This delicious Lady Baltimore cake recipe is from "I Like You," by Amy Sedaris.
Author: Martha Stewart
Treading ground somewhere between cake and pudding, clafouti is a traditional French baked dessert that combines fresh fruit with a rich batter. Most recipes...
Author: Martha Stewart
Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1.
Author: Martha Stewart
Forget boxed cake mix -- this easy recipe is worth the extra few minutes of prep time, resulting in a cake that's moist and delicious and so chocolaty....
Author: Martha Stewart
This fruity, layered dessert is kosher for Passover. With fluffy meringue topping the strawberries and sponge cake, this trifle looks and tastes decadently...
Author: Martha Stewart
Author: Martha Stewart
A Spanish favorite, this sponge cake is doused in three types of milk, giving it a rich, pudding-like texture.
Author: Martha Stewart
Gingered apricot jam captures the fruit’s lively flavor. Spread it on toasted raisin-nut bread or use as a filling for our Apricot and Walnut Roll...
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
Peppermint extract gives these wreath cookies their fresh flavor. They're finished with a marbled red-and-white glaze, evoking the classic holiday candy...
Author: Martha Stewart
Fresh flavors and an appealing look enliven this dessert. Dense Campari-infused cake is punctuated with golden raisins and jewel-like grapefruit segments;...
Author: Martha Stewart
Use this recipe along with our Royal Icing to make Partridge-in-a-Pear-Tree Cookies, Snowman Cookies, Reindeer Cookies, Santa Claus Cookies, Marbleized...
Author: Martha Stewart
Sweet caramel works in concert with slightly bitter chocolate to give individual souffles a sublime, complex flavor. Served with a thick, creamy caramel...
Author: Martha Stewart
This filling may be made up to one day ahead and kept, tightly covered, in the refrigerator. Use this to fill our Coconut Layer Cake.
Author: Martha Stewart
Baked pears are a rustic but elegant dessert. If using Bosc pears, buy only ripe ones; Anjou, which are juicier, can still be slightly firm. Avoid enamel...
Author: Martha Stewart
The secret to the intense banana flavor of this banana-caramel ice creamis starting with very overripe fruit.
Author: Martha Stewart
You don't need to be a candymaker to master this easy brittle recipe! Melt together butter, light brown sugar, and honey, cook until they reach a boil,...
Author: Martha Stewart
A milk chocolate ganache serves as the filling in these sandwich cookies boosted by a grown-up addition of ground espresso. Martha made this recipe on...
Author: Martha Stewart
Ron Dube's recipe for brandy apple pie won first place in Stone Barns' 2006 pie contest.
Author: Martha Stewart
Stash one of these rich treats in a lunchbox or Halloween-party favor bag. Mini marshmallows, semisweet chocolate chips, and chopped walnuts top the chocolate...
Author: Martha Stewart
This chocolate cake with vanilla-buttercream frosting is a delicious dessert that everyone of your taste testers will love.
Author: Martha Stewart
This recipe works best with firm orange-skinned pumpkins, such as 'Cheese' or 'Small Sugar Pie.'
Author: Martha Stewart
This may look like a classic chocolate Bundt cake, but one bite tells you it's something more. Generous amounts of ground and freshly grated ginger give...
Author: Martha Stewart
Whether you're taking them to an event or like to stock homemade sweets for your crew, these sheet-pan bar cookies, which keep for up to a month in the...
Author: Martha Stewart
Replacing vanilla with strawberry reinvents the ice-cream sandwich. Our recipe yields the requisite dense, fudgy chocolate wafer; use heart-shaped cookie...
Author: Martha Stewart
You can serve this rich, creamy cake unembellished, or, as chef David Waltuck recommends, dusted with confectioners' sugar and topped with a berry compote...
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
Rolled oats add texture and richness to the sweet biscuit topping for this easy-to-make cobbler.
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 pumpkin cake recipe from pastry chef Katherine Thompson satisfies both seasonal and cocoa cravings, thanks to a combination of ground cinnamon, cloves,...
Author: Martha Stewart
Homemade hot fudge sauce is easy to prepare and is ready in minutes.
Author: Martha Stewart
If you'd like to try a variation, see what ingredients to add: Basic Vanilla Dough, Spice Cookie Dough, Citrus Cookie Dough.
Author: Martha Stewart
Icebox cookies get their name from the fact that the dough must be chilled first, before being sliced into individual cookies. These are flavored with...
Author: Martha Stewart
These cookies are sure to please everyone in the house.
Author: Martha Stewart
This basic homemade mayonnaise can elevate even the most basic of sandwiches. Note: Raw eggs should not be used in food prepared for pregnant women, babies,...
Author: Martha Stewart
In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add...
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
Cooking the lemon juice in this recipe tones down its acidity and concentrates its flavor.
Author: Martha Stewart
Charoset, a mixture of apples, walnuts, and cinnamon eaten at breakfast or as a snack, signifies the bricks and mortar that the Israelites used to build...
Author: Martha Stewart
Sherberts made with pureed ripe berries are the essence of summer.
Author: Martha Stewart
The cake starts out sturdy but softens overnight in the fridge. At that point, it can be sliced into pieces like a traditional cake.
Author: Martha Stewart
Silky and custardy, this classic creme anglaise is the just what our elegant Raspberry Floating Island needs for ultimate indulgence.
Author: Martha Stewart
This pie features the freshest summer fruit -- bring it to any festive gathering and watch it disappear.
Author: Martha Stewart
A rich puree of Medjool dates gives this cakelike pudding a wonderful, deep flavor -- perfect with the rich toffee sauce that slicks the surface of the...
Author: Martha Stewart
No birthday party would be complete without this classic cake with fluffy frosting.
Author: Martha Stewart
The crust is most crisp the day it's made, but the pie without the whipped-cream topping and chocolate shavings can be made up to a day ahead and stored...
Author: Martha Stewart
Inspired by a British dessert called posset, these no-bake, crustless pudding cups have a tart, rich filling and are a snap to make. They only take 10...
Author: Martha Stewart