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Everyday dishes and vintage favorites. Find a recipe, then make the servings and measurements work for you.

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49–72 of 134 recipes

  1. Mashed potatoes with browned butter and chopped chives.
    • Main Dishes

    Brown Butter Miso Mashed Potatoes

    Mashed potatoes with brown butter, sweet white miso and warm cream.

    Makes
    4 to 6 servings
    Total
    View recipe
  2. Roasted eggplant dip with tahini, date syrup and sesame seeds.
    • Snacks & Dips

    Burnt Eggplant & Date Molasses Dip

    Charred eggplant mashed with tahini, garlic and lemon, with date molasses stirred in and drizzled on top.

    Makes
    4 servings
    Total
    View recipe
  3. Macaroni in a creamy orange cheese and Calabrian chili sauce.
    • Main Dishes

    Calabrian Chili Mac and Cheese

    Elbow pasta folded into a rich, velvety cheddar cheese sauce spiked with the fruity, smoky heat of Italian Calabrian chilis.

    Makes
    4 servings
    Total
    View recipe
  4. Orange carrot ribbons with dill beside bagels and cream cheese.
    • Breakfast & Brunch

    Carrot Lox (Smoky Marinated Carrots)

    Thin ribbons of roasted carrots marinated in a smoky caper mixture and finished with fresh dill, for a plant-based bagel topping.

    Makes
    4 servings
    Total
    View recipe
  5. Burgundy cherry shrub soda over crushed ice in a faceted highball.
    • Vintage
    • Drinks & Cocktails

    Cherry Shrub (1862 Warm-Extraction Adaptation)

    Tart cherries warmed gently over water, strained, sweetened, and finished with vinegar and brandy for a fruit cordial.

    Makes
    About 650 ml cordial, approximately 14 portions of 45 ml
    Total

    Includes 15 minutes straining and 45 minutes initial cooling; complete chilling or slow draining may extend the schedule.

    View recipe
  6. Pita nachos topped with spiced ground chicken, feta, onion and tahini sauce.
    • Snacks & Dips

    Chicken Shawarma Nachos

    Crisp pita chips topped with shawarma-spiced ground chicken, crumbled feta and diced red onion, then drizzled with lemony tahini sauce.

    Makes
    4 servings
    Total
    View recipe
  7. Roasted chickpeas with cooked garlic and light spice flecks.
    • Vintage
    • Snacks & Dips

    Chyches (Medieval-Inspired Spiced Garlic Chickpeas)

    Cooked chickpeas oven-roasted with olive oil, garlic, pepper, and ginger: a modern snack inspired by the medieval dish chyches.

    Makes
    4 snack servings
    Total
    View recipe
  8. Carrot rounds, thin parsnip half-moons and turnip cubes in spiced vinegar, with more vegetables submerged in a glass container behind.
    • Vintage
    • Snacks & Dips

    Compost (Medieval-Inspired Spiced Root Pickle)

    Carrots, parsnips, and turnips in a honeyed cider-vinegar dressing with mustard and anise, a refrigerator adaptation of medieval compost.

    Makes
    6 relish servings (100 g vegetables each, plus dressing)
    Total
    View recipe
  9. Golden fried enoki mushroom clusters with fine, crisp strands.
    • Snacks & Dips

    Crispy Enoki Mushroom Fries

    Tender enoki mushroom clusters tossed in seasoned starch and pan-fried until delicately crunchy, served with spicy sriracha mayonnaise.

    Makes
    4 appetizer servings
    Total
    View recipe
  10. Flattened roasted broccoli florets with crisp Parmesan edges.
    • Main Dishes

    Crispy Smashed Broccoli with Parmesan

    Blanched broccoli florets flattened and roasted at high heat with garlic oil and Parmesan cheese until crunchy and caramelized.

    Makes
    4 side servings
    Total
    View recipe
  11. Curried chicken in an apple and onion sauce served beside white rice.
    • Vintage
    • Main Dishes

    Curried Chicken and Rice (Titanic Second-Class Menu, 1912)

    Chicken simmered with onions, apple, and mild curry powder, finished with cream and lemon and served with rice, inspired by Titanic's second-class dinner menu.

    Makes
    4 dinner servings
    Total

    Cook the rice during the curry's final simmer. Chicken size, rice variety, and sauce reduction govern the finish; allow longer if needed.

    View recipe
  12. Clear pale-gold rum shrub over one ice cube with orange peel in a rocks glass.
    • Vintage
    • Drinks & Cocktails

    English Rum Shrub (1862 Milk-Clarified Adaptation)

    Rum, citrus, and lemon peel steeped with sugar, then milk-clarified and filtered for a chilled sipping cordial.

    Makes
    About 900 ml finished cordial, approximately 15 portions of 60 ml
    Total

    Plans for a 12-hour refrigerated steep, 20 minutes milk cooling, 1 hour refrigerated settling, and about 4 hours filtration. A 16-hour steep or slow filtration adds time.

