English

Bring in the cheer with this ruby red drink made with apple brandy, hot cider, cranberry, and plenty of warm spice.

Legendary chef James Beard created this version of the British classic for Gourmet’s 1963 holiday issue. Six decades later, it’s still inspiring fans.

Transport yourself to a seaside British pub with this satisfying recipe for beer-battered fish and chips, no airfare required.

There’s no meat in this pie, just rich spices, sweet fruit, and centuries of history, all wrapped up in a buttery crust.

This recipe for homemade English muffins employs a few smart tricks, offering a faster path to warm rolls with those coveted chewy nooks and crannies.

These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.

The only thing better than eating ripe berries straight from the carton: Tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream.

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.

Serve this spicy-sweet sauce with thick-cut fried potato wedges, or use it as a glaze for pan-seared chicken thighs.

Use store-bought meringues and skip the first step, if you prefer.

Clotted cream is not a part of my own traditional food culture but it is a forgotten skill in everyday cooking and is so gorgeous and so easy to make that it is really worth doing every now and then. You can make clotted cream on any stove or in a cool oven—just make sure the heat is low. Even a temperature as low as 110°F will do! It's best to use unpasteurized cream like they do in Devon and Cornwall, where clotted cream has its own appellation. You can use gently pasteurized cream, but homogenized cream or cream that has been ultra-pasteurized will not work for this recipe.

A fool is a simple, old-fashioned English dessert made with fruit folded into whipped cream. It is so light you could fool yourself into thinking it has no calories at all, and the layers of flavors are complex enough that it is satisfying without being filling. British accent is optional.

This is the baked terrine I like to make for Sunday lunch, served with all the traditional trimmings of roast vegetables, steamed greens, and Yorkshire puddings . Leftovers can be reheated and served midweek with gravy, steamed green beans, and a generous spoonful of horseradish on the side.

The Brits live on easy-drinking Pimm's in warmer weather. For a bit more character, we add dry Sherry to the mix.

With scalloped pastry edges and a fruit-streaked, creamy filling, these tarts are almost too pretty to eat, but they’re too delicious not to. The filling is similar to a British spoon dessert called fool, which consists of a fruit sauce (in this case, blackberry) folded into whipped cream; more sauce and fruit is spooned on top. Elderflower cordial, another English specialty, flavors the whipped cream; you can omit the liqueur from the recipe if you want. You could also use it to flavor homemade ice cream to serve alongside.

This recipe comes from Julia Dunlinson, mother of Martha Stewart Living design director James Dunlinson, who hails from England. Despite the name, plate cakes are actually pies, baked on dinner plates. You will need an eight- to nine-inch ovenproof plate, such as one made from stoneware or ironstone. This recipe is for a raspberry-and-apple-filled pie, but any summer berries can be used; the amount of sugar will vary with the tartness. Whipped cream is divine with tart fruits like gooseberries or black currants (see variations below).