These vegan scones—wait! don’t stop reading!—deliver big time in terms of classic scone taste, texture, and teatime appeal.
Grilled Scallops on Rosemary Skewers
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.
Filet Mignon and Shiitakes in a Chile Sauce
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.
Tres Leches Cake
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 Petite Grenobloise
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.
Chicken Avocado Cranberry Salad
Creamy and subtle and delicate and nuanced. That’s what people are saying about this lovely light lunch recipe.
Pork Medallions with Honey-Rosemary Butter and Apple Salsa
Pork tenderloin is seared then topped with rich honey, rosemary, and butter with apple salsa—yes, salsa—on the side. Ah, autumn.
Custard Gelato
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.”
Duck, Olive, and Fig Skewers
Chunks of duck breast are steeped in an herby marinate then threaded along with olives and figs on skewers and grilled to perfection.
Turkish Coffee Creams
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.