Lángos, Hungarian deep fried potato dough pizza, with sour cream, Emmental cheese, & onions

Beans in Pumpkin Seed Cream, based on the recipe given to me by the chef at Weinhof Wieninger in Vienna

A spicy & rich vegetarian version of Hungarian goulash

The Bon Voyage Martini will put you in a holiday state of mind

Malfatti, also known as nude gnocchi, in a brown butter & sage sauce

8,000 Generations Artisinal Shochu, a potent Japanese beverage best served ice cold

Chinese tea eggs for the Lunar New Year

Homemade harissa is the perfect sandwich condiment

A Tunisian Tuna Tart with black olives, thyme & preserved lemon

Fluffy & fragrant focaccia with tomatoes, black olives, kosher salt, & oregano

Laganophake, an ancient Roman red lentil and wine stew.

Discs of libum, an ancient Roman cheese bread flavored with fresh bay leaf.

Shrimp in a Mexican-inspired “remoulade” of chipotle, cilantro & lime

Julia Child’s Gateau Omelette: alternating layers of omelette & piperade, topped with Swiss cheese & surrounded by creme fraiche.

Medieval Eggnog, a frothy blend of wine, eggs, sugar, & saffron

Medieval Gynger Brede is the ancestor of modern gingerbread, and it has a surprising texture and a very spicy bite.

Hand drawn wench logo for the 12 Days of Medieval Feasting series.

Clarrey, a spiced white wine with honey, the very same beverage mentioned by Chaucer in the Canturbury Tales

Tart de Bry, a rich medieval brie and saffron tart

Miniature Fig Pie, Day 1 in the 12 Days of Medieval Feasting