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.
Dating back to an Andalusian cookbook from the 13th century, this recipe makes us suspect folks dined vastly better in the Middle Ages than we’d ever imagined.
Made with bacon and onion and buttermilk, these savory scones are traditionally served with soup, though when you let go of expectations, you’ll find they make a swell breakfast, too.
Smooth goat cheese, colorful roasted beets, and walnuts speckle this creamy, quiche-like tart–all of which is nestled in a flaky buttery crust.