US EDITION OF THE WORLD’S OLDEST MAGAZINE
Food
As befits a no-bake dessert, the process of making it is a cinch
Olivia Potts
Where are the risk-takers of yore? This is far too safe, hardly a gamble at all
Jane Stannus
The tart enjoyed its heyday in the seventeenth century, when most families would have kept their own cow
Where the Dying Swan is about nature and spirit terribly at odds, delicious and beautiful food literally keeps body and soul together
They are the perfect entry point for the nervous baker