Rich, stick-to-your-ribs wheat berry porridge thickened with egg yolks

Delicious 19th century beef stroganoff seasoned with allspice

Pre-potato, pre-groove gnocchi made primarily with cheese

A WWII version of a Dutch staple with potatoes, vegetables, and tulip bulbs

Larded roast venison tenderloin with a delicious wine sauce that would be good on just about anything

If you had cheese pizza at school in the 80s or 90s, this recipe with a pourable crust will be a walk down memory lane

A tasty, if basic, tuna noodle casserole as it could have been made in the Japanese incarceration camps during WWII

A complex, savory sauce for poultry made with hazelnuts or almonds

A fennel- and caraway-forward potato casserole as eaten on the German home front in WWII

Victorian dog biscuits made with bison, vegetables, and oatmeal

A tasty meatloaf-like mixture from the rationing days of WWII in the US

The original deep dish pizza from the 1940s with a bready crust

Simple yet delicious baked beans with molasses and salt pork

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

Slow-cooked barbecue pork with molasses and a vinegary sauce that could be a precursor to Carolina-style barbecue sauce

Tender lamb cutlets with a delicious and extremely simple lemon-butter sauce

Delicious, incredibly tender pot roast with aromatic vegetables, herbs, and wine

Absolutely fantastic tomato and meat sauce served over spaghetti tossed with butter and parmesan

A meal fit for a shogun, with flavorful rice with chicken and lightly pickled vegetables

A Michelin-starred recipe of chicken perfectly cooked in butter with a wonderful cream sauce