Jessica Berndt, Recipe Tester

“Absolutely the best thing I’ve put in my mouth in a long time!” That’s what we’re hearing about this buttery, citrusy, playfully easy-to-eat coffee cake. We’re not arguing with that sentiment.

• (20)
• 1 H
• 3 H, 45 M
• 88

A holiday cookie if we ever saw one! So buttery, so nutty, so delicate, so mind-bendingly charming, these traditional Viennese cookies rival the city’s fancier pastries as our fave.

• (3)
• 45 M
• 4 H
• 16

A perfectly flaky crust. A simple goat cheese filling. Some fresh pesto. And those spectacular heirloom tomatoes sitting on your counter. Surprisingly simple. Impressively spectacular.

• (5)
• 1 H
• 2 H, 15 M
• 12

One taste and you’ll understand why this is the most popular recipe from The New York Times. A new American classic.

• (13)
• 15 M
• 1 H, 30 M
• 56

Pretty much guaranteed to be one of those desserts that makes people do face-plants onto their dessert plates. A David Leite original recipe.

• (7)
• 1 H
• 3 H
• 20

As easy as the classic Toll House recipe but a lot more memorable, these beauties boast ample chocolate chunks, a subtle nuttiness from the tahini, crackly edges, and oh so soft centers.

• Quick Glance
• 15 M
• 1 H, 45 M
• 2

Dare we say this is better than your mom’s rhubarb pie? We dare. This lovely rendition flaunts a lovely custard filling with sweet-tart rhubarb atop an impossibly buttery and flaky crust.

• Quick Glance
• 1 H
• 3 H
• 8

Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.

• (14)
• 25 M
• 40 M
• 50

This tempting tangle of fettuccine, brown butter, and eggs makes paltry pantry items somehow seem perfectly lovely for brunch, lunch, or a late, late, late supper.

• (1)
• 20 M
• 30 M
• 14

Traditionally sold in bakeries on Good Friday, hot cross buns are little currant-filled rolls that are slightly sweet and richly tender and oh so hard to resist. And even better when made at home.

• (1)
• 1 H
• 4 H
• 5