Baking

Galettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look. No trimming, no tucking, no crimping, no venting, and no soggy bottom. They're also versatile: You can make a version of this year-round with the same amount of peak-season fruit.

Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it’ll overflow.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Any nut will work in place of the almonds.

This cake is an Easter tradition in parts of the South. A dash of ginger and cinnamon adds warming spice and cream cheese frosting finishes it beautifully.

No one will miss the flour in these pillowy-soft muffins, which are naturally gluten-free and kosher for Passover.

This cake is like a party in your mouth. The cake itself is very fluffy because of the coconut cream. It's all about coconut, with coconut icing and real coconut flakes covering the entire cake.

The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.

It’s not a Ukrainian Easter celebration without makoviy rulet, a poppy seed and nut roll. Here, the process is simplified with store-bought phyllo pastry.

This fragrant Italian Easter bread is flavored with vanilla, almond, and candied orange peels.

Using salted butter and resting the dough are the secrets to these crowd-pleasing cookies that are equal parts chewy and crunchy.

A chocolate tart shell filled with a soft-but-stable caramel filling and swoops of chocolate ganache is the kind of dessert romantic dreams are made of.

This moist, chewy loaf is packed with seeds, oats, and whole wheat, which makes it both energy-sustaining and beautiful to look at.

Known as wheaten bread in some parts of Ireland, this version of soda bread incorporates whole-wheat flour for a heartier crumb. Buttermilk adds a pleasant tang.