Shelly Sinton, Recipe Tester

Dating back to an Andalusian cookbook from the 13th century, this recipe makes us think they dined much, much better in the Middle Ages than we’d ever imagined.

• (4)
• 45 M
• 2 H
• 10

This utterly indulgent French toast takes its richness, in part, from a cream cheese and cranberry filling. Sorta screams Sunday brunch, yes?

• Quick Glance
• 30 M
• 30 M
• 0

This roasted butternut squash pie is the ideal dish to whip up when you have hearty eaters, vegetarians, and vegans coming for dinner. They’ll all love it.

• Quick Glance
• 1 H, 15 M
• 2 H, 45 M
• 0

Filled with bacon and onion, these savory New England scones are usually served with soups, stews, and roasted meats, but they make a great breakfast too.

• (2)
• 30 M
• 45 M
• 4

Smooth goat cheese, colorful roasted beets, and walnuts speckle this creamy, quiche-like tart–all of which is nestled in a flaky buttery crust.

• (3)
• 1 H
• 3 H
• 8

Dead-ripe pears and sweet-tart dried cranberries are the stars of this fruit crumble. The topping is an old-fashioned mix of oatmeal, brown sugar, and butter.

• (2)
• 15 M
• 55 M
• 4

For this Latin dish, tender boneless chicken breasts are dusted with a masa harina coating spiced with cumin, pepper, and sugar seared, and served atop a salad.

• (1)
• 1 H
• 1 H
• 2