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
It's an unexpected marriage of flavors, but pumpkin and chocolate make a blissful pair.
Author: Martha Stewart
Instead of sugar, maple syrup is the sweetener of choice in this holiday pumpkin tart. It adds deep flavor to the custardlike filling.
Author: Martha Stewart
Decorating this crust with pastry leaves is as easy as, well, pie, but it's also beautiful with a simple crimped edge. You can make two undecorated bruleed...
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
Fresh ginger adds a spicy kick to this simple pie bursting with blueberries.
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
The rocky road to heaven is paved with marshmallows, almonds, chocolate, and graham crackers.
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
These recipes are from "Entertaining," by Martha Stewart.
Author: Martha Stewart
The classic nutty-sweet combo of peanut butter and jelly has escaped the confines of the sandwich and landed in a tart. With the help of a skewer, it becomes...
Author: Martha Stewart
Unused dough can be stored, wrapped well in plastic, in the refrigerator for up to three days or in the freezer for up to one month. If you have only one...
Author: Martha Stewart
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
Use this puff pastry recipe, from "Martha Stewart's Baking Handbook," to make delicious Raspberry-Rhubarb Turnovers.
Author: Martha Stewart
Tortilla cups baked in a muffin tin are filled with a healthy and delicious mix of mushrooms, spinach, avocado and cheese.
Author: Martha Stewart
Cook the components of this hearty shepherd's pie up to five days in advance, and then assemble and bake.
Author: Martha Stewart
Author: Martha Stewart
This popular pie is sure to please everyone's sweet tooth and is very simple to make.
Author: Martha Stewart
Use this recipe to make our Red Currant and Raspberry Pie.
Author: Martha Stewart
This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices)...
Author: Martha Stewart
Italian prune plums, a late-summer treat, are ideal for baking. Look for the small oblong plums at farmers' markets. The Thai chile imparts a subtle heat...
Author: Martha Stewart
You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at...
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
Use this recipe to make our Rhubarb Pie and Chocolate-Bourbon-Pecan Pie.
Author: Martha Stewart
Rustic, free-form tarts filled with fresh red cherries are ideal for a summer picnic. They are easier to transport than gooey cherry pies.
Author: Martha Stewart
A pastry shell holds chocolate custard, caramel whipped cream, and a topping of caramel in this mouthwatering cream pie.
Author: Martha Stewart
Make this peach crumble pie for your next summertime get together. The crunchy crumble topping mixed with the soft, sweet peaches makes for a heady dessert...
Author: Martha Stewart
The tarte au fromage resembles a ricotta cheesecake in flavor and texture, but it is made with a mixture of creme fraiche and farmer cheese; a layer of...
Author: Martha Stewart
Red and green grapes are nestled inside individual puff-pastry shells to create sweet, flaky tarts.
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
When it comes to radiating warmth at the dinner table, nothing beats a meal-in-one casserole. What's more, this dish can be assembled a day ahead, goes...
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
The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.
Author: Martha Stewart
If you can't decide between pecan and pumpkin pie, then you'll appreciate our solution. This instant classic is so impressive and irresistible, you'll...
Author: Martha Stewart
A melange of sweet pears and sour cherries fills our rustic, rectangular pastry. Hints of black pepper and five-spice powder balance the flavors and provide...
Author: Martha Stewart
This classic French dough is a launching pad for a bevy of baked delights ranging from eclairs and gougeres to cream puffs.
Author: Martha Stewart
Why not bake one big pie for all your guests? Ours is chock-full of sweet-tart cranberries and pears and finished with a crunchy oat-pecan topping.
Author: Martha Stewart
Use this basic pie dough recipe to make the crust for our Spinach and Gruyere Quiches.
Author: Martha Stewart
An American classic with an original topping; fluffy whipped cream replaces traditional meringue on this delicious pie.
Author: Martha Stewart
Use this sweet pastry dough recipe to make our Classic Egg Custard Pie with Lots of Nutmeg.
Author: Martha Stewart
Bring vibrant color and sweetness to an ordinary potato pancake with grated beets and carrots. This protein-rich version also includes chickpeas.
Author: Martha Stewart
This delicious recipe for Gougères is courtesy of chef Elisabeth Prueitt. It's a savory choux pastry made with cheese originally from France.
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 pie is filled with sweet, jammy blackberries and tart apples, and then topped with a forest of pastry leaves -- worthy of the season's most important...
Author: Martha Stewart
Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.
Author: Martha Stewart
This recipe was adapted from "The Martha Stewart Living Cookbook: The Original Classics."
Author: Martha Stewart