No need to wait for the girls in green to sell you a box of cookies. Indulge in this version of the minty classic, with a holiday-inspired topping of crushed...
Author: Martha Stewart
The time it takes to freeze the granita will vary depending on the temperature of your freezer. If there is enough space in the freezer to do so, dividing...
Author: Martha Stewart
The carefree days of summer are embodied in this relatively effortless, yet elegant, skillet dessert. Aromatic lavender permeates the lightly sweetened...
Author: Martha Stewart
A saltine cracker-crust and lemon-condensed milk filling strike the perfect balance between salty and sweet. Martha made this recipe on episode 613 of...
Author: Martha Stewart
The subtle but distinct taste of ginger pairs well with raspberry jam. Apricot makes an equally delicious filling. Or, try sandwiching the cookies with...
Author: Martha Stewart
Try a new kind of apple pie this year: This one contains the dried fruit, which offers deep flavor and a pleasant chew. Tart cranberries, cooked until...
Author: Martha Stewart
Poppy seeds and bright flecks of citrus zest accentuate the fine crumb of this tender triplex cake. Lemon glaze glides over the top.
Author: Martha Stewart
Everyone, meet tiramisu's enchanting summery sister. This no-bake, make-ahead treat may stand tall, but you can whip it up in short order: simply whisk...
Author: Greg Lofts
Covered with white-chocolate ganache, this strawberry-mousse cake makes a delightful sweet ending to a summer party.
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 blend of two classic desserts features a bottom crust and outer dome of meringue forming an insulating igloo for a pastel mound of peach and raspberry...
Author: Martha Stewart
The velvety curd is also delicious spread on shortbread and scones.
Author: Martha Stewart
Chopped raisins can replace the currants, which are actually very small raisins.
Author: Martha Stewart
This tasty dessert takes only minutes to prepare.
Author: Martha Stewart
Caramallows, true to their name, bring together gooey caramel and home-made marshmallows, and then enrobe both in chocolate. Get the packaging how-to for...
Author: Martha Stewart
Author: Martha Stewart
With its sweet, tart, and smoky glaze, this apricot-bourbon glazed ham will be the centerpiece of any sunny spring celebration.
Author: Martha Stewart
This summer fruit tart has an easy-to-make crust that you can press into the pan, rather than roll out.
Author: Martha Stewart
Despite its all-American name, this no-bake dessert does not contain ice cream. Rather, it features vanilla semifreddo, an Italian frozen custard made...
Author: Martha Stewart
Greek yogurt and olive oil make the texture of this lemon-yogurt cake incredibly moist, and almond flour packs a flavorful protein boost.
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
Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors. See Caramel-Filled Cones for the how-to....
Author: Martha Stewart
Some claim cowboy cookies hail from Texas, a state many cowboys call home. Others say the treats were named for their ability to withstand long days in...
Author: Martha Stewart
Use these edible chocolate leaves to create the poinsettia that tops our Orange Spice Cake.
Author: Martha Stewart
Be prepared to be wowed when you take your Pithiviers out of the oven: From the golden-brown sheen of its decorative top to the intoxicating almond aroma...
Author: Martha Stewart
Dried figs are poached in a citrusy syrup and served with a dollop of fresh ricotta and a sprinkling of cinnamon.
Author: Martha Stewart
These beautiful single-serving tarts are a a mouthwatering twist on a French bistro classic. Martha made this recipe on Martha Bakes, episode 505.
Author: Martha Stewart
This strawberry, cream, and meringue confection is so gorgeous, it can take the place of any floral centerpiece on your table. It's similar to a pavlova,...
Author: Sarah Carey
Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.
Author: Martha Stewart
Spoon dollops ofwhipped cream onto poolsoftartraspberry gelatinfor a refreshing dessert.
Author: Martha Stewart
Martha's favorite brownie recipe eschews the more traditional nuts in favor of a generous amount of chocolate chunks.
Author: Martha Stewart
Clear out your refrigerator with our ultimate, day-after Thanksgiving recipe! Feed a crowd with this hearty, rustic dish that combines leftover turkey,...
Author: Martha Stewart
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
This date-studded dessert derives its intoxicating flavor from chunks of dark chocolate and a jigger of brandy. A chocolate-enhanced sticky toffee glaze...
Author: Martha Stewart
Author: Martha Stewart
This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.
Author: Martha Stewart
Don't be fooled -- these rich-looking desserts may look like a cheesecake had a baby with a molten chocolate cake, but they're much lower in fat thanks...
Author: Martha Stewart
Turn our Basic Shortbread into easy-to-enjoy, bite-size fingers.
Author: Martha Stewart
This sugar glaze tops our Ginger Pumpkin Bread.
Author: Martha Stewart
This dessert combines European elegance with all-American ease.
Author: Martha Stewart
Classic meringue buttercream gets a swiss chocolate twist with this easy recipe, which perfectly pairs with a classic cupcake.
Author: Martha Stewart
Use this berry syrup within our Strawberry and Pistachio Ice-cream Cake.
Author: Martha Stewart
Langues-de-chat -- "cat tongues" -- are classic French butter cookies.
Author: Martha Stewart
This is a terrific light dessert. If you leave off the cream-cheese topping, it becomes a lovely accompaniment to roast chicken or pork.
Author: Martha Stewart