US EDITION OF THE WORLD’S OLDEST MAGAZINE
Goldilocks of potatoes
They will elevate a roast and can hold their own against a beautifully cooked steak
Olivia Potts
It sounds like something you would encounter only in an old-fashioned French restaurant
The smoke of the bacon and sweet barbecue sauce are ready-made bedfellows
The term ‘coquille St. Jacques’ really refers to the king scallop itself, as opposed to a specific preparation
Food
Even in the age of slow food and whole-food movements, the world scoffs at Britain’s slow-cooked, whole-food favorite
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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
As befits a no-bake dessert, the process of making it is a cinch