The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp....
Author: Martha Stewart
These cookies should be very soft when they come out of the oven; be careful not to overbake them. As they cool, they will firm up a bit and develop a...
Author: Martha Stewart
Bake these restaurant-worthy cakes and prepare to be adored.
Author: Martha Stewart
Swiss meringue buttercream takes on a nutty, toasted flavor with the addition of coconut oil. Use this coconut buttercream to frost our showstopping Meyer-Lemon...
Author: Martha Stewart
Custard without the cream? We'll take it. Especially when it's laced with an exotic hint of cardamom, drizzled with maple syrup, and starring fresh, tart...
Author: Martha Stewart
Turn everyone's childhood favorite snack into a new favorite cupcake.
Author: Martha Stewart
Crunchy walnuts and sweet honey come together in delicious pie that will be a welcome addition to any dessert table at your next Thanksgiving feast.
Author: Martha Stewart
This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes.
Author: Martha Stewart
Looking for a new macaroon recipe? Follow these easy directions to make flourless cookies with dried apricots, a dessert that's welcome at both Passover...
Author: Martha Stewart
Use these lemon slices as a dessert or cocktail garnish.
Author: Martha Stewart
Billy Reece of Billy's Bakery, a popular New York City bakery, shared this tempting recipe that works well on a number of baked goods, with Martha-go ahead...
Author: Martha Stewart
Ingredients associated with Mediterranean fish stews -- garlic, fennel, saffron, and seafood -- are brought together in our Provencal potpie, which is...
Author: Martha Stewart
Sliced almonds and store-bought amaretti-cookies made from almond flour and egg whites-double the nutty flavor of these crisps, which each serve one or...
Author: Lauryn Tyrell
With less food coloring than traditional recipes call for, this red velvet looks more like an elegant mauve velvet; the balance of cocoa powder, butter,...
Author: Martha Stewart
Be prepared for a bounty of mini cinnamon cookies with this recipe -- it yields an impressive 12 dozen. Pack three or four to a bag as party favors or...
Author: Martha Stewart
Transform nutty cookies into triple-decker delights: Sandwich them around a creamy melted-chocolate filling, and munch away!
Author: Martha Stewart
This French dessert is composed of layers of meringue, cream, and berries. We used fraises des bois, raspberries, and fresh red currants, but any assortment...
Author: Martha Stewart
When the temperature soars, this chilly sweet will provide cool relief (and lots of smiles).
Author: Martha Stewart
Perfecting the pie that plucks at American heartstrings is simple when an assortment of apples is used. Try mixing some Macoun with Granny Smith, Cortland,...
Author: Martha Stewart
Serve this delicately spiced pumpkin mousse with a dollop of whipped cream and a pate brisee maple leaf.
Author: Martha Stewart
These melt-in-your-mouth morsels are dainty dynamos. Making the fudge-a mix of marshmallows, chocolate, and milk-is literally a flash in a pan. Then, simply...
Author: Sarah Carey
Florentines may look as lacy and delicate as a spider web, but they're very simple to prepare. The heat of the oven does most of the work, transforming...
Author: Martha Stewart
To make this Northeastern interpretation of an old-fashioned upside-down cake, cranberries and toasted pecans are topped with buttery batter, and then...
Author: Martha Stewart
Individual servings of baked Alaska start as gelato -- strawberry and vanilla -- and chocolate cake that are layered in teacups and frozen overnight. Just...
Author: Martha Stewart
Impress guests with renowned chef Todd English's signature recipe for individual vanilla souffles.
Author: Martha Stewart
The wheat berries in this Italian grain pie, known as pastiera, are fitting for the Easter holiday, as they symbolize rebirth and renewal. The grains get...
Author: Martha Stewart
Try one of our layered icebox-cookie variations: Apricot-Pistachio and Raspberry-Almond.
Author: Martha Stewart
Author: Martha Stewart
This creamy tart is overflowing with blueberries and that's good for you and your tastebuds.
Author: Martha Stewart
Marshmallows were originally made from the root of the marshmallow plant; today, corn syrup and sugar are the main ingredients. Homemade marshmallows can...
Author: Martha Stewart
Even plums that are less than perfect taste fabulous when they're stewed into a compote. Adrizzle of honey over the ice cream hardens like hot fudge, becoming...
Author: Martha Stewart
Crumbles aren't always sweet: This savory version makes the most of winter squash and fresh herbs.
Author: Martha Stewart
This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously...
Author: Martha Stewart
The sweet flavor of the prunes and the spices give this dish a Moroccan accent. It takes a little work to put together, but the results are worth it.
Author: Martha Stewart
Tiramisu is Italian for "pick me up," and that's exactly what these bite-size sweets with a creamy, boozy filling beg you to do.
Author: Martha Stewart
This frosting is the perfect topping for Carrot Ginger Cupcakes.
Author: Martha Stewart
Author: Martha Stewart
Although this dessert is best made immediately before serving, it can be assembled before dinner and refrigerated for up to one hour. If possible, use...
Author: Martha Stewart
A one-bite wonder, they measure less than two inches across but these cakey cookies don't skim on lemony flavor. A sweet-tart glaze and coarse sanding...
Author: Martha Stewart
This pie puts an adult spin on the traditional holiday favorite dessert with the addition of a few teaspoons of brandy.
Author: Martha Stewart
Try this fall-inspired version of the Southern American classic as an alternative to a pumpkin pie at your next Thanksgiving dinner.
Author: Martha Stewart
Pommes bonnes femmes is a classic French baked apple dish. Marie-Aude Rose, the Parisian chef behind the much-lauded all-day cafe La Mercerie in New York,...
Author: Martha Stewart
Author: Martha Stewart
This delicate Italian dessert is drizzled with maple syrup for added flavor.
Author: Martha Stewart
This frosting keeps well at room temperature for a few hours, however if it starts to get too warm or you are not eating the cupcakes right away, place...
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic,...
Author: Martha Stewart