Fresh peach puree transforms a vanilla-base into the perfect warm-weather treat.
Author: Martha Stewart
Serve this dessert in the height of summer, when peaches are fresh and juicy.
Author: Martha Stewart
Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.
Author: Martha Stewart
These delicate wafers are named for their tilelike shape, which is achieved by draping just-baked cookies over a rolling pin.
Author: Martha Stewart
Rich orange-flavored pastry cream is sandwiched between layers of meringue-topped yellow cake in this decadent dessert. Martha made this recipe on "Martha...
Author: Martha Stewart
This may be a little more work than the average cookie, but these divine Apricot-Walnut rugelach are truly worth it.
Author: Martha Stewart
This dessert makes guests happy in many ways. It's loaded with vitamins B12 (from the yogurt) and C (orange juice), folate (OJ, again), and omega-3 fatty...
Author: Martha Stewart
The secret to making unleavened chocolate cookies that are chewy and light lies in the technique. Egg whites, beaten until fluffy, are folded into the...
Author: Martha Stewart
This dessert with curd and ladyfinger biscuits is a big hit with the whole family.
Author: Martha Stewart
Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer -- you can slice off and bake as many cookies...
Author: Martha Stewart
This Carrot Cake with Cream Cheese Frosting recipe is from reader Julie Haifley of Washington, D.C. It's a classic combination that works for a number...
Author: Martha Stewart
A hefty dose of cocoa powder makes these old-fashioned drop cookies perfect for fans of dark chocolate. The recipe is so simple, it's a natural for preparing...
Author: Martha Stewart
Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.
Author: Martha Stewart
Chefs Julia Child and Jacques Pepin shared their recipe for this mouthwatering cake, a log-shaped cake made from a souffle-like mixture.
Author: Martha Stewart
Fill your cookie jar with these perfect holiday treats.
Author: Martha Stewart
Use this puree in our Chestnut Cake with Chocolate-Armagnac Glaze recipe.
Author: Martha Stewart
This beautiful fruit tart makes a stunning addition to any summer meal.
Author: Martha Stewart
Looking for an easy fruit dessert? Let apples fill your kitchen with the sweet smell of the fall harvest as you make this betty with its buttery breadcrumb...
Author: Martha Stewart
Sweet and soft as air, meringue is what gives this show-stopper of a pie its fluffy, bouffant appearance. Looks aside, the meringue serves an important...
Author: Greg Lofts
This classic fruit strip is made simply from luscious fresh raspberries and silky pastry cream inside a crisp shell of puff pastry. The tart shell can...
Author: Martha Stewart
Looking for a sweet dessert to serve for Passover? This recipe for macaroons offers an intense chocolate flavor without ingredients (bread, wheat, oats,...
Author: Martha Stewart
Longing for homemade chocolate chip cookies in a snap? Nut butter does double duty by replacing both flour and regular butter in these five-ingredient,...
Author: Martha Stewart
You won't miss the flour or the butter one bit in these chunky, nutty, sweet-salty standouts. Gluten-free never tasted so good!
Author: Martha Stewart
These soft cookies are like mini pumpkin cakes-and you're guaranteed to get a bit of sweet, brown-butter-flecked icing in every bite. A combination of...
Author: Martha Stewart
Pure pumpkin purée makes this challah bread pudding super moist and creamy. The mixture gets plenty of warm, spiced flavor from cinnamon, ginger, allspice,...
Author: Martha Stewart
This recipe for pumpkin pecan-praline pie is courtesy of chef Paul Bergeron.
Author: Martha Stewart
These tender cookies are made with heavy cream and studded with 12 ounces of sweet, fresh strawberries for a portable version of the classic dessert.
Author: Martha Stewart
This classic flavor combination makes a perfect parfait; use our Chocolate Pudding as a base.
Author: Martha Stewart
This puddinglike German dessert is generally made with fresh red currants as the base. Adding other red fruits, such as raspberries, strawberries, and...
Author: Martha Stewart
Rich cookies become richer with cashew butter. Cookies can be baked so they are either soft or crisp.
Author: Martha Stewart
When you're in the mood for something deliciously sweet, try these "Everything but the Kitchen Sink" cookies.
Author: Martha Stewart
These angelic individual-size cakes take a walk on the decadent side with a scoop of espresso ice cream and a drizzle of homemade hot fudge.
Author: Martha Stewart
These bright orange candied kumquats make perfect garnishes for wintertime cakes and cocktails, like the Kumquat Sour.
Author: Martha Stewart
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
Author: Martha Stewart
Make these eerie, but totally edible almond cookies that resemble ladies' fingers. The final touch is red fingernails, which are dyed raw almonds. Let...
Author: Martha Stewart
This chocolate cake recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook involves minimal cleanup -- the ingredients are blended in the very pan that...
Author: Martha Stewart
These moon-shaped almond cookies covered in vanilla-scented sugar are traditional Austrian treats.
Author: Martha Stewart
Don't be intimidated by the kataifi (shredded phyllo); it's easy to find and comes in a big bunch that you simply need to pull apart before baking.
Author: Martha Stewart
Sour cream is the secret behind the unusually smooth texture of these Southern pralines.
Author: Martha Stewart
We've turned your favorite holiday cookie flavor into an irresistible sundae sauce. Try it with vanilla ice cream and candied ginger.
Author: Martha Stewart
These rich homemade candies will put you off the store-bought version for good.
Author: Martha Stewart
Opposites attract in this elegant Valentine's Day dessert: while the vanilla custard is delicate and creamy, the espresso-inflected caramel sauce comes...
Author: Lauryn Tyrell