Ditte Isager

If you can’t make it to Paris to taste Fabrice Le Bourdat’s glazed madeleines (the best in town) you might as well learn to make them at home.

These tasty tarts are easy to bring to a picnic or potluck dinner. Serve one for dessert--and one for breakfast the next day. Dried California apricots are dark orange and have a tangier, more intense flavor than Turkish ones.

Skip the scones and biscuits for brunch; serve this sweet and beautiful take on focaccia instead.

This versatile dough recipe is ideally made in a stand mixer, but a food processor works surprisingly well, too. Use the dough to make sweet rolls, pretzels, and more.

Swedish pearl sugar stands in for coarse salt in this sweet take on the soft pretzel.

When gooseberries are in season, Redzepi juices them to flavor this dish. Verjus (a tart bottled juice made from unripe grapes) or a combination of white grape juice and cider vinegar make great substitutes.

A simple addition to the master dough results in deliciously scented rolls.

This recipe calls for grated apple, a pectin-packed fruit, which naturally jells the strawberry jam and gives it a pleasant tartness.

This whimsical Easter bread recipe is traditionally made for Italian and Greek Easter celebrations, though many Eastern European countries also claim it as their own. Dye the eggs for a more festive look. Hunting for more Easter recipes? Hop over here.