These melt-in-your mouth pecan sandies are way better than their store-bought cookie counterparts.
Author: Martha Stewart
This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version. Though caramel and chocolate are considered...
Author: Martha Stewart
This blueberry crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.
Author: Martha Stewart
With a sunny arrangement of peak peaches, this dessert is summer in a pie plate. Make a ring of foil to protect the crust from browning too quickly: Cut...
Author: Martha Stewart
Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.
Author: Martha Stewart
You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free...
Author: Martha Stewart
Traditionally baked for Christmas and Easter festivities, these buttery shortbread cookies call for a trio of classic Greek ingredients: almonds, honey,...
Author: Martha Stewart
This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples,...
Author: Martha Stewart
This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake,...
Author: Martha Stewart
Enjoy pies like this one anytime you get great produce from the farmer's market: Prepare the crust and topping ahead, and keep them in the freezer.
Author: Martha Stewart
These tart-like cookies feature the flavors and textures of pecan pie -- tender, buttery crust, crunchy pecans, and brown-sugar filling -- all in one bite....
Author: Martha Stewart
Author: Martha Stewart
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry...
Author: Martha Stewart
With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall...
Author: Martha Stewart
This easy-to-make cake, bursting with chunks of apple and pecans, is delicious with coffee or tea.
Author: Martha Stewart
Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.
Author: Martha Stewart
Skipping wheat flour doesn't have to mean forgoing decadent baked goods. These rich, nutty brownies are irresistible -- and easy to make. Don't worry about...
Author: Martha Stewart
These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.
Author: Martha Stewart
Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light...
Author: Martha Stewart
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
This cream is the perfect filling for mini Boston Cream Pie Cupcakes that will please any crowd.
Author: Martha Stewart
This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality...
Author: Martha Stewart
These delicate French cookies are known for their distinctive shape. Dorie Greenspan, cookbook author and owner of CookieBar in New York City, offers her...
Author: Martha Stewart
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time...
Author: Martha Stewart
Loaded with fall flavor, apple brownies mix up as quickly as the chocolate version -- just the thing for a school bake sale. Any sweet, firm variety of...
Author: Martha Stewart
Choose fruit with a fragrant aroma and flesh that yields a bit when pressed gently. If a peach has cuts or tan spots, or if it's rock-hard or mushy, don't...
Author: Martha Stewart
Just like the ones sold in those iconic blue tins but Martha's are even tastier! The secret is using the best-quality salted butter you can find.
Author: Martha Stewart
Also known as Hoosier pie, this regional specialty pairs a buttery crust with a rich vanilla custard filling. Martha made this recipe on "Martha Bakes"...
Author: Martha Stewart
This lush dessert tastes like a lemon meringue pie without the crust.
Author: Martha Stewart
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Author: Martha Stewart
Use this base to make Fresh-Fig and Chocolate-Chunk Ice Cream, Caramelized Peach Ice Cream, and Black Plum, Port, and Cinnamon Ice Cream.
Author: Martha Stewart
This quick and easy crisp comes together in no time. A spoonful of whipped cream or ice cream on top wouldn't hurt.
Author: Martha Stewart
This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
Author: Martha Stewart
For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. If you'd like to try a variation, see what ingredients to add:...
Author: Martha Stewart
Our Lemon Chiffon Cake is the perfect summertime dessert. Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated.
Author: Martha Stewart
These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the...
Author: Martha Stewart
Tender pumpkin-spiced cookies are filled with tangy cream cheese frosting for a delightful autumnal dessert. Kids and adults alike will love this recipe,...
Author: Martha Stewart
This whimsical pie sets the bar high for taste and appearance: It has a zesty lemon filling -- Martha's favorite -- a flaky pate brisee base, and a glossy...
Author: Martha Stewart
Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies,...
Author: Martha Stewart
Use this light, fluffy vanilla frosting to top our Confetti Cake.
Author: Martha Stewart
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Author: Martha Stewart
No-bake, vegan, gluten-free-this decadent dessert has a lot going for it. Dark chocolate is layered with a crunchy-chewy mixture of walnuts, dates, and...
Author: Martha Stewart
In South Carolina and Georgia, these popular cookies are known as "benne wafers," taking their name from the West African word for sesame.
Author: Martha Stewart
This wonderful recipe for oatmeal raisin cookies-New York Mayor Michael Bloomberg's favorite-is courtesy of the Gracie Mansion. Enjoy these with a glass...
Author: Martha Stewart
Use this crisp topping when making Emeril's Apple and Cranberry Crisp.
Author: Martha Stewart
Filling the cutouts of these sugar cookies with crushed hard candy yields the most striking stained glass effect.
Author: Martha Stewart
These cookies look like little snow-covered mountains. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough...
Author: Martha Stewart
Simply stunning for spring, prep the tart dough in advance for this make-ahead recipe. Next, create a jammy filling made from fresh rhubarb, strawberries,...
Author: Martha Stewart