A food processor yields the flakiest crust, but you can also make this recipe with a pastry blender; work quickly to keep the butter cold. Use this pie...
Author: Martha Stewart
Reminiscent of a fruit crisp, this sweet-tart dessert upends the usual proportions of jammy filling and buttery oatmeal crumble to great effect.
Author: Martha Stewart
In celebration of St. Patrick's Day, we've reimagined the traditional drink as a cupcake for grown-ups. The moist, delicate Irish Coffee Cupcakes are flavored...
Author: Martha Stewart
Chocolate fans will cheer this twist on tiramisu: It has ladyfingers infused with cocoa instead of espresso and an ethereal filling of chocolate and cream...
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
This healthy dessert recipe is from Everyday Food reader Daniel Lee Mishkin, of South Portland, Maine.
Author: Martha Stewart
Custard without the cream? We'll take it. Especially when it's laced with an exotic hint of cardamom, a spice that does more to transport us across the...
Author: Martha Stewart
Chard leaves turn rich and tender when cooked; here, the mild stems provide a vivid topping for a brunch quiche. To ensure that the phyllo dough does not...
Author: Martha Stewart
Delicate candied flowers and a lavender-hued white chocolate ganache adorn this hybrid of two beloved desserts.
Author: Martha Stewart
For a Saint Patrick's Day-themed treat, sprinkle a little luck on your sugar cookies with some decorative clovers.
Author: Martha Stewart
This classic dough produces cookies with a remarkably delicate texture -- they crumble the minute they're in your mouth. Use this dough to make Orange...
Author: Martha Stewart
Browned butter, or beurre noisette, is the secret to the crust's rich, nutty flavor. Martha made this recipe on "Martha Bakes" episode 601.
Author: Martha Stewart
This easy two-ingredient dessert uses different types of chocolate to create a holiday bark that resembles a snowy white birch tree. It's perfect for the...
Author: Martha Stewart
Pineapples that have been poached in rum, sugar, and vanilla are baked beneath a rich dough woven into a geometric pattern, yielding a dessert that's a...
Author: Martha Stewart
More of a cake than a pudding, this classic English treat is a great holiday dessert. With flavors of toffee and date, it's simply delicious.
Author: Martha Stewart
Serve this over fresh berries or peach slices, or as a topping for pound cake.
Author: Martha Stewart
Any extract, such as orange or almond, can be used in place of cinnamon. Present to your Valentine in a handmade jewelry box.
Author: Martha Stewart
These shortcakes are bursting with ripe summer fruits for a dessert that will delight the whole family.
Author: Martha Stewart
Adorned with candied kumquats and sugared bay leaves, this festive chocolate cake is a fitting adornment for any holiday table. If you can't find Seville-orange...
Author: Martha Stewart
These frozen melon-margarita pops are tangy hand-held treats that make you feel grown-up and kidlike at the same time. Dip juicy pieces of melons in margarita...
Author: Martha Stewart
Italian for "half-cold," a semifreddo has the lush texture of a frozen mousse. Our version is even airier, thanks to the meringue folded into the all-American...
Author: Martha Stewart
The dough for these orange-coconut macaroons is made in a food processor and dropped by teaspoons onto baking sheets.
Author: Martha Stewart
Tart raspberries and rich, sweet plums come together to make a stand-out filling in this fall-inspired pie.
Author: Martha Stewart
Sandwich chocolate meringue discs between milk chocolate ganache and coffee buttercream and frost with more buttercream and crushed hazelnuts for this...
Author: Martha Stewart
Scoops of mint-chocolate-chip ice cream form the shell of this cool sea turtle. Peeking out through white candy eyes (with chocolate pupils) and flashing...
Author: Martha Stewart
Cantaloupe, honeydew, and watermelon give these popsicles their tricolor flair. Puree the fruit with lime juice and condensed milk (or go vegan with a...
Author: Martha Stewart
It takes just four ingredients to make these easy, crispy cookies.
Author: Martha Stewart
Served with a dollop of whipped cream and the poaching liquid, these fruits become an elegant answer to summer dessert.
Author: Martha Stewart
These rich dark chocolate truffles are as good as anything you'd get from a chocolatier. Even more amazing? They're vegan.
Author: Martha Stewart
These rich, elegant chocolate custards are the perfect end to a romantic dinner for two.
Author: Martha Stewart
Use this chocolate ice cream to make our Neopolitan Icebox Cake.
Author: Martha Stewart
Use this glaze when making our Blood Orange Cheesecake -- it works on other types of cakes, too.
Author: Martha Stewart
Float these snowflake-shaped marshmallows in cups of hot chocolate.Get the Marshmallow Snowflakes How-To.
Author: Martha Stewart
Brownies, ice cream, chocolate sauce, and malt balls come together in this indulgent treat.
Author: Martha Stewart
The apple pie takes on the flavors of Indian chai (tea). A blend of fennel seeds and ground cinnamon, cloves, and cardamom offers a unique and spicy rendition...
Author: Martha Stewart
Author: Martha Stewart
Summer peaches are roasted atop these cakes, which are made in baking pans and then cut into generous squares.
Author: Martha Stewart
These twice-baked cookies may be a tastier alternative to actual fruitcake.
Author: Martha Stewart
Lemon zest adds zing to shortcakes, which are topped with a mixture of picked berries, shredded basil, lemon juice, and sugar, and a spoonful of vanilla...
Author: Martha Stewart
Sweet-tart plums become caramelized and tender when baked into a puff-pastry crust.
Author: Martha Stewart
These biscuits are a Jamaican specialty and they're crispest the day they're made.
Author: Martha Stewart
Though rugelach is enjoyed year-round, this fruit-and-nut pastry is especially popular during Hanukkah. Cream cheese in the cookie dough -- which is chilled...
Author: Martha Stewart
Bittersweet chocolate adds a layer of sophistication to this classic cookie.
Author: Martha Stewart
Hulled green pumpkin seeds add a delicate flavor and texture to these almond-shaped cookies.
Author: Martha Stewart
Because tempered chocolate can be spread very thinly, it is useful for molding chocolate and coating candies, like our Dipped Chocolate Truffles.
Author: Martha Stewart
Oranges, underneath the signature caramelized topping, add a surprising element to this classic dessert.
Author: Martha Stewart
Red and green grapes are nestled inside individual puff-pastry shells to create sweet, flaky tarts.
Author: Martha Stewart
This delicious pie recipe is courtesy of Brad and John Hennegan.
Author: Martha Stewart