Whether they're paired in a casserole or a pie, sweet potatoes and marshmallows are a classic Thanksgiving combination. Here, roasted sweet potatoes are enriched with eggs, half-and-half, and warming spices...
Author: Martha Stewart
This simple recipe is an ideal base for many pies and tarts, sweet or savory.
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 to mimic the lattice of a classic Linzer torte.
Author: Martha Stewart
A golden puff-pastry shell is filled with vanilla-flecked mascarpone cream and topped with rows and rows of juicy raspberries in this impressive dessert.
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. The recipe comes from Martha's book "One Pot: 120+...
Author: Martha Stewart
Try these chocolate-filled bite-size wonders, which make clever use of shredded coconut to form the crust, for a delicious, unique Passover dessert. This recipe was adapted from "Martha Stewart's Pies...
Author: Martha Stewart
The key to the marbleized look of this chocolate-peanut butter tart: a wooden skewer, which is used to swirl warm peanut butter atop chocolate ganache.
Author: Martha Stewart
This year, indulge your family and friends in a traditional pie made with healthier, more flavorful ingredients.
Author: Martha Stewart
Chocolate-covered caramels inspired this rich, silken pudding and its whipped cream topping that's suffused with caramel.
Author: Martha Stewart
Pastry rounds are pressed into muffin tins and filled with ginger- and vanilla-perfumed pears. The resulting hand pies are small but indulgent.
Author: Martha Stewart
Use two pantry ingredients to amp up this Southern classic: cocoa powder and espresso powder. The easy filling only calls for a bowl and a whisk -- no mixer required!
Author: Martha Stewart
This luscious chocolate tart is topped with sliced pears.
Author: Martha Stewart
A custardy almond filling is studded with jewel-like fresh apricots and raspberries in this showstopping tart. It's best eaten the day it's made.
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 400 degrees. The apple filling can be made a day ahead...
Author: Martha Stewart
Author: Martha Stewart
Puff pastry forms the base for an easy-to-prepare topping of prunes stewed in red wine. Serve with creme fraiche or whipped cream.
Author: Martha Stewart
This is an apple pie that manages to be both refined and rustic.
Author: Martha Stewart
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, check out Our Favorite Pie Crust.
Author: Martha Stewart
This tart showcases the fragrant apricots with the almond flavor in both the filling and crust.
Author: Martha Stewart
Our pies are filled with a rich mixture of chicken, artichoke hearts, onions, and peas, and topped with flaky pie crust. If desired, they can be decorated with hearts cut from the scraps of dough and attached...
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 red and green.
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 version from Dorie Greenspan's "Everyday Dorie:...
Author: Martha Stewart
Crowd-pleasing apple pie achieves Paul Bunyan proportions, calling for a mountainous five pounds of apples and a batch and a half of dough. Cranberries bring a hint of tartness to the apples' familiar...
Author: Martha Stewart
Chocolate complements the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate is poured on top of the baked chocolate crust for a bonus creamy layer....
Author: Martha Stewart
Make a pecan pie more decadent with a chocolate crust and melty, gooey chocolate added to the filling.
Author: Martha Stewart
Use a little extra seasoning while preparing this chicken potpie; the flavors mellow as it cooks.
Author: Martha Stewart
Clear out your refrigerator with our ultimate, day-after Thanksgiving recipe! Feed a crowd with this hearty, rustic dish that combines leftover turkey, stuffing, and cranberry sauce.
Author: Martha Stewart
Try this fall-inspired version of the Southern American classic as an alternative to a pumpkin pie at your next Thanksgiving dinner.
Author: Martha Stewart
You won't be able to resist a slice of this gooey yet crunchy dessert.
Author: Martha Stewart
Elegan and gluten free, this tart starts with a no-bake, press-in crust made with coconut and almond flour-no rolling out or blind-baking required. The filling is an enchanting elixir of butter, sugar,...
Author: Greg Lofts
Author: Martha Stewart
Blueberries and nectarines pair exceptionally well -- especially if they're baked in a summer pie.
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
Author: Martha Stewart
This casual tart is very easy to prepare, and it looks and tastes just as sophisticated as one from a fancy bakery.
Author: Martha Stewart
This summer fruit tart has an easy-to-make crust that you can press into the pan, rather than roll out.
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 the palate.
Author: Martha Stewart
Crisp triangles of phyllo dough stuffed with a sweet filling of bananas and chocolate are delicious for dessert or as a snack.
Author: Martha Stewart
Ron Dube's recipe for brandy apple pie won first place in Stone Barns' 2006 pie contest.
Author: Martha Stewart
For a take on chocolate-covered strawberries, drizzle the eclairs with melted bittersweet chocolate.
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 espresso-flavored chocolate ganache.
Author: Martha Stewart
Chocolate pie is topped with fluffy peaks of meringue.
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, sprinkled with pine nuts, and dusted with confectioner's...
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 to the filling may seem unorthodox, but two of its...
Author: Greg Lofts
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 artfully (yet easily) swirled. It's versatile,...
Author: Martha Stewart