These crisp pistachio pralines, not unlike brittle, can be cut to any size. Packaged individually or in clusters, they're just right for doling out coworkers...
Author: Martha Stewart
Grab a couple straws and get ready to be transported to a 1950s soda fountain counter -- or your favorite diner -- with this frothy chocolate malt that's...
Author: Martha Stewart
This blueberry-raspberry pound cake loaf gets a bit of natural sweetness thanks to the inclusion of cornmeal to the batter.
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 easy version of pumpkin pie doesn't rely on custard for its silky texture. Instead, a small amount of cream cheese and gelatin is used to set the...
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
Serve these delightfully boozy cherries with Lemon-Almond Biscotti and whipped mascarpone cream for a perfect dessert. Recipe adapted from Mindy Fox.
Author: Martha Stewart
Fans of cafe mocha or mocha-chip ice cream will adore this pudding; use our Chocolate Pudding as a base.
Author: Martha Stewart
Use this berry syrup within our Strawberry and Pistachio Ice-cream Cake.
Author: Martha Stewart
This crust is a little harder to roll out than regular dough because it is more crumbly, so chill it first, which will make it easier to handle.
Author: Martha Stewart
This tarte composee is filled with lime curd and topped with slices of mango. An apricot glaze gives the dish a gorgeous gloss.
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
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
You can serve this rich, creamy cake unembellished, or, as chef David Waltuck recommends, dusted with confectioners' sugar and topped with a berry compote...
Author: Martha Stewart
Perk up our Classic Truffles with high-quality ground coffee for these mocha treats.
Author: Martha Stewart
This dark chocolate truffles recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Mexican Chocolate...
Author: Martha Stewart
This decadently rich tart is best served chilled. Lingonberry jam is available at specialty food stores.
Author: Martha Stewart
Use this nutty buttercream to fill layers of our Three-Nut Torte.
Author: Martha Stewart
This delicious recipe for malted milk chocolate ice cream is courtesy of Michael Laiskonis.
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
We recommend this frosting for our Coconut-Almond Egg-Shaped Cake.
Author: Martha Stewart
Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.
Author: Martha Stewart
Use this chocolate genoise recipe to make our Buche de Noel.
Author: Martha Stewart
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
Author: Martha Stewart
This intensely citrusy garnish for Orange Chiffon Cake is very easy to make.
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
Chocolate and vanilla share the spotlight in this decadent diner-style pie: a milk-chocolate filling is surrounded by a vanilla-wafer crust and topped...
Author: Martha Stewart
Spiced poached apricots top this beautiful tart, but they would be equally delightful spooned over a bowl of vanilla ice cream. Martha made this recipe...
Author: Martha Stewart
The fluffy exterior of this cake conceals a delicious pink filling, made simply by combining some of the frosting with raspberry jam.
Author: Martha Stewart
For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination...
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with chocolate chips and a decadent sauce.
Author: Martha Stewart
You don't need a campfire to make ice cream s'mores; a broiler is just fine.
Author: Martha Stewart
This wonderful holiday recipe for candied ginger shortbread wedges can be found in Season's Eatings.
Author: Martha Stewart
A simple bourbon glaze takes these individual bread puddings to new heights. Martha made this recipe on "Martha Bakes" episode 712.
Author: Martha Stewart
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
Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.
Author: Martha Stewart
This recipe is used with Teatime Coconut Layer Cake.
Author: Martha Stewart
This rhubarb and apple cobbler is perfect for kids to make on Mother's Day: The steps are few and easy to follow, and it is attractive yet requires no...
Author: Sarah Carey
Cornmeal adds a nice crunchand hint of sweetness to thesedunkers. The salted macadamianuts balance out the richness ofthe white chocolate.
Author: Martha Stewart
This no-churn ice cream recipe has all the richness of traditional recipes, but our version takes only 10 minutes of hands-on work.
Author: Martha Stewart
This delicious recipe is courtesy of Jamie Oliver and can be found in his cookbook, "Cook with Jamie."
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.
Author: Martha Stewart
Quick and easy, this berry sauce is delicious spooned over vanilla ice cream.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Spun sugar is best made on a dry, non-humid day. Use it to embellish our Bruleed Vanilla-Bean Cheesecake.
Author: Martha Stewart