English

We call them golden potato nuggets, and they are our favorite Thanksgiving recipe this year.

English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.

Medjool dates are a favorite, but they can be swapped for the Barhi or Deglet varieties.

Traditionally studded with candied fruit and marked with a cross on top, these sweet yeasted English cakes are usually baked on Good Friday.

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

It’s airy, light, and sweet, but this delicate cake gets pucker and punch from vinegar in both the icing and the filling.

For an easy summer barbecue with international flair, grab some hot dogs and buns—and these delicious recipes for toppings with a global twist.

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.

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.