This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with an igloo of meringue emerging from an oven is a real showstopper.
Pistachio Cupcakes with Raspberries
No occasion is necessary to bake these simple yet surprising cupcakes.
Slow-Cooker Root-Vegetable Confit
Instead of roasting your vegetables, try giving them the slow-cooker treatment. Here, carrots, parsnips, and beets are poached in a spiced oil until silky and flavorful. Serve with pesto over grains or alongside roasted meats. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Lime Squares with Pistachio Graham-Cracker Crust
This creamy dessert is a cross between key lime pie and traditional lemon bars.
Baklava With Lemon-Honey Syrup
Flaky, sticky, and sweet, this delectable baklava from baker Umber Ahmad of Mah-Ze-Dahr is studded with cloves to anchor the pastry layers and infuse them with warm flavor. Lemon is mixed into the traditional honey syrup for a deliciously fresh twist.
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."
Milk Chocolate-Pistachio Tart
You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode 501 of "Martha Bakes."