460 current recipes

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

White chocolate sorbet with dark chocolate chips and a whisper of creme de cassis. A dairy-free frozen dessert with deep cocoa-butter richness and bright black-currant lift.

Salzburger Nockerl, a classic Austrian souffled dessert with billowy egg white mounds baked over cream, butter, and currant jelly. Golden, airy, and served straight from the oven.

Greek vegetarian cabbage rolls filled with rice, pine nuts, currants, and fresh herbs, finished with a silky egg-lemon avgolemono sauce. A Mediterranean showstopper.

Irish whiskey soda bread sweetened with honey and studded with raisins or currants, then brushed with a whiskey-milk glaze before baking. A festive twist on traditional Irish soda bread with a glossy, lightly boozy crust.

Russian malossol pickles are lightly brined cucumbers fermented with dill, garlic, horseradish root, and cherry or currant leaves. Ready in 5-6 days, crisp, garlicky, and mildly salty.

A traditional English fruit loaf where dried fruit soaks overnight in hot tea, then bakes low and slow with self-rising flour, mixed spice, nutmeg, and marmalade. No butter needed. Keeps brilliantly.

Cape Breton scones with sour cream, raisins, and a sugar-sparkled top. Tender, golden wedges baked in under 15 minutes. Serve warm with butter, jam, or honey.

Scottish raisin oat scones with quick oats and cream of tartar for tender, traditional texture. Cut into 8 to 12 wedges, ready in 30 minutes for tea or brunch.

A simple and tasty pumpkin bread that can be made in the convenience of your crockpot.

Coconut butter biscuits topped with sweetened condensed milk, mixed fruit, and more coconut. Crispy shortbread-style cookies with a chewy, caramelized topping.

Traditional Welsh cakes cooked on a hot bakestone, made with half butter and half lard for the proper crumbly texture. Lightly spiced, studded with raisins, and eaten warm off the griddle.

Buttery old-fashioned tea muffins studded with plump raisins, lightly sweetened and baked until golden. A quick, simple teatime treat with a tender crumb that pairs beautifully with jam, clotted cream, or a hot cup of Earl Grey.

Boston brown bread steamed in coffee cans with cornmeal, rye flour, whole wheat, buttermilk, molasses, and raisins. Dense, moist, and slightly sweet with no oven required.

A lemon-scented yeast bread studded with blueberries, made entirely in your bread machine. Five minutes of hands-on work gets you a soft, fragrant loaf with pops of fruit in every slice.

A recipe for a traditional Irish bread. Barm Brack (Traditional Irish Bread - Báirín breac) One translation would be Speckled Bread.