martha Stewart
Cooked peaches with sabayon and Warm Raspberry Sauce is a summer treat to savor.
Author: Martha Stewart
Elevate a basic box of store-bought vanilla cake mix with one cup of fresh strawberries and a decadent layer of homemade whipped cream. When you want an easy, breezy dessert that still feels special, this...
Author: Martha Stewart
Just as setting out milk and cookies will appease a jolly elf, these gingerbread critters are sure to tame ornery beasts. Lemony royal icing cloaks the cookies with spider web and bat disguises. Use extra...
Author: Martha Stewart
Author: Martha Stewart
Use this chocolate frosting to make our Pinecone Cakes.
Author: Martha Stewart
Store-bought puff pastry is an effortless base for this pretty tart. The brightness of berries is wonderful with mellow pears.
Author: Martha Stewart
These sweet-and-tart treats work as a dessert, or as portable snack any time of day. The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as...
Author: Martha Stewart
Author: Martha Stewart
This grown-up fruit dessert borrows flavors from margaritas. Tequila and Triple Sec infuse the watermelon slices, which also get a spray of lime juice and a sprinkling of coarse salt. The longer the watermelon...
Author: Martha Stewart
Add nutty flavor and texture to basic shortbread dough with almond extract and ground almonds, then roll it out and cut into jaunty snowman shapes. A generous coat of confectioners' sugar is all each snowman...
Author: Martha Stewart
Traditional caramel-covered treats are made even better with the toppings suggested by our food editors. A sprinkling of sea salt enhances the buttery flavor of caramel apples. For a prettier presentation,...
Author: Martha Stewart
These decorative spiral cookies are an easily made-ahead dessert that is sure to please any crowd.
Author: Martha Stewart
This sour lemon cake from "Martha Stewart's Christmas" makes a thoughtful food gift-if you can resist eating it yourself.
Author: Martha Stewart
Use our holiday cookie templates or your own cookie cutters to create a variety of festive shapes. Also see our step-by-step directions for decorating the Little Girl Cookies.
Author: Martha Stewart
This campfire dessert is a take on chocolate-covered bananas and roasted marshmallows. Charred bread adds a crunchy component.
Author: Martha Stewart
Make these thin and crispy cookies to garnish our Orange-Walnut Buche de Noel or for any other special celebration.
Author: Martha Stewart
Martha developed this dough for lardy cake after a visit to Northern England, where the dessert is a traditional holiday treat.
Author: Martha Stewart
A spiced cider glaze highlights the sweet and tart flesh of a baked apple that smells almost as good as it tastes.
Author: Martha Stewart
In our update of traditional eggnog, pate brisee is draped over ovenproof cups, baked, filled with chilled custard, then topped with whipped cream.
Author: Martha Stewart
Sabayon (called zabaglione in Italy) can be served over cake, ice cream, or fruit. Use this recipe when making our Oven-Roasted Apples with Cider Sabayon.
Author: Martha Stewart
Like summer in a bowl, this satisfyingly sweet dessert shines brightest during peak peach season, July and August.
Author: Martha Stewart
Not your everyday pound cake, this one includes semolina and almond flour for texture and cardamom for fragrance and spice.
Author: Martha Stewart
Cold winter nights call for warm chocolate desserts like rich Mocha Pot de Creme. Despite its incredibly decadent taste and appearance, it's low in fat.
Author: Martha Stewart
These peanut butter cookies are a classic treat that your whole family will love.
Author: Martha Stewart
Coated with crunchy wafers, our mocha tartufo (Italian for truffle) ice cream balls have chocolate-covered espresso beans buried inside.
Author: Martha Stewart
This treat is heavy on apples and light on batter, so it's more like a thin German pancake than a dense cake.
Author: Martha Stewart
This rich, velvety, puddinglike ganache gets its complex flavor from vanilla and its mellowed sweetness from honey. Use this to make our Chocolate Thumbprint Cookies for the holidays.
Author: Martha Stewart
This mouthwatering brittle is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
Two layers of raspberry preserves sandwich an almond-paste-like center in the raspberry-marzipan tart.
Author: Martha Stewart
Almonds flavor the crust and the cakelike topping that covers blueberry jam in dainty tartlets.
Author: Martha Stewart
This chocolate-hazelnut mousse can be served alone with whipped cream, or used as filling for delicious cakes.
Author: Martha Stewart
Indulge in a slice of rich chocolate cake made with buttermilk, butter, and plenty of cocoa powder. It's topped with a super easy buttercream recipe that uses marshmallow cream for the base, plus two kinds...
Author: Martha Stewart
For a delicious vegetarian version of this pie, simply omit the ham.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.
Author: Martha Stewart
This classic Bolognese dessert, brought to us by chef Biba Caggiano, is made from a batter of slow-cooked Arborio rice and crumbled Amaretti di Saronno cookies.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
For this dish, you will need a 1 1/2- to 2-quart nonreactive mold. The jelly can be made up to two days ahead.
Author: Martha Stewart
This blueberry-raspberry pound cake loaf gets a bit of natural sweetness thanks to the inclusion of cornmeal to the batter.
Author: Martha Stewart
This crunchy almond brittle is sometimes enjoyed in the south of France as part of "Treize Desserts," a Christmas Eve tradition of serving thirteen sweets, representing Jesus and the twelve apostles.
Author: Martha Stewart
Serve slices of this cake along with a cup of Ceylon black tea. Light and subtle, the tea's honey and citrus flavors make it a natural foil for a variety of fruits, buttery cakes, and custard desserts...
Author: Martha Stewart
Freezing cream cheese for 20 to 30 minutes makes cutting it in to small pieces easy.
Author: Martha Stewart
Torrone is a nougat confection typically made with honey, almonds, and egg whites, pressed into the shape of a stick and eaten at Christmastime. Besides its addition of pistachios, our updated torrone...
Author: Martha Stewart
The chocolate chip dough is used twice here: in the cookies, which are layered with ganache, and in the ice cream filling.
Author: Martha Stewart