Georgian Feast Kharcho from the Tsars' Era
A richly spiced beef and walnut soup from 19th-century Georgia, featuring the distinctive tang of tkemali plum and the complexity of aromatic blue fenugreek.
July 9, 2026
Medieval Flemish Blanc-Manger of Capon
A stunning white dish from 14th-century court cuisine, featuring shredded chicken in an almond-rice porridge that was considered the height of elegance across medieval Europe.
July 9, 2026
Victorian Era Hedgehog Tipsy Cake
An extravagant 1860s English dessert shaped like a hedgehog, soaked in sherry and studded with almond 'spines' that delighted Victorian dinner parties.
July 9, 2026
Aztec Chian Pozole (Pre-Columbian Chia Seed Stew)
A rare ceremonial dish from pre-conquest Mexico featuring chia seeds and amaranth, documented in 16th-century Spanish chronicles as sacred warrior food.
July 9, 2026
Medieval Persian Sikbaj (Sweet and Sour Lamb Stew)
A 13th-century Persian court dish featuring lamb simmered in a tangy vinegar and sugar sauce, documented in ancient Baghdad cookery manuscripts.
July 9, 2026
Roman Patina de Piris (Ancient Pear Soufflé)
A surprisingly delicate dessert from ancient Rome's Apicius cookbook, combining pears, honey, and eggs in a preparation that predates modern soufflés by nearly two millennia.
July 9, 2026
Byzantine Honey-Spiced Fowl with Quince
A lavish dish from 10th-century Constantinople that combines aromatic spices, honey, and tart quince in a preparation described in medieval Greek manuscripts.
July 9, 2026
Medieval Arab Harissa Porridge
Not the North African hot sauce, but a 13th-century wheat and lamb porridge cooked overnight until transformed into silken comfort. This dish required such skill that specialized harissa makers formed their own guild.
July 9, 2026
18th Century Carolina Peanut Soup
An early American soup that reveals the African roots of Southern cuisine, brought by enslaved people from West Africa. Peanuts, barely known in Europe, were cultivated by enslaved cooks who maintained their culinary traditions.
July 9, 2026