Escoffier’s Chicken Lyonnaise is so complex and delicious. It’s savory and dark with a very gentle sweetness

Reminiscent of a Manhattan, there’s a bit of whiskey burn that’s softened by the sweetness of the vermouth and sloe gin

A hearty porridge-like soup with the interesting flavor combination of mace and chicken stock

A simple cabbage dish with a touch of complexity from the onions and leeks

Delicious corned beef the medieval way: basted in honey and roasted

A coffee maker-less way to make coffee from the 18th century

Not as sweet as a modern doughnut, but just as delicious. Dust or top them with whatever you like

Super easy chicken that is slightly sweet and lets the herbs really shine

Shortbread that is less sweet than modern versions and dissolves in your mouth and forms a kind of gluey paste. Definitely have a drink on hand

19th century Bakewell tart that has a higher jam-to-almond ratio and a smooth and custardy filling

Deliciously spiced mincemeat pies with actual meat and a bright pop of lemon

A wonderful, Christmassy version of mulled wine, elevated by the whole roasted citrus

Very sticky, very delicious gingerbread-like cake with lots of ginger, spices, and dark molasses-y flavor

This pie leans more toward a savory quiche than a sweet dessert. It’s soft and silky with a hint of spices

A fruitcake with candied peel and lots of dried currants that is an odd combination of dry and moist and has two kinds of icing

Meat pies similar to a Cornish pasty with a simple filling of pork, chicken, ginger, and hard boiled egg yolk

A dense, chewy, bread-like 17th century biscuit with lots of caraway

A not-green, fruity, dry cocktail with curaçao, brandy, and vermouth

Risotto-like saffron rice that’s absolutely wonderful and would pair great with a meat dish

Smooth, creamy, sweet ice cream with an interesting savory note. Not cheesy or salty, only delicious. A Tasting History favorite!