Use this chocolate filling when making Sparkling Vanilla Sandwich Cookies.
Author: Martha Stewart
This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.
Author: Martha Stewart
Pureed dates add complexity to the sticky-sweet filling for this otherwise traditional pecan pie.
Author: Martha Stewart
A stunning fall tart with a towering frangipane filling is crowned with cranberry jewels.
Author: Martha Stewart
This pear dessert is mostly hands-off, so you can get the rest of dinner ready while it cooks in the oven.
Author: Martha Stewart
The recipe for the "glass" is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.
Author: Martha Stewart
This meringue topping makes a great addition to many desserts.
Author: Martha Stewart
This rosy riff on a strawberry shortcake is sure to become a new Bundt cake classic. Egg whites and cake flour create a stark white batter (and super tender...
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
This pretty-in-pink salad becomes light and mousse-like when refrigerated overnight. Delicious as a refreshing side for a potluck picnic or served with...
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
A crispy crust made from ice-cream cones is the perfect complement to velvety chocolate mousse.
Author: Martha Stewart
For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze.
Author: Martha Stewart
Even nonbakers will find this traditional Passover cookie an easy-to-make dessert. With just four ingredients, the macaroons can be whipped up in under...
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
These crunchy cookies get a flavorful kick from black pepper and cinnamon.
Author: Martha Stewart
If you're nuts for nuts, salted cashews -- both ground into a butter and chopped -- give caramel-drizzled cookies deep flavor.
Author: Martha Stewart
This butterscotch sauce makes a great topping for ice cream or frozen yogurt. It can also be used as a sweet dip for sliced apples or pears.
Author: Martha Stewart
Creamy coconut takes center stage in this sweet cookie from Maury Rubin of Birdbath Bakery.
Author: Martha Stewart
These bar cookies are dense with cashew chunks, toffee bits, and plenty of butterscotch chips.
Author: Martha Stewart
Cashews, hazelnuts, walnuts, almonds, or pecans are all fine substitutes for the macadamia nuts.
Author: Martha Stewart
In this elegant summertime dessert, fresh strawberries are spooned over buttermilk panna cotta, a custardlike pudding set with gelatin.
Author: Martha Stewart
Cheddar cheese and apples make a delicious savory and sweet combination. Martha made this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
The difference between granita and sorbet is in their texture: granita is slushy, while sorbet is smooth.
Author: Martha Stewart
The key to a moist, flavorful chocolate Bundt cake? Sour cream and two kinds of chocolate -- cocoa powder and mini chocolate chips.
Author: Martha Stewart
Pair leftover pie dough and cranberry sauce for a tasty post-turkey-sandwich dessert.
Author: Martha Stewart
Use this cornemeal crust recipe to make our Peach Potpie. Cornmeal makes this dough slightly tricky to work with. To prevent cracks, bang the center of...
Author: Martha Stewart
Take advantage of fresh stone fruit and berries in season with this summertime treat.
Author: Martha Stewart
At your next dinner party, serve Moroccan chicken pie, an aromatic comfort food that defines "crowd-pleasing entree." Martha made this recipe on Martha...
Author: Martha Stewart
Chocolate and mint are a classic combination in this refined dessert.
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
Consider this another great reason to go apple-picking this September-or a fun and unexpected twist to serve on Rosh Hashanah, as it's Jewish custom to...
Author: Martha Stewart
Baste any grilling fish or meat with this smoky-sweet sauce and you'll turn the smallest get-togethers in to a raging barbecue.
Author: Martha Stewart
Use the ripest freestone peaches you can find for this Fresh Peaches with Cinnamon Creme Fraiche dessert. For easier peeling, drop the peaches into boiling...
Author: Martha Stewart
The name of these buttery cookies comes from the word "polvo," which means dust in Spanish, and refers to their cinnamon-sugar coating, as well as the...
Author: Martha Stewart
This recipe for pastry cream, from the "Martha Stewart Baking Handbook," is used to make delicious Heart-Shaped Raspberry Napoleons.
Author: Martha Stewart
This irresistible recipe for deep, dark brownies comes courtesy of Matt Lewis from Baked bakery.
Author: Martha Stewart
These zesty, chewy cookies make a wonderful, edible holiday gift.
Author: Martha Stewart
This rich, dark chocolate treat that's smoother than pudding will be devoured by all dessert lovers.
Author: Martha Stewart
This Kuchen entices with a salty-sweet crust and a light custardy cinnamon-spiced apple filling.
Author: Martha Stewart
Let raspberries shine in this simple summer dessert.
Author: Martha Stewart
With a prep time that clocks in at just 10 minutes, this fruit-filled dessert is ideal for gatherings.
Author: Martha Stewart
Caramel apples are a favorite autumnal dessert for a reason. Take your pick: Crisp, tart, juicy, sweet, crunchy. Apples are in season and perfect in these...
Author: Martha Stewart
Sweet pears and an orange-scented crumb balance tart cranberries, making this cake delicious as an afternoon snack or as a dessert with whipped cream.
Author: Martha Stewart
This recipe for hot fudge sauce is from the "Martha Stewart Living Cookbook."
Author: Martha Stewart
Berry fine, indeed: The jammy, intensely fruity base of this raspberry cobbler -- which packs in five whole cups of berries -- is balanced by a light,...
Author: Martha Stewart
A galette is a flat French tart or cake. After baking to a glossy sheen, the filling becomes a sweet-and-tart masterpiece.
Author: Martha Stewart
A sweet spot between simple salmon and comforting potpie, this dish is packed with iron and Omega 3 fatty acids. The rich, crisp puff pastry contrasts...
Author: Martha Stewart
There's so much to love about snacking cakes, those single-layer confections meant to be sliced into any time of day. Here lemon juice and zest brighten...
Author: Greg Lofts