Melissa Roberts

These buns can be assembled the night before, needing only a final rise before baking. This is part of BA's Best, a collection of our essential recipes.

Hanukkah is the celebration of ritual oil that miraculously lasted for eight days instead of one, which is why oil factors prominently during the holiday. While latkes (potato pancakes pan-fried in oil) are traditional—and we've never met a latke we didn't love—why not end the meal this year with apple fritters that are as tender and delicate as cake doughnuts? Drizzled with an orange glaze, they echo the flavors of the winter season.Editor's Note: This recipe is part of Gourmet's Modern Menu for A Hanukkah Feast. Menu also includes Salmon with Potato "Scales" and Swiss Chard with Horseradish .

The concept of ground almonds and extra-virgin olive oil in a cake may sound like a recipe for a lead weight, but this dessert is surprisingly airy and light yet also amazingly moist. And the bonus of a jigger of Amaretto liqueur can only make it better.Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Quinoa and Asparagus Salad with Mimosa Vinaigrette and Wine-Braised Brisket with Tart Cherries.

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.

Passover falls at the cusp of spring, and fresh asparagus on the table is one of the best ways to usher in the new season. Combined with the snap of green beans and sautéed with the silky, mild bite of green onions, it becomes a welcome pop of color and texture to the plate.

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.

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

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

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.

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

This is a great, easy weeknight cake recipe. Use the freshest berries for a summertime treat, plus buttermilk makes for a super moist crumb.

This berry cobbler recipe is stabilized with cornstarch—it helps the fruit juices thicken as it bakes.

Using a potato masher or the back of a wooden spoon, mash fresh berries with sugar and orange juice.

Arranging fresh blackberries in a single layer at the bottom of the pan makes for a jammy top when flipped.

Haroseth, a thick condiment of fruit, nuts, and wine, symbolizes the mortar the Israelites used in Egypt. Roberts's particular mix of almonds, pistachios, dates, and dried apricots, reflective of the Middle East, is outstanding (note that we prefer the sweet-tart complexity of California/Pacific apricots to the bland sweetness of Turkish ones). Enjoy leftover haroseth slathered on matzos or crackers; we discovered it's great with Manchego cheese as well.

These wafer-thin cookies may have been created with Passover in mind, but their shattering crispness and perfume of almonds and lemon make them alluring at any time of year.

One of the great things about a trifle is that you make it ahead of time, so the cake can soak up the flavors of the custard, fruit, and syrup. It’s a perfect holiday dessert.