Use this berry syrup within our Strawberry and Pistachio Ice-cream Cake.
Author: Martha Stewart
Langues-de-chat -- "cat tongues" -- are classic French butter cookies.
Author: Martha Stewart
Our trifle is made with milk-chocolate pudding and white-chocolate mousse, balanced by chocolate liqueur-soaked cake. Crumbled candy -- inside and on top...
Author: Martha Stewart
Use this recipe with our Glazed Chocolate Layer Cake.
Author: Martha Stewart
Martha merges the popular Arabian Gulf dish known as thareed, a meat-and-vegetable stew served over thin, cracker-like bread called rgaag, with an American...
Author: Martha Stewart
Lemon zest brightens brightens up these oatmeal cookies for a delicious wintry treat.
Author: Martha Stewart
These confectioners'-sugar-dusted almond cookies are also made with fruit (orange zest) and spice (anise seed), giving them a complex flavor.
Author: Martha Stewart
That's right, 7 layers! If you use homemade pound cake, double the sorbet and ice cream to get the same showstopping height.
Author: Martha Stewart
Quick and easy, this berry sauce is delicious spooned over vanilla ice cream.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Peppermint and chocolate are a classic Christmas combination-serve this decadent cake for a memorable finale to your holiday dinner.
Author: Martha Stewart
These cookies are the perfect ending for a Chinese dinner. They are so good that Martha often uses them just for the cookie jar. This recipe is from "Entertaining,"...
Author: Martha Stewart
A cool scoop of vanilla ice cream is the perfect accompaniment to this sweet crisp.
Author: Martha Stewart
Named for the girls of Arnhem (a Dutch town located on the banks of the Rhine), these buttery, crisp cookies start with a yeast dough and are baked to...
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
Use this pie crust to make desserts like our Sweet Potato Pie with Pecan Topping.
Author: Martha Stewart
This rich, warm sauce tops chef Michel Richard's Raisin Tart.
Author: Martha Stewart
John Baricelli, the manager of the prep kitchen at the television studio, came up with this twist on the traditional buttercream-adding a hint of almond-for...
Author: Martha Stewart
This absolutely classic dessert starts with a Pâte à Choux made from flour, eggs, butter, and sugar. The mixture is piped and baked into individual cream...
Author: Martha Stewart
In this simple Lemon-Poppyseed flavored snacking cake, the taste of the fruit is enriched by lemon syrup and candied zest on top.
Author: Martha Stewart
Author: Martha Stewart
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Mexican Chocolate...
Author: Martha Stewart
The peanuts in this recipe can be replaced with an equal quantity of almonds, cashews, or just about any other nut you have on hand.
Author: Martha Stewart
Fresh figs and strawberries are baked together with a hazelnut-infused cream to make a sweet, slightly crunchy filling.
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
Equal parts flour and cocoa powder in the batter create a rich, dense, and intensely chocolatey cupcake.
Author: Martha Stewart
Made with Nabisco Famous Chocolate Wafers, this delicious Icebox Cake requires no baking; simply assemble the layers of whipped cream and cookies, refrigerate,...
Author: Martha Stewart
A simple bourbon glaze takes these individual bread puddings to new heights. Martha made this recipe on "Martha Bakes" episode 712.
Author: Martha Stewart
This simple watermelon sorbet with a hint of mint is a light and refreshing way to end a meal.
Author: Martha Stewart
For a quicker version of this recipe, substitute store-bought pound cake or angel food cake and lemon curd.
Author: Martha Stewart
Crunchy roasted cocoa nibs give this cake an unforgettable texture; pepper-flecked icing adds a slightly punchy finish. The recipe comes from chef Kierin...
Author: Martha Stewart
This spicy apple pudding topped with glistening caramelized apples is best made in a two-quart, lidded metal pudding mold. Coat the mold with caramel before...
Author: Martha Stewart
These glazed cupcakes are adapted from a recipe by Martha's late mother, Martha Kostyra, who was an avid baker. She especially enjoyed making spice cakes....
Author: Martha Stewart
Chocolate and vanilla share the spotlight in this decadent diner-style pie: a milk-chocolate filling is surrounded by a vanilla-wafer crust and topped...
Author: Martha Stewart
These crisp pistachio pralines, not unlike brittle, can be cut to any size. Packaged individually or in clusters, they're just right for doling out coworkers...
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
This sweet and savory chocolate and raspberry tart recipe is courtesy of Michel Roux.
Author: Martha Stewart
This stunning, savory pie is made of puff pastry wrapped around a potato, leek, and Comté-cheese filling. Perfect as a hearty appetizer or vegetarian...
Author: Martha Stewart
A trio of citrus zests brightens simple cupcakes. The ones pictured are finished with lime-flavored glaze and finely grated lime zest, but lemons or oranges...
Author: Martha Stewart
Martha's recipe is inspired by a cake that master baker Rose Levy Beranbaum made on the Martha Stewart Show.
Author: Martha Stewart
This delicious recipe for malted milk chocolate ice cream is courtesy of Michael Laiskonis.
Author: Martha Stewart
Got 30 minutes? Then you can make these quick patrioticly-hued, red, white, and blue pops, which are a perfect dessert for the Fourth of July. You can...
Author: Martha Stewart
Ripe passion fruit has a dark purple color and slightly dimpled appearance, and is heavy for its size. Showcase its spicy-sweet flavor with this dessert...
Author: Martha Stewart
Use this nutty buttercream to fill layers of our Three-Nut Torte.
Author: Martha Stewart
Glaceed orange goes with the bittersweet chocolate in the fondue. It can also turn a simple dish of ice cream into a special occasion.
Author: Martha Stewart
This dark chocolate truffles recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart