Europe

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

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  Nostradamus’s Poached Pears Recipe: The Prophet Who Also Made Jam

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  Eating at a Medieval Tournament Feast: Roo Broth and Frumenty From the Forme of Cury, 1390

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  The Traditional Aperol Spritz Recipe: Why the 1920s Version Used Still Wine, Not Prosecco

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  The Ancient Roman Burger Recipe: Making Isicia Omentata in a Roman Camp

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  Ancient Greek Kykeon Recipe: The Sacred Drink of the Eleusinian Mysteries

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  Kvass Recipe: How to Make the Ancient Russian Fermented Rye Bread Drink

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  The Original Basque Burnt Cheesecake Recipe: The Dessert That Took Over the World

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  Charles Darwin’s Strange Food Habits: Beef Collops from Mrs. Darwin’s 1839 Recipe Book

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  The Ancient Origins of Aioli: A 2,000 Year Old Sauce and the Smashed Potatoes It Was Born to Meet

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  Ancient Roman Puls Recipe: The Porridge That Built an Empire

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  Viking Stew Recipe: The Pre-Battle Meal of Norse’s Most Feared Warriors