Let raspberries shine in this simple summer dessert.
Author: Martha Stewart
It's a new twist on the classic lemon bar: A light, extra-tart Key lime filling on a shortbread crust laced with coconut and white chocolate.
Author: Martha Stewart
The meringue topping is just right for the tangy, cool lemon filling (and provides a way to use the whites from the separated eggs). You can easily skip...
Author: Martha Stewart
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
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
Use this recipe to make Raspberry White Cake. Since sugar can slow the rate at which egg whites foam, it must be added very gradually to form these glossy...
Author: Martha Stewart
Black or red raspberries (or both!) are tossed into a rich cake batter for the base of this fruit dessert. A buttery crumb topping is generously sprinkled...
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
This meringue is used for our Pavlova with Fresh Red Fruits. It will produce a meringue that is crisp on the outside and chewy on the inside.
Author: Martha Stewart
For this Scottish variation of our Classic Shortbread, the dough is baked in a stoneware mold.
Author: Martha Stewart
Author: Martha Stewart
In Italian, the name for this custardlike dessert means "cooked cream."
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
The aptly named Queen of Puddings dates to the seventeenth century,but food historians speculate that its moniker came hundreds of years later, in honor...
Author: Martha Stewart
The difference between granita and sorbet is in their texture: granita is slushy, while sorbet is smooth.
Author: Martha Stewart
A delicate custard holds slices of sweet Bosc pear and jewel-like cranberries in this elegant tart. Most of the time needed is hands off, and the press-in...
Author: Martha Stewart
These cookies are best eaten when still warm and filled with melting whipped cream. (Snaps rarely contain brandy any more.)
Author: Martha Stewart
Use a little extra seasoning while preparing this chicken potpie; the flavors mellow as it cooks.
Author: Martha Stewart
Pair leftover pie dough and cranberry sauce for a tasty post-turkey-sandwich dessert.
Author: Martha Stewart
Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Author: Martha Stewart
Roasted apples recall homemade applesauce but don't require a turn through a food mill.
Author: Martha Stewart
A fool is a simple dessert made with fresh fruit and whipped cream.
Author: Martha Stewart
Plantains aren't meant for eating right out of the peel, but they are transformed into a gently sweet dessert when caramelized. If you can't find plantains,...
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
Made with cocoa and espresso powders, cocoa nibs, and a touch of cinnamon, these sliced cookies were inspired by the traditional pairing of coffee and...
Author: Martha Stewart
This rich, dark chocolate treat that's smoother than pudding will be devoured by all dessert lovers.
Author: Martha Stewart
These cookies are made with three types of chocolate for a rich, deep flavor.
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
Frozen layers of airy chocolate mousse and chocolate angel food cake makes this dish easy-to-make and satisfying no matter what the weather.
Author: Martha Stewart
Upgrade a basic shortbread cookie recipe with yellow cornmeal and orange zest, which add brightness and a subtle yellow color. Coating the outsides of...
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
This tall, tangy lemon cake filled with layers of lime mousse and frosted with white buttercream is just the thing for a birthday, bridal shower, or other...
Author: Martha Stewart
Martha's recipe is inspired by chef Jean-Georges Vongerichten's individual molten chocolate cakes, his signature dessert.
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
This Kuchen entices with a salty-sweet crust and a light custardy cinnamon-spiced apple filling.
Author: Martha Stewart
Talk about a delightful twist on berries and cream! This light and airy chiffon cake will instantly transport you to cloud nine, and the luscious fruit...
Author: Martha Stewart
Serve this hard sauce with plum pudding for a delicious and traditional Christmas dessert. This recipe is from "Entertaining," by Martha Stewart.
Author: Martha Stewart
The familiar deep color and moistness of gingerbread come in large part from molasses, a dark, thick syrup made from sugarcane juice.
Author: Martha Stewart
Arguably, this is the best idea for a combination anyone has ever had.
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
Applesauce not only adds subtle sweetness to this rich chocolate cake, but also makes it incredibly moist. Top this fabulous fall dessert-full of chocolate...
Author: Martha Stewart
Maple syrup is boiled, poured into rows on a snow-lined tray, and rolled onto sticks to make this chewy, irresistible candy. To create "snow" indoors,...
Author: Martha Stewart
Flavored with black pepper, cinnamon, and coconut, this cashew brittle shatters lightly when you bite into it, thanks to baking soda, which unleashes tiny...
Author: Sarah Carey
Chef Anne Willan likes to garnish these souffles with sliced fresh strawberries.
Author: Martha Stewart
As this elegant dessert bakes, it separates into a cakey layer atop a rich custard.
Author: Martha Stewart
Each of these tartlets is a miniature still life featuring a smattering of sun-ripened berries. These sweet treats are sure to be a hit.
Author: Martha Stewart