Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time...
Author: Martha Stewart
Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon...
Author: Martha Stewart
Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust. It's no ordinary pumpkin...
Author: Martha Stewart
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made...
Author: Martha Stewart
To make this recipe in less time, you can substitute organic canned butternut-squash puree for the fresh squash. For the decorating technique, see our...
Author: Martha Stewart
Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a...
Author: Martha Stewart
This simple-to-make pear tart is sure to become a staple in your baking repertoire.
Author: Martha Stewart
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter...
Author: Martha Stewart
An elegant French-inspired tart to showcase delicate sour cherries. Its almond-flour shortbread crust tastes nutty (and doesn't require any rolling) and...
Author: Anna Kovel
This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.
Author: Martha Stewart
Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has...
Author: Martha Stewart
The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder.
Author: Martha Stewart
Author: Martha Stewart
Cardamom and white chocolate add intrigue to the silky vanilla bean filling for this chocolate wafer-crusted pie. Billows of vanilla whipped cream and...
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
The salty, savory shredded cheddar that's laced throughout this dough is the perfect match for the sweet fruit filling in our Apple Crostata.
Author: Martha Stewart
This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat,...
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
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
Chicken potpie-a comfort food classic-gets unexpected flavor, and kick, from cognac.
Author: Martha Stewart
Use to make the Coffee Cream Pie from "Martha Stewart's New Pies & Tarts." Martha made this recipe on episode 507 of Martha Bakes.
Author: Martha Stewart
Since fresh sour cherries are ephemeral summer finds, this recipe uses frozen ones. They're combined with fresh pears and warm spices like cinnamon and...
Author: Martha Stewart
A vibrant topping of berries and currants contrasts with the vanilla and sour-cream custard filling in this gorgeous French tart. There's a secret ingredient:...
Author: Martha Stewart
Macerating the fruit in a bit of sugar and acid (strawberries and balsamic vinegar are natural allies) helps draw out their natural juices and makes an...
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
A delicate custard holds slices of sweet Bosc pear and jewel-like cranberries in this elegant tart. Most of the time needed is hands off, and the press-in...
Author: Martha Stewart
This may become the new most-requested recipe in your house: Cheddar-buttermilk biscuits are dropped and baked over turkey chili for a guaranteed hit....
Author: Martha Stewart
The soft, yeasted crust of the butterkuchen is just the right texture for mopping up its loose, custardy filling.
Author: Martha Stewart
A freeform tart meant to be ragged and uneven (it's beautiful no matter what you do to it), a galette is just the thing for beginning cooks. This savory...
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
These easy, do-ahead puffs can go directly into the oven from the freezer. The same profiteroles recipe can also be used to prepare eclairs, gougeres (puffs...
Author: Martha Stewart
Use this basic pie dough recipe to make the crust for our Spinach and Gruyere Quiches.
Author: Martha Stewart
This basic recipe can be used to make one of two designs. The first is a shingled, layered crust formed from hearts made out of pie dough. The second is...
Author: Martha Stewart
If you want to give beef a break, try our recipe for this comfort-food classic that's made with lamb. Another twist on tradition: Shepherd's pie is usually...
Author: Martha Stewart
This dessert, from reader Cynthia Bricker of Milton, Massachusetts, features a delicate custard filling with a tangy-sweet flavor. For a homemade pie dough,...
Author: Martha Stewart
Store-bought sheets of phyllo form the delicate crust in this stunning tart that feeds a crowd. Frangipane made with hazelnuts instead of the traditional...
Author: Martha Stewart
It's amazing what you can do with basic pantry ingredients. Here, buttermilk is spiced with cardamom, nutmeg, and vanilla, then baked in a flaky piecrust...
Author: Martha Stewart
This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.
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
This cherry tomato tart recipe is courtesy of chef Michel Roux.
Author: Martha Stewart
Apricots andchopped pistachios top a layerofrich pistachio cream on a rectangle of puff pastry.
Author: Martha Stewart
This delicious pie recipe is courtesy of Lucinda Scala Quinn.
Author: Martha Stewart
This delicious pie recipe is courtesy of Brad and John Hennegan.
Author: Martha Stewart