Cookbooks

Almonds keep this sandkage super moist, so it is great for a day after, especially dunked in coffee.

Think of these as pastry cookies: a toast and jam affair but in handheld crunchy, flaky, jammy form. All you need is store-bought puff pastry to get started.

The phyllo dough cookies are so shatteringly tender that they give palmiers a run for their money.

Flavored with cardamom and often filled with dried and candied fruits, this rich wheat bread is traditionally served for Christmas in Norway.

This astonishingly moist and fragrant almond cake infused with rum and vanilla is crowned by a white glaze that crackles as the spoon digs in.

This bread—loaded with a rum-spiked walnut filling—is the traditional Romanian celebration bread for Christmas.

These Slovak Christmas dough balls are traditionally eaten on Christmas Eve as part of a 12-course meatless meal.

These fritters are often referred to as buñuelos de rodilla, or knee fritters, as they need to be quite thin and the knee is often pressed into the dough to stretch it out.

With their slightly sweet flavor, light texture, and golden color, it's easy to see why these Swedish saffron buns have been enjoyed for hundreds of years.

Rose Levy Beranbaum’s base recipe allows you to mix and match pantry ingredients to create the cookie of your dreams.

While chocolate isn’t traditional for chess pie, I add it as my own delicious twist on the Southern classic.

A heavenly mix of textures—crunchy, airy, creamy—meets the nutty flavor of chestnuts in the Mont-Blanc.

These soft and buttery sourdough rolls are perfect for Thanksgiving or any holiday meal.

Freeze-dried blueberries sweeten this ricotta-enriched loaf cake.

I don’t know how else to say it—I think these sweet corn biscuits are perfect.

These fudgy rye-flour olive oil brownies are sweetened with dates.

A thin layer of crispy rice, an array of Chinese cured meats, and a drizzle of sweet, seasoned soy sauce makes this a simple and satisfying weeknight dinner.

This mac and cheese has an awesome, crusty, golden-brown top and the ooey-gooiest center known to humankind.

The green tea base imparts layers of flavor to this mocktail without adding sugar.

This is a love-at-first-sip kind of nonalcoholic drink—grapefruit and rosemary make a perfect pair.