There's something extra-special about an individually sized dessert -- especially when it's a molten chocolate cake served warm out of the oven. You can...
Author: Martha Stewart
Many of the best holiday recipes are family favorites, whose sweet, fresh-baked aromas evoke fond childhood memories. This delicious Cookie of the Week...
Author: Martha Stewart
Martha adapted this applesauce spice cake recipe from one in her first book, Entertaining.
Author: Martha Stewart
A vibrant topping of berries and currants contrasts with the vanilla and sour-cream custard filling in this gorgeous French tart. There's a secret ingredient:...
Author: Martha Stewart
For real chocoholics, this dark, decadent, flourless cake is a dream come true. The recipe is especially easy, too -- unlike most flourless cakes, the...
Author: Martha Stewart
With orange and lemon juice in the glaze and orange and lemon zest in the batter, this poppy-seed-flecked cake doubles up on citrus flavor. Serve it with...
Author: Martha Stewart
A cross between a sour cherry pie and a cheese Danish, these flaky pastries are the perfect way to showcase the ephemeral summer fruit.
Author: Martha Stewart
This decadent vanilla cream makes the perfect filling for Cream-Filled Chocolate Sandwiches.
Author: Martha Stewart
This easy chocolate ganache tastes wonderful on our Glazed Chocolate Cake.
Author: Martha Stewart
This dough can be turned into a simplified lattice crust for our Sweet Cherry Pie.
Author: Martha Stewart
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Author: Martha Stewart
A traditional slice of pie makes poor finger food, but a slab pie is meant to be taken in hand and eaten. Typically made with an apple filling, our version...
Author: Martha Stewart
A magnificent salmon can be poached, glazed, and prepared for the table in a couple of hours, then kept in the refrigerator overnight. If the salmon is...
Author: Martha Stewart
You can bake these up to ten days ahead and store in the freezer, without cutting into bars; wrap the baking sheet tightly in plastic.
Author: Martha Stewart
The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.
Author: Martha Stewart
Almost too pretty to eat, these festive wreath-shaped shortbread cookies are infused with Meyer lemon and adorned with sugared rosemary and thyme.
Author: Martha Stewart
This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter...
Author: Martha Stewart
Use semisweet chocolate chips to create these dense, fudgy brownies that are streaked with a cheesecakelike swirl. Stored in an airtight container at room...
Author: Martha Stewart
This coconut cake with meringue frosting is as delicious as it is light and airy. The meringue frosting is a sweet treat in and of itself, and combining...
Author: Martha Stewart
This sorbet is refreshing and the color is more pink that that of red wine.
Author: Martha Stewart
If your ice cream maker is large enough, you can easily double the recipe to make 6 cups.
Author: Martha Stewart
Think of these sweets as deconstructed biscotti. The cookies have a similar flavor, but here the dough is pressed into a single flat sheet for faster baking...
Author: Martha Stewart
A steamed pudding is crowned by a jammy topping of pureed dried apricots cooked in Armagnac.
Author: Martha Stewart
This fuss-free cream-cheese frosting is ideal for those who like their sweets not too sweet.
Author: Martha Stewart
Smooth and creamy almond butter provides a rich, nutty backdrop for dollops of tart apricot jam in these crowd-please thumbprint cookies.
Author: Martha Stewart
Adapt the traditional celebratory Scandinavian "princess cake" of marzipan, raspberry jam, whipped cream, and vanilla pastry cream for winter by pressing...
Author: Martha Stewart
The tops of these brownie-like cookies look as if they've been shattered. Coat the balls of dough thoroughly in confectioners' sugar before they go in...
Author: Martha Stewart
Our homage to the popular Filipino snack turon uses store-bought egg-roll skins to wrap the cinnamon sugar-encrusted bananas. The fruit becomes creamy...
Author: Riley Wofford
This sweet-and-crunchy sauce is great on top of waffles or our Maple-Walnut Puddings.
Author: Martha Stewart
These tuiles are as buttery and light as the traditional version, but they have an added sparkle and tartness, thanks to the addition of Meyer lemon. Their...
Author: Martha Stewart
Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.
Author: Martha Stewart
This pie dough recipe is classic and delicious-and, it'll serve as the base for any one of our delicious pie fillings. Blue Hill at Stone Barns conducted...
Author: Martha Stewart
Inspired by the traditional Italian treat torrone dei morti, this indulgent slab fudge calls for two kinds of chocolate (dark and milk), hazelnuts, and...
Author: Martha Stewart
Serve this hard saue with Figgy Christmas Fruit Roll, Festive Figgy Pudding, or Persimmon Pudding.
Author: Martha Stewart
A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling.
Author: Martha Stewart
This syrup can be poured over French toast or pancakes as an alternative to maple syrup.
Author: Martha Stewart
This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat,...
Author: Martha Stewart
Egg yolks are whipped with sugar and a fragrant fortified wine to make this creamy foam known as Zabaglione. Black pepper cookies provide crisp textural...
Author: Martha Stewart
The sweetest way to give Dad some sugar this Father's Day: Bake him these poppy seed-speckled treats, personalized with our easy templates.
Author: Martha Stewart
You won't be able to resist a slice of this gooey yet crunchy dessert.
Author: Martha Stewart
Crisp triangles of phyllo dough stuffed with a sweet filling of bananas and chocolate are delicious for dessert or as a snack.
Author: Martha Stewart
A popular dessert at Passover, this fruity cake, courtesy of Roni Black of New York City, gets its light, airy texture from the use of matzo meal instead...
Author: Martha Stewart
Author: Martha Stewart
If you like, once you have zested the orange for the batter, you could cut the fruit into sections to serve alongside the moist and crunchy cake.
Author: Martha Stewart
These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm.
Author: Martha Stewart
This hot fudge sauce is for the Grilled Banana Splits recipe.
Author: Martha Stewart
Use this vanilla sponge cake recipe to make Tiramisu Ice Cream Cake. To make our Watermelon Bombe, use a half batch of this recipe: Divide the batter between...
Author: Martha Stewart