"Texture is everything at Lee Lee’s Baked Goods, a little bakery in Harlem that’s been churning out some of the city’s crunchiest, most satisfying rugelach since the ’80s. Run by Alvin Lee Smalls—who started making the pastries originally from a newspaper recipe around 1965—the spot is a neighborhood go-to for gifts. (A paper bag full of Lee Lee’s assorted rugelach will always be appreciated.) Beyond the rugelach, there are great sweet potato, and crumble-topped peach and apple pies, as well as delightfully homemade-tasting black-and-white cookies with brownish bases. Stop by, grab a seat up front, and eat a moist carrot muffin while looking at framed accolades and photos from decades past. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte Food Rundown photo credit: Kate Previte Rugelach Lee Lee suggests heating these buttery pastries up before eating, but you don’t really need to. All three varieties are nutty, raisin-studded and crisp. The chocolate has a little stripe of chocolate on top, and the raspberry and apricot are sparkly brown with sugar." - Sonal Shah
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