British
The Easy, British Dessert That Will Transform Your Summer
It's even got a cool name: syllabub.
By Katherine Sacks
16 Briticisms from The Great British Baking Show, Defined
Bring on the puds and baps—hold the soggy bottoms.
By Becky Hughes
Edible Cookie Dough
Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe to eat as is.
By Katherine Sacks
Eggs Benedict With Blender Hollandaise
A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.
By Rhoda Boone
British Government Says Toast Might Cause Cancer—Will It?
A British government body has linked well-done toast and roasted potatoes to cancer. What's that about?
By Sam Worley
The British Christmas Tradition I Can't Do Without
You don't have to be British to enjoy this old-fashioned holiday dish.
By Anya Hoffman
Yorkshire Pudding
This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.
By Craig Claiborne
What to Cook for Dinner on Election Night
It's just another totally chill evening, right?
By Sam Worley
Make Hot-Water Crust Pastry Like a Proper Brit
Like Channing Tatum, hot-water crust pastry is hardy yet tender. Unlike certain other pie doughs, it doesn't need to be treated delicately.
By Sam Worley
How to Make a Real Upper Michigan Meat Pie
Pasties: they're hearty, they're hand-held, and they're served with butter and ketchup. What's not to love?
By Sam Worley
Beef and Potato Pasties
A long-standing tradition in Upper Michigan, meat hand pies are the ultimate portable comfort food.
By Sam Worley
Pumpkin and Chocolate Mousse Trifle
Fold whipped cream into canned pumpkin purée and then layer with buttery pound cake and airy chocolate mousse for this easy-to-assemble fall dessert.
By Marina Delio
How to Take Worcestershire Sauce Beyond the Bloody Mary
This age-old British condiment is an umami bomb. Why aren't we using it more?
By Sam Worley
English Chili Sauce
Serve this spicy-sweet sauce with thick-cut fried potato wedges, or use it as a glaze for pan-seared chicken thighs.
Claret Cup
The precursor to the Pimm’s Cup, the old Claret Cup employs a wine base to make a drink that is light and redolent of additions such as borage, cucumber, or strawberries. There are multiple recipes, but we like a simple one that modifies wine with just a bit of sherry (or even vermouth, in a pinch). Claret was what the English used to call wines from Bordeaux. Really, any red jammy wine will do—Cabernets or even Syrah, although a decent Côtes du Rhône or a Beaujolais is what we use most often. Don’t overthink it—use whatever fruit you’ve got in the fridge and see what you prefer. In fall, it’s lovely to grate a little nutmeg and cinnamon on top.
By Tenaya Darlington and André Darlington
Roasted Strawberry Trifles with Lemon Cream
Roasting strawberries intensifies their natural sweetness rendering them perfect for layering with tart lemon cream and nutty brown sugar–basil crumble.
By Dave Muller and Lana Porcello
Double Ginger Sticky Toffee Pudding
The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which will remove some of the excess syrup.
By Claire Saffitz
Why You Should Drink Like a Brit This Summer
Summer’s most thirst-quenching cocktails all have one thing in common.
By Stacy Adimando
Pimm's Royale Punch
Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English oyster bar owner, and it became one of the most popular beverages in England. The exact recipe is a secret, but we do know that it is a gin-based liqueur flavored with spices and fruit. It is generally consumed in the Pimm's Cup with ginger ale and a fancy fruit garnish. This party punch takes it one step farther, letting it macerate with fruit and then adding Champagne rather than soda.
By Julie Reiner
Bacon, Egg, and Tomato Toast
Fry up bacon, tomatoes, and eggs all in the same skillet for this upgrade on the classic breakfast sandwich.
By Rebekah Peppler