Buttermilk gives the chocolate cookies a subtle tanginess that offsets the rich buttercream filling beautifully. Martha made this recipe on episode 708...
Author: Martha Stewart
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
Espresso powder intensifies the chocolatey taste of these elegant little cookies.
Author: Martha Stewart
This delicious dessert recipe is courtesy of Rebecca Beaton.
Author: Martha Stewart
This delicious recipe for an almond tart comes courtesy of Jesse James. Make this sweet recipe for a unique dessert.
Author: Martha Stewart
A bakery classic in Eastern Europe, these lip-smacking treats combine a sweet yeast-based dough with a jam filling and a sugary glaze. They're usually...
Author: Martha Stewart
This tart showcases the fragrant apricots with the almond flavor in both the filling and crust.
Author: Martha Stewart
Use this recipe when making our Almond Custard Cake.
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
For a handheld treat that takes the cake, try these cute confections -- they combine the flavor of classic banana bread with a creamy spiced frosting.
Author: Martha Stewart
Butter is the key to these fast, five-ingredient cookies from Leslie Ball of North Bethesda, Maryland.
Author: Martha Stewart
Submitted by Tina Ireland of Arkadelphia, Arkansas. This bar-cookie recipe was handed down to Tina by her mother, Bette.
Author: Martha Stewart
For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of seven-minute frosting. This recipe yields a six-layer...
Author: Martha Stewart
Use peaches, apricots, or any other beautiful stone fruit you can find for this rustic easier-than-pie dessert.
Author: Martha Stewart
This wonderful raisin pie is a favorite family recipe of online editor Kristen Aiken. To space out the hearts, Kristen uses a paper circle with a diameter...
Author: Martha Stewart
The toffee candy melts as it bakes, which gives these moist, buttery-tasting blondies a soft chewy consistency, perfect with a glass of milk. These bars...
Author: Martha Stewart
Our macaroon-cookie confection joins coconut and fudgy dough in mouthwatering matrimony; roasted almonds seal the deal. The fact that these treats are...
Author: Martha Stewart
This delicious dessert recipe for Molten Chocolate Cake comes from Everyday Food's book, "Great Food Fast."
Author: Martha Stewart
Sugared cranberries are easy to make and provide a fresh pop of acidity to rich, creamy desserts, like this sweet potato pie. You can also serve these...
Author: Martha Stewart
Lean ground turkey has significantly less saturated fat than beef. It tastes rich and earthy when simmered with chipotle chili powder. Carrots and peas...
Author: Martha Stewart
The beauty of this chilled flan dessert reveals itself in the final step: When turned out onto a serving plate, it is automatically glazed and sauced with...
Author: Martha Stewart
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter...
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
Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe...
Author: Martha Stewart
Author: Martha Stewart
Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.
Author: Martha Stewart
Put a twist on classic pound cake with an underrated pantry ingredient: sweetened condensed milk. It does double duty here: it goes into the batter and...
Author: Martha Stewart
Roasting the strawberries with vanilla for the filling softens them and draws out their sweetness.
Author: Martha Stewart
This cookie was popularized by World War I care packages sent to soldiers of the Australia New Zealand Army Corps (ANZAC), since they could be made without...
Author: Martha Stewart
The creamy lemon tart recipe takes advantage of peak lemon season.
Author: Martha Stewart
This pie, which contains both dark and golden raisins, makes a traditional, delicious dessert for Thanksgiving or anytime.
Author: Martha Stewart
These colorful fruit jellies are simple to make and fun to eat.
Author: Martha Stewart
Although carrot cake didn't appear in U.S. cookbooks until the second half of the twentieth century, today it is indisputably a classic and beloved American...
Author: Martha Stewart
Apple pie can keep its blue-ribbon status-the apple galette is easier to make than pie, has rustic good looks, and a delicious flavor. Just roll the dough;...
Author: Martha Stewart
These impressive treats are easy to make and require only 3 simple ingredients: raspberry jam, sugar, and ready-made puff pastry.
Author: Martha Stewart
A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. The dessert is gilded with toasted shredded coconut sprinkled on...
Author: Martha Stewart
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature...
Author: Martha Stewart
Just as it does in muffins and breads, shredded zucchini lends moistness to this cake.
Author: Martha Stewart
We love how balanced this tart is-the custard filling has a subtle almond flavor, isn't overly sweet, and pairs beautifully with the crunchy oat crust....
Author: Martha Stewart
Moist cake is topped with three layers of ice cream and fluffy meringue in this old-fashioned dessert.
Author: Martha Stewart
Use very ripe bananas for moist cookies with lots of banana flavor.
Author: Martha Stewart
Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.
Author: Martha Stewart
Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart