Medieval fried pastries with a filling of figs, apples, raisins, nuts, and spices

Essentially a spiral-shaped version of globi, this simple two-ingredient batter is fried and topped with honey and poppyseeds

Date and pistachio filling wrapped in pastry, just one of many possible recreations of an ancient Mesopotamian treat

Very dry and dense sugarless ration-friendly cake made with chestnut flour, lemon, and yeast

Crispy, delicious, extremely snackable sugar cookies

Absolutely delicious tarts whose complex flavor belies the simple 3 ingredient filling of pineapple, sugar, and wine

Slightly nutty fresh cheese that’s somewhere between  farmer’s cheese and mozzarella

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

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

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

Festive glacé cherries coated in several layers of hardened sugar that are not really worth the effort

Rich, boozy, nutmeggy eggnog that’s easy to make and so much better than the store bought kind

Simple but delicious cranberry and apple pie filling in a wonderfully buttery crust

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

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

Surprisingly delicious yeasted cake with spices and raisins

Croissants from before they got their flaky, buttery layers. A lovely, soft bread

Cookies with pieces of Baby Ruth candy bars. What’s not to like?

A not-too-sweet tart that tastes like a vanilla cookie with jam with a meringue topping

A smooth, creamy, simple, and absolutely delicious carrot and potato soup that’s perfect for fall and winter