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

A delicious sweet and savory sauce that I’m using with a roasted duck instead of flamingo

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

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

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

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

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

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

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

Ancient Roman spiced wine with a lot (perhaps too much?) of honey

A wonderful, sweet steak sauce that’s almost like a barbecue sauce

A refreshing, slightly smoky gladiator drink made with vinegar, honey, and culinary ash

A simple barley and fava bean porridge flavored with garlic and onion

Peppery Roman hamburger patties that are cooked in caul fat and served with a sweet grape syrup

Briny chopped olives with a dressing of olive oil, vinegar, and herbs, served with bread and feta. Perfect as a summertime appetizer