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Olivia Potts

Food

Bread pudding is the perfect bridge from fall to winter

Many of the most beloved British puddings have been borne out of a waste-not-want-not mentality

By Olivia Potts

Food

How to make meatloaf

Like all the best comfort food dishes, it makes absolutely cracking leftovers

By Olivia Potts

Food

Bananas Foster has everything: hot, cold, sweet, salty, boozy, spiced…

And then there’s the drama of it! Flambéing! Live fire!

By Olivia Potts

Food

Moules mouclade, as big a hit as Beyoncé

The curry powder brings spice and a gentle heat, while the saffron ensures a beautiful, warm color

By Olivia Potts

Food

The sweet satisfaction of a Cambridge burnt cream

Smacking the top of a burnt cream with the back of a spoon is even better than breaking a boiled egg

By Olivia Potts

Food

The ultimate chicken pie recipe

Big chunks of meat, lots of soft, buttery leeks, smoky nuggets of bacon, all bound together with a roux-thickened sauce

By Olivia Potts

Food

Sole Véronique: there’s no need to fear fish and grapes

This dish tastes old-fashioned, but in the best possible way

By Olivia Potts

Food

How to poach peaches (and why you should)

A poached peach is calmer than a fresh one, less extroverted: it won’t splurge its juices over you

By Olivia Potts

Food

Why I’m wild about Waldorf salad

The peculiar combination is actually a clever balance of sweet and savory, crisp and yielding

By Olivia Potts

Food

The devil’s food cake: a frightening amount of flavor

This cake is characterized by its high chocolate and cocoa content

By Olivia Potts

Food

The marvels of Chicken Marbella

The result is outrageously flavorsome: garlicky, winey, a balance of sweet, sour, and salty, all bathed in chicken juices

By Olivia Potts

Food

The trick to making blackberry pie

This isn’t a precise pie: it will accommodate most pie dishes and most appetites

By Olivia Potts

Food

Jam roly-poly: why it’s time to revive this retro British pudding

This isn’t the place for an insipid or (frankly) cheap jam: it’s the dominant flavor here

By Olivia Potts

Food

French connection: how to make cherry clafoutis

Clafoutis is far superior when eaten warm rather than hot

By Olivia Potts

Food

The surprising history of Garibaldi biscuits

Giuseppe Garibaldi was an Italian general who fought for Italian unification

By Olivia Potts

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