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Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.
4.0
(3.8)
Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.
4.0
(4.08)
These buns can be assembled the night before, needing only a final rise before baking. This is part of BA's Best, a collection of our essential recipes.
4.0
(3.92)
The only chocolate sheet cake you need is a Texas chocolate sheet cake. This recipe is from one of our readers.
4.0
(4.03)
Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.
4.0
(3.85)
The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.
4.0
(3.76)
We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.
4.0
(3.8)
Like a cinnamon-sugar doughnut in muffin form. You’ve been warned.
4.0
(3.9)
Once you get the hang of this fail-proof tart, feel free to riff. Try walnuts or hazelnuts instead of almonds, and any kind of jam (but no jelly).
4.0
(4)
Making this pastry is worth the effort.
3.7
(3.68)
It’s airy, light, and sweet, but this delicate cake gets pucker and punch from vinegar in both the icing and the filling.
3.7
(3.7)
Vegan
These spicy, crunchy pita bits are your new, improved crouton.
4.0
(3.82)
Easy
"Hard-boiled yolks are the secret to making these savory cookies dissolve-in-your-mouth tender." —Claire Saffitz, assistant food editor
4.0
(3.9)
Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.
4.0
(4.01)
Textures matter: Baking the cheesecake in a water bath insulates it, so it stays creamy and moist; the crunchy streusel topping adds contrast.
4.0
(4.08)
Easy
If you can’t find blanched hazelnuts, simply toast and skin regular ones.
4.0
(3.8)
Easy
This warm, buttery, pull-apart bread is easy to throw together (just five ingredients) and crazy versatile.
3.7
(3.71)
Blind-baking the crust in this lemon buttermilk pie recipe is essential: It keeps it from getting soggy when the custardy filling is added.
4.3
(4.31)
The fragrant richness of coconut oil and the tenderizing power of buttermilk make this the ultimate chocolate pound cake recipe.
3.7
(3.7)
Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you’re golden.
4.0
(4.12)
Forget milk—beer is the perfect pairing for this chocolate stout layer cake. Take it up a notch with the rich chocolate frosting.
4.0
(3.77)
Easy
To make ahead, freeze the cut-out biscuits in plastic bags. Bake frozen, increasing cooking time to 45–55 minutes. Get the full fried chicken biscuit sandwich recipe served at Pies-N-Thighs restaurant in Brooklyn, New York, here!
3.7
(3.73)
“The great thing about this cake? It's not fussy. You can just pour the glaze over and it sets. Done.” —Rick Mast
4.0
(3.91)