Coffee infuses this soaring confection's layers (separated by a rich mascarpone filling) as well as its whipped-cream coating. The chocolate feathers are made with melted white, milk, dark, and milk plus...
Author: Martha Stewart
Author: Martha Stewart
A seasonal treat is this whimsical Santa-bread recipe, brought to us by chef Michel Richard, owner of Citron in Los Angeles and Citronelle in Santa Barbara and Washington, D.C.
Author: Martha Stewart
These spicy roasted peanuts from Molly O'Neill's "One Big Table" cookbook are easy to pack and ship, making them an ideal Handmade Holiday Gift for faraway friends and family.
Author: Martha Stewart
Yukon Gold potatoes and garlic are "steamed" together in the Instant Pot, then mashed with just the right amount of milk and butter. Bonus: Making this easy side dish in the multicooker frees up precious...
Author: Martha Stewart
Author: Martha Stewart
This recipe from chef Eric Snow of the Oak Room is used to make White Chocolate Spheres Filled with Chocolate Mousse, a one-of-a-kind Valentine's Day dessert.
Author: Martha Stewart
Author: Martha Stewart
This recipe is adapted from "Great Italian Desserts," by Nick Malgieri. Nick Malgieri directs the baking programs at the Institute of Culinary Education in New York City. He is the author of nine books...
Author: Martha Stewart