The signature flavors from the dessert of the same name inspired this sweet-and-salty milkshake.
Author: Martha Stewart
Cut a slice of this rich and fudgy chocolate cake...if you dare. Crunchy malt balls in the ganache center will leave you wondering if the "cockroaches"...
Author: Martha Stewart
This cobbler encloses berries in a pate brisee -- classic French short-pastry dough.
Author: Martha Stewart
The white shade of this frosting belies the fresh mint flavor, which is achieved by steeping fresh mint in milk when making the custard base, and then...
Author: Martha Stewart
Author: Martha Stewart
This delicious dessert recipe is courtesy of Matt Lewis. Use the tart shells for his Lemon-Almond Meringue Tart.
Author: Martha Stewart
This impressive ice-cream dessert makes the most of summer fruit. This recipe calls for lining the entire mold with raspberries, which is best done when...
Author: Martha Stewart
Try this recipe, adapted from "Martha Stewart's Cookies," for a sparkling sweet treat. Serve with a Brandy Alexander for a distinctive dessert course at...
Author: Martha Stewart
Use one batch of dough for both the crust and streusel topping in this energizing, fruit-packed favorite that'll satisfy a sweet tooth.
Author: Martha Stewart
A Christmas tradition in Switzerland, these whimsically shaped cookies get their distinctive licorice-like flavor from whole anise seeds.
Author: Martha Stewart
Author: Martha Stewart
To serve a crowd, don't double the pate brisee recipe; make as many single batches as needed. This recipe also will make one twelve-inch pie.
Author: Martha Stewart
Marshmallow Cookie Sandwiches were born when Tennessee gave us the Moon Pie in 1917, marking one giant leap for snack-kind. The homemade version is out...
Author: Martha Stewart
You can bake the cookies and make the filling a day ahead.
Author: Martha Stewart
Use this recipe to make our Apple Praline Tart. The amount of water you need will vary. Add only enough to make the dough come together when you press...
Author: Martha Stewart
This versatile batter takes kindly to stone fruits like plums (shown here), peaches, and even cherries. Try it in fall with apples or pears, in spring...
Author: Martha Stewart
This berry powerhouse of a dessert is a meringue-filled wonder.
Author: Martha Stewart
Parsnips give an earthy dimension to this bread pudding, which melds cubes of brioche, grated cheese, and thyme. The vegetarian dish is yummy enough to...
Author: Martha Stewart
Use this White Confectioners' Sugar Icing recipe to decorate our White Sheet Cake.
Author: Martha Stewart
These soft bars filled with raspberry jam are more virtuous than many coffee-break treats. Applesauce gives the cookies a cakelike texture; whole-wheat...
Author: Martha Stewart
Use this recipe to make our Citrus-Glazed Pumpkin-Carrot Cake.
Author: Martha Stewart
This pie can be made up to two days ahead and stored, covered, in the refrigerator.
Author: Martha Stewart
This pudding-like dessert makes a sweet ending to any dinner.
Author: Martha Stewart
Freehand glazing gives these cookies an artistic look.
Author: Martha Stewart
This whipped-cream recipe is courtesy of Nora Ephron. Try pairing it with her frozen Key lime pie for an irresistible dessert.
Author: Martha Stewart
Use this recipe to prepare our Mini Eclairs with Strawberries and Cream.
Author: Martha Stewart
The cookie cutters for these cookies are available at downtowndough.com. To make the Woodlands Gingerbread House, use one batch of this dough to make the...
Author: Martha Stewart
Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares his recipe for Mexican chocolate cake.
Author: Martha Stewart
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to...
Author: Martha Stewart
To make a coffee-flavored Creme Anglaise, add 1 1/2 teaspoons, or more to taste, of best-quality instant-coffee powder to each cup of scalded milk before...
Author: Martha Stewart
An easy-to-make (no ice cream maker or special equipment required) frozen dessert like this should come with a warning -- thanks to a layer of sweet-and-tart...
Author: Martha Stewart
"I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. She worked...
Author: Martha Stewart
Bursting with fresh blueberries, this flavorful cake from Lori Sandler's "The Divvies Bakery Cookbook" is made without eggs, nuts or dairy, so even those...
Author: Martha Stewart
This classic recipe begins with our Basic Butter Cookie Dough and ends with a dusting of sugar.
Author: Martha Stewart
A gluten-free hazelnut crust is teamed with a no-bake lemon curd filling and a toasted meringue topping in this bright, tangy dessert.
Author: Martha Stewart
Topping cheesecake with shimmering fruit is nothing new, but we spun this one in two fresh directions: We swapped out the expected cherries for ruby-red...
Author: Martha Stewart
Asian-influenced lychee and lemongrass sorbet has a tangy, cleantaste in this palate-cleansing treat.
Author: Martha Stewart
In late summer, when zucchini and tomato seasons overlap, seize the moment to make this southern classic. In this modernized version from cookbook author...
Author: Sarah Copeland
Your go-to sandwich just became your new favorite cupcake.
Author: Martha Stewart
Author: Martha Stewart
Don't be afraid of these friendly ghosts-they're easy to make. Creating enough to cover and peek out from behind a cake takes no time at all, especially...
Author: Martha Stewart
These island-inspired biscotti are studded with dried papaya, candied ginger, and pistachios. Certainly a departure from the traditional Italian flavor...
Author: Sarah Carey
Author: Martha Stewart
While this ice cream is delicious on its own, it also makes memorable peach ice-cream sandwiches when layered between ginger-scented cookies.
Author: Martha Stewart
Fresh ginger adds an unexpected twist to traditional rice pudding. We dipped pieces of crystallized ginger in melted chocolate for a delicious garnish....
Author: Martha Stewart
Author: Martha Stewart
The "pond" in a Sussex pond comes from the liquid that slowly cooks inside the pastry; as the pudding steams, butter and brown sugar melt into sliced lemons,...
Author: Martha Stewart
An etherealtangerine cake seems the idealsnack for a nice afternoon.Zest and juice flavor the cake;marmalade sweetens thecream filling.
Author: Martha Stewart