Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors. See Caramel-Filled Cones for the how-to....
Author: Martha Stewart
Try a new kind of apple pie this year: This one contains the dried fruit, which offers deep flavor and a pleasant chew. Tart cranberries, cooked until...
Author: Martha Stewart
This dessert is baked using a technique called a "bain marie" (water bath), in which the baking dish is set inside a larger pan filled with hot water.From...
Author: Martha Stewart
These easy and elegant napoleon pastries feature layers of sliced bananas, store-bought dulce de leche, whipped cream, and toasted coconut.
Author: Martha Stewart
Double trouble! There are two kinds of strawberries in this tart recipe-three pints of fresh strawberries and three cups of strawberry preserves. Chef...
Author: Martha Stewart
Nougat is a classic Mediterranean confection that normally requires fussing over a pot of molten sugar with a candy thermometer. Our express version is...
Author: Martha Stewart
Author: Martha Stewart
Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies...
Author: Martha Stewart
Seasonal fruit glazed with syrup and topped with cardamom cream is lovely for a fall dinner.
Author: Martha Stewart
Like a créme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with paté...
Author: Martha Stewart
For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination...
Author: Martha Stewart
When making the pate brisee for this pie, form one large disk instead of two.
Author: Martha Stewart
A cross between a cookie, scone, and pancake, these intriguing treats are cooked on a griddle, not baked (despite its other name, Welsh bakestones). Martha's...
Author: Martha Stewart
Can't decide between baking brownies or cookies? With this delicious recipe, you don't have to.
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
For a refreshing post-meal bite, try this twist on after-dinner mints -- the leaves are delicious on their own or as a garnish for ice cream or chocolate...
Author: Martha Stewart
A childhood favorite made larger than life, our celebration sheet cake features delicious homemade sprinkles. An old-fashioned cooked milk frosting is...
Author: Martha Stewart
Tangy buttermilk and lemon are offset by sweet coconut that browns as this sugar-crusted pie bakes.
Author: Martha Stewart
Rings of apricots top this tart for a flowerlike effect.
Author: Martha Stewart
Use these edible chocolate leaves to create the poinsettia that tops our Orange Spice Cake.
Author: Martha Stewart
Be the hero at your child's birthday party with these faux ice cream cones.
Author: Martha Stewart
This recipe is a classic. It comes right off the package of King Arthur Flour.
Author: Martha Stewart
Ron Dube's recipe for brandy apple pie won first place in Stone Barns' 2006 pie contest.
Author: Martha Stewart
These cute critters will delight children of all ages -- try inviting the kids into the kitchen to lend a helping hand during baking.
Author: Martha Stewart
This savory hors d'oeuvre recipe is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Martha's sister-in-law Rita Christiansen never adds too much fruit to the filling because, when mixed with other fruit, rhubarb will absorb some of their...
Author: Martha Stewart
The cream-cheese dough and the variety of jellies make these cookies very appealing and delicious.
Author: Martha Stewart
This delicious recipe for orange-pumpkin spice cake comes from viewer Donnell Chambers, and is a simple and delectable dessert.
Author: Martha Stewart
With a little love and the right recipe, the humble rice pudding can be positively romantic. Our pudding gets a mousse-like fluff from folding in whipped...
Author: Greg Lofts
Semolina is a coarse-ground flour made from durum wheat. Look for it in the baking section of your supermarket or health-food store.
Author: Martha Stewart
Consider this pie from our Pies & Tarts book comfort food for grown-ups. Rum adds a spirited kick to both the custard filling and the whipped cream topping....
Author: Martha Stewart
You probably have all the ingredients for these delicious peanut butter cookies on hand-especially if you're a peanut butter fan! For extra peanut butter...
Author: Martha Stewart
This recipe for sweet-potato bourbon bundt cake is from "Bundt Classics" by Dorothy Dalquist.
Author: Martha Stewart
This stunning dessert is a simple-to-make icebox cake. Chocolate shavings are easily made with a vegetable peeler.
Author: Martha Stewart
This summer fruit tart has an easy-to-make crust that you can press into the pan, rather than roll out.
Author: Martha Stewart
This tarte composee is filled with lime curd and topped with slices of mango. An apricot glaze gives the dish a gorgeous gloss.
Author: Martha Stewart
This dessert is proof that cheesecake can be as unexpected as it is delicious. Thanks to intense oven-roasted strawberries, folded into a blend of tangy...
Author: Martha Stewart
You can serve this as a crumbly topping for our Watermelon Basket or enjoy it on its own. To make the topping, transfer the brittle to a resealable plastic...
Author: Martha Stewart
This rustic cake is infused with the tastes of honey, lemon, and a hint of ground cardamom, like a flavorful cup of tea. Four layers of cake-made tender...
Author: Martha Stewart
This meringue buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over...
Author: Martha Stewart
These moist, chewy brownies rival any store-bought chocolate bar.
Author: Martha Stewart
Clever shortcuts make these individual potpies from reader Martha C. Neumann of Bloomfield Hills, Michigan, surprisingly easy. Store-bought rotisserie...
Author: Martha Stewart
The familiarity of cherry cheesecake is reimagined in this surprisingly simple dessert. In each parfait, a quick, creamy ricotta filling is layered over...
Author: Martha Stewart
Use this recipe to garnish any citrus dessert, such as our Lemon Pound Cakes.
Author: Martha Stewart
This simple, icy dessert will transport you to more tropical climes thanks to the tart and sweet flavors of lime and mango.
Author: Martha Stewart