A pandowdy is a fruit dessert, usually sweetened with brown sugar or molasses, that's closely related to a pie -- without the bottom crust. Its pastry...
Author: Martha Stewart
A great, easy-to-pick-up party snack, these popcorn balls are delicious and fuss-free.
Author: Martha Stewart
Use this meringue recipe to make Floating Islands with Ricotta Cream and Poached Apricots.
Author: Martha Stewart
Baking in applesauce -- and chunky cubes of whole apples -- ensures that this cake has plenty of fall flavor.
Author: Martha Stewart
This recipe is excerpted from Dorie Greenspan's Baking Chez Moi (Houghton Mifflin Harcourt).
Author: Martha Stewart
Although made with a nontraditional flour, these gluten-free hazelnut shortbread bars are comfortingly familiar and crumbly.
Author: Martha Stewart
This lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.
Author: Martha Stewart
Bring on the whipped cream to adorn these sweet banana treats.
Author: Martha Stewart
The perfect Easter dessert! For the decorating technique, see our step-by-step photos.
Author: Martha Stewart
One layer of this coconut cake and another layer of Banana Cake surrounded by cream cheese frosting and colored coconut flakes comprise the very special...
Author: Martha Stewart
Serve this potpie with raita, an Indian sauce made with plain tangy yogurt and diced cucumber, often served with spicy meals.
Author: Martha Stewart
These elegant coconut chews are crowned with rich chocolate. Unsweetened coconut is available in health-food stores.
Author: Martha Stewart
To bake these cookies in one batch, you will need two madeleine pans. You can also bake them in two batches, cooling and buttering the pan between uses....
Author: Martha Stewart
Baking times for each variety of shortbread will vary depending on the kind of baking pan and cutters used.
Author: Martha Stewart
Polenta topped with mushrooms is a savory staple, so we thought we'd turn it upside down.
Author: Martha Stewart
Author: Martha Stewart
There are countless variations of these iconic spice cookies in Australia, where they're known as ginger nuts. Martha's version calls for a trifecta of...
Author: Martha Stewart
This recipe, one of Martha's favorites, is courtesy of Patrick Lemble, the former executive pastry chef at the legendary Four Seasons restaurant, in New...
Author: Martha Stewart
Be sure to use plain olive oil in this moist and tasty cake; virgin and extra-virgin don't hold up to high heat.
Author: Martha Stewart
This fun, cinnamon-scented twist on apple pie can feed a crowd while wow-ing them at the same time. The same homemade pie dough forms both the base crust...
Author: Martha Stewart
Fresh strawberries go in the batter and the pretty pink frosting for these crowd-pleasing cupcakes. Save the smallest ones for the garnish.
Author: Martha Stewart
This dense, creamy pudding is cooked with sweet spices and fruit. Enjoy it warm or cold, and top it with fruit for a simple dessert.Adapted from the book...
Author: Martha Stewart
The malted milk powder gives chocolate a more nuanced and intense flavor -- a win-win for chocolate lovers.
Author: Martha Stewart
These recipes are from "Entertaining," by Martha Stewart.
Author: Martha Stewart
This delicious cupcake recipe is from the How Sweet It Is bakery in New York City.
Author: Martha Stewart
French for "crunch in the mouth," croquembouche is a tower of cream puffs held together by hot caramel. Martha makes the dessert even more showstopping...
Author: Martha Stewart
Mashing berries with sugar releases their juices and intensifies their flavor, creating a rustic purée for desserts-like this simple pound cake layered...
Author: Martha Stewart
A confluence of textures-crispy, airy, and crunchy-come together in these Almond-Meringue Cookies, perfect for any holiday gathering.
Author: Martha Stewart
When it comes to radiating warmth at the dinner table, nothing beats a meal-in-one casserole. What's more, this dish can be assembled a day ahead, goes...
Author: Martha Stewart
These rich, velvety Chocolate-Pumpkin Cheesecake Bars bars feature the flavors of fall for a delicious dessert.
Author: Martha Stewart
This caramel bourbon vanilla sauce is delightful served over ice cream, cakes, fresh or cooked fruits-or straight from the jar.
Author: Martha Stewart
This simple recipe is a classic pastry dough for pies and perfect for making our Mini Blueberry Pies a la Mode.
Author: Martha Stewart
This flourless cake is incredibly light and moist.
Author: Martha Stewart
This brittle is an addictively delicious topping for ice cream sundaes when crumbled over scoops of rich ice cream and caramel sauce.
Author: Martha Stewart
A peach souffle with warm raspberry sauce is impossible to resist.
Author: Martha Stewart
This rich cream-cheese frosting serves as the topping for Carrot Cake.
Author: Martha Stewart
No chocolate-lover will be able to resist a bowl of this thick, creamy pudding from pastry chef Sarabeth Levine's "Sarabeth's Bakery: From My Hands to...
Author: Martha Stewart
Tuiles are thin, crisp almond cookies that are traditionally molded over a rolling pin, or another arched form, while they are still warm. Once set, their...
Author: Martha Stewart
Scalloped shell-shaped madeleine pans are essential for this recipe from "Entertaining," by Martha Stewart. You can use confectioners' sugar to dust the...
Author: Martha Stewart
Why not bake one big pie for all your guests? Ours is chock-full of sweet-tart cranberries and pears and finished with a crunchy oat-pecan topping.
Author: Martha Stewart
This delicious recipe is courtesy of Carmen Gonzalez.
Author: Martha Stewart
There's not a drop of food-coloring in this old-fashioned ice cream. Its pale color and sprightly flavor speak to its purity and its short ingredient list:...
Author: Martha Stewart
With graham crackers or chocolate or vanilla wafers, some butter, and a bit of salt and sugar, you can make an irresistible homemade piecrust -- no rolling...
Author: Martha Stewart
Warm from the oven, these brownies are a chewy, gooey treat. When refrigerated, they cut into neat bars and will keep, tightly covered, about a week.
Author: Martha Stewart
Any dried fruit can be substituted for the raisins in these delicious cookies that make for the perfect snack. Be sure the cookies are completely cool...
Author: Martha Stewart
Speckled jelly-bean "eggs" in a crispy phyllo nest make for a sweetly seasonal dessert. Use kataifi, pre-shredded phyllo, which is sold frozen at Greek...
Author: Martha Stewart
These meringue Valentine's Day kisses are dipped in bittersweet chocolate.
Author: Martha Stewart
For extra fudgy results, the cake should be baked the night before it is to be served.
Author: Martha Stewart