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British

The Easy, British Dessert That Will Transform Your Summer

It's even got a cool name: syllabub.

16 Briticisms from The Great British Baking Show, Defined

Bring on the puds and baps—hold the soggy bottoms.

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.

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.

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?

The British Christmas Tradition I Can't Do Without

You don't have to be British to enjoy this old-fashioned holiday dish.

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.

What to Cook for Dinner on Election Night

It's just another totally chill evening, right?

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.

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?

Beef and Potato Pasties

A long-standing tradition in Upper Michigan, meat hand pies are the ultimate portable comfort food.

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.

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?

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.

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.

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.

Why You Should Drink Like a Brit This Summer

Summer’s most thirst-quenching cocktails all have one thing in common.

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.

Bacon, Egg, and Tomato Toast

Fry up bacon, tomatoes, and eggs all in the same skillet for this upgrade on the classic breakfast sandwich.