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09/07/2012
Shepherd's Pie
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.
Issue #150
10/10/2011
English Pork Pie
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Issue #141
09/23/2011
Toad in the Hole
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
Issue #141
09/12/2011
Bubble and Squeak
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips.
Issue #141
09/12/2011
Steak and Stilton Pies
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Issue #141
12/23/2011
English Gingerbread Cake
This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes (Wiley, 2009).
Issue #124
10/09/2008
Modern Mincemeat Pie
The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
Issue #115
10/09/2008
Traditional Mincemeat Pie
This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton's Book of Household Management, was updated in Jane Grigson's English Food.
Issue #115
09/05/2008
Bubble And Squeak
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
Issue #114
08/30/2007
Shepherd's Pie
Shepherd's pie is a hearty one-pot meal sure to satisfy even the hungriest bunch.
Issue #98
01/28/2008
Cornish Pasties
In the old days these pasties were made with a savory filling on one end and a sweet one at the other making a meal—dessert included.
Issue #93
01/28/2008
Fish Pie
This hearty and rich fish pie is more of a casserole than a "pie".
Issue #93
01/28/2008
Saffron Buns
A popular pastry among locals in the village port of Newlyn, located on the southwestern tip of England.
Issue #93
10/30/2007
Scones
Light and fluffy, scones are traditional served warm with butter, clotted cream, or preserves.
Issue #84
12/06/2005
Black Currant Jam
Black currants are tart and acidic when eaten raw but pleasantly tangy when cooked.
Issue #84
12/10/2007
Christmas Pudding
This rich, fruity pudding is a delicious holiday tradition throughout Britain.
Issue #80
10/27/2005
Pheasant Terrine
A country-style terrine topped with autumnal fruit jelly.
Issue #70
10/27/2005
Spiced Parsnip Soup
This creamy, curry-accented soup pairs nicely with crumbly cheese straws or cheese bread.
Issue #70
04/06/2007
Trifle Belle Hélène
This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999).
Issue #62
01/22/2008
Rosemary Shortbread
A recipe in The Herbfarm Cookbook (Scribner, 2000) for lavender shortbread inspired this version of the classic cookie.
Issue #49
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