These chocolate-cinnamon waffle cookies were made in a waffle iron, then dusted with confectioners' sugar.
Author: Martha Stewart
A tart cranberry-orange curd offsets the sweetness of the crisp meringue shell in this striking winter dessert. Serve with a billow of whipped cream and...
Author: Martha Stewart
Use this recipe to make our Pavlova with Vanilla-Poached Oranges.
Author: Martha Stewart
Use this recipe to make our Honey-Phyllo Pumpkin Pie.
Author: Martha Stewart
Use this crumb topping for our Classic Crumb Cake. For a fruity variation, stir blueberries into the batter, and sprinkle over the top along with the crumb...
Author: Martha Stewart
The golden caramelized top gives this cake its distinctive look and taste.
Author: Martha Stewart
This burnished beauty gets its flavor from fresh lemon zest, and its stature from not-too-sweet meringue. (More than half of the sugar gets boiled into...
Author: Martha Stewart
This version of classic tarte Tatin is made with fresh peaches and is topped with caramel sauce and sugared almonds or pistachios.
Author: Martha Stewart
For this holiday dessert, use the best berries available. Consider mixing in some preserved lingonberries or chunky strawberry preserves to make the fruit...
Author: Martha Stewart
Spoon some of this delicious whipped cream onto Washington Walnut Pie or Mini Blackberry Pies for a great homemade topping.
Author: Martha Stewart
The poaching liquid, spiked with wine and spices, imparts great flavor while tenderizing the peaches.
Author: Martha Stewart
You can substitute almonds or hazelnuts for the pistachios in this Italian nougat recipe.
Author: Martha Stewart
For a bite of pure bliss, sink your teeth into this hybrid of coffee cake and a snickerdoodle cookie. Layers of rich batter, crumbly streusel, and a topping...
Author: Martha Stewart
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Rum-Soaked Raisin Biscotti, Mexican...
Author: Martha Stewart
Try this warm crisp topped with a scoop of caramel ice cream.
Author: Martha Stewart
Zaleti means yellow in the Venetian dialect and refers to the color of the cornmeal in these distinctive diamond-shaped cookies. They're made with little...
Author: Martha Stewart
Use this great Meyer lemon curd recipe from Vanilla Bake Shop to make their wonderful Meyer Lemon Raspberry Cupcakes.
Author: Martha Stewart
This recipe is adapted from Michele Goldsmith, Executive Pastry Chef at Nobu 57. Martha made this on episode 506 of Martha Bakes.
Author: Martha Stewart
The tangy taste of citrus is especially welcome in winter!
Author: Martha Stewart
You can prepare the batter through step two up to two hours ahead; refrigerate, covered. Before baking, uncover, and bring batter to room temperature.
Author: Martha Stewart
Flecks of espresso are dotted throughout these petite cookies, which are sandwiched together with creamy milk-chocolate ganache.
Author: Martha Stewart
This bar cookie takes inspiration from old-fashioned pecan pie.
Author: Martha Stewart
Ice pops of pureed mangoand coconut milk have grown-up appeal.
Author: Martha Stewart
This dessert from reader Sara Chylack of Duxbury, Massachusetts is ideal for people who love the deep, rich flavor of molasses. Look for unsulfured, which...
Author: Martha Stewart
Scoops of sorbet made with red papaya and a zingy dose of freshly squeezed lime juice pack plenty of antioxidant power in the form of lycopene and vitamin...
Author: Martha Stewart
The Southern counterpart to pumpkin, this sweet potato pie (pictured on the left) comes topped with a sugary cloud of meringue for extra crowd-pleasing...
Author: Martha Stewart
A crisp, savory cracker with the ease of a slice-and-bake cookie, these snacks are flavored with Parmesan, almonds, and thyme, and come together easily...
Author: Martha Stewart
Zabaglione, a whipped egg-yolk mixture, is an Italian classic. We added honey and enriched it with whipped cream, then spooned it over grapefruit for an...
Author: Martha Stewart
Serve this Italian-style dessert with our Whole-Wheat Lemon Biscotti.
Author: Martha Stewart
Use this delicious vanilla bean whipped cream when making Matt Lewis's Classic Diner-Style Chocolate Pie.
Author: Martha Stewart
Author: Martha Stewart
This cookie recipe is courtesy of Lisel Arroyo and Diana Yen of The Jewels of New York. Download and print the heart-cookie template for an easy-to-follow...
Author: Martha Stewart
Use this thick icing to decorate our Fruitcake Cookies.
Author: Martha Stewart
A purée of bourbon and plump Medjool dates suffuses this divinely intense dessert; it gets swirled into both the batter and the caramel glaze. This recipe...
Author: Martha Stewart
This sweet treat makes the perfect snack for a tea party or brunch.
Author: Martha Stewart
These whoopie pies may be small, but they pack big flavor. Intense chocolate filling enhances the cakey pumpkin cookies.
Author: Martha Stewart
Easy and impressive, these sandwich cookies embellish store-bought shortbread with a decadent four-ingredient date-and-walnut spread that has a honeylike...
Author: Martha Stewart
Looking for a hostess gift? Try Martha's take on the popular Middle Eastern sesame seed candy known as simsimia.
Author: Martha Stewart
Use this sugar glaze to make Cookie-Press Cookies.
Author: Martha Stewart
Cranberry-studded slice-and-bake cookies stack smoothly and ship easily, making them a suitable gift for faraway relatives.
Author: Martha Stewart
This dough is similar to pate brisee, but it is further enriched with egg yolks and more sugar. Use this recipe when making our Plum Tart.
Author: Martha Stewart
Author: Martha Stewart
Serve this rich dessert in a clear bowl or trifle dish to show off its beautiful stained-glass layers and colors.
Author: Martha Stewart
This ice cream pairs delicate, yet exotic flavors for a dessert that will transport you to far-off places.
Author: Martha Stewart
Whole blanched almonds may be substituted for the blanched, skinned pistachio nuts.
Author: Martha Stewart
Run a sharp knife under hot water to cut this layered cake into neat slices.
Author: Martha Stewart
Chocolate ganache is perfect for glazing our Three-Nut Torte, a cake made with a "flour" of ground hazelnuts, almonds, and walnuts are interspersed with...
Author: Martha Stewart
Our rich graveyard cake-a pumpkin spice cake with bleeding chocolate glaze-is the ultimate sweet addition to your Halloween menu. Espresso shortbread headstones...
Author: Martha Stewart