Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.
Author: Martha Stewart
This is a traditional Southern that works best when tomatoes are in season and farm-fresh.
Author: Martha Stewart
This rich yellow layer cake with sour-lemon filling and chocolate frosting has been one of Martha's favorites since she was a child. Buttermilk adds depth...
Author: Martha Stewart
Almonds add texture to this rich chocolate dessert, while a cloud of meringue adds an ethereal element to each dense bite. Cherries figure in at every...
Author: Martha Stewart
Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.
Author: Martha Stewart
Don't turn on the oven for this all-American dessert (traditionally called a grunt). The berries and biscuitlike dumplings cook right on the stove.
Author: Martha Stewart
Striking stripes of vanilla and chocolate hide beneath a thick coating of glossy chocolate frosting in this dramatic cake. Best of all, it's surprisingly...
Author: Martha Stewart
This sweet-sour glaze is great on grilled shrimp, turkey, beef, chicken, and pork, as well as salmon. When grilling, brush glaze on all sides 2 minutes...
Author: Martha Stewart
It may look like a traditional sweet potato casserole at first glance, but this version gets richness from coconut milk instead of cream, and brightness...
Author: Martha Stewart
Classic lemon bars get a couple of twists: wheat germ adds texture to the shortbread crust, and lime juice and zest join their lemon counterparts to flavor...
Author: Martha Stewart
This fruit dessert has a caramelized topping like that of classic creme brulee -- no kitchen torch required.
Author: Martha Stewart
Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar and shredded coconut.
Author: Martha Stewart
Learn to make this ethereal European sponge cake and you'll be rewarded with a repertoire of outstanding desserts.
Author: Martha Stewart
Inspired by the traditional Italian treat torrone dei morti, this indulgent slab fudge calls for two kinds of chocolate (dark and milk), hazelnuts, and...
Author: Martha Stewart
If you often feel a pang for the frozen treats of yore, this recipe will definitely indulge your inner child. A quick and crackly homemade shell and chopped...
Author: Greg Lofts
This hot fudge sauce is for the Grilled Banana Splits recipe.
Author: Martha Stewart
Author: Martha Stewart
Trade light-brown sugar for white and a standard angel food cake is transformed into an ethereal dessert that's anything but common.
Author: Martha Stewart
Walnuts add crunch while dried cranberries offer a tart bite and a chewy texture to these layered cookies.
Author: Martha Stewart
These jumbo-sized treats are a brownie lover's dream with bittersweet chocolate and milk- and white-chocolate chips. Plus they're convenient; ready to...
Author: Martha Stewart
These nutrient-dense oat bars are packed with dried fruit, cherries, blueberries, and papaya, as well as nuts, and flaxseed. And there's no refined sugar,...
Author: Martha Stewart
Smooth and creamy almond butter provides a rich, nutty backdrop for dollops of tart apricot jam in these crowd-please thumbprint cookies.
Author: Martha Stewart
Seasonal sweet cherries bedeck this clafouti, a surprisingly simple-to-make French dessert of fruit nestled in custardy batter.
Author: Martha Stewart
These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm.
Author: Martha Stewart
This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam.
Author: Martha Stewart
Use this vanilla sponge cake recipe to make Tiramisu Ice Cream Cake. To make our Watermelon Bombe, use a half batch of this recipe: Divide the batter between...
Author: Martha Stewart
You won't be able to resist a slice of this gooey yet crunchy dessert.
Author: Martha Stewart
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Author: Martha Stewart
One way to make make our chocolate- and almond-covered popcorn more irresistible is to pair it with our Macadamia Butter-Crunch Popcorn.
Author: Martha Stewart
Creme Patissiere, or pastry cream, serves as the filling for a number of our favorite desserts.
Author: Martha Stewart
This rosy winter crisp is bursting with pears and cranberries.
Author: Martha Stewart
Author: Martha Stewart
These cookies are studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you'll need to...
Author: Martha Stewart
A light vanilla layer cake filled with bright, lemon mousse is "frosted" with toasted marshmallow-like meringue for a truly magnificent dessert.
Author: Martha Stewart
The basis of this candy is a mixture of simple syrup and egg whites known as mazetta.
Author: Martha Stewart
This recipe for sweet-potato bourbon bundt cake is from "Bundt Classics" by Dorothy Dalquist.
Author: Martha Stewart
Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.
Author: Martha Stewart
These rich and creamy individual cheesecakes feature a gorgeous crown of plump, juicy Bing cherries.
Author: Martha Stewart
Bittersweet chocolate and unsweetened cocoa powder are the dynamic duo behind this devilish indulgence.
Author: Martha Stewart
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Author: Martha Stewart
Our mini whoopie piesget an extra boost froma rich peanut-butter-flavored filling and a swirl of melted chocolate on top.
Author: Martha Stewart
For a sure-fire winner this time of year, nothing beats pecan pie. Let your little helpers add the pecans and chocolate chips, then measure and mix the...
Author: Martha Stewart
Mascarpone, a triple-cream cheese available at most grocery stores, adds a rich, silky component to a frosting. The texture is ideal for holding swoops...
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
The cream-cheese dough and the variety of jellies make these cookies very appealing and delicious.
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
Light the oven, get out the brown sugar, and you are in for a special (roasted) pineapple treat.
Author: Martha Stewart
Almonds do double duty here -- silky almond butter helps hold the bars together, while chopped toasted almonds add just the right amount of crunch.
Author: Martha Stewart
This recipe -- based on our Basic Butter Cookie Dough -- makes perfect holiday cookies, and cut-out cookies for any occasion.
Author: Martha Stewart