Karla Cyr, Recipe Tester

A sturdy, healthy whole-wheat loaf brimming with nutty goodness, this bread takes its crunch from pumpkin seeds, sunflower seeds, flax seeds. Fantastic as toast and for sandwiches.

• Quick Glance
• 30 M
• 5 H
• 1

“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

This cranberry orange pecan bread is an enticing balance of tart and sweet in a fetching cake-like delivery system. Quite tempting at all times, though especially come November.

• (15)
• 15 M
• 1 H, 30 M
• 63

Accustomed to getting falafel takeout from your fave Middle Eastern food truck or restaurant? No more. You can make the best falafel you’ve ever experienced at home.

• Quick Glance
• 35 M
• 50 M
• 4

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

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