A bowl of cereal, s'more, and cookie all rolled into one, this recipe from Christina Tosi's "Momofuku Milk Bar" cookbook is guaranteed to please.
Author: Martha Stewart
Use this crisp topping when making Emeril's Apple and Cranberry Crisp.
Author: Martha Stewart
Author: Martha Stewart
This is a great cake to make if you have extra apples in the house. If you don't have any apples, you can substitute peaches or plums.From the book "Mad...
Author: Martha Stewart
A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich...
Author: Martha Stewart
Use this recipe to frost your favorite layer cake.
Author: Martha Stewart
This classic recipe is always a hit with the family.
Author: Martha Stewart
Tart apples, sweet raisins, and a crumb topping make for a blue-ribbon dessert. Pack the apples in tightly to minimize gaps between filling and crust once...
Author: Martha Stewart
This peach-packed pie is a summer treat that will please any crowd. The crunchy crumble adds to the pie's mouthwatering texture.
Author: Martha Stewart
Sweetened whipped cream is the perfect accompaniment to this slightly spicy dessert. The topping is made by simply baking cranberries placed in a layer...
Author: Martha Stewart
Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for...
Author: Martha Stewart
No one can resist these cloud-like cookies studded with chocolate chips.
Author: Martha Stewart
Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and pecans and enveloped...
Author: Martha Stewart
These crisp, sugar-dusted Polish cookies made with twists of dough quickly fried in hot oil are also known as angels' wings or bow ties. Martha likes to...
Author: Martha Stewart
Cookie people take sides. You're either a soft-and-chewy fan or a lover of thin and crisp. But everyone goes for these chocolate chip treats. They're soft...
Author: Martha Stewart
Baking a pie from scratch takes a little patience, but watching your friends and family enjoy the results makes it all worthwhile.
Author: Martha Stewart
Applesauce makes this cake exceptionally moist. It's delicious on its own or served with a scoop of vanilla ice cream. If you decide to use store-bought...
Author: Martha Stewart
For a sweet, billowy dessert, try our banana cream pie recipe. This recipe for delicious banana cream pie is adapted from "Martha Stewart's Baking Handbook,"...
Author: Martha Stewart
Use this simple cream-cheese frosting generously on our Carrot Cake.
Author: Martha Stewart
Author: Martha Stewart
Lemon lovers, rejoice -- these crisp, delicate cookies are made with lots of juice and zest for a delightful tang; poppy seeds add crunch.
Author: Martha Stewart
The words "apple pie" conjure warmth, aroma, taste, and togetherness. This apple pie recipe is filled with Granny Smith apples and is tucked into a buttery...
Author: Martha Stewart
Rediscover homemade pudding's comforting simplicity, then see how versatile it can be. Choose one or the other, or make them both! Use this basic recipe...
Author: Martha Stewart
Add these chunky, sweet treats to your holiday dessert menu.
Author: Martha Stewart
Red gooseberries produce a deep-crimson jam, while green ones create a paler shade.
Author: Martha Stewart
It's hard to improve upon a giant -- and downright delicious -- chocolate chip cookie, but we've found a way: Stuff it with caramel! The secret to this...
Author: Martha Stewart
Enjoy pies like this one anytime you get great produce from the farmer's market: Prepare the crust and topping ahead, and keep them in the freezer.
Author: Martha Stewart
This ganache recipe (which can easily be multiplied) is the base for Apricot and Ganache Tartlets, Chocolate Cakes with Ganache Glaze, Mini Chocolate Whoopie...
Author: Martha Stewart
These cookies are crispy at the edges, chewy in the center, and loaded with 2 kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to...
Author: Martha Stewart
Whether you prepare a batch for yourself or for holiday festivities, fresh baked regulach makes the perfect addition to any dessert table.
Author: Martha Stewart
Unlike the gluely topping you find in a can, this one is made with fresh berries that are cooked down to a syrup; a touch of lemon juice cuts the sweetness....
Author: Martha Stewart
"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake," says Jennifer...
Author: Martha Stewart
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Author: Martha Stewart
Mini marshmallows are melted into this dark chocolate fudge, giving it the smoothest, creamiest texture.
Author: Martha Stewart
Bake these delicate cookies during the weekend, and enjoy them throughout the week.
Author: Martha Stewart
Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived...
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
A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.
Author: Martha Stewart
A white cake is an all-American classic recipe. This white cake recipe will become your favorite for celebrations and holidays -- and it tastes just like...
Author: Martha Stewart
A classic raspberry sorbet is just the thing to enjoy on a warm summer day. Make two batches of this recipe if needed for double the dessert.Get the recipe...
Author: Martha Stewart
What's gooey on the inside, crackly on top, and supremely delicious all over?Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown...
Author: Martha Stewart
Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright...
Author: Martha Stewart
Be very careful to stand away from the stove when you add the rum -- the flames will be brief but dramatic.
Author: Martha Stewart
Coconut-cream pie, a spin-off of custard-cream pie, is a traditional Southern favorite that has moved far beyond the lower regions of the country to more...
Author: Martha Stewart
If you're a fan of fig bars, these sweet treats will surely hit the spot.
Author: Martha Stewart
The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.
Author: Martha Stewart
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
Author: Martha Stewart
We skipped the cream on top to let the tropical custard filling be the star.
Author: Martha Stewart