This recipe for a mouthwatering pear charlotte is from Emily Luchetti's "Classic Stars Desserts."
Author: Martha Stewart
While you can certainly serve these classic vanilla cupcakes frosted with Swiss Meringue Buttercream as is, kids will love transforming them into festive...
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
This luscious chocolate-hazelnut cake is coated with a ganache made from chocolate and cream. It's topped with a mountain of bittersweet chocolate curls,...
Author: Martha Stewart
Serve this frozen concoction with our Chocolate Brownies. Drizzle some of the leftover blackberry puree on top for added flavor.
Author: Martha Stewart
This salty-sweet version of a shortbread cookie, packed with chocolate chips and brown sugar, is best when served warm.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
Baking these cookies is a wonderful winter activity to do with kids.
Author: Martha Stewart
For a delicious vegetarian version of this pie, simply omit the ham.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.
Author: Martha Stewart
This no-churn ice cream recipe has all the richness of traditional recipes, but our version takes only 10 minutes of hands-on work.
Author: Martha Stewart
This is a special dessert, made more tropical if you use coconut sorbet.
Author: Martha Stewart
Talk about a slice of heaven! Chocolate wafers, cherry ice cream, and vanilla ice cream doctored with fresh cherries and berries are layered into a spectacular...
Author: Martha Stewart
"Pumpkin is not just for pies! Whip up a batch of these easy cupcakes with your kids for a twist on a favorite fall ingredient. They make awesome after-school...
Author: Martha Stewart
Chewy and sticky sweet, these molasses cookies will be a surefire hit at your holiday cookie swap.
Author: Martha Stewart
These crisp, delicate cookies are the perfect complement to our Earl Grey Pots de Creme.
Author: Martha Stewart
These pies, filled with ground lamb and topped with potato, are hearty comfort food for the fall weather.
Author: Martha Stewart
No eggs? No problem. Even discerning eaters won't be able to taste the difference between these treats and traditional oatmeal cookies. This recipe adapted...
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
This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.
Author: Martha Stewart
Our Neapolitan cake is soft as a down pillow, creamy like custard, and lightly flavored with vanilla and cinnamon. Serve wedges at room temperature with...
Author: Martha Stewart
This frozen bonbon offers an exciting contrast between crisp dark chocolate and the icy coconut sorbet.
Author: Martha Stewart
The French term "en croute" refers to food that's been wrapped in pastry and baked in the oven. Here, a flavorful garlic sausage serves as the filling...
Author: Martha Stewart
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Swirl Cookies, and Vanilla-Glazed Cookies.
Author: Martha Stewart
This rhubarb and apple cobbler is perfect for kids to make on Mother's Day: The steps are few and easy to follow, and it is attractive yet requires no...
Author: Sarah Carey
As part of our Chefs' Secrets series, Angie, one of our TV chefs, shared this great recipe for getting the most usage from pineapple peels.
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
In this delicious traditional English dessert, fruit -- here, pureed rhubarb -- is folded in with whipped cream.
Author: Martha Stewart
This mascarpone semifreddo (a soft, half-frozen Italian dessert) looks like homemade ice cream but involves much less work.
Author: Martha Stewart
The peppermints can be crushed in a food processor or placed in a plastic bag, covered with a kitchen towel, and smashed using the flat side of a mallet...
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
Looking for an easy sweet dessert to serve for Passover? This crowd-pleasing recipe for macaroons offers an intense chocolate flavor without ingredients...
Author: Martha Stewart
Dazzle them all at your holiday dessert table with this ethereal French meringue confection.
Author: Martha Stewart
These easy peanut-and-coconut-laced fudge brownies are sure to become your go-to recipe for chocolate cravings.
Author: Martha Stewart
A generous dusting of Maldon sea salt gives these treats from TV chef Nora Singley their irresistible flavor.
Author: Martha Stewart
Using both Gruyere and fontina gives this savory Bread Pudding with Ham, Leeks, and Cheese complex flavor-and they melt beautifully. Serve it with our...
Author: Martha Stewart
Simple sugar cookies serve as the canvas for these elegant "cherry blossoms." Use pink royal icing to create the "petals" and brown luster dust to form...
Author: Martha Stewart
Like a creme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with pate...
Author: Martha Stewart
These chewy, sweet bars are a great alternative to fruitcake -- but they don't contain any alcohol, making them a kid-friendly holiday treat.
Author: Martha Stewart
Blondies are made even more irresistible, thanks to cinnamon, ginger, and cloves.
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
Using Meyer lemons in addition to regular ones gives this curd an intense aromatic flavor. Make it ahead and add the shredded coconut just before using...
Author: Martha Stewart
Author: Martha Stewart
Served on an Astier de Villatte cake stand, a delectable apple-blackberry cake is the grand finale.
Author: Martha Stewart