This Dutch parsnip salad is based on an earlier recipe by Bartolomeo Platina, circa 1475.
Put those pie pumpkins to good use with this simple 19th-century side dish.
An overview of Indian culinary history and its many foreign, religious and cultural influences. Experience 16th-century Mughal cuisine through this traditional carrot halwa recipe.
These c. 1395 French hand pies are filled with mushrooms and cheese and flavored with spices.
A simple 14th-century wheat porridge cooked in almond milk.
Ugali is a simple dish made only with white cornmeal and water.
It might be called French toast, German toast, Arme Riddere, Torrija, Bombay Toast, or any number of other names. We can now add Tostees Dorees to the list!
All you’ll need to make these pancakes is flour, water, oil, salt and honey.
Turnips were a staple food item in Europe for centuries. In ancient Rome, Pliny the Elder wrote that next to corn and beans, there was “no plant that is of more extensive use” than the turnip. During the medieval and renaissance eras they were inexpensive, easy to grow and survived the cold of winter. Root…
Medieval rice porridge with dates, c. 1420.