A super concentrated sauce made with anchovies, vinegar, horseradish, and spices. Add it to something creamy and neutral, like a béchamel sauce, to give it a tangy zest with a savory umami note

This version of tacos includes a tomatillo salsa and carne asada, but like with any tacos, use what you like

An absinthe cocktail in the French style made with a sugar cube and absinthe spoon. Mild, sweet, and light with the main flavor of anise

Beautifully braised pork tenderloin with a sweet and complex berry sauce. Feel free to swap out with any meat you like

Gruel gets a bad rap, but this is actually really good. It’s a smooth, sweet porridge with the flavors of nutmeg and brandy coming through wonderfully

Meat, mashed potatoes, and herbs rolled into balls and fried. What’s not to like?

Wonderfully complex sweet wine with overtones of apple and lemon and a floral note from the orange flower water. The leftover fruit is a great bonus snack

These will certainly put some pep in your step. Very sweet, very cinnamony 16th century ninja energy balls

Casserole with the non-complementary flavors of well seasoned fish and rice pudding. They just don’t go together. With a texture like mushy fish, this one wasn’t for me

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

The cucumber taste really comes through in this refreshing, creamy ice cream

A light, refreshing salad of greens, herbs, and flowers that’s perfect to celebrate May Day

Delicious, crisp oatmeal biscuits that are not overly sweet

A tastier version of hardtack (clack clack) made with powdered milk, sugar, and baking soda. From one of the original makers of Anzac biscuits: Arnott’s Biscuits Limited

The medicinal flavor of the Chartreuse is tempered by the sweetness of the jelly and the peach, but that paired with the texture of gelatin makes this more of a centerpiece in my opinion

A palate cleanser or boozy upscale dessert, this sorbet-like frozen concoction is citrusy, Champagne-y, and very good

Sirloin steak with a simple and delicious glaze and a tangy, flavorful béarnaise sauce

Soft, buttery potatoes that are absolutely delicious. They take a bit of time to make, but are simple and so good

Escoffier’s Chicken Lyonnaise is so complex and delicious. It’s savory and dark with a very gentle sweetness

Reminiscent of a Manhattan, there’s a bit of whiskey burn that’s softened by the sweetness of the vermouth and sloe gin