Three kinds of chocolate go into this rendition of the iconic Mississippi dessert -- chocolate wafer cookies, cocoa powder, and milk chocolate. Martha made this recipe on episode 707 of Martha Bakes.
Author: Martha Stewart
Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.
Author: Martha Stewart
Lively ingredients are a breath of fresh air. Here, tart rhubarb is complemented by the sweet warmth of brandy and spices. The poached topping is spooned over silken citrus-yogurt mousse in a cornmeal...
Author: Martha Stewart
We used a fluted round cutter to make our design on this pie, but a hexagonal, flower, or oval shape would work as well. Dusted with powdered sugar before serving, it might remind you of another sweet-and-tart...
Author: Martha Stewart
An updated take on a classic Spanakopita recipe, this cheese-free version is sure to please. With loads of spinach, clarified butter, and a flaky crust, it's an instant winner. Martha made this recipe...
Author: Martha Stewart
Serve iron-rich quinoa pie as part of the Thanksgiving menu -- or with a green salad anytime.
Author: Martha Stewart
Use this pie dough to make our Caramelized Apple Tart.
Author: Martha Stewart
Use this recipe to make our Rhubarb Pie and Chocolate-Bourbon-Pecan Pie.
Author: Martha Stewart
Use this recipe to make our Mushroom-and-Bacon Tart.
Author: Martha Stewart
In this festive tart, a rich cream-cheese dough serves as the base for jewel-toned cranberries and figs stewed in wine, which combine to spectacular (and seasonal) effect.
Author: Martha Stewart
The addition of sugar and two egg yolks creates a sweet, slightly crunch crust that is wonderfully suited to our Caramelized Lemon Tart.
Author: Martha Stewart
The biscuits, which are made by working Parmesan into the dough, bake atop the vegetable soup.
Author: Martha Stewart
The unexpected pairing of oats and cream cheese adds flavor and texture to the crust of this Mediterranean-inspired free-form tart. It's filled with a delectable blend of earthy Swiss chard and creamy...
Author: Martha Stewart
Makes enough for one 10-inch quiche, like our Maple-Bacon Quiche.
Author: Martha Stewart
All the components of our trifle are make-ahead, including the airy chocolate cream puffs. Be sure to check out our piping and assembly tips.
Author: Martha Stewart
Author: Martha Stewart
Use this recipe to make Apricot Cherry Bake and Apricot Hand Pies.
Author: Martha Stewart
Chicken potpies are as American as apple pie, but they needn't be as fattening. Insteadofa buttery piecrust, cap them with a billowy mound of light mashed potatoes, whichsoaks up the flavorful broth in...
Author: Martha Stewart
Make use of leftover Halloween candy in this festive ice cream pie. Bake your own graham cracker crust, then layer chocolate and vanilla ice cream, both of which are mixed with candy pieces. Use melted...
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic, Mushroom-Artichoke, Broccoli-Ham, Spinach-Cheese,...
Author: Martha Stewart
Use this recipe when making our Blueberry Pie or Peach-Raspberry Pie.
Author: Martha Stewart
Our Chocolate Caramel Tart matches chocolate ganache with crunchypecans and a gooey caramel base. The tart is decorated with pecans, whichare skewered, dipped into hot caramel, and liftedslowly from the...
Author: Martha Stewart
A tart ofblack figs and grapes is servedalongside creamy Gorgonzola dolce cheese and a glassofSauternes, a French whitedessert wine.
Author: Martha Stewart
A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.
Author: Martha Stewart
This rustic yet elegant pie is composed of a few simple ingredients. Break through the crisp upper crust and you reveal the mellow nuances of rosemary-infused lamb that, in turn, give way to a clandestine...
Author: Martha Stewart
Two types of honey lend this luscious tart its elusive taste: Intensely floral leatherwood honey, which could easily overwhelm the buttery shortbread-like crust and mild pine nuts, is tempered by mellow...
Author: Martha Stewart
A tart, jewel-toned plum jam tops this creamy dessert, supplying a lovely contrast in flavor and color. The yogurt filling has hints of vanilla and lemon zest. Graham crust made with whole-wheat flour...
Author: Martha Stewart
This reliable buttery dough is a favorite in our test kitchen. To cut down on prep time for your next pie, make a double batch of dough, and stash the surplus in the freezer.
Author: Martha Stewart
This creamy tart is overflowing with blueberries and that's good for you and your tastebuds.
Author: Martha Stewart
The biscuits, which are made by working Parmesan into the dough, bake atop the vegetable soup.
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic, Mushroom-Artichoke, Broccoli-Ham, Spinach-Cheese,...
Author: Martha Stewart
Use this classic dough to make any pie -- like our Pumpkin-Pecan Pie -- that will be the star of your holiday dessert table.
Author: Martha Stewart
Use this recipe to make our Roasted Cauliflower and Manchego Hand Pies and our Cherry Tomato, Bocconcini, and Zucchini Pie.
Author: Martha Stewart
Use this flaky pie dough recipe when making our Individual Dried-Fruit Tartes Tatin.
Author: Martha Stewart
These miniature tarts, made by lining muffin-tin cups with pastry squares, contain pumpkin-pie spices (cinnamon, clove, ginger, nutmeg) but not pumpkins; instead, a sweet custard forms the filling.
Author: Martha Stewart
Layers of paper-thin buttery phyllo overlap to form a delicate base for a sweet potato souffle.
Author: Martha Stewart
Martha showcases ripe summer blueberries in an intricate tart inspired by an American fashion icon: the bandanna.
Author: Martha Stewart
You'll like the convenience of this comforting dish. Unlike other shepherd's pie recipes, this one calls for frozen vegetables instead of fresh and can be made the day before. Shepherd's pie has never...
Author: Martha Stewart
Use this pate brisee as the crust for our Tomato Pie. To save time, you can make the crust a day in advance, fit it into a baking pan, and store it covered in the refrigerator.
Author: Martha Stewart
This recipe is adapted from "Home Baking-Sweet and Savory Traditions From Around the World" by Jeffrey Alford and Naomi Duguid.
Author: Martha Stewart
Serve this savory upside-down tart with a leafy green salad for a great vegetarian dinner.
Author: Martha Stewart
This onion-and-bacon tart is sweetened with heavy cream -- and guaranteed to satisfy guests and hosts alike.
Author: Martha Stewart
Halve this recipe to make the base for our Date and Pine Nut Bars.
Author: Martha Stewart
Nectarines and apricot preserves combine with a hazelnut pastry crust to make this dessert something truly special.
Author: Martha Stewart