Royal Wedding Viewing Party

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.

TV chef Jamie Oliver published an extraordinary cookbook, Jamie's Dinners, full of quick, British-inspired recipes. Consider what he does with crumpets, which look like English muffins but are doughier and full of small holes. Oliver turns them into a kind of french toast, soaking them in egg and then griddling them until they're moist in the middle and deliciously crisp on the outside. He likes to top the crumpets with maple syrup and a little bit of chopped red chiles.

When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole wheat flour. Mixing in some all-purpose white flour also lightens the texture of the scones, so they're more delicate and tender.

Members and fans of Aspen's rugby team—fixtures at J-Bar—have a reputation for badgering the chef to put English dishes on the menu. They insisted on bangers (British slang for sausages) and eggs, which Christopher Keating serves on toast with sharp cheddar.

Pimm's No. 1, a gin-based aperitif invented by London bar owner James Pimm in 1823, is the quintessential English summer-afternoon drink (and the traditional drink of Wimbledon). Here, Jamie Boudreau combines it with tea, another beloved British beverage.

F&W's Emily Kaiser, who co-authored The Harney & Sons Guide to Tea, pairs her clever tea sandwiches with spicy Indian chai, like the 500 Mile Chai ($9.50 for 4 ounces; taooftea.com).

This dessert is also a terrific breakfast topped with maple syrup.

Hash is a such a great way to use leftovers, like the cooked salmon called for here. Any other cooked or smoked fish—or diced ham—could be used in place of the salmon.

Eton Mess is a lightly sweet, old-fashioned British dessert made by blending whipped cream with freshly crushed berries and crisp meringue. As a shortcut, use store-bought meringues instead of homemade.

At the revamped Merchants restaurant in a 118-year-old Nashville building, suspender-clad mixologists serve old-school drinks like this one from the mid-19th century.