Use this classic cookie dough from Matt Lewis of Brooklyn's Baked bakery to make his Brookie (brownie-cookie) dessert.
Author: Martha Stewart
Here we combined some of the holiday season's best flavors and textures in one delicious tartlet. A tender, flaky shell holds a creamy creme brulee that's...
Author: Martha Stewart
Use this nutty buttercream to fill layers of our Three-Nut Torte.
Author: Martha Stewart
This recipe comes from reader Melissa McMacken of Au Gres, Michigan. Her neighbors in the Midwest rave about this chocolate lover's dessert.
Author: Martha Stewart
The crust is most crisp the day it's made, but the pie without the whipped-cream topping and chocolate shavings can be made up to a day ahead and stored...
Author: Martha Stewart
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. If you are making the Gingerbread...
Author: Martha Stewart
This decadently rich tart is best served chilled. Lingonberry jam is available at specialty food stores.
Author: Martha Stewart
Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.
Author: Martha Stewart
Beef Wellington is the culinary equivalent of a thoughtfully wrapped gift -- a pastry "package" filled with delightful flavors. Ideally, this dish should...
Author: Martha Stewart
Baked pears are a rustic but elegant dessert. If using Bosc pears, buy only ripe ones; Anjou, which are juicier, can still be slightly firm. Avoid enamel...
Author: Martha Stewart
Gumdrops stud the surface of this domed cake. Icing is piped out in starburst dots. You can't go wrong -- just start piping at the bottom and work your...
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, from Elayne Kitchen of Norwalk, Connecticut, is her daughter Bonnie's delicious variation on Italian amaretti, airy almond drop cookies.
Author: Martha Stewart
Apples caramelized in butter and an array of fall spices lend a unique character to this exceptionally moist cake, which lies hidden beneath a mantle of...
Author: Martha Stewart
As sweet and delicious as summer's cherry tomatoes are raw, they become even more so when baked in this easy cobbler-style dish. Caramelized onion, garlic,...
Author: Martha Stewart
This rich and delicious cake not only holds up for days--it gets even better. Baked with both instant powdered and brewed espresso, it boasts subtle coffee...
Author: Martha Stewart
For a delicious vegetarian version of this pie, simply omit the ham.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.
Author: Martha Stewart
Cookie crust is the sweetest tart-shell dough of all, and is flavored with vanilla.
Author: Martha Stewart
Cornmeal adds a nice crunchand hint of sweetness to thesedunkers. The salted macadamianuts balance out the richness ofthe white chocolate.
Author: Martha Stewart
Sliced strawberries give this iconic southern treat a refreshing zing and a shot of color. The pudding needs to be refrigerated to set, so it's a great...
Author: Martha Stewart
Carrot cake is among everyone's favorite desserts, and this former Cookie of the Week incorporates the same ingredients into delicious sandwich cookies...
Author: Martha Stewart
You can bake and serve this homey dessert just as your grandmother would have-in a cast-iron skillet-or make it in a two-quart baking dish. It's filled...
Author: Martha Stewart
Send a caring message this Valentine's Day by giving chocolaty, sugar-dusted hugs and kisses to someone you love. This recipe appears on the Martha Stewart...
Author: Martha Stewart
Rolled oats add texture and richness to the sweet biscuit topping for this easy-to-make cobbler.
Author: Martha Stewart
Chocolate and mint is one of the most timeless flavor combinations-and it really shines in this bundt cake recipe. Cake flour is the key to keeping each...
Author: Martha Stewart
This fruity, layered dessert is kosher for Passover. With fluffy meringue topping the strawberries and sponge cake, this trifle looks and tastes decadently...
Author: Martha Stewart
Author: Martha Stewart
The allure of creme brulee, French for "burnt cream," is in the textural contrast between the brittle caramelized topping and the smooth, creamy custard...
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
A rich, decadent chocolate pots de creme is a mouthwateringly creamy dessert everyone will love.
Author: Martha Stewart
John Baricelli, the manager of the prep kitchen at the television studio, came up with this twist on the traditional buttercream-adding a hint of almond-for...
Author: Martha Stewart
Icebox cookies get their name from the fact that the dough must be chilled first, before being sliced into individual cookies. These are flavored with...
Author: Martha Stewart
Combining dates and apples provides a sweet dose of fiber and a little ginger goes a long way in this dessert. .
Author: Martha Stewart
This sweet and savory chocolate and raspberry tart recipe is courtesy of Michel Roux.
Author: Martha Stewart
These rich, moist cupcakes take everything you love about carrot cake to the next level, thanks to the sweet spiciness of parsnips and warm, fragrant cardamom....
Author: Martha Stewart
Use two pantry ingredients to amp up this Southern classic: cocoa powder and espresso powder. The easy filling only calls for a bowl and a whisk -- no...
Author: Martha Stewart
A crunchy Greek cookie similar to Italian biscotti, this twice-baked treat is made with a flavorful combination of barley flour, sesame seeds, ouzo, and...
Author: Martha Stewart
Our trifle is made with milk-chocolate pudding and white-chocolate mousse, balanced by chocolate liqueur-soaked cake. Crumbled candy -- inside and on top...
Author: Martha Stewart
Sherbet is lighter than ice cream and richer than sorbet. It's made from a frozen mix of sweetened fruit juice and water that's often fortified with milk,...
Author: Martha Stewart
This warm, fruit-filled dessert makes a sweet ending to any meal.
Author: Martha Stewart
CRISP \'krisp\ a baked concoction of sweetened fruit with a crumbly topping. Ours has more than a pound and a half of pitted sour cherries. Some debate...
Author: Martha Stewart
A cushion of fluffy chocolate buttercream is suspended between two crisp chocolate wafers. The finishing touch? Rolling in toasted hazelnuts for a buttery,...
Author: Martha Stewart
Ripe passion fruit has a dark purple color and slightly dimpled appearance, and is heavy for its size. Showcase its spicy-sweet flavor with this dessert...
Author: Martha Stewart
These hand pies are easy to transport, making them perfect for picnics and hostess gifts.
Author: Martha Stewart
Thanks to a cookie cutter, these sugar cookies not only taste citrusy but look it, too.
Author: Martha Stewart
This is a special dessert, made more tropical if you use coconut sorbet.
Author: Martha Stewart