British

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.

Bubble and Squeak This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.

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.

Don't be concerned if the pudding cracks a bit when you invert it onto the plate; it will taste just as good.

If you're making this entire menu in a single oven, you will have to make the cracklings ahead (see cooks' note, below) and reheat them in the upper third of oven during the last 10 minutes of roasting the Roasted Potatoes with Lemon Salt Roasted Potatoes with Lemon Salt. Cracklings are commonplace in Britain, and we hope these crisp bits gain more popularity here, too.

Evelyn Herring of Laguna Woods, California, writes: "My mother was raised in Scotland and learned to cook at a time when quality ingredients were hard to come by. She had to be imaginative, often substituting ingredients and improvising recipes. My own cooking has become Americanized over the years, but I still rely on her recipes. They're easy and always taste as good as the first time I tried them." Crushed gingersnap cookies, marmalade, and raisins set this pie apart from the American version.

This chutney, which would be at home in India or England, goes well with turkey, pork, or venison.

These light, tender, and delicious scones are a breeze to make with the aid of a food processor.