Olivia Potts

The term ‘coquille St. Jacques’ really refers to the king scallop itself, as opposed to a specific preparation

Even in the age of slow food and whole-food movements, the world scoffs at Britain’s slow-cooked, whole-food favorite

If there’s one thing the British know, it’s how to use up stale bread

Nobody really knows the recipe for making them — or at least nobody knows the original recipe

I’m prepared to try to convince you that you — yes, you — will in fact love vitello tonnato, if you only give it a chance