Fancy this: An elegant, easy recipe from Cher Lewis in New York City. For a crisp outcome, do your baking on a dry day -- humidity makes for a soft-textured...
Author: Martha Stewart
This is one of Martha's favorite traditional chocolate layer cakes.
Author: Martha Stewart
Sprinkle these holiday cookies with candy cane bits to get into the spirit.
Author: Martha Stewart
This classic vanilla custard is delicious on its own, but can also be served with seasonal fresh fruit.
Author: Martha Stewart
Store-bought puff pastry is an effortless base for this pretty tart. The brightness of berries is wonderful with mellow pears.
Author: Martha Stewart
This crowd-pleasing cake features the classic peaches-and-cream flavor pair. Instead of icing, the warm cake gets a liberal dusting of cinnamon sugar.
Author: Martha Stewart
This easy chocolate ganache tastes wonderful on our Glazed Chocolate Cake.
Author: Martha Stewart
This pie dough recipe is classic and delicious-and, it'll serve as the base for any one of our delicious pie fillings. Blue Hill at Stone Barns conducted...
Author: Martha Stewart
Author: Martha Stewart
Puff pastry forms the base for an easy-to-prepare topping of prunes stewed in red wine. Serve with creme fraiche or whipped cream.
Author: Martha Stewart
These gorgeous cookies begin with our Basic Butter Cookie Dough.
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
Use this rich ganache with our Dark-Chocolate Cake for a devilish indulgence. Be sure to have a glass of milk handy!
Author: Martha Stewart
Baking a Bosc in salt intensifies its flavor; the pear arrives at the table with just a dusting of the crystals and a topping of caramel sauce.
Author: Martha Stewart
This fruit dessert has a caramelized topping like that of classic creme brulee -- no kitchen torch required.
Author: Martha Stewart
Gelatin is the key to a glistening chocolate glaze that stays put on your cake. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha...
Author: Martha Stewart
These easy-to-prepare sweet treats, made with fresh kiwis, are delightful for outdoor entertaining. This recipe is adapted from the Everyday Food Summer...
Author: Martha Stewart
If your ice cream maker is large enough, you can easily double the recipe to make 6 cups.
Author: Martha Stewart
This year, indulge your family and friends in a traditional pie made with healthier, more flavorful ingredients.
Author: Martha Stewart
Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.
Author: Martha Stewart
Disguise your favorite fruit as a sweet, relatively healthy treat.
Author: Martha Stewart
We consider this Guinness Pie to be a cooking project because it takes some time to put together, but it is well worth the effort. To break up the work,...
Author: Martha Stewart
Author: Martha Stewart
Torie Hallock makes these delicious cookies chock full of toffee pieces at Martha's house in Maine.
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
Hand-pulled peppermint-candy sticks taste delectable plain or dipped in chocolate.
Author: Martha Stewart
Use this recipe to make our New York-Style Cheesecake with Cookie Crust.
Author: Martha Stewart
A double dose of maple sets these leaf-shaped sandwich cookies apart: maple sugar goes into the buttery shortbread dough, and maple syrup sweetens the...
Author: Martha Stewart
The bold, tart taste of red currants is an intriguing addition to more familiar raspberries in this pie bursting with the flavors of summer.
Author: Martha Stewart
This rich chocolate wine cake recipe, provided by Margot Murdock Murphy, uses a Nordic Ware Fleur De Lis Bundt Pan.
Author: Martha Stewart
Serve this hard saue with Figgy Christmas Fruit Roll, Festive Figgy Pudding, or Persimmon Pudding.
Author: Martha Stewart
Author: Martha Stewart
This recipe, perfect for our Rhubarb-Strawberry Lattice Pie, is versatile and can be used for other recipes. Try our Pear Streusel, Peach-Custard Pie,...
Author: Martha Stewart
This simple shortbread recipe is patted firmly into a baking pan; shapes are cut with a cookie cutter.
Author: Martha Stewart
A short time in the oven softens sweet apricots and intensifies their flavor. The buttery almond-and-brown-sugar topping turns golden after baking, adding...
Author: Martha Stewart
We chose rocket-style molds to make these multicolored treats. But you can use any you like.
Author: Martha Stewart
Horizontal slices of rich brownie cake make dramatic stripes in this striking frozen dessert, which features all the fixings of an old-fashioned sundae...
Author: Martha Stewart
A bracing mint filling is sandwiched between crisp chocolate cookies and coated with a thin layer of dark chocolate in this homemade version of beloved...
Author: Martha Stewart
This famous chocolate sponge cake is filled with apricot jam and coated with silky-smooth ganache. It was created in 1832 by Franz Sacher of the Hotel...
Author: Martha Stewart
We made this homey dessert with yellow cornmeal, which produces a rich, golden color, but you could use white cornmeal instead.
Author: Martha Stewart
Bake these mocha shortbread cookies 30 minutes for a softer texture, or 35 minutes for a more traditional crumbly texture.
Author: Martha Stewart
You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating...
Author: Martha Stewart
A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling.
Author: Martha Stewart
Faux bois, a wood-grain pattern, is a beautiful way to showcase the two types of chocolate used in this bark.
Author: Martha Stewart
Since fresh sour cherries are ephemeral summer finds, this recipe uses frozen ones. They're combined with fresh pears and warm spices like cinnamon and...
Author: Martha Stewart
Dried pineapple gives these cookies their tropical flavor.
Author: Martha Stewart
Finely chopping the chocolate results in small shards that won't sink in the batter. Use a spring-loaded ice cream scoop to transfer batter to muffin cups...
Author: Martha Stewart