English

A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the natural juices exuded by the berries for a cool, smooth intensity.

Get the freshest ground star anise by making your own. It's as easy as grinding a few star anise pods in a spice mill or a coffee grinder.

The filling: rich chunks of leftover brasato and vegetables . The topping: mashed parsnips and potatoes.

Don't be nervous about making meatless mincemeat if you've never tried it before—it's a knockout combination of dried fruits and spices that adds wonderfully deep flavor to baked goods. Here, chunks of sweet pear and a handful of tart fruit create a pie that's fantastic with vanilla ice cream.

These beef pies make an immensely satisfying meal or snack on the go. The ready-to-use puff pastry bakes up golden and flaky—the perfect accompaniment to the rich, meaty filling.

This recipe brings smoky paprika and a jolt of briny capers to fish and chips.

Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.

Similar to monkey bread, this is a great choice for brunch. Letting the dough rest overnight allows its flavor to develop into something wonderful.

Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.

This recipe is a variation on mushy peas, a beloved British street food. Ours have a much brighter color and flavor, making them sophisticated enough for entertaining.

Stout and brown sugar give these tender ribs a hint of sweetness.

Our food editors were truly impressed with the flavorful pork they found in London restaurants — chefs there are making the most of heirloom breeds and natural feed, with delicious results.

The bubbles in the stout act as a leavening agent, so only a small amount of baking soda is needed for the rich, moist cake to rise.

Don't be tempted to use a dark dry Sherry for the syrup or topping — it will muddy the beautiful green-gold color of the cake and tint the cream topping brown.