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British

  • Recipe

    Quail Egg-in-a-Hole

    Egg-in-a-hole is usually made by frying a chicken egg in a slice of bread, but these little guys are baked, all 12 in one batch. They’re a great appetizer or…

  • Recipe

    Pear-Prosciutto Rarebit

    This cheesy open-face sandwich has the perfect blend of sweet and salty. Serve with mustard and cornichons on the side to cut the richness.

  • Recipe

    Red Berry Summer Pudding with Vanilla Malt Ice Cream

    An uptown take on a retro American diner combo—berry pie and a vanilla malted—this classic English no-bake dessert paired with slightly earthy, toasty vanilla malt ice cream is perfect for…

  • Recipe

    Overnight English Muffins

    Toasted (or not) and slathered with butter and jam, fresh homemade English muffins are a real treat. For a flavor twist, try the cinnamon-raisin and rye variations below.

  • Recipe

    Poppyseed Shortbread

    These sweet, crumbly cookies get a bit of color and texture from delicate poppyseeds. Don’t worry if they break a bit while cutting. Crumbled, they make a great topping for…

  • Recipe

    Strawberry-Rhubarb Fool

    A fool is an old-fashioned English dessert, but it never goes out of style because it’s simple, delicious, and beautiful. Plus, any fool can make it since it’s only a…

  • Recipe

    Red Currant and Ginger Sorbet

    A splash of ruby port helps deepen this sorbet’s beautiful bright pink color and adds some sweetness to complement the tart berries. The pectin in the currants makes the sorbet…

  • Recipe

    Eton Mess

    Named after a prestigious English boarding school, this mash-up of strawberries, whipped cream, and meringue crumbles is served at an annual cricket match there. A splash of liqueur is a…

  • Recipe

    Cream Scones

    While most scones are made with cream, the secret to this version is whipping the cream to soft peaks before folding it with the dry ingredients. The air trapped in…

  • Recipe

    Onion and Ale Soup with Blue Cheese Croutons

    This boldly flavored twist on French onion soup lets the onion come through loud and strong. Gorgonzola works well for the croutons because it’s not overpowering and melts nicely, but…