Recipes
Time Period/Region
- 16th Century 13
- 17th Century 14
- 18th Century 15
- 19th Century 46
- 20th Century 65
- Ancient 30
- Australia 2
- Austria 2
- Brazil 1
- British Isles 60
- Canada 1
- Caribbean 1
- Civil War 3
- France 25
- Germany 6
- Great Depression 2
- Greece 4
- Huns 1
- Iceland 1
- Italy 9
- Japan 5
- Jewish 2
- Korea 1
- Medieval 28
- Mexico 5
- Mongol Empire 1
- Morocco 1
- Mughal Empire 1
- New Zealand 2
- North Africa & the Near East 10
- North America 2
- Panama 2
- Philippines 1
- Renaissance 3
- Rome 20
- Russia 1
- Spain 3
- Sweden 1
- Thailand 1
- Titanic 11
- Transylvania 1
- Ukraine 1
- United States of America 55
- Viking 3
- WWI 4
- WWII 7
Lamb Cutlets Fried in Butter
Tender lamb cutlets with a delicious and extremely simple lemon-butter sauce
Pot Roast from United Air Lines
Delicious, incredibly tender pot roast with aromatic vegetables, herbs, and wine
Chef Boyardee’s Spaghetti
Absolutely fantastic tomato and meat sauce served over spaghetti tossed with butter and parmesan
A Meal for a Shogun
A meal fit for a shogun, with flavorful rice with chicken and lightly pickled vegetables
Poulet Sauté aux Ducs de Bourgogne
A Michelin-starred recipe of chicken perfectly cooked in butter with a wonderful cream sauce
Acem Pilawi (Ottoman Pilaf)
Delicious lamb and rice dish with warm spices, currants, and pistachios
Wienerschnitzel
Breaded veal cutlets fried in clarified butter for wonderful crunch and rich flavor
Hoppin’ John
Smoky, meaty, herby rice and beans that is supposed to bring good luck in the new year
Boar with Black Sauce
Medieval spiced wine sauce with fruit and almonds that complements the boar really well, but would also be very good with pork
Napoleon’s Chicken Marengo
A simple but very flavorful chicken dish that is said to have been a favorite of Napoleon Bonaparte
Olympic Marinated Skewers
Delicious, well-balanced grilled meat with an earthy, herby, smokey flavor, and accompaniments to round out an ancient Greek Olympian’s meal
Mrouzia (Moroccan Tagine)
Unbelievably tender meat cooked with beautifully balanced spices and dried fruit for a complex, sweet and savory dish.
Celtic Boar and Hazelnut Stew
A hearty, complex stew reconstructed from the ingredients and methods that were available to the ancient Celts in Gaul (modern day France).
Pompeiian Pizza
Pizza in the style of a recently uncovered fresco in Pompeii with moretum, a Roman garlic-herb-cheese spread
Fettuccine Alfredo
The original fettuccine all’Alfredo made with butter and parmesan, no cream needed. Quick, simple, and delicious
Dinner in Alcatraz: Mrs. Delmore’s Stuffed Pork Chops
All other conditions aside, the food in Alcatraz was pretty good, like these pork chops with an apple and onion stuffing
Salmi de Perdrix
Fancy Victorian era roasted partridge (or other small fowl) with a wonderfully complex sauce, served with simple homemade croutons. Definitely a dish to impress