It may look like a traditional sweet potato casserole at first glance, but this version gets richness from coconut milk instead of cream, and brightness...
Author: Martha Stewart
This is a wonderfully delicious jasmine rice pudding recipe courtesy of Pichet Ong.
Author: Martha Stewart
This key-lime pie can be topped with either whipped cream or meringue.
Author: Martha Stewart
Using both fresh and dried ginger ensures that these cookies have a snappy flavor. For even more spicy-sweet goodness, use up to 1/3 cup fresh ginger.
Author: Martha Stewart
Croquembouche means "crunch in the mouth" and is a mound of pastry cream-filled puffs stuck together with shiny caramel. Nougat cut into decorative shapes...
Author: Martha Stewart
A steamed pudding is crowned by a jammy topping of pureed dried apricots cooked in Armagnac.
Author: Martha Stewart
This Chocolate Cream pie is surprisingly simple to prepare. A no-bake chocolate-wafer crust is filled with a creamy milk-chocolate panna cotta and topped...
Author: Martha Stewart
A pan of warm bread pudding transforms day-old bread -- plus eggs and cream -- into an indulgence. This version has Creole roots, with cubes of baguette...
Author: Martha Stewart
A sophisticated version of the supermarket standby, these moist cookies keep well.
Author: Martha Stewart
Irish butter has a high butterfat content, making it especially flavorful. It's expensive to use for everyday baking but worth the splurge for this shortbread,...
Author: Martha Stewart
These sweet and salty cookies will be gobbled up in minutes.
Author: Martha Stewart
This heart-shaped chocolate chip cookie makes a sweet treat for your special someone.
Author: Martha Stewart
For a patriotic touch, cut a star into the top crust before baking this classic pie.
Author: Martha Stewart
This dessert is a masterful blending of everybody-loves-ice-cream with we're-all-grown-up-espresso. Layers of sponge cake soaked in a liqueur-espresso...
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
Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.
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
Refrigerating the glazed cakes will help them set more quickly, but they will lose some of their shine. If there's time and you prefer a shiny glaze, let...
Author: Martha Stewart
These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.
Author: Martha Stewart
This delicious, most elegant lemon tart is as light as a feather. It's made with a simple pâte sucrée dough and a quick homemade lemon curd. The finished...
Author: Greg Lofts
If you're thinking you want comfort food for dinner tonight, try this classic version of chicken potpie, which keeps the usual pate brisee crust but adds...
Author: Martha Stewart
Our mini whoopie piesget an extra boost froma rich peanut-butter-flavored filling and a swirl of melted chocolate on top.
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
It's our new go-to special-occasion cake: a tall, tender beauty that's sophisticated yet easy to make. What saves the lush milk chocolate frosting from...
Author: Martha Stewart
Dried figs are poached in a citrusy syrup and served with a dollop of fresh ricotta and a sprinkling of cinnamon.
Author: Martha Stewart
When tart, juicy rhubarb teams up with an orange-scented cake, dessert nirvana is achieved. The stalks offer jammy brightness and a rosy hue, and a crunchy...
Author: Martha Stewart
Bake these mocha shortbread cookies 30 minutes for a softer texture, or 35 minutes for a more traditional crumbly texture.
Author: Martha Stewart
This year, indulge your family and friends in a traditional pie made with healthier, more flavorful ingredients.
Author: Martha Stewart
Instead of using pastry dough as the base of this tart, we stacked sheets of phyllo to create a crisp crust that is still sturdy enough to support a nut-and-fruit...
Author: Martha Stewart
This recipe goes with Zucchini Bundt Cake with Orange Glaze.
Author: Martha Stewart
Finely chopping the chocolate results in small shards that won't sink in the batter. Use a spring-loaded ice cream scoop to transfer batter to muffin cups...
Author: Martha Stewart
Here's a festive eggnog for the holidays-get to it quickly before the ice cream melts.
Author: Martha Stewart
This luscious chocolate tart is topped with sliced pears.
Author: Martha Stewart
Always remember: The better the chocolate, the better the brownie.
Author: Martha Stewart
Baking a Bosc in salt intensifies its flavor; the pear arrives at the table with just a dusting of the crystals and a topping of caramel sauce.
Author: Martha Stewart
A refreshing palate cleanser is just what you need after a big meal. This cranberry sorbet has the right balance of sweetness and tartness.
Author: Martha Stewart
Package some of these buttery, nut-edged cookies in a pretty jar as a gift.
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 is one of Martha's favorite traditional chocolate layer cakes.
Author: Martha Stewart
These easy-to-prepare sweet treats, made with fresh kiwis, are delightful for outdoor entertaining. This recipe is adapted from the Everyday Food Summer...
Author: Martha Stewart
Serve this hard saue with Figgy Christmas Fruit Roll, Festive Figgy Pudding, or Persimmon Pudding.
Author: Martha Stewart
The natural pectin in apples means you don't have to add any gelatin to get this cranberry sauce to hold its shape. This showstopping jellied sauce requires...
Author: Martha Stewart
We've never seen a cuter or more festive dessert than this one for kids. Velvety pumpkin pudding is served inside miniature, hollowed pumpkins and topped...
Author: Martha Stewart
Author: Martha Stewart
Making this traditional Southern candy works best on a dry day; too much humidity prevents it from setting. For best texture, work quickly when scooping...
Author: Martha Stewart
This recipe, perfect for our Rhubarb-Strawberry Lattice Pie, is versatile and can be used for other recipes. Try our Pear Streusel, Peach-Custard Pie,...
Author: Martha Stewart
This classic vanilla custard is delicious on its own, but can also be served with seasonal fresh fruit.
Author: Martha Stewart
With a dense filling and sturdy crust, this rich pie holds up well on hot summer days, making it ideal for picnics.
Author: Martha Stewart