Author: Martha Stewart
Food editor Kristina Kurek mixed fresh vanilla bean seeds and citrus zest into a meringue cookie. The result -- a sweet, swirly cloud that tastes as good...
Author: Martha Stewart
This basic recipe can be used to make one of two designs. The first is a shingled, layered crust formed from hearts made out of pie dough. The second is...
Author: Martha Stewart
Every piece of cake is guaranteed to have some apple slices.
Author: Martha Stewart
This Armagnac-infused cake renders this a very special ending for any holiday meal.
Author: Martha Stewart
Dip crisp pistachio tuiles into a creamy lemon-ginger mousse for a dessert that is, paradoxically, incredibly rich yet fantastically light.
Author: Martha Stewart
These mini pies are deliciously patriotic when topped with stars and stripes. You can also make one 9-inch pie.
Author: Martha Stewart
These silly sweets take their name seriously; from the book, Cupcakes!. Make these Hi-Hat Cupcakes for your next party and even the most discerning of...
Author: Martha Stewart
Torrone is a nougat confection typically made with honey, almonds, and egg whites, pressed into the shape of a stick and eaten at Christmastime. Besides...
Author: Martha Stewart
Not many kids (or adults) could resist these treats made with the classic combo of peanut butter and jelly.
Author: Martha Stewart
Aromatic rosemary-laced cake is best served warm, when the herb's flavor is at its peak and the cake is soft and tender.
Author: Martha Stewart
Author: Martha Stewart
Do not worry if the cheesecake sinks and cracks while it cools. The stewed fruit will conceal any imperfections.
Author: Martha Stewart
A shell made entirely of meringue is called a vacherin; these were filled with lime curd.
Author: Martha Stewart
Carrot cake, naturally, is the foundation for our cotton-candy-tailed Easter bunny cake. Miniature marshmallows make fur that is inexpensive, easy to apply,...
Author: Martha Stewart
Chocolate and nuts are the defining duo of Derby pie, a Kentucky classic. To keep this pie in the Southern state of mind, sorghum syrup is used as the...
Author: Martha Stewart
Innocents are snared easily by a ganache spiderweb. Spun by a gumdrop spider with limber licorice-string legs, the web is draped over a dangerously addictive...
Author: Martha Stewart
The texture of semifreddo (Italian for "half-cold") lies somewhere between ice cream and mousse. Slice this freezer treat for a neat presentation, or serve...
Author: Martha Stewart
The word affogato means "drowned" in Italian. Complete any meal with this elegant -- and easy-to-make -- dessert. This recipe comes from Everyday Food,...
Author: Martha Stewart
This spectacular cake is practically foolproof to make. You slice a variety of peeled oranges into rounds, nestle them in a butter-rum glaze in a square...
Author: Martha Stewart
Almonds flavor the crust and the cakelike topping that covers blueberry jam in dainty tartlets.
Author: Martha Stewart
An easy, spiced fruit dessert with buttered breadcrumbs or cake-crumb topping that turns golden brown as it cooks, that's a betty. No one seems to know...
Author: Martha Stewart
This family-friendly dessert is a kosher take of an ice cream sandwich with layers of matzo crackers spread with ganache and mint chip and chocolate ice...
Author: Martha Stewart
Creme brulee meets cheesecake in this rich yet airy tart. While it's wonderful solo, a spun sugar flourish makes the dessert a true showstopper.
Author: Martha Stewart
This buttery pound cake serves as the basis for decorative petits fours with butterflies by Karen Porter of Tilly's Cakes.
Author: Martha Stewart
Coating the muffin tins with butter and sugar gives these little cakes sparkle and a bit of crunch.
Author: Martha Stewart
The key to good rice pudding is its texture. So for the best rice pudding, cook it slowly. Overcooked pudding will have the texture of a solid mass rather...
Author: Martha Stewart
Use this recipe to decorate our Sugar-Coated Marshmallow Bunnies and Chicks, Chocolate-Coated Marshmallow Chicks, and Flat Marshmallow Shapes. While not...
Author: Martha Stewart
For popping kernels, follow instructions on package, or use 12 cups plain popped microwave popcorn (without salt or butter). Also, try substituting other...
Author: Martha Stewart
Try one of our glazed spritz-cookie variations: Vanilla-Glazed Cookies, Vanilla-Glazed Swirl Cookies, or White-Chocolate-Glazed Cookies.
Author: Martha Stewart
Apricot jam is applied using a squeeze bottle to create the eye-catching dotted pattern atop this rich, tangy cheesecake.
Author: Martha Stewart
A gelled confection made with coconut milk and studded with dried papaya and Maraschino cherries evokes both retro 1950s desserts and the Victorian-era...
Author: Martha Stewart
This decadent fudgy chocolate brownies recipe is from "Martha Stewart's Baking Handbook." It makes for a delicious dessert or afternoon snack.
Author: Martha Stewart
A can of filling often yields more than what's required for a pie. That extra puree, however, is just enough to blend into a a delicious milk shake.
Author: Martha Stewart
This rich ganache tops our Triple-Chocolate Cheesecake.
Author: Martha Stewart
This recipe makes cookies perfect for decorating with Royal Icing or any simple glaze.
Author: Martha Stewart
Unsweetened coconut, available in health-food stores, is essential to these chewy cookies, which are a family favorite at Passover.
Author: Martha Stewart
Don't forget the raspberry sauce for this classic summer dessert.
Author: Martha Stewart
Use this recipe when making our Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest.
Author: Martha Stewart
Our version of the classic ice cream treat replaces vanilla ice cream with hazelnut for an extra layer of flavor that's irresistible.
Author: Martha Stewart
In the dead of winter, break out some Old Bachelor's Jam and enjoy it on a cornmeal crust for a taste of summer.
Author: Martha Stewart
If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration.
Author: Martha Stewart
Pungent Camembert cheese, mushrooms, onions, and bread are layered with asparagus to produce the ultimate side dish.
Author: Martha Stewart
This Ricotta Cheesecake-an Italian-style version of cheesecake-tastes much lighter than its cream-cheese counterpart.
Author: Martha Stewart
Stack them high! Place a mound of these Hazelnut Shortbread Balls in your favorite serving dish, place them at the center of your table, and watch them...
Author: Martha Stewart
Try different flavor variations, like adding a dash of cinnamon or nutmeg along with the sugar. Ice cream would be terrific in place of the yogurt.
Author: Martha Stewart
For busy bakers, icebox cookies are indispensable: Whenever fresh, warm treats are called for, these orange delights can be popped into the oven for an...
Author: Martha Stewart
These grown-up versions of gumdropsare tart and chewy citrus cubes.
Author: Martha Stewart