A simple and tasty ancient Roman cheesecake sweetened with honey and sprinkled with poppy seeds

Honey, long pepper, and mushrooms combine for a simple but flavorful dish

Fire-roasted red deer, smoked goat, and einkorn cakes with fiddlehead ferns make up my version of Ötzi the Iceman’s last meal

Dense, flavorful, boiled-then-baked bread recreated from the tomb of Ramses III

Dates stuffed with nuts and long pepper, rolled in salt, and cooked in honey

A sweet egg frittata-like dish that has a classic combination of ancient Roman flavors of long pepper, garum, and cumin

Delicious, well-balanced grilled meat with an earthy, herby, smokey flavor, and accompaniments to round out an ancient Greek Olympian’s meal

Cheese-forward and slightly sweet, this puls numbers among the quite tasty ancient dishes

A hearty, complex stew reconstructed from the ingredients and methods that were available to the ancient Celts in Gaul (modern day France).

Pizza in the style of a recently uncovered fresco in Pompeii with moretum, a Roman garlic-herb-cheese spread

A delicious mixture of honey and sesame seeds that was the energy bar of Ancient Greece.

An ancient Roman recipe for pork and meatballs stewed with apples in a fragrant sauce

Nutty with a hint of sweetness, this unfiltered beer is a peek 4,000 years into the past

Delicious roast duck with a sweet, complex sauce that’s reminiscent of cranberry sauce

A sort of frittata with eggs and fish, colored black by cuttlefish ink, and topped with jellyfish. Can’t say I recommend

Boiled artichokes with an ancient Roman sauce that is sweet with a hint of bitterness and garum funk

These fritters are crispy on the outside and soft on the inside, kind of like a Honey Nut Cheerios-flavored tater tot with a little heat from the pepper. Really, really good

Ancient Greek pancakes that are wonderfully crisp on the edges and nice and soft in the center. Whole wheat flour and sesame seeds make for a more complex pancake than the average modern one

A marinated pot roast-like dish that’s wonderfully balanced with that unique ancient Roman flavor profile from the garum and asafoetida

Boiled cabbage made into a complex dish with a savory dressing and topped with herbs and spices