For your sea scorpion, a type of horseshoe crab? Just cook with pepper, caraway, parsley, fig-date wine, honey, vinegar, broth, mustard oil, and reduced wine. For your dormouse, a large rodent? Stuff ...

Apicius was such an over-the-top foodie, even by the grand standards of the Roman Empire, that his name not only became synonymous with the culinary high life but, so scholars believe, also the ...

A man has been recreating ancient Roman recipes using a 4th century cookbook, including one which compares to modern-day "French fries and ketchup." Andrew Coletti, a food historian, delves into the ...

Imagine dining with the elites of ancient Rome, surrounded by the aromas of roasted meats, honeyed sauces, and tangy fermented condiments. It might seem far removed from today’s kitchens, but the ...