This twist on a diner classic features a chocolate crust. Coconut stars in the crust, filling, and topping. Toasting the coconut topping gives it a rich,...
Author: Martha Stewart
For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Purée. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs...
Author: Martha Stewart
A rectangular pecan tart, inspired by the praline, a candy popular in Texas, combines toasted nuts, corn syrup, and brown sugar.
Author: Martha Stewart
Steal focus from the fireworks with this splashy Fourth of July dessert.
Author: Martha Stewart
This holiday beauty proves just how delicious special-diet desserts can taste. The pate brisee for this pie is made with safflower oil, not butter, so...
Author: Martha Stewart
Use this dough to make Tomato Hand Pies or the Herb-Leek Tart.
Author: Martha Stewart
This is the ideal pie crust for Cheddar-Crusted Apple Pie.
Author: Martha Stewart
Store-bought dough, plenty of fresh spinach, and meatballs and sauce reserved from 30-Minute Spaghetti and Meatballs make this an easy, winning meal.
Author: Martha Stewart
Here we combined some of the holiday season's best flavors and textures in one delicious tartlet. A tender, flaky shell holds a creamy creme brulee that's...
Author: Martha Stewart
Author: Martha Stewart
Shredded coconut is folded into a silky coconut-milk custard for the filling of this indulgent pie, then the whole thing is finished with whipped cream...
Author: Martha Stewart
The crust is flakiest when served the day it's made, but the pie can be tented with foil and stored at room temperature overnight, or in the refrigerator...
Author: Martha Stewart
If you prefer a less sweet piecrust, make a pate brisee instead of the pate sucree we used.
Author: Martha Stewart
The combination of flavors and textures in this pie is utterly irresistible: sweet-tart passion-fruit puree is amped up with condensed milk, then poured...
Author: Martha Stewart
Lucinda was inspired to make this version of Shepherd's Pie from rock'n'roll icon Keith Richards, who detailed the recipe in his autobiography.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with...
Author: Martha Stewart
It doesn't take much to turn a sweet potato into a rich, decadent dessert.
Author: Martha Stewart
There's beauty (and big, bold flavors) in simplicity. Make this mouthwatering meal tonight--no slaving over the stove required.
Author: Martha Stewart
We love the combination of rich hazelnut shortbread (an easy press-in crust) and sweet-tart berry jam in this slab pie. Crumble more shortbread on top...
Author: Martha Stewart
No need to be concerned about any traces of bitterness in the walnuts, especially because of the caramel filling.
Author: Martha Stewart
Serve this lattice-top tart warm with whipped cream or vanilla ice cream.
Author: Martha Stewart
A coconut crumble offsets this tart apricot filling. The topping browns quickly because of the sugar in the coconut, so tent it with foil after 30 minutes...
Author: Martha Stewart
Handfuls of glossy gooseberries settle into custard tarts. Their flavor can vary; some gooseberries are bracing and tangy, while others are sweet, reminiscent...
Author: Martha Stewart
Galettes are perfect as a side dish or topped with creme fraiche and caviar. Each one requires about ten minutes to cook. We suggest making two at a time,...
Author: Martha Stewart
This dessert is triply indulgent. The cocoa shell forms a crisp foundation for two decadent fillings: creamy, tangy mascarpone cheese and rosettes of silky-smooth...
Author: Martha Stewart
Try this deep-dish pumpkin pie when you need to please both traditional and modern palates at the Thanksgiving table. Adding Chinese five-spice powder...
Author: Greg Lofts
Author: Martha Stewart
Meyer lemons, sliced paper thin and macerated in sugar, are layered over a rich, slightly nutty cornmeal crust. The tart is sealed with a second crust,...
Author: Martha Stewart
These savory potpies have the leaves and fronds of whole herbs rolled into the dough that tops them -- the result is as pleasing to the eye as it is to...
Author: Martha Stewart
In this classic Southern pie, pantry staples yield a velvety custard filling: sugar, butter, eggs, vanilla, and apple-cider vinegar.
Author: Martha Stewart
Overlapping disks of pate brisee top a highly spiced apple pie. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top...
Author: Martha Stewart
Don't be intimidated by pheasant! The lean yet tender meat is just as easy to cook as chicken, and paired with a spelt crust, makes this potpie truly special...
Author: Martha Stewart
There are many varieties of grapes to choose from when making this elegant dessert. Create a pattern with the colors. We made alternating circles of seedless...
Author: Martha Stewart
Joyce in Georgia, an "Everyday Food" radio show listener, shared a recipe for French coconut pie on air. Readers have been asking about it, so here's the...
Author: Martha Stewart
Pate brisee is the perfect pie crust for our Tomato Tart and it can be enhanced with a tablespoon or so of chopped fresh herbs. Thyme, parsley, rosemary,...
Author: Martha Stewart
Using an inverted baking sheet in the oven helps give the tart an extra-crisp crust.
Author: Martha Stewart
This rich dough is soft and a little difficult to roll, but it can be easily pressed into a tart shell -- and patched as needed. Use this recipe when making...
Author: Martha Stewart
This savory quiche makes for a satisfying supper. Serve it with our Spaghetti Squash with Cherry Tomatoes and Ricotta for a heartier meal.
Author: Martha Stewart
Author: Martha Stewart
An appealing alternative to pumpkin pie, these small pies are filled with acorn squash, a delicious yet underused vegetable. Cornmeal gives the crust texture...
Author: Martha Stewart
Use this recipe to make our Woven Dried-Fruit Tart and Pumpkin Pie.
Author: Martha Stewart
The classic French caramelized tart is made easier using a muffin pan.
Author: Martha Stewart
Evoke memories of puddings, candies, and other childhood comforts with this lush butterscotch dessert. Its grown-up look and taste are derived from browned...
Author: Martha Stewart