Using both Gruyere and fontina gives this savory Bread Pudding with Ham, Leeks, and Cheese complex flavor-and they melt beautifully. Serve it with our...
Author: Martha Stewart
Author: Martha Stewart
Since these sublime cookies rely on butter for much of their flavor, use the best quality creamery butter you can find.
Author: Martha Stewart
Blondies are made even more irresistible, thanks to cinnamon, ginger, and cloves.
Author: Martha Stewart
Although this bar is as rich and moist as cake, you don't need a fork to enjoy it. The kirsch-spiked filling will appeal to grown-up tastes; for kids,...
Author: Martha Stewart
Whole milk and cream -- usually found in most pudding recipes are traded for skim milk and evaporated skim milk here, giving the pudding body without fat....
Author: Martha Stewart
Make these ahead and you'll have an after-school treat for two kids for a whole week.
Author: Martha Stewart
These chocolatey cookies, which are filled with a vanilla-infused ganache, have a texture similar to brownies.
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
You won't taste the pureed beets, but they make this cake extra-moist and fudgy, even with the addition of whole-grain spelt flour. They also play up the...
Author: Martha Stewart
Celebrate Passover with a chiffon cake so tender and airy, you'll be tempted to make it year-round (even if you don't observe the Jewish holiday). To keep...
Author: Martha Stewart
This special butternut squash pudding was prepared by Ron Suhanosky, owner of popular Italian restaurant Sfoglia in New York City.
Author: Martha Stewart
The key to making this flaky, custard-filled pie is layering and flavoring the thin sheets of phyllo with great care.
Author: Martha Stewart
This campfire dessert is a take on chocolate-covered bananas and roasted marshmallows. Charred bread adds a crunchy component.
Author: Martha Stewart
Author: Martha Stewart
These cookie bars can be made up to three days ahead and stored in a cool place.
Author: Martha Stewart
Author: Martha Stewart
This rich dessert is based on a classic recipe from Philadelphia; it's much easier to make than traditional ice cream.
Author: Martha Stewart
These light cheesecake brownies get their rich taste from reduced-fat cream cheese, reduced-fat sour cream, and unsweetened cocoa powder.
Author: Martha Stewart
This after-school treat is easy to prepare. Pears should not be too soft.
Author: Martha Stewart
Bake these little cakes one to two days ahead, so their rich, chocolaty flavor has a chance to bloom. The ganache can be made one week ahead and stored...
Author: Martha Stewart
These cluster cookies are a no-bake treat that kids and adults will love. With just 3 ingredients -- cornflakes, dried cherries, and melted chocolate --...
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
Russian for "well-spiced," pryaniki are made with an irresistible combination of honey, brown sugar, and gingerbread spices. The cookies are filled with...
Author: Martha Stewart
Whipped cream folded into this no-bake beauty's lemony ricotta-and-cream-cheese filling gives it an airy texture and ethereal taste, all of which is sandwiched...
Author: Martha Stewart
Make the rice pudding in the morning or a day ahead of time if serving with the warm bananas. Or enjoy it warm or at room temperature with a splash of...
Author: Martha Stewart
Colcannon, a classic Irish side dish of mashed potatoes mixed with chopped cabbage, adds intrigue to this otherwise traditional shepherd's pie.
Author: Martha Stewart
When assembling the cake, use a new doll and wrap it in plastic before putting it in the center of the cake. Candles should absolutely not be used, because...
Author: Martha Stewart
Our Chocolate Bowls make a handsome presentation for gelato.
Author: Martha Stewart
Simple sugar cookies become tokens of affection when cut into X's and O's for your valentine. This recipe appears on the Martha Stewart Makes Cookies App....
Author: Martha Stewart
More gelato recipes: Blood-Orange Gelato, Gingersnap Gelato, Pistachio Gelato, Coconut Gelato, Ricotta Gelato, Mint Chocolate Chip Gelato.
Author: Martha Stewart
Use this delicious recipe when makingthe Dolley Madison Layer Cake.
Author: Martha Stewart
Use this crust to make our Chai-Spice Apple Pie, Lavender-Grape Tart, and Caramel-Walnut Pie.
Author: Martha Stewart
With its cheesecake center nestled between toasted coconut and a fudgy crust, this rich treat just may be the candy bar of your dreams. Be sure to use...
Author: Martha Stewart
Everyone will flip for this stunning dessert crowned with shingled plum slices. The addition of buttermilk to the batter keeps the cake underneath wonderfully...
Author: Martha Stewart
This dessert relies on the same browning and deglazing techniques used for savory dishes. Many fruits benefit from a quick saute, and their natural sugars...
Author: Martha Stewart
Crisp pistachio cookies, sandwiched around a soft, chocolate filling, are dipped in bittersweet chocolate and garnished with a sprinkle of bright-green...
Author: Martha Stewart
Frangipane, an almond-flavored filling, was named after the 16th-century Marquis Muzio Frangipani, who invented a bitter-almond scent for perfuming gloves....
Author: Martha Stewart
A good tip for picking out perfectly ripe peaches is that the fruit should be very fragrant; if it doesn't smell like a peach, it won't taste like a peach.From...
Author: Martha Stewart
Tangy filling, nutty topping, buttery crust -- this tart has it all. The recipe, by Lori Goldsby, took top honors in the Food 52 Best Late-Winter Tart...
Author: Martha Stewart
These single-serving desserts are small, but the flavors inside --blueberry and raspberry -- are big. The heart cutout (made with a cookie cutter) provides...
Author: Martha Stewart
Pastry chef Gale Gand shares this recipe for chocolate madeleines from her cookbook "Chocolate and Vanilla."
Author: Martha Stewart
And now, dessert: This luminous, vanilla-scented concoction is sweet, tart, refreshing, and a touch indulgent, thanks to a scoop of ice cream.
Author: Martha Stewart
No ice cream maker? No problem! This vibrant, three-ingredient frozen yogurt can be prepped well ahead of any summer get-together and doesn't need to be...
Author: Martha Stewart
Author: Martha Stewart
Everyone needs an unintimidating, foolproof cake like this one. A generous amount of coconut topping, poured over the moist cake while it's still warm,...
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
A custardy almond filling is studded with jewel-like fresh apricots and raspberries in this showstopping tart. It's best eaten the day it's made.
Author: Martha Stewart
Need a sensational vegetarian main dish? This galette with buttery pastry filled with roasted summer vegetables and a mustard cheese sauce is just the...
Author: Greg Lofts