Move over, pecan pie. We're serving something new at this year's Thanksgiving table. From marzipan pumpkins to peanut butter acorns and tiny tartlets, here are a dozen treats to give your feast a sweet ending. (Hope you saved room after all that turkey.)
Once you see how easy biscotti are to make yourself, you’ll pass right by the ones that come in boxes or wrapped in cellophane. The crisp Italian cookies are a breeze to bake in large batches and to customize with add-ins -- try our master recipe, with almonds and anise seeds, or one of our clever variations.
We asked for your best re-creations of our colorful March cover of Martha Stewart Living, and your replies came fully baked. Here are a few of our favorite re-creations, plus what you need to make your own macarons. Subscribe now to get your new issue every month.
Prebaking, or blind baking, means to bake a crust before filling it. The technique is often used with single-crust pies. It is useful when the filling doesn't need to bake as long as the crust or would make an unbaked crust soggy. Some recipes have you partially bake the crust, while others call for it to be completely baked.