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

Wheat noodles in a complex miso broth with vegetables and pepper

Peppery Roman hamburger patties that are cooked in caul fat and served with a sweet grape syrup

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

Chewy, slightly sweet bread flavored with anise and topped with candied fruit and pine nuts

Fried chicken that’s marinated in a mixture of butter and vegetables. Lovely and moist, but doesn’t hold a candle to Chef Kiki’s modern fried chicken

Simple but very tasty batter that cooks up soft, but a little bit crispy, with chunks of rump steak

A Spanish recipe for adobo that falls off the bone and has notes of vinegar, spices, and sweetness

Briny chopped olives with a dressing of olive oil, vinegar, and herbs, served with bread and feta. Perfect as a summertime appetizer

Pizza in name only, this buttery bread is wonderful with subtle hints of rose

Rice flour pancakes with flowers and honey that are a little crispy on the outside and sticky on the inside

A sweet, spiced chicken stew that has a delicious barbecue-y-ness to it

Unfortunately named but delicious ancient Roman dessert made with cheese, honey, and bay leaves

Delicious roasted pork with a peppery and sweet stuffing that has an odd chewy texture

Ancient Roman version of mushy peas, this dish is very Roman in that it is a strange combination of flavors, including savory garum and sweet honey

Boiled cured pork fat that is quite salty and tastes kind of like bacon with a hint of dill

A simple vinegar drink that was the Gatorade of ancient Rome

Roasted heart stuffed with bacon and leeks and basted with honey

Surprisingly flavorful simple flatbread recreated from depictions on Egyptian tombs

Medieval dish made to astound: the front half of a suckling pig sewn onto the back half of a capon with a saffron and egg yolk golden coating and a delicious stuffing