Tea Party Food

These lovely tea sandwiches from Justin Chapple are super-adaptable. You can use butter or full-fat yogurt instead of fat-free yogurt, and you can substitute sliced baby turnips or daikon for the radishes.

This aesthetically-pleasing tea cake is as beautiful as it is appetizing.

Little slices of party rye are a Southern favorite for tea sandwiches: "You don't see regular rye down here every day," Martha Hall Foose says. If party rye isn't available, use a cookie cutter to create rounds from regular bread slices.

The flavors of Morocco—preserved lemon and saffron—inspired these tasty and elegant smoked salmon sandwiches from F&W’s Ben Mims.

Willi Galloway steeps lemon and rosemary for this tea. "Herbs are great for balcony gardens," she says.

Cookbook author Martha Hall Foose says that in the early 1960s, The Time Life Picture Cook Book inspired Mississippi ladies to "go exotic" by adding ingredients like curry powder and orange zest to egg-salad tea sandwiches.

These lightly sweet biscuits are delicious served warm for breakfast, with strawberry or raspberry jam.

These open-faced sandwiches created by F&W's Marcia Kiesel can be cut into whimsical shapes. For a little graphic fun, look for radishes of varying shapes and sizes.

Sophie Dahl loves to make iced tea—especially using Earl Grey flavored with lavender.

You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces).

Likely a cross between an orange and a lemon, the Meyer lemon give this sweet-tart marmalade a bright citrus flavor.

These pleasantly dense cranberry-studded scones get a toffeelike flavor from light brown turbinado sugar, which has large, crunchy crystals. Sugar in the Raw is a good brand.

Thanks to the addition of Dijon mustard and paprika, this dish is spiced without being spicy.

These biscuits get a kick from cayenne pepper and an aromatic lift from fresh herbs. Mashing the sweet potatoes with a fork means that the biscuits will be flecked throughout with orange.

Kyotofu, a sleek New York City dessert bar, uses Japanese ingredients like green tea and sesame seeds in updated versions of Japanese classics.