Getting tired of the same old chicken recipes? Yeah, I was too. Then I tried Pullum Parthicum—or Parthian chicken—and honestly, it caught me off guard. This isn’t your usual lemon-and-herb kind of thing. It’s bold, savory, warm-spiced, and just different in the best possible way. It comes straight from ancient Roman cookbooks, but the flavor? Feels … Read more
There’s something about old recipes that just stick with you. They’re simple, usually, but carry all this quiet charm. Patina de Piris, or pear patina, is one of those. I tried it on a whim—saw it mentioned in a Roman cookbook (yeah, that old), figured I’d see what dessert looked like a couple thousand years ago. And … Read more
It doesn’t get more down-to-earth than puls. This old Roman barley and fava bean porridge fed soldiers, laborers, and even gladiators—and honestly, once you’ve had a bowl, you kinda see why. It’s filling, warm, and made from the sort of ingredients that don’t cost much, but always deliver. I started making it out of curiosity—wanted to … Read more
Yeah, the name’s a little odd. I know. First time I heard about placenta as a dessert, I thought—surely not. But it turns out, it’s one of the most comforting, rich, and honestly impressive dishes I’ve ever pulled out of the oven. Old Roman and Greek roots, layers of pastry and cheese, warm honey all over the top… … Read more
I didn’t expect much the first time I made globi. Just figured I’d try something simple and old-school, see what happened. But wow—between the crispy outside, soft ricotta middle, and honey drizzle on top, I was hooked. So was everyone else at the table. These little bites are the kind of treat you don’t realize … Read more
Some recipes just stick with you. Not because they’re flashy or new, but because they feel like they’ve always belonged. Epityrum is one of those. It’s this bold, herby olive spread from ancient Rome that somehow still fits perfectly on a modern snack board or dinner table. I made it once out of curiosity—mostly just had … Read more
Honestly, I didn’t think I’d ever want to eat something called “black broth.” Just sounds… kind of intense, right? But then I made it. Took a chance. And yeah—turns out this ancient soup from Sparta actually tastes like something you’d want to come home to on a cold day. It’s simple, strong, and kind of … Read more
Ever finish a slice of cake and instantly regret it? Too sweet, too dense, too… processed. I’ve had more than a few of those. And I’ll be honest—these days, I’m not looking for dessert that leaves me feeling sluggish. I want something satisfying, yes, but also made with real ingredients that don’t fight my body. … Read more
Every once in a while, a recipe comes along that feels like it belongs in a worn clay pot over an open flame—not a modern kitchen. That’s how I felt the first time I made tuh’u. It’s a deep, earthy lamb stew with beets, sour beer, and enough history behind it to make you pause before … Read more
I’ve made my fair share of stews—most of ’em forgettable. Just gray meat in broth that tastes like…meh. But this lamb stew? This one changed things. It’s rich without being heavy, rustic but still kind of fancy. And yeah, it’s built from simple stuff, but it tastes like you spent all day making it (spoiler: you didn’t). … Read more
