A little bit about what blue corn is, before we wade into the actual recipe. Blue corn Blue corn, also known as Hopi maize, is a variety of flint corn…
Creating an authentic and ancient recipe for Three Sisters Stew involves combining three staple crops: corn, beans, and squash. These crops were cultivated together in a symbiotic relationship by Native…
Creating an authentic recipe for Acorn Soup in its most ancient and original form is challenging due to variations among Native American tribes and the specific techniques used by different…
"Pottage" was a term used broadly in medieval times to describe a thick soup or stew made with a variety of ingredients. Medieval pottage, or stew, was a staple in…
Libum is a type of ancient Roman cake that dates back to the Roman Republic and the early Roman Empire. Its history is closely tied to religious practices and rituals.…
Creating an entirely authentic recipe for Viking fish stew is challenging due to the limited availability of detailed historical records on specific ingredients and cooking methods. However, I can provide…
Pottage A medieval porridge / soup pressure cookerPotLadle 1 tsp olive oil2 cups chopped up cabbage1 cup diced carrots1/2 cup chopped potato1 tsp salt1/2 cup barley (soaked, cooked)1/2 cup diced…
Cereals and pulses played an important role in the nutrition of the Ancient Indians. In archeological finds from the ruins of the Indus Valley Civilization in the Indian Subcontinent, we…
Wheatberry was a common grain used in cooking in Ancient Europe. Wheatberry is a whole wheat kernel. While it does not contain the wheat husk, it retains the bran, germ,…
Temakhos is a grilled fish slice dish. The warm waters of the Mediterranean provide fertile fishing grounds today, as they did in ancient Greece. Lining a large part of ancient…