Sarabeth Levine

This simple yet spectacular riff on coffee cake—there's actually coffee in the cake—is rich and robust and rousing in that way only espresso can be.

Sure, you could traipse to a bakery and buy brioche rather than make them yourself. But where’s the satisfaction in that?

This small-batch refrigerator jam from the famed Sarabeth's Bakery takes barely any effort and just half an hour. And simply stash it in the fridge. No canning required.

Thicker than crêpes, thinner than buttermilk pancakes, and lovely with toppings savory or sweet.

This yeasted sour cream dough goodness is the foundation for a rich dough that tastes equal part bread, cake, and pastry.

"Moist and rich and not too sweet and airy." "Delicious, indulgent, adult- and kid-pleasing." "Perfect." That's what folks are saying about this.

When you open the oven to these obscenely buttery, flaky croissants, you'll be relieved you didn't settle for what's in the grocery-store freezer case. Trust us.