British

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.

Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.

Fish and chips, when done well, is a cornerstone of British culinary success. It can be wrapped in old newspaper and eaten at the beach with a wooden fork with the same fervor and joy as a finely dined fish and chips served on white china with an expensive bottle of Chablis next to it. That comforting combination of carb and fish protein can be seen in many other cultures too. (Fish tacos, anyone?) So why wouldn’t Ghana have its own version?

The Stilton adds another dimension to the bubble and squeak, giving it a wonderfully rich and redolent tang. Served with slices of Christmas ham, this is a dish that would certainly get those Herald angels singing.

This is a fine Christmas Day vegetarian dish, a serious centerpiece packed with rich flavor. The recipe may look a bit epic upon first glance, but the sauce and caramelized onions can be made in advance.

The only thing better than eating ripe berries straight from the carton: Tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream.

This dinner is a fry-up, of sorts. The smell of apples and smoked bacon frying on a damp day brings everyone into the kitchen, plate in hand.

A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don’t be intimidated. It’s still a roast, after all, and that means it’s easy to cook.

A classic, simple mince pie, devoid of bells, whistles and creative meddling. The pastry is a rich but workable short crust. It won't collapse in the carol singer's mittens. The pies themselves will stand or fall by the quality of mincemeat. Go for broke, Christmas is not the time for parsimony. The little darlings are at their most delicious when eaten warm. Baked a day or more before, they reheat nicely.

This is a simple scone recipe with a bit of a makeover: Each scone is glazed with sticky honey and served with a dollop of clotted cream and tart rhubarb compote.

This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric satisfaction.

A classic British dessert made of whipped cream, store-bought meringues, and fruit, this recipe is as easy to make as it is impressive. The meringues will soften as they sit, giving just the right amount of texture.

Sweet cherries, dried cherries, and cherry juice (plus a splash of cherry brandy) combine with vanilla and orange peel in the sauce for this flavorful dessert, prime for Mardi Gras dinner.