Profiteroles make a rich, elegant dessert. Light puff pastry is filled with vanilla bean ice cream and melted chocolate sauce is drizzled over top.

• (1)
• 35 M
• 1 H, 30 M
• 8

The size of English muffins, these Welsh cakes are dense, slightly sweet, and packed with golden raisins. They’re perfect for breakfast or served with tea.

• (3)
• 50 M
• 50 M
• 10

A purée of pumpkin soup, enriched with chicken stock and leeks, is topped with crunchy pumpkin seeds seasoned with curry, cayenne pepper, and turmeric.

• Quick Glance
• 45 M
• 1 H
• 0

Made with lots of herbs and only a bit of bulgur, this tabbouleh is dominated in a good way by parsley, mint, tomatoes, and onions.

• Quick Glance
• 25 M
• 4 H, 35 M
• 0

Buttery, softly scrambled eggs arranged on toast and drizzled with fragrant white truffle oil. Sounds like supper to us.

• Quick Glance
• 15 M
• 15 M
• 0

Pairing seafood with sausage is very Portuguese. Here seared halibut is matched up with a stew of Spanish chorizo, chickpea, and cabbage. Cilantro is on top.

• (2)
• 40 M
• 1 H, 10 M
• 4

Lacy crepes, French pancakes, are filled with a creamy bittersweet chocolate sauce and topped with toasted coconut curls and softly mounded whipped cream.

• (1)
• 1 H
• 1 H, 30 M
• 1

Pork loin is first brined then pot-roasted for maximum flavor. Fall fruits, including raisins, figs, apricots, and prunes, are stewed and added to the pot.

• (1)
• 45 M
• 5 H, 30 M
• 2

Shortbread wedge cookies rife with ginger and lemon zest are baked to a lightly golden then topped with a creamy lemon glaze. A perfect tea treat of dessert.

• Quick Glance
• 30 M
• 1 H, 20 M
• 0

If you’ve been to South Africa, chances are you’ve been craving this dish. Rest assured, it is possible to recapture the loveliness you experienced abroad back home in your own kitchen.

• (8)
• 45 M
• 3 H, 20 M
• 17