Olivia Potts

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

I’m not suggesting you serve it as a starter for your next dinner party