This delicious recipe for malted milk chocolate ice cream is courtesy of Michael Laiskonis.
Author: Martha Stewart
This decadent dessert is courtesy of chefs Matt and Ted Lee, from their book "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor."Photo credit:...
Author: Martha Stewart
Give regular ol' apple pie a run for its money with this praline-topped tart.
Author: Martha Stewart
Do not remove the flan from the refrigerator until ready to serve. Unmold just before serving.
Author: Martha Stewart
The tangy taste of citrus is especially welcome in winter!
Author: Martha Stewart
The tart sweetness of the raspberry curd filling balances this buttery-rich, French-style sponge cake. Martha made this recipe on Martha Bakes episode...
Author: Martha Stewart
Martha's version of a classic pineapple upside-down cake uses dried tart cherries for maraschinos, and features a layer of thinly sliced fresh pineapple....
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
This strawberry, cream, and meringue confection is so gorgeous, it can take the place of any floral centerpiece on your table. It's similar to a pavlova,...
Author: Sarah Carey
This may become the new most-requested recipe in your house: Cheddar-buttermilk biscuits are dropped and baked over turkey chili for a guaranteed hit....
Author: Martha Stewart
This classic French dessert has a delightful texture that's somewhere between pudding and a pancake.
Author: Martha Stewart
This holiday, revamp the classic Italian standout by adding pumpkin puree to the mix. You can serve the dessert on the same day it's made, but it's best...
Author: Martha Stewart
A delicate cake that has a double dose of tangy brightness, thanks to a zest-filled batter and a silky citrus glaze. The optional candied lemon-rind topping...
Author: Martha Stewart
An unbeatable combination of pecans, coconut, and chocolate comes together remarkably quickly to make these chewy treats.
Author: Martha Stewart
The perfect combination of tart and sweet, this familiar dessert, crowned with an old-fashioned lattice crust, evokes an era when every afternoon included...
Author: Martha Stewart
Author: Martha Stewart
These cupcakes are adapted from a recipe by ChikaLicious Dessert Bar in New York City. Martha made this recipe on episode 508 of Martha Bakes.
Author: Martha Stewart
This wonderful holiday recipe for candied ginger shortbread wedges can be found in Season's Eatings.
Author: Martha Stewart
With its distinct look, the popular red velvet cupcake is a top contender for favorite flavor. These red velvet cupcakes are easy to whip up for your next...
Author: Martha Stewart
Use this chocolate glaze on our Devil's Food Doughnuts.
Author: Martha Stewart
This family recipe for pecan pralines comes courtesy of fashion designer Tom Ford.
Author: Martha Stewart
Bring a refined touch to the dessert table with this Champagne gelatin recipe from "Jellymongers," by Harry Parr and Sam Bompas.Also try:Ribband Jelly
Author: Martha Stewart
Small holes cut into the top crust give a sneak preview of the filling.
Author: Martha Stewart
Spook Halloween party guests with these light, airy confections made of meringue. All you need to make these bloody bites are egg whites and sugar, which...
Author: Martha Stewart
The lemon curd and blueberry sauce can be made ahead and refrigerated for up to two days, but the lemon mousse should be prepared just before assembling....
Author: Martha Stewart
This special butternut squash pudding was prepared by Ron Suhanosky, owner of popular Italian restaurant Sfoglia in New York City.
Author: Martha Stewart
Author: Martha Stewart
This cookie has everything but the kitchen sink in its list of ingredients. Martha made this recipe on Martha Bakes episode 607.
Author: Martha Stewart
Author: Martha Stewart
Laden with dried fruits and nuts, these babkas-from a recipe brought to us by Martha's mother-make perfect hostess gifts, for cooks willing to share.
Author: Martha Stewart
A custardy almond filling is studded with jewel-like fresh apricots and raspberries in this showstopping tart. It's best eaten the day it's made.
Author: Martha Stewart
We've taken the guesswork out of making this classic French Macaroons with Toasted Hazelnuts, so you can prepare the dessert at home (for less than 25...
Author: Martha Stewart
The 1 1/2-inch cookies called for in this recipe make super-cute toppers for the frosting. But if you're short on time, by all means omit them.
Author: Martha Stewart
Two Halloween must-haves-candy corn and cereal treats-make one festive sweet. The trick? Spike the orange and yellow layers with citrus zest to add bright,...
Author: Martha Stewart
Bake these little cakes one to two days ahead, so their rich, chocolaty flavor has a chance to bloom. The ganache can be made one week ahead and stored...
Author: Martha Stewart
This refreshing granita gets its great texture from a quick blitz in the food processor.
Author: Martha Stewart
These rich, chocolatey puddings have delicious, crunchy tops and custard-soft interiors.
Author: Martha Stewart
Playful, surprising, and utterly irresistible-upside-down sweets, like this plum tarte tatin, never fail to wow family and friends.
Author: Martha Stewart
With its sweet, tart, and smoky glaze, this apricot-bourbon glazed ham will be the centerpiece of any sunny spring celebration.
Author: Martha Stewart
This beloved dessert has spawned a thousand variations. Our favorite recipe also happens to be the easiest: one nearly flourless chocolate batter that...
Author: Martha Stewart
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
Author: Martha Stewart
Pumpkin puree works as the go-to here, but if craving something different, try a winter squash puree. For the gluten-averse, this pie features a rich,...
Author: Martha Stewart
Since these sublime cookies rely on butter for much of their flavor, use the best quality creamery butter you can find.
Author: Martha Stewart
This dense, single-layer cake is especially easy because it's supposed to look imperfect and requires no frosting. A dozen eggs, nearly a pound of butter,...
Author: Martha Stewart