Looking for a cool, healthy treat? This icy dessert is full of fruit and little else.
Author: Martha Stewart
Instead of ladling up mugs of traditionally rich yuletide eggnog, try surprising your guests with this frothy mousse and a variety of toppings, such as...
Author: Martha Stewart
Cut into pie-like wedges, this citrusy, streusel-topped bar cookie makes an unexpected yet spectacular Thanksgiving dessert.
Author: Martha Stewart
Dried fruit and nuts may be the ingredients for traditional fruitcake, but here they shine in Allison Hedges' lusciously dense cookies. The secret is in...
Author: Martha Stewart
Creme de cassis is a black-currant-flavored liqueur that adds great flavor to these crispy cookies.
Author: Martha Stewart
Use this recipe to make our Genoise Torte with Chocolate- and Praline-Caramel Mousses.
Author: Martha Stewart
Looking for a clever way to make use of leftover Halloween candy? Make these buttery bars that are scattered with chocolate chips, chopped peanut butter...
Author: Martha Stewart
This timeless frosted vanilla cake is finished with lemon zest tossed in granulated sugar for a sweet, citrusy crunch. It's topped with the perfect lemon...
Author: Martha Stewart
This potpie, a sweet take on a typically savory dish, bakes juicy peaches beneath a crunchy cornmeal crust.
Author: Martha Stewart
This classic chocolate mousse recipe is courtesy of Clare Vivier and her French journalist husband, Thierry. Lots of well-beaten egg whites make this chocolate...
Author: Martha Stewart
Inspired by Mom's homemade cookies, these oatmeal-raisin covered cupcakes with crumbly crisp would be a tasty addition toapicnic on a sublimeweekend afternoon...
Author: Martha Stewart
A soft-centered, marshmallow-like meringue forms a pillow for berries infused with vanilla.
Author: Martha Stewart
This allergen-free recipe for chocolate cupcakes is courtesy of Divvies Bakery founder Lori Sandler. Check the packaging every time you buy a familiar...
Author: Martha Stewart
The dough for these cookies should be stiff, not crumbly like shortbread, making it easier to form into a tight S shape.
Author: Martha Stewart
To create the lightest and fluffiest results for this popular and delectable French dessert, beat egg whites in a copper bowl. This recipe comes from Jody...
Author: Martha Stewart
Piped buttercream-frosting blocks transform a chocolate-vanilla ice cream cake into an igloo that sweet marzipan penguins call home. Flakes of dried coconut...
Author: Martha Stewart
Strike a sweet note with this delectable treat, full of nutritious oats and sweey raisins.
Author: Martha Stewart
Make this for our "English Soup" (Zuppa Inglese).
Author: Martha Stewart
Crisp-chewy baked meringues meet cool, creamy coconut sorbet in these blushing desserts. The light-as-air disks, tinted the palest shade of pink, are made...
Author: Martha Stewart
This roasted-fruit trio makes an exotic winter dessert.
Author: Martha Stewart
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to...
Author: Martha Stewart
This recipe was adapted from "The Martha Stewart Living Cookbook: The Original Classics."
Author: Martha Stewart
These edible ribbons of candied carrots add a touch of whimsy to this stunning carrot layer cake. The secret to the 'spring' in their step is an everyday...
Author: Greg Lofts
Don't have an ice cream maker? No worries -- we came up with a recipe that doesn't require one. (And of course, you can always use store-bought ice cream.)...
Author: Martha Stewart
Our snowman is made of vanilla ice cream rolled in coconut. His eyes, mouth, and buttons are licorice candies, his carrot nose marzipan, and his hat a...
Author: Martha Stewart
This dessert aptly named Raspberry Floating Island, inspired by the French "ile flottante," is an elegant way to end any meal.
Author: Martha Stewart
You can also make this caramel brittle with other nuts, such as slivered almonds or pistachios.
Author: Martha Stewart
Make these for Martha's Meyer Lemon Anniversary Cake.
Author: Martha Stewart
The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.
Author: Martha Stewart
The secret behind this devilish cake is instant coffee powder, which enhances the rich chocolate flavor. Eat a bewitching slice of this cake by the light...
Author: Martha Stewart
Author: Martha Stewart
Recipe from "The Martha Stewart Show" TV kitchen
Author: Martha Stewart
Author: Martha Stewart
These cupcakes look more complicated than they are -- and there's a cookie surprise inside every one.
Author: Martha Stewart
This savory "pie" is a ingenious way to make use of leftover Bolognese sauce. To save some time, you can skip making the biscuit topping in step 2; simply...
Author: Martha Stewart
Caramel frosting is paired with tangy creme-fraiche filling on this moist ginger-pecan cake.
Author: Martha Stewart
Infused with seeds scraped from the pod, this version of vanilla pudding has a rich, tempting flavor. A luscious match for tangy rhubarb-baked with more...
Author: Martha Stewart
Martha made this delicious, festive cake on Martha Bakes episode 504.
Author: Martha Stewart
Sponge is a mixture of yeast, flour, and water that, when allowed to sit, bubbles and ferments; used in bread, it imparts a tangy flavor.
Author: Martha Stewart
Use this recipe to make our Strawberry Shortcakes. Look for organic heavy cream. It whips, holds its shape, and tastes better than regular heavy cream...
Author: Martha Stewart
Typically made with vanilla ice cream and ginger ale, this Boston Cooler gets an orangey update with orange sherbet and home-made ginger ale.
Author: Martha Stewart
This curd goes with our Passion-Fruit Icebox Cake.
Author: Martha Stewart
Our take on chikki, an Indian candy, uses pistachios but feel free to substitute almonds or cashews in this brittle candy recipe.
Author: Martha Stewart
These familiar bar cookies are made merrier with the spice of candied ginger, the sweetness of dried pear, and the crunch of pistachios.
Author: Martha Stewart
The dark, nutty butter gives these squares a deeper, richer flavor. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
Make this delicious coconut cream pie recipe for a dessert that will become your new staple.
Author: Martha Stewart
Serve this tea-infused ice cream with our decadent Molten Chocolate Cakes for a pairing that will wow any crowd.
Author: Martha Stewart
This recipe for bourbon syrup is used in Dorothy Dalquist's Sweet-Potato Bourbon Bundt Cake.
Author: Martha Stewart