Olivia Potts

As befits a no-bake dessert, the process of making it is a cinch

As a country, Brits love egg mayonnaise. But it’s not terribly inspiring

The tart enjoyed its heyday in the seventeenth century, when most families would have kept their own cow

Emerald, gleaming with oil, slightly textured and bursting — bursting — with flavor

They are the perfect entry point for the nervous baker