Use these cherries in a Manhattan or spoon them with their syrup over ice cream for an adult dessert.
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
Chopped raisins can replace the currants, which are actually very small raisins.
Author: Martha Stewart
This dessert is as sweetly comforting as pulling on a sweater on the first chilly fall day. It features cinnamon dumplings that are generously drizzled...
Author: Martha Stewart
In this dessert dish, tangy sour cream complements red grapes and brown sugar. Green grapes can be substituted or used in addition. Make sure to use seedless...
Author: Martha Stewart
This dessert belongs in everyone's "outdoor entertaining" file. The cake squares, embellished with moist fruit and a crunchy topping, are meant to be eaten...
Author: Martha Stewart
Store-bought sheets of phyllo form the delicate crust in this stunning tart that feeds a crowd. Frangipane made with hazelnuts instead of the traditional...
Author: Martha Stewart
Thanksgiving may be the ultimate pie holiday, but there's still room to offer guests a little something on the lighter side.
Author: Martha Stewart
Turn the traditional Italian dessert on its head by serving it as a cupcake.
Author: Martha Stewart
Martha's pecan bars are the perfect combination of salty and sweet. Add them to your dessert rotation and everyone will be impressed.
Author: Martha Stewart
Single-serving potpies are ideal for a buffet because they are easy to eat; their glossy, golden puff pastry tops are cut into snowflake and wreath patterns,...
Author: Martha Stewart
Canned pumpkin puree gives these Chocolate-Glazed Pumpkin Cookies a tender, almost cakelike texture.
Author: Martha Stewart
This crisp is a tasty change from a typical tomato salad.
Author: Martha Stewart
This dessert combines European elegance with all-American ease.
Author: Martha Stewart
Author: Martha Stewart
These single-serve caramel custards take only 10 minutes to prep, and you probably already have everything you need in the house.
Author: Martha Stewart
As common as it is today, pecan pie is a relatively recent addition to the American table. No one knows exactly when it was invented, but since the 1940s...
Author: Martha Stewart
Some claim cowboy cookies hail from Texas, a state many cowboys call home. Others say the treats were named for their ability to withstand long days in...
Author: Martha Stewart
Look for the ripest melon you can find; it should have a sweet fragrance and a firm exterior that yields slightly at the stem end. We like to serve the...
Author: Martha Stewart
This Sprinkles' Strawberry Frosting recipe is the perfect topper for Candace Nelson's Strawberry Cupcakes.
Author: Martha Stewart
Cardamom and white chocolate add intrigue to the silky vanilla bean filling for this chocolate wafer-crusted pie. Billows of vanilla whipped cream and...
Author: Martha Stewart
You can also try these tarts with firm, ripe pears instead of apples.
Author: Martha Stewart
To qualify as a great apple pie, the mixture of apples should create a combined sweet-tart flavor balance. Serve slightly warm with vanilla ice cream or...
Author: Martha Stewart
Some say ma'amoul, a popular Middle Eastern cookie stuffed with date puree, is a reminder that at the end of the fasting period, there's a sweet reward....
Author: Martha Stewart
Surprise! No butter or oil is used in these cookies that take two trips to the oven for their distinct texture.
Author: Martha Stewart
Take our Classic Shortbread to the next level by covering it in melted chocolate-toffee bars and sprinkling shards of candy on top.
Author: Martha Stewart
Author: Martha Stewart
These are the easiest of all fine-chocolate confections. Once the spheres of chocolate ganache (best-quality chocolate melted with heavy cream and butter)...
Author: Martha Stewart
Candied orange slices are a sweet complement to this richly textured cake made with chopped almonds and nutty semolina flour. Look for semolina flour at...
Author: Martha Stewart
This sugar glaze tops our Ginger Pumpkin Bread.
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
Classic sorbet calls for a simple juice-to-sugar ratio that you can customize to fit your ingredients, your menu, and your fancy. Use this grapefruit sorbet...
Author: Martha Stewart
Easy to prepare, this vibrant pink fruit salad can be served on its own or spooned over a scoop of vanilla ice cream or your favorite sorbet.
Author: Martha Stewart
Add a drizzle of ginger-infused syrup -- made with orange juice, sugar, ginger, and Cointreau -- and a garnish of mint and orange zest for a cool dessert...
Author: Martha Stewart
This tasty dessert takes only minutes to prepare.
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
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
Turn our Basic Shortbread into easy-to-enjoy, bite-size fingers.
Author: Martha Stewart
We use pate brisee for the bottom crust of this holiday party-ready Poached-Pear and Cranberry Pie, as well as cookie dough-inspired cutouts embellish...
Author: Martha Stewart
Author: Martha Stewart
This easy version of pumpkin pie doesn't rely on custard for its silky texture. Instead, a small amount of cream cheese and gelatin is used to set the...
Author: Martha Stewart
Fresh fruit compotes, like our Dried-Apricot Compote With Late-Harvest Riesling, are luscious on top of this cake.
Author: Martha Stewart
Look for a mild pecorino from Tuscany, sometimes called caciotta.
Author: Martha Stewart
Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.
Author: Martha Stewart
Elevate this humble dessert with a touch of cream.
Author: Martha Stewart
These beautiful single-serving tarts are a a mouthwatering twist on a French bistro classic. Martha made this recipe on Martha Bakes, episode 505.
Author: Martha Stewart