Recipes

Meat Dishes

• Baked Honey Ham in Pastry with a Fig Sauce
• Dill Chicken
• Honey and Poppyseed "Dormice"
• Numidian Chicken
• Ofellae with Asafoetida
• Parthian Chicken
• Pork and Fruit Minutal
• Roasted Dill Chicken and Dill Dipping Sauce

Fish Dishes

• Baked Mackerel and Cheese
• Mackerel in a Coriander Crust
• Mackerel with Cumin, Cheese, and Oil
• Roman Seafood Sauce

Vegetable Dishes

• Alexandrine Gourd
• Asparagus Patina
• Cabbage - 3 Ways (Part 1)
• Cabbage - 3 Ways (Part 2)
• Lentil and Root Veg Mash
• Mustard Beans
• Parsnip Mash (with Salt Pork)
• Parthian Chickpeas

Breads, Grains, and Pastry

• Bucellatum - Roman Army Hardtack
• Cato's Bread
• Lagana
• Porridge - Punic Porridge
• Porridge - Roman Porridge
• Stale Bread Salad
• Tracta
• Roman Toast

Desserts

• Dulciaria - Pepper and Pine-Nut Stuffed Honey Dates
• Egyptian Sweetmeat
• Placenta
• Placenta Perfecta

Drinks

• Conditum Paradoxum (Spiced Wine)
• Posca

Other

• Borscht (Chicken and Beetroot Soup)
• Moretum
• Nodi Ollae (April Fool)
• Poached Eggs with Pine-Nut Sauce