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Content tagged with “English/Irish/Scottish ” (Page 3)

Endive & Watercress Salad
Sweet apple cider and peppery watercress make for an excellent salad.
Avocado Tea Sandwiches
Smoked salmon plays off crispy cucumber and creamy avocado.
Smoked Trout Hash with Mustard Greens
We've combined assertive mustard greens, smoky trout and crisped potatoes in this interpretation of a hash. If you...
Irish Lamb Stew
Lamb stew is Irish penicillin: a rich stew full of potatoes, leeks and carrots that'll cure whatever ails you. In...
Cream Cheese Pound Cake
Pound cake got its name from the original formulation: a pound each of sugar, flour, butter and eggs. Just the thought...
Kale & Potato Hash
Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch.
Shandy
The English have been making shandys since the 1600s. If you prefer, you can substitute 1 1/2 cups ginger ale for the...
Corned Beef Hash
A comforting dish with a healthier profile.
Horseradish Cream
Here is a lightened version of a classic accompaniment to roast beef, burgers or baked potatoes.
Plum Fool
A fool is a traditional British dessert of stewed fruit swirled with whipped cream. Here, low-fat yogurt replaces some...
Whole-Wheat Flax Bread
The bakers at King Arthur Flour came up with this super-high-fiber bread. Its nutty whole-grain taste and texture make...
Thick & Rich Hot Cocoa
Rich, creamy and thick enough that you may want to scoop it with a spoon, this European-style drinking chocolate is...
Old-Fashioned Gingerbread
Ginger, which can be traced as far back as the first century A.D., is an ancient culinary staple. Honor its tradition...
Plum-Almond Upside-Down Cake
Jewel-like plums are beautiful in this almond-flavored upside-down cake.
Pork Medallions with Cumberland Sauce
Glossy and burgundy-colored, this traditional English sweet-and-sour sauce turns pork tenderloin into an elegant entree.
Asian Salisbury Steaks with Sauteed Watercress
Back in the 19th century, an English doctor named J.H. Salisbury prescribed beef for all manner of ailments. We think...
Gingerbread Pudding
Leftover gingerbread gets a second life in these bread pudding-like desserts.
Cheddar-Cornmeal Shortbread
Crunchy cornmeal and sharp Cheddar pair perfectly in this savory shortbread.
Brussels Sprouts with Bacon-Horseradish Cream
These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve with corned beef and potatoes, or...
Zesty Horseradish Cream
This versatile cream will become a staple in horseradish-loving kitchens. Whip up a batch to top baked potatoes.
Chocolate Bread Pudding with Custard Sauce
Rich chocolate filling and an orange-scented custard sauce take plain bread to new heights in this lovely combination...
Orange Marmalade Sauce
Orange lovers rejoice! This tangy-sweet sauce is delicious over pancakes, waffles—even vanilla frozen yogurt.
Strawberries & Cream
You can serve the strawberries and cream over waffles or pancakes—or simply top the strawberries with the cream for a...
Hollandaise Sauce
Bring back eggs Benedict with our lightened-up Hollandaise sauce. Here we thicken buttermilk with cornstarch; a touch...
Proper Scottish Oat Scones
What alchemy gives scones their crumbly, buttery texture? And what wizardry it took to maintain that texture, after a...
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