Rose Hattabaugh’s Favorite Baking Recipes

Toasted Oat and Maple Scones

These hearty scones get deep, sweet flavor by coating rolled oats in maple syrup before toasting them, resulting in amplified nuttiness and crunch. Processing a portion of the oat mixture with the other dry ingredients distributes the flavor and textu

By Rose HattabaughSeptember 10, 2024

Whole-Wheat and Muesli Soda Bread

To make this rustic, hearty quick bread, we lean on a combination of whole-wheat and all-purpose flours , but also include muesli; it’s a simple way to include a mix of nuts and other grains. We first soak the muesli in buttermilk to hydrate and softe

By Rose HattabaughSeptember 10, 2024

Swedish Cardamom Buns (Kardemummabullar)

Swedish cardamom buns, wafting of holiday aroma, are a reason to look forward to winter. There’s a reason we devote some time to these: the reward of soft, yeasted buns, rich with buttery sugary cardamom aroma, is well worth it.

Coconut Milk-Flour Tortillas

These flatbread-like tortillas were inspired by Isha Sumner’s durudias, or Honduran tortillas. The soft, chewy rounds are rich in flavor thanks to a little butter and a healthy dose of coconut milk; the latter also makes the dough extremely easy to ro

Orange–Olive Oil Sweet Breads

French gibassiers (pronounced zhe-bah-see-ay) take a couple different forms. In certain areas of Provence, the baked good is a cookie made with olive oil. But the better-known version is a sweet yeasted bread rich with butter, olive oil and eggs and f

By Rose HattabaughSeptember 12, 2024

Seeded Crackers with Smoked Paprika and Olive Oil

Packed with pops of texture and flavor, these crackers are easy to make and customize. Semolina adds crispness and crunch, but we also love the earthy notes and tenderness lent by rye flour. The combination of olive oil and neutral oil gives the crack

By Courtney HillOctober 7, 2024

Buttermilk Monkey Bread

Monkey bread gets an update that makes the pull-apart loaf even better thanks to buttermilk, a little whole-wheat flour and a lighter hand with sugar. The result is more tender and nuanced—and less sweet—than the versions many of us grew up with. Brow

By Erika BruceSeptember 12, 2024

Lemon-Orange Tart

A classic lemon tart requires making a stovetop curd, and too often its flavor winds up harsh and puckery. We found an easier, better way—no stovetop stirring required. We temper the brassiness of lemon with sweeter, gentler orange and simply combine

By Milk StreetSeptember 12, 2024

Tarte Flambée (Flammekueche)

Tarte flambée, also known as flammekueche, is an onion and bacon-topped flatbread from the Alsace region of northeastern France. Its name translates as "flamed tart," which hints at its method of preparation. The tarts traditionally were prepared as a

By Rose HattabaughSeptember 12, 2024

Babas au Rhum

A classic French dessert with Eastern European roots, babas au rhum traditionally consists of yeasted, mildly sweet, bread-like individual cakes heavily soaked in a boozy, rum-spiked syrup. At Restaurant Astier in Paris, we tried a lighter, fresher i

By Rose HattabaughSeptember 24, 2024

Pizza with Ricotta, Zucchini and Mint

The bright, summery flavors of this pizza are a nice change from rich, cheesy, tomatoey pies. Be sure to choose medium-sized zucchini or summer squash—that is, one that weighs no more than about 8 ounces. Its texture will be more tender and its core w

By Courtney HillSeptember 11, 2024

Tarte Tatin

Tarte tatin is made by baking apples in sugar under a blanket of pastry, then inverting the tart out of the pan for serving to reveal a stunner of a dessert: velvety, caramel-soaked fruits atop a tender, buttery crust. Said to have been invented by ac

By Hisham Ali HassanSeptember 11, 2024

Slab Pizza with Sausage, Chard and Onion

This slab-style pizza boasts a pillowy, focaccia-like dough topped with garlicky tomato sauce, crisp sausage and silky sautéed greens. A flavorful cheese blend brings everything together. We recommend provolone and Asiago for their slightly funkier no

By Courtney HillAugust 21, 2024

Bête Noire

Cookbook author Lora Brody’s creation bête noire is no typical chocolate cake: silky, custardy, with a base of sugar syrup.

By Wes MartinOctober 16, 2019

Beef, Spinach and Feta Gozleme

Gozleme is a Turkish stuffed flatbread. Made the traditional way, large, thin sheets of unbaked dough are filled then cooked on a griddle-like pan. For ease, we use flour tortillas, fill them with a simple mixture of beef, spinach and feta, then toast

Glazed Guinness Gingerbread

Molasses and Guinness share smoky, roasty, bittersweet notes that are further deepened by the addition of espresso powder.

Turkish-Style Sesame Rings

A simit is a Turkish sesame-coated bread ring that resembles a slender bagel formed from twisted dough. It’s a street-food favorite that’s typically eaten at breakfast, but we think it’s also great with dips and spreads or alongside soups and stews. T

By Milk StreetSeptember 25, 2024

Cinnamon-Sugared Chocolate and Orange Mandelbrot

Mandelbrot, which means “almond bread” in both Yiddish and German, is a Jewish cookie similar to biscotti. It is baked as a loaf that is sliced, then the cookies are returned to the oven to crisp and dry. But because of the fat in the dough, mandlebro

By Rose HattabaughDecember 8, 2023

Georgian Cheese Bread (Khachapuri)

We adore Georgia's staple snack—a bread boat made of a plush, yeasted dough that’s easy to tear and dip into an abundant filling of creamy cheese.

By Erika BruceFebruary 1, 2024

Chocolate-Hazelnut Cream Cake

Rich chocolate cake, layered with a light, hazelnutty whipped ganache: our special-occasion dessert adapted from Dominique Ansel.

By Wes MartinOctober 12, 2020