Pastries

This cookie is popular in most of Eastern Europe. It features a tender pastry and, in this rendition, a delicious not-too-sweet cranberry and walnut filling. The cookies are formed by rolling up triangles of the pastry into small crescents.

Nourishing muffins that are nice for a snack or a quick breakfast.

Toasted sesame seeds and sautéed green onions add zip to these moist muffins. Serve them on their own or with butter and honey.

Traditional cinnamon buns are made with yeast, but our biscuit-dough buns are faster to make and just as delicious.

Try these alongside egg dishes at brunch or with soup and salad for lunch.

This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

The fragrant secret to this recipe from Delfina Studio Café is the rose water.

French for "crunch in mouth," a classic croquembouche is made with custard-filled cream puffs coated with caramel and stacked in a tall pyramid shape. Here, these chocolate-cream-filled puff pyramids are scaled down to individual servings and drizzled with a chocolate glaze.

Jiffy muffin mixes were part of the boxed baking craze that took hold in the thirties, and they remain a supermarket staple. Here, frozen corn kernels, shredded cheese and fresh basil are convenient additions.

An Italian twist on an English favorite.

Michael P. Hooley of San Francisco, California, writes: "While I was in London, I went to Fortnum & Mason and had a delicious currant-filled pastry called an Eccles cake. Would it be possible to get the recipe?" These sweet pastries are named after the town in Lancashire where they originated.

"While visiting Los Angeles recently," says Katherine Mollen of New York, New York, "I made sure to get to La Brea Bakery. The ginger scones were the best I've ever had. Since there's nothing that comes close here in New York, I'd like to try to make them at home."

We like to think of these as an American version of gougères.