This glistening caramelized topping of red Anjou pears and honey lends color and flavor to our Honey Cake.
Author: Martha Stewart
Warm, dark fudge is a perfect playmate for pale scoops of mild vanilla ice cream. A full cup of pure cocoa mixed with bittersweet chocolate, cream, and...
Author: Martha Stewart
Frozen layers of airy chocolate mousse and chocolate angel food cake makes this dish easy-to-make and satisfying no matter what the weather.
Author: Martha Stewart
This is the best birthday cake a chocolate lover could have, courtesy of former crafts and editorial director Hannah Milman's mother. The frosting requires...
Author: Martha Stewart
This pretty-in-pink salad becomes light and mousse-like when refrigerated overnight. Delicious as a refreshing side for a potluck picnic or served with...
Author: Martha Stewart
For an elegant dessert, serve these Glazed Lemon Cakes on plates garnished with fresh berries.
Author: Martha Stewart
This spice cake is good with lightly sweetened whipped cream; it can also be sprinkled with minced Candied Ginger.
Author: Martha Stewart
It's a new twist on the classic lemon bar: A light, extra-tart Key lime filling on a shortbread crust laced with coconut and white chocolate.
Author: Martha Stewart
Skip the movie theater and still indulge your kids' popcorn cravings -- this extra-crunchy version (with some sweetness) will make them applaud right at...
Author: Martha Stewart
These buttery French tea cakes are known for being shaped like a bar, but they taste good in any form.
Author: Martha Stewart
At your next dinner party, serve Moroccan chicken pie, an aromatic comfort food that defines "crowd-pleasing entree." Martha made this recipe on Martha...
Author: Martha Stewart
The cookies can be stored at room temperature for up to a week.
Author: Martha Stewart
A galette is a flat French tart or cake. After baking to a glossy sheen, the filling becomes a sweet-and-tart masterpiece.
Author: Martha Stewart
Sweet pears and an orange-scented crumb balance tart cranberries, making this cake delicious as an afternoon snack or as a dessert with whipped cream.
Author: Martha Stewart
These sweet and nutty shortbread cookies would be perfect with an afternoon cup of tea. Martha made this recipe on Martha Bakes episode 607.
Author: Martha Stewart
Use the ripest freestone peaches you can find for this Fresh Peaches with Cinnamon Creme Fraiche dessert. For easier peeling, drop the peaches into boiling...
Author: Martha Stewart
Sugar and spice aren't the only things nice in this version of the beloved snickerdoodle: We added pumpkin puree. Besides infusing the cookies with seasonal...
Author: Martha Stewart
Chocolate and mint are a classic combination in this refined dessert.
Author: Martha Stewart
Soft, fluffy French vanilla ice cream can be served with amaretti cookies or rainbow nonpareils. It's also the perfect base for a variety of mix-ins.
Author: Martha Stewart
This rich, dark chocolate treat that's smoother than pudding will be devoured by all dessert lovers.
Author: Martha Stewart
To make the raspberry puree for this traditional French cookie, just pulse a small handful of fresh berries in a food processor.
Author: Martha Stewart
This easy chocolate chip cookie recipe is made with the traditional ingredients like sugar and semi-sweet chocolate chips except matzo meal replaces the...
Author: Martha Stewart
A stunning fall tart with a towering frangipane filling is crowned with cranberry jewels.
Author: Martha Stewart
Skip the preservatives in store-bought cereal bars by making these delicious homemade treats. They're a perfect addition to a school lunchbox.
Author: Martha Stewart
Hailing from the Abruzzo region of central Italy, these wafer cookies get their intricate shape by cooking a waffle-like batter between two hot iron plates....
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.
Author: Martha Stewart
Maple syrup is boiled, poured into rows on a snow-lined tray, and rolled onto sticks to make this chewy, irresistible candy. To create "snow" indoors,...
Author: Martha Stewart
This Kuchen entices with a salty-sweet crust and a light custardy cinnamon-spiced apple filling.
Author: Martha Stewart
Using coconut oil instead of butter not only gives these drop cookies a healthy boost, but it also adds great flavor. Martha made this recipe on "Martha...
Author: Martha Stewart
Dark rum is lavishly used in a coconut Bundt cake; raisins, plump from soaking in the liquor, are mixed into the batter, and a sweet sticky glaze is drizzled...
Author: Martha Stewart
Cheery marzipan ladybugs nestled in a piped buttercream lawn make adorable kid-friendly cupcakes.
Author: Martha Stewart
In this classic layer cake, egg whites serve as a leaven; they also give the mountainous frosting all its loft. Cake flour keeps this fruity dessert light...
Author: Martha Stewart
With their crisp, buttery crust and creamy lemon filling, these little squares taste of spring. Have some with a glass of milk or a cup of tea.
Author: Martha Stewart
The shape of these cookies, created using a walnut mold, gives a hint at what's sandwiched within.
Author: Martha Stewart
As this elegant dessert bakes, it separates into a cakey layer atop a rich custard.
Author: Martha Stewart
It couldn't be easier to whip up this Italian ice with a crystalline texture. All you need are simple syrup and fresh fruit juice -- try watermelon, grapefruit,...
Author: Martha Stewart
Talk about a delightful twist on berries and cream! This light and airy chiffon cake will instantly transport you to cloud nine, and the luscious fruit...
Author: Martha Stewart
These hearty treats are like a granola bar and a cookie rolled in one. This dough is sticky and a bit crumbly (but hey, it's gluten-free and vegan!) --...
Author: Martha Stewart
Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation...
Author: Martha Stewart
Fresh raspberries and blueberries can be stewed in minutes; they make a delicious topping for vanilla ice cream. Framboise, raspberry-flavored liqueur,...
Author: Martha Stewart
Signora Adorni gave Martha her recipe for tomato soup using red, ripe tomatoes from the August garden. Martha uses her home-canned tomatoes all winter...
Author: Martha Stewart
Tortesare richand dense, so a thin wedge is a perfect portion. Dip a long,sharp knife intowarm water,slice, and wipethe blade with a dish towel.
Author: Martha Stewart
Pears take on an eye-catching crimson cast when poached with vibrant cranberries. Their pleasing tartness can be countered by a sliver of rich goat cheese...
Author: Martha Stewart
Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Author: Martha Stewart
The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy,...
Author: Sarah Carey
Making this bark (simply a sheet of chocolate studded with toppings) couldn't be easier: You can mix up a batch in about 5 minutes before chilling in the...
Author: Martha Stewart