Karla Cyr, Recipe Tester

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

This strudel, filled with sweet potato, raisins, and cranberry, is a great lunch or side. Store-bought Phyllo makes the strudel a cinch to make.

• (2)
• 35 M
• 1 H, 25 M
• 6

Made with half whole wheat flour and half white flour, these pancakes are light and fluffy and improbably enticing for something that actually has redeeming nutritional qualities.

• Quick Glance
• 30 M
• 30 M
• 0

Wanna outclass every other appetizer you know how to make? Try this little number. Deceptively simple. Infallibly impressive.

• (1)
• 15 M
• 35 M
• 2

Stale bread? Itsoaks up a tangy vinaigrette in this interpretation of an Italian classic from the Barefoot Contessa herself. You’re welcome.

• (3)
• 35 M
• 35 M
• 6

“Absolutely the best thing I’ve put in my mouth in a long time!” That’s what folks are saying about this buttery, citrusy coffee cake.

• (20)
• 1 H
• 3 H, 45 M
• 88

This spicy tomato soup gets its heat from Thai Sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.

• (7)
• 15 M
• 1 H, 15 M
• 27

This cranberry orange pecan bread, with its perfect balance of tart and sweet, is so lovely it doesn’t even need a schmear of butter.

• (12)
• 15 M
• 1 H, 30 M
• 53

This evocatively named dip isn’t the same as the one of yore. It’s got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.

• (2)
• 15 M
• 15 M
• 7

As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We’ll break bread to that.

• (12)
• 30 M
• 3 H, 15 M
• 30