Oatmeal and soft fruit in fun chewy cubes are great finger foods for little ones.
Author: Martha Stewart
Use to make ABC Kitchen pastry chef Cindy Bearman's Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting.
Author: Martha Stewart
This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer.
Author: Martha Stewart
If you're thinking you want comfort food for dinner tonight, try this classic version of chicken potpie, which keeps the usual pate brisee crust but adds...
Author: Martha Stewart
This quick, uncomplicated skillet dessert makes the most of fresh peaches.
Author: Martha Stewart
This sweet dessert is a perfect ending to a bistro-inspired meal. You can prepare prunes anytime from two weeks in advance, for maximum flavor, to the...
Author: Martha Stewart
This savory hors d'oeuvre recipe is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
This recipe goes with Zucchini Bundt Cake with Orange Glaze.
Author: Martha Stewart
This is the kind of classic, all-American layer cake that birthday memories are made of. It's guaranteed to please a crowd. To make an 8-inch layer cake,...
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...
Author: Martha Stewart
These gorgeous cookies begin with our Basic Butter Cookie Dough.
Author: Martha Stewart
Use this recipe to make our New York-Style Cheesecake with Cookie Crust.
Author: Martha Stewart
Use this recipe to make our Raspberry Tart. Be sure to make the pastry cream on the same day you plan to use it; otherwise it has a tendency to become...
Author: Martha Stewart
Parchment cooking is fruitful not only for savories but also for sweets. Here, applelike Asian pears,loaded with potassium, are honey-drizzled, vermouth-splashed,...
Author: Martha Stewart
Prepare for an unparalleled (and unorthodox) blast of flavors in these stratified little candies. The exquisitely tender treats are emboldened with vanilla,...
Author: Martha Stewart
In Italian, the name for this custardlike dessert means "cooked cream."
Author: Martha Stewart
The shredded coconut and orange zest will help you bid farewell to the winter blues.
Author: Martha Stewart
These are the easiest of all fine-chocolate confections. Once the spheres of chocolate ganache (best-quality chocolate melted with heavy cream and butter)...
Author: Martha Stewart
Clafouti is a baked custardlike cake that originated in the countryside of central France. "It is a rustic dish that is simple to make and tastes so good...
Author: Martha Stewart
This key-lime pie can be topped with either whipped cream or meringue.
Author: Martha Stewart
For this simple and refreshing dessert, ruby port is poured into a halved Charentais melon. The fortified wine brings out the fruit's sweetness; dark chocolate...
Author: Martha Stewart
This delicious cocktail, perfect for the holiday season, is courtesy of Charles Corpion from The Four Seasons.
Author: Martha Stewart
Spoon warmed lavender honey over Figs and Raspberries for a fragrant dessert.
Author: Martha Stewart
These little cakes are our new go-to dessert, for so many reasons. They're fast and easy (though they don't look it), and they're great for company or...
Author: Martha Stewart
You probably have all the ingredients for these delicious peanut butter cookies on hand-especially if you're a peanut butter fan! For extra peanut butter...
Author: Martha Stewart
Sky-high meringue is teamed with billows of freshly whipped cream and homemade rhubarb compote for this show-stopping dessert.
Author: Martha Stewart
Everyone will scream for this twist on soft-serve dunked in a chocolate shell. Chill the frosted cakes while you make a semisweet-chocolate glaze; after...
Author: Martha Stewart
This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat.
Author: Martha Stewart
Don't forget dessert! A fudgy, gooey ice cream cake is not only impressive to look at, but it's also easier to make than you might think.
Author: Martha Stewart
This dessert, originally from an article called "Angel Food Cake 101," is revered as much for its airy, light texture as for its delicate flavor, which...
Author: Martha Stewart
Sprinkle these holiday cookies with candy cane bits to get into the spirit.
Author: Martha Stewart
Irish butter has a high butterfat content, making it especially flavorful. It's expensive to use for everyday baking but worth the splurge for this shortbread,...
Author: Martha Stewart
Make sure you use pure maple syrup, not "maple-flavored" or "pancake" syrup. Martha made this recipe on episode 701 of Martha Bakes.
Author: Martha Stewart
This salty-sweet treat is one that both kids and adults alike will love. Plain popcorn and coarsely chopped salted pretzels are mixed together with a rich...
Author: Martha Stewart
These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.
Author: Martha Stewart
A clever blend of coconut and salt caramels combines in these delicious cookies for just the right amount of sweet, simple, and unexpected.
Author: Martha Stewart
Layers of chocolate cake get stacked with luscious caramel sauce, crisped-rice crunch, and a rich chocolate frosting for this fully loaded indulgence.
Author: Martha Stewart
This flan is best when chilled overnight in the pie dish and served the next day.
Author: Martha Stewart
Serve this moist, slightly tangy cake with a swirl of lightly sweetened whipped cream and your favorite berry compote.
Author: Martha Stewart
If you prefer to make an extra-wide lattice-top crust for this blueberry pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill...
Author: Martha Stewart
A pavlova may be a showstopper, but it's also simple to make. Preparing the satiny orange curd and crisp meringue in advance is the secret.Baking a meringue...
Author: Martha Stewart
This crowd-pleasing Passover recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking." You can customize the dessert and...
Author: Martha Stewart
This heart-shaped chocolate chip cookie makes a sweet treat for your special someone.
Author: Martha Stewart
Instead of using pastry dough as the base of this tart, we stacked sheets of phyllo to create a crisp crust that is still sturdy enough to support a nut-and-fruit...
Author: Martha Stewart
This recipe from reader Carol J. Rhodes of Houston, Texas, is lighter in texture and more delicate than traditional fruitcake, yet keeps all its appeal...
Author: Martha Stewart
Toasted pine nuts and a splash of best-quality olive oil lend these crumbly-chewy cookies rich flavor. Rosemary adds a savory note to each bite.
Author: Martha Stewart
These delicious cookies are bursting with raisins and chunks of tart Granny Smith apples; a drizzle of sweet glaze tops them off.
Author: Martha Stewart