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Chocolate Ricotta Mousse

This chocolate mousse is a slimmed down version that feels just as indulgent as the original.

Author: Martha Stewart

Test Kitchen's Favorite Deep Dish Pate Brisee

Admittedly, holiday recipes can get a little complicated sometimes-but pie dough shouldn't be one of them. This easy and versatile dough comes together...

Author: Martha Stewart

Candied Ginger Shortbread Wedges

This wonderful holiday recipe for candied ginger shortbread wedges can be found in Season's Eatings.

Author: Martha Stewart

Creamy Orange Shakes

Remember the Creamsicle? A similar marriage of orange and vanilla is featured in shakes that blend ice cream, sherbet, and fresh juice and zest from your...

Author: Martha Stewart

Apple Cherry Cobbler

This recipe is part of the Mad Hungry: TV Dinners menu. See the article for freezing instructions.

Author: Martha Stewart

Spun Sugar

Spun sugar is best made on a dry, non-humid day. Use it to embellish our Bruleed Vanilla-Bean Cheesecake.

Author: Martha Stewart

Triple Chocolate Peppermint Fudge

Our special-edition fudge is topped with crushed peppermint candies and loaded with chocolate goodness throughout: We added cocoa powder to our basic recipe,...

Author: Martha Stewart

Lane Cake

Invented by Emma Rylander Lane in the late 19th century, this bourbon-spiked raisin, pecan, and coconut showstopper gets more flavorful with age. Martha...

Author: Martha Stewart

Almond Shortcrust Pastry

This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets.

Author: Martha Stewart

Orange Ice Cream

Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!

Author: Martha Stewart

Pear and Dried Cherry Clafouti

This classic French dessert has a delightful texture that's somewhere between pudding and a pancake.

Author: Martha Stewart

Dolley Madison Layer Cake

This simple recipe is courtesy of Cokie Roberts and is featured in her new book, "Ladies of Liberty: The Women Who Shaped Our Nation."

Author: Martha Stewart

Raspberry Filled Layer Cake

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

Coconut Date Bars

This easy, no-bake dessert has just three healthy ingredients: dates, shredded coconut, and chopped walnuts.

Author: Martha Stewart

Sweet Bones

Spook Halloween party guests with these light, airy confections made of meringue. All you need to make these bloody bites are egg whites and sugar, which...

Author: Martha Stewart

Almond Shortbread Sandwich Cookies

...

Author: Martha Stewart

Candied Orange Zest for Orange Chiffon Cake

This intensely citrusy garnish for Orange Chiffon Cake is very easy to make.

Author: Martha Stewart

Cornmeal, Cherry, and White Chocolate Chunk Biscotti

Cornmeal adds a nice crunchand hint of sweetness to thesedunkers. The salted macadamianuts balance out the richness ofthe white chocolate.

Author: Martha Stewart

Green Tea Shortbread Leaves

Chinese green tea, which is sold as a powder, gives buttery shortbread a mild, somewhat exotic flavor, as well as a delicate tint. If using Japanese green...

Author: Martha Stewart

Green Tea Cupcakes

These cupcakes are adapted from a recipe by ChikaLicious Dessert Bar in New York City. Martha made this recipe on episode 508 of Martha Bakes.

Author: Martha Stewart

Plum Tarte Tatin

Playful, surprising, and utterly irresistible-upside-down sweets, like this plum tarte tatin, never fail to wow family and friends.

Author: Martha Stewart

Strawberry Buttermilk Shake

Just two ingredients go into this cool, creamy, and healthy alternative to the fast-food favorite.

Author: Martha Stewart

Lemon Meringue Tartlets

Author: Martha Stewart

Strawberry Banana Sherbet

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

Honey Lavender Ice Cream

This is a rich dessert, but its texture is surprisingly light.

Author: Martha Stewart

Slab Pie Pate Brisee

Makes two batches for our Peach-Raspberry Slab Pie.

Author: Martha Stewart

Roasted Pears with Pecorino Cheese

Look for a mild pecorino from Tuscany, sometimes called caciotta.

Author: Martha Stewart

Linzer Tart with Lingonberry Jam

This decadently rich tart is best served chilled. Lingonberry jam is available at specialty food stores.

Author: Martha Stewart

Classic Boston Cream Pie

This American classic, first made by a Boston chef in the 1850s, isn't actually a pie at all, it's a cake: two sponge layers with custard-cream filling...

Author: Martha Stewart

Chewy Caramel Mystery Cookies

Take a peek inside your cauldron and see what candy is leftover from Halloween. Chop it up and mix it in these decadent and delightful cookies, which extend...

Author: Martha Stewart

Chewy Cherry Chunk Cookies

Author: Martha Stewart

Yellow Butter Cake with Chocolate Frosting

This delicious cake recipe was adapted from "Martha Stewart's Baking Handbook."

Author: Martha Stewart

Huguenot Torte

This recipe for Huguenot torte comes courtesy of viewer Dorothy Mae Brown.

Author: Martha Stewart

Mango Tart

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

American Flag Tart

You'll need two 4-by-14-inch tarts to create the flag. One tart has seven rows of berries and the other has six rows, so sort the berries according to...

Author: Martha Stewart

Chocolate Glaze for Devil's Food Doughnuts

Use this chocolate glaze on our Devil's Food Doughnuts.

Author: Martha Stewart

Chocolate Chip Pound Cake with Chocolate Coffee Liqueur Sauce

We've dressed up our Classic Pound Cake recipe with chocolate chips and a decadent sauce.

Author: Martha Stewart

Butterscotch Pie with Pecan Shortbread Crust

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

Raspberry Sauce for Sundaes

Quickly cooking some raspberries with a little sugar makes a delicious and simple fruit sauce for sundaes.

Author: Martha Stewart

Cream Puffs with Lemon Mousse and Blueberry Sauce

The lemon curd and blueberry sauce can be made ahead and refrigerated for up to two days, but the lemon mousse should be prepared just before assembling....

Author: Martha Stewart

Peach Chiffon Pie

Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.

Author: Martha Stewart

Tangy Raspberry Fool

Raspberry puree is artfully swirled through whipped cream to create this fun and easy dessert.

Author: Martha Stewart

Simple Orange Glaze

Author: Martha Stewart

Classic Cherry Pie with a Butter Crust

Small holes cut into the top crust give a sneak preview of the filling.

Author: Martha Stewart

Pate Brisee for Plum Crumb Pie

Use this pate brisee for pie crusts with many of our favorite desserts, such as our Plum Crumb Pie.

Author: Martha Stewart

Mini Cranberry Meringue Pie

This petite pie-for-one is baked in a tender, crumbly pate sucree crust. Blood orange juice provides the tart berries with a mild sweetness. The individual...

Author: Martha Stewart

Mini Chocolate Coconut Cakes

Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.

Author: Martha Stewart

Pumpkin Icebox Pie

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

Chocolate Pecan Butter Crunch

We coated our butter crunch with a layer of melted chocolate. You can leave the candy covered and simply cut it into squares or break it into pieces when...

Author: Martha Stewart

Chocolate Walnut Filling

Use this filling for our Walnut Cookies.

Author: Martha Stewart