    View recipe
  13. Flat linguine coated in glossy orange-red sauce with sliced scallions.
    • Main Dishes

    Gochujang Butter Linguine

    Tender linguine coated in a glossy emulsion of melted butter and savory Korean chili paste, balanced with garlic and Parmesan.

    Makes
    2 servings
    Total
    View recipe
  14. Three soft corn tortillas filled with browned tofu shreds and crumbles, diced avocado and cilantro, with a lime wedge.
    • Main Dishes

    Grated Tofu "Ground Beef" Tacos

    Shredded extra-firm tofu baked until chewy and crispy, seasoned with Mexican spices, and served in warm corn tortillas with avocado and lime.

    Makes
    4 servings (8 tacos)
    Total
    View recipe
  15. Two low oval pork patties wrapped in browned bacon with a little grape glaze.
    • Vintage
    • Main Dishes

    Isicia Omentata (Roman Pork Patties)

    Bacon-wrapped pork patties with wine-soaked bread, pine nuts, pepper, and fish sauce, finished with a little grape syrup.

    Makes
    4 servings (8 small patties)
    Total

    Allows for two skillet batches and a 3-minute rest; larger patties may need longer to reach the safe center temperature.

    View recipe
  16. Eight seared king oyster mushroom rounds with scored tops, brown butter glaze and thyme.
    • Main Dishes

    King Oyster Mushroom "Scallops" with Brown Butter

    Thick medallions of king oyster mushroom stems scored, seared, and basted in nutty thyme-infused brown butter with soy sauce.

    Makes
    2 main servings or 4 appetizer servings
    Total
    View recipe
  17. Wide fresh pasta ribbons with butter and grated pale cheese.
    • Vintage
    • Main Dishes

    Macrows (Medieval Pasta with Butter and Cheese)

    Fresh pasta ribbons layered with melted butter and grated cheddar, adapted from the medieval English recipe for macrows.

    Makes
    4 small main-dish servings
    Total
    View recipe
  18. Craggy fried chicken coated with reddish chili oil and chili sediment, with pickles in a brioche bun.
    • Main Dishes

    Mala Hot Chicken Sandwiches

    Crispy buttermilk-fried chicken thighs coated in a numbing Sichuan peppercorn and chili oil glaze, served on toasted brioche with pickles.

    Makes
    2 sandwiches
    Total
    View recipe
  19. Fish and shrimp in a light broth with leeks and herbs.
    • Vintage
    • Main Dishes

    Minutal Marinum (Roman-Inspired Seafood Stew)

    A simplified Apician seafood stew with white fish, shrimp, leeks, fresh cilantro, oregano, wine, and fish sauce.

    Makes
    4 servings
    Total
    View recipe
  20. Naan flatbreads with glossy red pepper and walnut spread, parsley and a small bowl of the same spread.
    • Snacks & Dips

    Muhammara Flatbreads

    Crispy baked flatbreads topped with a thick Levantine spread of roasted red peppers, toasted walnuts, and tangy pomegranate molasses.

    Makes
    2 flatbreads (4 servings)
    Total
    View recipe
  21. Pepper-speckled pear and egg bake with lightly browned edges in a square white baking dish.
    • Vintage
    • Baking & Desserts

    Patina de Piris (Spiced Pear Patina)

    A baked pear and egg dish with honey, sweet wine, cumin, black pepper, and a savory measure of fish sauce.

    Makes
    6 servings
    Total

    Includes pear simmering and baking, plus about 10 minutes to cool the puree and a 10-minute rest after baking. Times are estimates; use the center-temperature endpoint.

    View recipe
  22. Bread cubes softened in red wine sauce with raisins.
    • Vintage
    • Baking & Desserts

    Payn Fondew (Medieval-Inspired Spiced Wine Bread Pudding)

    Golden fried bread cubes dressed with red wine, honey, raisins, and warm spices, adapted from medieval payn fondew.

    Makes
    4 small dessert servings
    Total
    View recipe
  23. Trimmed baby globe artichoke halves in spiced vinegar with ginger and peppercorns.
    • Vintage
    • Snacks & Dips

    Pickled Baby Artichokes (1914 Refrigerator Adaptation)

    Trimmed baby globe artichokes in vinegar with ginger, mace, nutmeg, and pepper, prepared for refrigerator serving.

    Makes
    4 side servings from 500 g trimmed baby artichokes
    Total

    Includes 30 minutes draining and initial cooling and a 48-hour refrigerator cure. Cooking may take longer for larger pieces.

    View recipe
  24. Four pale banana pieces in golden syrup in an open glass refrigerator container.
    • Vintage
    • Snacks & Dips

    Pickled Bananas (1914 Sweet-and-Sour Fruit Pickle)

    Firm banana pieces gently poached in vinegar syrup with cinnamon, mace, and cloves; a refrigerator adaptation of Marion Harris Neil.

    Makes
    6 side servings from about 800 g prepared bananas
    Total

    Includes 20 minutes initial cooling and at least 12 hours refrigerated curing. Cooling can continue in the refrigerator; do not leave the batch out until fully cold.

    View recipe

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