Martha Stewart (1)
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The greatest English food is every bit as great when turned into leftovers, and none greater than the superlative Sunday roasts, minced on a Monday and turned into cottage or shepherd's pies.
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes (Wiley, 2009).
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
Shepherd's pie is a hearty one-pot meal sure to satisfy even the hungriest bunch.
This recipe is light and delicate unlike the more dense and traditional shortcakes.
This scrumptious dessert showcases the freshest of berries.
This classic dessert is moistened with the sweetened, wine-spiked cream known as syllabub.
This hearty and rich fish pie is more of a casserole than a "pie".
A popular pastry among locals in the village port of Newlyn, located on the southwestern tip of England.
Light and fluffy, scones are traditional served warm with butter, clotted cream, or preserves.
This recipe originally called for whole germ white flour (unavailable here); a mix of flours, white whole wheat and all-purpose unbleached, works too.
This dessert is the perfect mix of elegance and simplicity: a flaky pastry filled with a sweet custard, topped with the ripest berries.
A recipe in The Herbfarm Cookbook (Scribner, 2000) for lavender shortbread inspired this version of the classic cookie.
From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream.
Smoked pork chops may be substituted for bacon chops.
Believed to date back to the 12th century, Yorkshire pudding may have originated in the kitchens of King Henry II, where drippings from roasting mutton were used to flavor baked batters.
Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish.
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