Woolton Pie was the dish that got Britain through WWII, vegetables with a potato wholewheat crust.

From an 1806 recipe, apple trifle with Madeira soaked macaroons, custard, apple filling and a creamy top. A divine dessert.

I got to virtually chat with Jeremiah Tower and make black bean cakes with duck mole and lime-ginger pumpkin cream and beet salsa.

Just in time for Halloween, a boozy cake with raspberries and pastry cream – a little caramel ax to get you in the right mood.

From a 1776 recipe, lamb loin with a breaded mushroom crust and an orange-based sauce served with stuffed cucumbers.

Potato crusted New Zealand lamb chops – recipe from the legendary Lutece restaurant in NYC, served with beautiful beet pasta.

From 1847, little croquettes full of soft luscious apple, fried with rum and orange. A great fall way to get your dose of apples

Chocroute Garni, sauerkraut, potatoes and a beautiful mess of smoked meats (pork chop, duck breast, sausage etc). Perfect for meat lovers.

16th century wild boar (or pork) with dates, prunes, cherries and rose – it’s Italian food before tomatoes inspired by a new novel.

New Orleans Gumbo full of D’Artagnan goodies – Andouille, tasso ham and lightly-cooked duck breast – juicy and perfect with the shrimp.

One of the great things about the UK, the Full English Breakfast–– it just got better with baked bean stuffed sausage and creamy eggs!

Mahi Mahi with a berry sauce inspired by a 2000 year old recipe. So refreshing for summer — history tastes delicious.

Sour Cherry cookies with a Cherry Coupe inspired by a 17th c. recipe are a match made in red heaven!

Escoffier’s béchamel and Mornay sauces are combined to make a perfect filet of sole with lobster – the original recipe may surprise you.

Lemon Queens from a 1917 recipe, inspired by a tea in the Great Gatsby. Easy to make lemony cakes with old-fashioned boiled frosting.

D’Artagnan’s Moulard Duck Breast with a Financiére Sauce made with truffles, mushrooms and madeira on crisp toast.

Just in time for a Memorial Day picnic, the best jerk chicken salad ever made with banana ketchup. Hot, sweet and so delicious.

D’Artagnan’s wild boar roast gets a sauce-over that’s also great with pork or game – sauce Romaine is a sweet and sour sauce that’s fat free.

D’Artagnan’s venison tenderloin with Cumberland Sauce – currant jelly, orange and port and a secret ingredient make it the best version ever.

D’Artagnan’s strip sirloin with Heston Blumenthal’s Mushroom Ketchup. Rich as could be with no fat and umami to spare. You will love it.

This was hard to find but so worth it, a classic white sausage or hog’s pudding from Devon that’s a breeze to make served with fried cheese.

Crepes with a darkly wicked wine sauce – a 19th century favorite -easy to make and elegant.