Essentially a spiral-shaped version of globi, this simple two-ingredient batter is fried and topped with honey and poppyseeds

A delicious sweet and savory sauce that I’m using with a roasted duck instead of flamingo

Hungarian goulash (a soup, not a thick stew) from the late 19th century

Date and pistachio filling wrapped in pastry, just one of many possible recreations of an ancient Mesopotamian treat

Complex, delicious rice and egg noodles with shrimp and pork belly

Very dry and dense sugarless ration-friendly cake made with chestnut flour, lemon, and yeast

Crispy, delicious, extremely snackable sugar cookies

Absolutely delicious tarts whose complex flavor belies the simple 3 ingredient filling of pineapple, sugar, and wine

Slightly nutty fresh cheese that’s somewhere between  farmer’s cheese and mozzarella

Rich, stick-to-your-ribs wheat berry porridge thickened with egg yolks

Delicious 19th century beef stroganoff seasoned with allspice

Pre-potato, pre-groove gnocchi made primarily with cheese

A WWII version of a Dutch staple with potatoes, vegetables, and tulip bulbs

Larded roast venison tenderloin with a delicious wine sauce that would be good on just about anything

A complex, slightly sour lamb and herb stew eaten as a hangover cure in 10th century Baghdad

If you had cheese pizza at school in the 80s or 90s, this recipe with a pourable crust will be a walk down memory lane

A very different Christmas pudding made with chocolate and gelatin

Festive glacé cherries coated in several layers of hardened sugar that are not really worth the effort

Rich, boozy, nutmeggy eggnog that’s easy to make and so much better than the store bought kind

A tasty, if basic, tuna noodle casserole as it could have been made in the Japanese incarceration camps during WWII