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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

Food

Jamón croquetas: an oozing Spanish entrée

Spanish croquetas don’t contain potato at all

By Olivia Potts

Food

How to master strawberry ice cream

By roasting the strawberries with sugar and a splash of booze, you are cooking sugar and alcohol into the fruit

By Olivia Potts

Food

Tres leches cake: a soaked pudding straight from Latin America

Served cold from the fridge — as it should be — it is sweet and cool and squidgy, unlike anything I’ve ever tasted before

By Olivia Potts

Food

Watercress soup: the lunch that keeps on giving

Soup is made for gluts, for excess, for vegetables

By Olivia Potts

Food

Bath buns: just the right amount of sweetness

The Bath bun has been enjoyed in the English city of Bath for over 300 years

By Olivia Potts

Food

Spanakopita: a forgiving pie full of Greek flavor

A good grinding of black pepper and the lemon juice and zest can really lift the pie and bring the herbs to life

By Olivia Potts

Refrigerator cake is cold, easy and delicious

Choose whichever chocolate bars your heart desires

By Olivia Potts

Food

Madeleines: the miniature French cake that majors on flavor

Those bumps are created by the shock of the cold batter hitting a hot oven

By Olivia Potts

Food

Vichyssoise: a cool soup for summer days

I’m not sure if you can have a Damascene moment with a potato-based soup, but I reckon I came as close as you can

By Olivia Potts

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