This cookie dough is almost like a thick cake batter; if it is warm when it goes into the oven, it will spread too much. If needed, chill the dough briefly...
Author: Martha Stewart
This cake is even sweeter when embellished with handmade marzipan animal figures -- which aren't too hard to make if you have the patience.
Author: Martha Stewart
Croquembouche -- pate a choux puffs with creamy filling, dipped in hot caramel, and stacked -- is a favorite special-occasion dessert. Decorate with royal...
Author: Martha Stewart
In the North of England, it is traditional to serve lardy cake on holidays and special occasions.
Author: Martha Stewart
This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven.
Author: Martha Stewart
Cashews, hazelnuts, walnuts, almonds, or pecans are all fine substitutes for the macadamia nuts.
Author: Martha Stewart
Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has...
Author: Martha Stewart
Anise seeds add a hint of licorice to these pretty lace cookies made of ground almonds. Orange zest adds a citrus aroma.
Author: Martha Stewart
Chewy caramel, toasted pecans, bittersweet chocolate -- you'd be hard-pressed to find a store-bought version that's as superlative as this easy homemade...
Author: Martha Stewart
This sweet Mother's Day treat comes to us from reader Angie M. Biggin of Lyons, Illinois. Serve this easy Lemon Poppy-Seed Tea Cake along with other afternoon-tea...
Author: Martha Stewart
This cool, creamy dessert is the perfect end to a summertime dinner.
Author: Martha Stewart
The homemade version of this classic candy is considerably better than what you used to get in your trick-or-treat bucket.
Author: Martha Stewart
Looking for a way to upgrade basic shortbread cookie dough? Add in chopped dried fruit, as we've done here, which adds texture and more sweetness. We love...
Author: Martha Stewart
Dutch-process cocoa powder has a more mellow flavor and darker color than regular cocoa powder, which works well in this recipe.
Author: Martha Stewart
Salted nuts balance the sweetness of caramel in these candylike cookies. These bars are quite rich, so feel free to cut them in half.
Author: Martha Stewart
This Passover dessert, made with hazelnuts and matzo cake meal, is rich and delicious and as decadent as it gets.
Author: Martha Stewart
Layer cake, berries, and cream for this crowd-pleasing dessert. This recipe is from Randy Mattox of Axton, Virginia.
Author: Martha Stewart
In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture...
Author: Martha Stewart
Use this Empanada Dough recipe to make our Spicy Chicken Empanadas.
Author: Martha Stewart
These make-ahead custards are infused with vanilla bean and nutmeg for a simple, delicious dessert.
Author: Martha Stewart
Martha bakes this spectacular cranberry tart at Thanksgiving. It has an easy press-in crust made with a buttery mixture of crushed saltines which balances...
Author: Martha Stewart
Serve this rich, sweet sauce warm or at room temperature over ice cream for a real treat.
Author: Martha Stewart
This mile-high pumpkin pie has major curb-appeal, thanks to a simple meringue topping. For just the right texture, whip the whites until they hold stiff,...
Author: Martha Stewart
Martha shares one of her favorite recipes for rice pudding, one of Martha's top things she thinks everyone should know.
Author: Martha Stewart
Strawberries mellow out the sharp edges of rhubarb in this pie. You can use raspberries instead or omit the berries entirely (use 2 pounds rhubarb if you...
Author: Martha Stewart
In the venerable tradition of kitchen sink and compost cookies aka cookies with lots of (unexpected) add-ins, comes these salty-sweet treats. We use dark...
Author: Martha Stewart
In Iceland, this layered prune torte is made for the winter holidays and nibbled on all season, thanks to its long shelf life.
Author: Martha Stewart
Author: Martha Stewart
Add these delicious shortbread cookies to your cookie jar.
Author: Martha Stewart
The whipped-cream topping is stabilized with gelatin so it doesn't collapse. The entire pie can be assembled up to a day ahead.
Author: Martha Stewart
This dessert takes inspiration from the classic Tex-Mex cocktail -- right down to the salt on the rim of the glass (in this case, a salted-pretzel crust)....
Author: Martha Stewart
This rich, fudgy frosting is every chocolate lover's dream. Use it when making our Glazed Chocolate Cake or Chocolate Cupcakes.
Author: Martha Stewart
A classic grunt is a dumpling-topped fruit dessert that's cooked on the stove. Ours is made with blackberries and raspberries and dollops of ginger-spiked...
Author: Martha Stewart
Fresh blueberries are enhanced with lemon and cinnamon for the filling of this beautifully decorated pie.
Author: Martha Stewart
You can freeze any leftover dough to use later, but you may not be able to resist making the whole batch of these chocolatey wafers.
Author: Martha Stewart
The perfect summer dish, this chicken is even better served cold the next day.
Author: Martha Stewart
Peaches and raspberries lend a double dose of seasonal flavor to this spoonable dessert from the French countryside. The eggy batter becomes custardlike...
Author: Martha Stewart
Pureed dates add complexity to the sticky-sweet filling for this otherwise traditional pecan pie.
Author: Martha Stewart
Homemade 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
These cookies are made with three types of chocolate for a rich, deep flavor.
Author: Martha Stewart
If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238...
Author: Martha Stewart
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our...
Author: Martha Stewart
You don't actually cook the cherries in this oh-so-fresh tart, which shows off their peak-season flavor.
Author: Martha Stewart
The addition of green tea leaves and matcha add a fragrant, floral-note to these shortbread-like cookies. Martha made this recipe on episode 508 of Martha...
Author: Martha Stewart
This recipe comes courtesy of Diane Rasberry of Baton Rouge, Louisiana. She says the chocolate filling of this pie is balanced out by the not-too-sweet...
Author: Martha Stewart
This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.
Author: Martha Stewart
These bar cookies are dense with cashew chunks, toffee bits, and plenty of butterscotch chips.
Author: Martha Stewart
This confection is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling. Serve it warm with a scoop of vanilla ice...
Author: Martha Stewart