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British - Page 3 of 11

  • Recipe

    Slow-Roasted Beef Standing Rib Roast with Brown Ale Butter Sauce

    The trick to evenly cooking a large bone-in beef roast like this is to roast it at a very low temperature for a long time. This way, the meat stays…

  • Recipe

    Yorkshire Pudding

    While testing the beef rib roast recipe, we were reminded of its classic companion, Yorkshire pudding. Similar in texture and flavor to a popover, Yorkshire pudding is made with the…

  • Magazine

    Fish and Chips

    The authentic British favorite from a British seafood pro.

  • Recipe

    Fish and Chips with Tartar Sauce

    This is the iconic, beloved, comfort food of England: crispy cod or haddock and crunchy French fries with the traditional accompaniments of creamy, briny tartar sauce and malt vinegar. In…

  • Recipe

    Anise-Orange Scones

    The licorice-like flavor of anise accents orange in these delicious drop scones. They would be a welcome accompaniment to savory foods, like glazed ham, or at a weekend brunch. 

  • Recipe

    Sweet Potato Cottage Pie

    A cottage pie is like a shepherd’s pie, except that it’s made with beef, not lamb. Here, a hearty filling of ground beef, salty olives, savory tomatoes, and warming spices…

  • Recipe

    Gingerbread-Brandy Trifle

    This luscious dessert marries layers of gingerbread cake, chopped crystallized ginger, and a creamy filling spiked with brandy, sparkling wine, and black tea.

  • Recipe

    Turkey Rarebit

    For an easy post-Thanksgiving meal, try these open-face sandwiches. Smothered in a cheese and beer sauce and broiled until bubbling and golden, they’re a great way to use up your…

  • Recipe

    Crumpets

    Like many Americans, I always assumed that crumpets were close relatives of English muffins (an assumption that apparently infuriates the British!). When I tasted my first crumpet at the Crumpet…

  • Recipe

    Luxury English Muffins

    This recipe was inspired by the English muffins I saw on a visit to London’s Borough Market. Unlike the inch-thick, pallid packaged specimens I was familiar with from my local…