Cooking the lemon juice in this recipe tones down its acidity and concentrates its flavor.
Author: Martha Stewart
These cookies are studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you'll need to...
Author: Martha Stewart
A short time in the oven softens sweet apricots and intensifies their flavor. The buttery almond-and-brown-sugar topping turns golden after baking, adding...
Author: Martha Stewart
It takes only 10 minutes to create a colorful ice cream topping that makes the most of a well-loved just-before-summer combo: sweet strawberries and tart...
Author: Martha Stewart
Inspired by the cardamom-date cakes found in the Arabian Gulf, this dessert derives its intoxicating flavor from Medjool dates, Arabic coffee, and semisweet...
Author: Martha Stewart
Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.
Author: Martha Stewart
Try these chocolate-filled bite-size wonders, which make clever use of shredded coconut to form the crust, for a delicious, unique Passover dessert. This...
Author: Martha Stewart
A light vanilla layer cake filled with bright, lemon mousse is "frosted" with toasted marshmallow-like meringue for a truly magnificent dessert.
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
This classic American dessert is more than 100 years old. It's often made with apples but here we use pear and blueberries with delicious results.
Author: Martha Stewart
Author: Martha Stewart
This fruit dessert has a caramelized topping like that of classic creme brulee -- no kitchen torch required.
Author: Martha Stewart
If you're not a fan of raspberry seeds, this delicious topping can be sieved for a smoother texture and poured over waffles, pancakes, and just about any...
Author: Martha Stewart
Use day-old bread in this decadent dessert recipe from Cheryl and Griffith Day, owners of Savannah's Back in the Day Bakery, for best results. If you don't...
Author: Martha Stewart
You can vary your napoleons by using other berries and switching to chocolate pudding. We made this recipe with our Vanilla Pudding.
Author: Martha Stewart
This rosy winter crisp is bursting with pears and cranberries.
Author: Martha Stewart
If you don't have a tart pan, use a 9-inch pie plate. You'll need about half the dough for the crust. Bake the tart for about 40 minutes in step 5.
Author: Martha Stewart
Trade light-brown sugar for white and a standard angel food cake is transformed into an ethereal dessert that's anything but common.
Author: Martha Stewart
This old-fashioned dessert is made by simmering fruit with cinnamon dumplings that soak up the sweet syrup as they cook.
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
Author: Martha Stewart
Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.
Author: Martha Stewart
This delicious Lady Baltimore cake recipe is from "I Like You," by Amy Sedaris.
Author: Martha Stewart
This dessert, originally from an article called "Angel Food Cake 101," is revered as much for its airy, light texture as for its delicate flavor, which...
Author: Martha Stewart
Tender, lemony butter cake lies beneath a crisp, crunchy, crackling shell for a delicious contrast in every bite of this cake.
Author: Martha Stewart
This recipe for a classic chocolate cupcake is one to keep in the arsenal. It's the base for our Handwritten Valentine Cupcakes with Chocolate Glaze.
Author: Martha Stewart
These crispy, crunchy, nutty delights are perfect for the holidays.
Author: Martha Stewart
Torie Hallock makes these delicious cookies chock full of toffee pieces at Martha's house in Maine.
Author: Martha Stewart
One way to make make our chocolate- and almond-covered popcorn more irresistible is to pair it with our Macadamia Butter-Crunch Popcorn.
Author: Martha Stewart
Sprinkle these holiday cookies with candy cane bits to get into the spirit.
Author: Martha Stewart
We made this homey dessert with yellow cornmeal, which produces a rich, golden color, but you could use white cornmeal instead.
Author: Martha Stewart
These Chocolate-Stout Cupcakes can be frosted and stored in an airtight container in the refrigerator up to a day ahead. Perfect for St. Patrick's Day,...
Author: Martha Stewart
Horizontal slices of rich brownie cake make dramatic stripes in this striking frozen dessert, which features all the fixings of an old-fashioned sundae...
Author: Martha Stewart
Faux bois, a wood-grain pattern, is a beautiful way to showcase the two types of chocolate used in this bark.
Author: Martha Stewart
This crowd-pleasing Passover recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking." You can customize the dessert and...
Author: Martha Stewart
For a dainty take on our Classic Caramel Apples, use Lady apples; for an artistic rendition, substitute twigs for the craft sticks.
Author: Martha Stewart
A bracing mint filling is sandwiched between crisp chocolate cookies and coated with a thin layer of dark chocolate in this homemade version of beloved...
Author: Martha Stewart
Author: Martha Stewart
Use these intricately molded cookies to dramatize the sides of a layer cake; for additional wow factor, apply a tinted glaze.
Author: Martha Stewart
Nearly every component of this elegant Chocolate Charlotte is loaded with rich chocolate flavor, from the cocoa ladyfingers to the chocolatey Bavarian...
Author: Martha Stewart
Oatmeal and soft fruit in fun chewy cubes are great finger foods for little ones.
Author: Martha Stewart
This syrup can be poured over French toast or pancakes as an alternative to maple syrup.
Author: Martha Stewart
The chocolate filling rolled into these chewy Christmas pinwheel cookies creates a fudgy, brownie-like swirl that's completely irresistible.
Author: Martha Stewart
We like to use smaller, sweeter Maine blueberries in this recipe, but any in-season variety works in these mini pies.
Author: Martha Stewart
Store-bought pound cake and ice cream keep these mini desserts simple. All you have to do is beat the egg whites until light and airy for the delicious...
Author: Martha Stewart
Merritt Palminteri, a guest baker on "The Martha Stewart Show," provided this recipe.
Author: Martha Stewart
Author: Martha Stewart