A popular dessert at Passover, this fruity cake, courtesy of Roni Black of New York City, gets its light, airy texture from the use of matzo meal instead...
Author: Martha Stewart
This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.
Author: Martha Stewart
Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar and shredded coconut.
Author: Martha Stewart
Try these chocolate-filled bite-size wonders, which make clever use of shredded coconut to form the crust, for a delicious, unique Passover dessert. This...
Author: Martha Stewart
Cream cheese and crème fraîche give this chocolate frosting its nuanced flavor. It's delicious on any cake, no matter the flavor, but it pairs especially...
Author: Martha Stewart
When the temperature soars, these chilly sweets will provide cool relief (and lots of smiles).
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
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
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
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
You can serve this as a crumbly topping for our Watermelon Basket or enjoy it on its own. To make the topping, transfer the brittle to a resealable plastic...
Author: Martha Stewart
Author: Martha Stewart
Traditional rum-raisin-flavored ice cream is even more dreamy when fresh bananas are added into the mix.
Author: Martha Stewart
When the holidays roll around and pumpkin pie feels a bit old and stale, try making thisPumpkin Cake with Brown Butter Icing instead.
Author: Martha Stewart
Before spreading the sorbet, let soften at room temperature; or cut the sorbet into chunks, and microwave in six-second intervals (stirring in between)...
Author: Martha Stewart
Macerating the fruit in a bit of sugar and acid (strawberries and balsamic vinegar are natural allies) helps draw out their natural juices and makes an...
Author: Martha Stewart
This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam.
Author: Martha Stewart
Enhanced with eggs and butter, brioche gives a rich flavor to this pudding while producing a lighter texture than regular white bread.
Author: Martha Stewart
Scoops of vanilla ice cream are immersed in minty hot fudge.
Author: Martha Stewart
This fuss-free cream-cheese frosting is ideal for those who like their sweets not too sweet.
Author: Martha Stewart
These petite fall treats will charm all but the grumpiest ghouls. Simple sugar cookies are garnished with candy corn pieces for a sweet fall treat.
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
This white chocolate mousse is a key component of the impressive Birch de Noel cake.
Author: Martha Stewart
This recipe for cranberry-almond tarts is from New York City's How Sweet It Is bakery.
Author: Martha Stewart
Serve this easy-to-prep dessert on a chilly night.
Author: Martha Stewart
Nearly every component of this elegant Chocolate Charlotte is loaded with rich chocolate flavor, from the cocoa ladyfingers to the chocolatey Bavarian...
Author: Martha Stewart
This is a traditional Southern that works best when tomatoes are in season and farm-fresh.
Author: Martha Stewart
Buttermilk keeps this crowd-pleasing cake perfectly moist. You can bake the loaf a couple of days in advance and finish with cream cheese frosting just...
Author: Martha Stewart
Author: Martha Stewart
Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies...
Author: Martha Stewart
A kitchen torch is an inexpensive, handy tool for quickly caramelizing sugar into crackled tops for these dense puddings made with Arborio rice. If you...
Author: Martha Stewart
Classic sugar cookies take baking back to basics. But in their simplicity lies their perfection: It's hard to beat the delicate flavor of cookies with...
Author: Martha Stewart
If you don't have a tart pan, use a 9-inch pie plate. You'll need about half the dough for the crust. Bake the tart for about 40 minutes in step 5.
Author: Martha Stewart
The cream-cheese dough and the variety of jellies make these cookies very appealing and delicious.
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
Use this sweet, creamy filling in our Coconut Sandwich Cookies. This recipe also appears on the Martha Stewart Makes Cookies app for iPad.
Author: Martha Stewart
Merritt Palminteri, a guest baker on "The Martha Stewart Show," provided this recipe.
Author: Martha Stewart
These crispy, crunchy, nutty delights are perfect for the holidays.
Author: Martha Stewart
Believe it or not, the two cookies in this photo share the same delicious ginger-spiced dough. The main recipe will result in a patterned cookie laced...
Author: Sarah Carey
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
Imagine those caramel apples you loved as a kid, now all grown up and baked into a cake, courtesy of John Barricelli.
Author: Martha Stewart
Start a new Halloween tradition: Bake chocolate cookies cut into the shapes of ghostly bats and cats.
Author: Martha Stewart
Pizzelle batter is cooked on a special iron (cialde iron), which gives them decorative patterns. Pizzelles can also be made into edible dessert cups --...
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
This multilayered dessert is much easier to put together than you might imagine. The chocolate bark requires a bit of precision, but then it's simply a...
Author: Martha Stewart
The chocolate filling rolled into these chewy Christmas pinwheel cookies creates a fudgy, brownie-like swirl that's completely irresistible.
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
Using 1 1/4-inch ice-cream scoops (or melon ballers) gives this sundae it's whimsical, delicate appearance.
Author: Martha Stewart