How the Viking Age began with the first raid on the monastery at Lindisfarne, and a recipe for pork tenderloin with berry sauce that uses ingredients and methods available to them at the time

The history and traditions of May Day, and a 16th century salad that truly embodies the spirit of the holiday

The food of early medieval Ireland and a recipe for medieval corned beef and cabbage

The history of Carnival and Mardi Gras and a recipe for medieval meat and cheese ravioli

The diet and eating habits of the Knights Templar, and 14th century recipes that they would have had the ingredients for on crusade

The food of Genghis Khan, from foraging on the harsh steppe to the opulence of the Mongol court, and a recipe for ground lamb cakes with spices from all over his empire

What went on at a Viking feast and a recipe for blood bread that could have been made for such an occasion

The efforts to curb the violent tendencies of medieval knights from tournaments to Crusades, and a late medieval recipe for meat pies that are perfect for the knight on the go

A 14th century Egyptian cookbook, medieval Egyptian banquets, and a recipe for hummus with 28 ingredients

A brief history of saffron in medieval Europe and a recipe for a risotto-like dish

The history of and recipe for this coronation stew, and the jocular custom of gifting manors for odd jobs

Myths from the Poetic Edda that involve eating hearts, and a recipe for a roasted heart basted with honey

Spectacular medieval dishes, and a 15th century recipe for one of them: a cockentrice with a bread stuffing

The fat and happy medieval monk vs. the austere medieval monk, and an indulgent 15th century recipe for medieval custard tarts fit for the former

The origins and variations of gingerbread and a 14th century recipe for a candy-like version

What medieval European peasants ate, and a recipe adapted from 14th century royal kitchens to use peasant ingredients

The history of lasagna via the Lasagna Family Tree, and a 14th century English recipe for lasagna with just cheese and a sweet spice blend

The Forme of Cury, England’s first cookbook, and a recipe from it for galyntyne sauce, which can go on just about anything

Flour and milling in the Middle Ages, and a 15th century recipe for delicious buttery buns

The basics of bread in medieval Europe, and a recipe for trenchers: bread used as plates