This recipe for cranberry-almond tarts is from New York City's How Sweet It Is bakery.
Author: Martha Stewart
Add a twist to your shortcake and use a sweet-tart rhubarb compote instead of the standard strawberries.
Author: Martha Stewart
This classic vanilla custard is delicious on its own, but can also be served with seasonal fresh fruit.
Author: Martha Stewart
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
Use this rich ganache with our Dark-Chocolate Cake for a devilish indulgence. Be sure to have a glass of milk handy!
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
Always remember: The better the chocolate, the better the brownie.
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 crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese.
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
These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.
Author: Martha Stewart
This delicious coconut cake frosting recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
This recipe goes with Zucchini Bundt Cake with Orange Glaze.
Author: Martha Stewart
Package some of these buttery, nut-edged cookies in a pretty jar as a gift.
Author: Martha Stewart
No child (or adult) can resist these goodies made with semisweet chocolate and peanut-butter chips.
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
This recipe from reader Carol J. Rhodes of Houston, Texas, is lighter in texture and more delicate than traditional fruitcake, yet keeps all its appeal...
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
Fancy this: An elegant, easy recipe from Cher Lewis in New York City. For a crisp outcome, do your baking on a dry day -- humidity makes for a soft-textured...
Author: Martha Stewart
Using 1 1/4-inch ice-cream scoops (or melon ballers) gives this sundae it's whimsical, delicate appearance.
Author: Martha Stewart
Creme Patissiere, or pastry cream, serves as the filling for a number of our favorite desserts.
Author: Martha Stewart
We consider this Guinness Pie to be a cooking project because it takes some time to put together, but it is well worth the effort. To break up the work,...
Author: Martha Stewart
Gelatin is the key to a glistening chocolate glaze that stays put on your cake. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha...
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 famous chocolate sponge cake is filled with apricot jam and coated with silky-smooth ganache. It was created in 1832 by Franz Sacher of the Hotel...
Author: Martha Stewart
Author: Martha Stewart
When the temperature soars, these chilly sweets will provide cool relief (and lots of smiles).
Author: Martha Stewart
Martha adapted this applesauce spice cake recipe from one in her first book, Entertaining.
Author: Martha Stewart
The bold, tart taste of red currants is an intriguing addition to more familiar raspberries in this pie bursting with the flavors of summer.
Author: Martha Stewart
Disguise your favorite fruit as a sweet, relatively healthy treat.
Author: Martha Stewart
This recipe promises the ability to use this pate brisee in a variety of recipes. Try it with Martha's Shaker Lemon Pie, Maple Custard Pie, Martha's Sour...
Author: Martha Stewart
Since fresh sour cherries are ephemeral summer finds, this recipe uses frozen ones. They're combined with fresh pears and warm spices like cinnamon and...
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 stripes of jam make these treats look especially festive -- perfect for serving to guests or to give as a gift.
Author: Martha Stewart
Use this recipe to make Flourless Chocolate Espresso Cake.
Author: Martha Stewart
Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream.
Author: Martha Stewart
This is the kind of classic, all-American layer cake that birthday memories are made of. It's guaranteed to please a crowd. To make an 8-inch layer cake,...
Author: Martha Stewart
Striking stripes of vanilla and chocolate hide beneath a thick coating of glossy chocolate frosting in this dramatic cake. Best of all, it's surprisingly...
Author: Martha Stewart
A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling.
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
You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at...
Author: Martha Stewart
This easy chocolate ganache tastes wonderful on our Glazed Chocolate Cake.
Author: Martha Stewart
This rich chocolate wine cake recipe, provided by Margot Murdock Murphy, uses a Nordic Ware Fleur De Lis Bundt Pan.
Author: Martha Stewart
The basis of this candy is a mixture of simple syrup and egg whites known as mazetta.
Author: Martha Stewart
This sweet-sour glaze is great on grilled shrimp, turkey, beef, chicken, and pork, as well as salmon. When grilling, brush glaze on all sides 2 minutes...
Author: Martha Stewart