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  • Recipes
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  1. Home
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  3. Recipes
  4. Dinner
  5. Page 8

Dinner

  • Minced Pork Pie: A Medieval Christmas Recipe

    Minced Pork Pie: A Medieval Christmas Recipe

  • How to Feast like a Gaul

    How to Feast like a Gaul

  • Pierogi Recipe: A Dish of Polish History and Culture

    Pierogi Recipe: A Dish of Polish History and Culture

  • Ancient Greek Cheese-Crusted Fish: Tyrokroustos Ichthys from 320 BC

    Ancient Greek Cheese-Crusted Fish: Tyrokroustos Ichthys from 320 BC

  • Barack Obama’s Charred Broccoli with Garlic-Crushed Feta Spread

    Barack Obama’s Charred Broccoli with Garlic-Crushed Feta Spread

  • Mysorum in Vino: Ancient Roman Mussels in a Wine Sauce

    Mysorum in Vino: Ancient Roman Mussels in a Wine Sauce

  • George W. Bush’s Cheeseburger Pizza

    George W. Bush’s Cheeseburger Pizza

  • Huevos Encapotados: A Deliciously Cloaked Spanish Delight

    Huevos Encapotados: A Deliciously Cloaked Spanish Delight

  • Vitellina Fricta: Ancient Roman Sweet & Sour Veal Recipe

    Vitellina Fricta: Ancient Roman Sweet & Sour Veal Recipe

  • Ova Spongia ex Lacte: Roman Sweet Omelette

    Ova Spongia ex Lacte: Roman Sweet Omelette

  • Parthian Chicken: Pullum Particum

    Parthian Chicken: Pullum Particum

  • The Most Popular Dish of the 1990s: Walking Tacos Recipe

    The Most Popular Dish of the 1990s: Walking Tacos Recipe

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Donnie

About Eats History

Donnie Dodson is the creator behind Eats History, a passionate storyteller who explores the past not through textbooks or lectures, but through the food that shaped it. He makes it clear that he’s not a historian, and he’s not a professional chef.

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Medieval Silk Road Plov Recipe: Eating Like a Merchant in Ancient Samarkand

The Original 1886 Coca-Cola Recipe: I Made the Soda That Changed the World

Brigadeiro Recipe: The Brazilian Chocolate Truffle Born From a Presidential Campaign

Classic Tuscan Panzanella Recipe: The Renaissance Bread Salad Made for a Heat Wave

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Next week

I cook these before I write them. Some of it never makes the post.

The failures, the source documents, the version that actually tasted good. That part goes out by email, and next week’s is already on the stove.

Donnie Dodson, who writes Eats HistoryWritten and cooked by Donnie

The Eats History Gazette

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