This fruit dessert has a caramelized topping like that of classic creme brulee -- no kitchen torch required.
Author: Martha Stewart
Classic madeleines -- those perfectly delicate shell-shaped cookies -- are flavored with lemon or orange zest, but variations include chocolate, cocoa,...
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
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
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
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
This rosy winter crisp is bursting with pears and cranberries.
Author: Martha Stewart
Gingered apricot jam captures the fruit’s lively flavor. Spread it on toasted raisin-nut bread or use as a filling for our Apricot and Walnut Roll...
Author: Martha Stewart
A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling.
Author: Martha Stewart
This recipe promises the ability to use this pate brisee in a variety of recipes. Try it with Martha's Shaker Lemon Pie, Maple Custard Pie, Martha's Sour...
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
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
This classic American dessert is more than 100 years old. It's often made with apples but here we use pear and blueberries with delicious results.
Author: Martha Stewart
Sprinkle these holiday cookies with candy cane bits to get into the spirit.
Author: Martha Stewart
Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.
Author: Martha Stewart
It takes only 10 minutes to create a colorful ice cream topping that makes the most of a well-loved just-before-summer combo: sweet strawberries and tart...
Author: Martha Stewart
If you're not a fan of raspberry seeds, this delicious topping can be sieved for a smoother texture and poured over waffles, pancakes, and just about any...
Author: Martha Stewart
You can vary your napoleons by using other berries and switching to chocolate pudding. We made this recipe with our Vanilla Pudding.
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
Torie Hallock makes these delicious cookies chock full of toffee pieces at Martha's house in Maine.
Author: Martha Stewart
This old-fashioned dessert is made by simmering fruit with cinnamon dumplings that soak up the sweet syrup as they cook.
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
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
We made this homey dessert with yellow cornmeal, which produces a rich, golden color, but you could use white cornmeal instead.
Author: Martha Stewart
For real chocoholics, this dark, decadent, flourless cake is a dream come true. The recipe is especially easy, too -- unlike most flourless cakes, the...
Author: Martha Stewart
These crispy, crunchy, nutty delights are perfect for the holidays.
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
This recipe for a classic chocolate cupcake is one to keep in the arsenal. It's the base for our Handwritten Valentine Cupcakes with Chocolate Glaze.
Author: Martha Stewart
Author: Martha Stewart
This is a traditional Southern that works best when tomatoes are in season and farm-fresh.
Author: Martha Stewart
Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.
Author: Martha Stewart
If your ice cream maker is large enough, you can easily double the recipe to make 6 cups.
Author: Martha Stewart
Do you like your brownies rich, dense, and fudgy, or light, cake, and a little bit chewy? Discover the secrets of the perfect brownie.
Author: Martha Stewart
These gorgeous cookies begin with our Basic Butter Cookie Dough.
Author: Martha Stewart
This decadent vanilla cream makes the perfect filling for Cream-Filled Chocolate Sandwiches.
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
Use these intricately molded cookies to dramatize the sides of a layer cake; for additional wow factor, apply a tinted glaze.
Author: Martha Stewart
You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls...
Author: Martha Stewart
This delicious Lady Baltimore cake recipe is from "I Like You," by Amy Sedaris.
Author: Martha Stewart
This syrup can be poured over French toast or pancakes as an alternative to maple syrup.
Author: Martha Stewart
These Chocolate-Stout Cupcakes can be frosted and stored in an airtight container in the refrigerator up to a day ahead. Perfect for St. Patrick's Day,...
Author: Martha Stewart