These vegan scones—wait! don’t stop reading!—deliver big time in terms of classic scone taste, texture, and teatime appeal.

Sea scallops are threaded onto rosemary branches, brushed with olive oil, and grilled until plump and opaque. On the side is a zingy tomato-ginger chutney.

In this Mexican recipe, beef is grilled and served with shiitakes in a robust sauce infused with smoky morita chiles. Melted Monterey Jack cheese tops it.

Called Pastel Tres Leches in Mexican, this cake recipe is a luscious affair, perfect for soaking up the three milks. It’s slathered in whipped cream.

Sole Grenobloise is a classic French recipe. Sole is seared then drizzled with a sauce of browned butter, capers, parsley, and lemon juice. Easy to make.

Creamy and subtle and delicate and nuanced. That’s what people are saying about this lovely light lunch recipe.

Pork tenderloin is seared then topped with rich honey, rosemary, and butter with apple salsa—yes, salsa—on the side. Ah, autumn.

This plain Jane custard gelato is made with just cream, milk, eggs, and sugar. In Italy, it’s known as crema. In our realm, it’s known as “Oh God.”

Chunks of duck breast are steeped in an herby marinate then threaded along with olives and figs on skewers and grilled to perfection.

Similar to coffee custards or pots de creme, these little cups filled with cardamom-scented Turkish coffee pudding are an elegant ending to a Turkish meal.