Holiday dessert recipes from Martha Stewart, including triple-chocolate peppermint trifle, gingerbread cheesecake, eggnog mousse, pecan pie, steamed pudding, poached pears with gingerbread, croquembouche, buche de noel (yule log), and much more.
A red-and-green medley of dried cranberries and pistachios looks stunning against the snowy white background of this honey- and coconut-sweetened torrone candy. For gift-giving, wrap slabs of torrone in parchment paper and tie it with a ribbon.
Hyssop, a member of the mint family with a subtle anise flavor, invigorates this chilled, sweet soup made with pureed heirloom tomatoes and ripe peaches. Serve it as a refreshing first course on a sweltering hot day.
Roasted with olives, rosemary, and lemon juice and zest, baby artichokes can be served straight from the oven or bathed in a jar of olive oil, where the flavors will deepen over the course of hours or days.