Karla Cyr, Recipe Tester

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.

“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.

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.

Cinnamon is the solo act in this sophisticated but simple gelato. Creamy, indulgent, and complex tasting, this gelato is sure to become a new favorite.

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.

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.

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.

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.

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.

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.