Inspired by the traditional game pies that were staples on tables across Britain, this savory dinner showstopper calls for a unique hot-water crust that's...
Author: Martha Stewart
Serve this sauce with Commander's Palace Bread Pudding Souffle.
Author: Martha Stewart
Grasshopper pie was a favorite of Southern hostesses in the 1950s and '60s. We've updated the recipe, infusing the filling with fresh mint and adding coconut...
Author: Martha Stewart
Roasting halved papayaswith brown sugar and gingerdeepens the fruit's naturalsugars; a dash of cayenneand a squeeze of lime furtherenliven the dish.
Author: Martha Stewart
Like a lot of filling to pastry in your apple pie? Try this fall recipe that's filled with three pounds of apples. We like to use an assortment of different...
Author: Martha Stewart
Though unfrosted, these chocolate cupcakes with a marble-topped cream cheese filling aren't lacking in flavor or appearance. Their smooth tops also make...
Author: Martha Stewart
These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.
Author: Martha Stewart
Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist. With only five ingredients and 10 minutes of prep work, who could resist...
Author: Martha Stewart
A moist, decadent brownie gets topped with the classic combo of caramel and vanilla ice cream. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
Icebox pies, like this coconut-and-chocolate one, can be assembled in a snap. The crust is first toasted in the oven, then filled with chocolate ganache...
Author: Martha Stewart
Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll...
Author: Martha Stewart
This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.
Author: Martha Stewart
Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Author: Martha Stewart
This healthy dessert utilizes fresh figs -- a nutrient-rich fruit popular in Europe and brought to California in the late 18th Century by Spanish Franciscan...
Author: Martha Stewart
Author: Martha Stewart
Each tender cookie has a gooey marshmallow lodged inside, plus it's all covered in chocolate. The cookies are perfect for sharing at holidays and events...
Author: Martha Stewart
This confection can be used as a garnish for our Fresh Ginger Cake, or served alone at the end of a meal.
Author: Martha Stewart
Author: Martha Stewart
These tangy lemon desserts are baked in a hot-water bath, which helps them to stay creamy and custardy beneath their golden, cakey tops.
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
A sweet surprise awaits in the center of this cupcake -- no messy extra steps required, thanks to the genius addition of a store-bought cream-filled chocolate...
Author: Martha Stewart
The filling for these berry cobblers is made with basic ingredients like fresh strawberries, cornstarch for thickness, sugar for sweetness, and a touch...
Author: Martha Stewart
This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia...
Author: Martha Stewart
Use this topping when making our Rich Chocolate Heart Cakes.
Author: Martha Stewart
Crunchy, buttery and nutty, these crisps are a delightful addition to any holiday cookie plate.
Author: Martha Stewart
German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake...
Author: Greg Lofts
Serve these sweet treats for dessert at your next game night. We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and...
Author: Martha Stewart
Everyone will ask for seconds of this casserole made with mashed sweet potatoes and a marshmallow topping that's a perfect combination of gooey and crunchy....
Author: Martha Stewart
This light, fluffy angel-food cake is low in both fat and cholesterol. Grate the chocolate onto parchment paper to easily collect the fine gratings.
Author: Martha Stewart
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
Author: Martha Stewart
Orange juice and zest adds citrus brightness to rich, buttery poundcake.
Author: Martha Stewart
A traditional cottage pie is made with ground beef and topped with mashed potatoes. We used potato slices, which saves time and looks good, too. For a...
Author: Martha Stewart
Forget the boxed mix! Making a white cake from scratch is so worth it. Our easy version has a moist, tender crumb and pairs well with any frosting.
Author: Martha Stewart
These cookies were always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.
Author: Martha Stewart
When rich, custardy bread pudding is matched with bittersweet caramel, it's doubly delicious.
Author: Martha Stewart
This comforting dessert is prepped in just 10 minutes before it bakes in the oven.
Author: Martha Stewart
A slice of this tart will taste just like the ideal version of your coffee shop's mocha frappé...only better. To make this elegant, crave-worthy dessert,...
Author: Greg Lofts
This mousse whips up in 25 minutes and is a light and airy treat for any occasion.
Author: Martha Stewart
Inspired by Mexican wedding cakes and Russian tea cakes, these rich, crumbly cookies get a hint of tropical flavor from flaked coconut.
Author: Martha Stewart
Frozen cherries become juicy and intense when baked into this tender cake. Your freezer aisle is the best place to savor summer fruit any time of year....
Author: Martha Stewart
The deep hazelnut flavor and buttery goodness of these cookies belie their simplicity. With just five ingredients, these are some of the easiest cookies...
Author: Martha Stewart
Blueberry lovers, rejoice! The filling for this easy crumble calls for a whopping two pounds of fresh blueberries. Served in bowls with scoops of vanilla...
Author: Martha Stewart
This citrusy loaf gets a thorough coating of an intoxicating glaze that helps keep this pound cake moist.
Author: Martha Stewart
Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. The finished crust is crisp, cookielike, and sophisticated....
Author: Martha Stewart
If a parfait and an ice cream bar got together, the logical conclusion would be this refreshing frozen treat. Greek yogurt, honey, and puréed fruit (we...
Author: Riley Wofford