In modern cookery, fish sauce is often associated with Asian cuisines. Thousands of years ago, it was also all the rage in ...

As they are with modern Romans, sauces and marinades were an essential element in ancient Roman cuisine. One of the most popular was garum, a salty, aromatic, fish-based sauce. Like so many other ...

1. Bring a large pot of salted water to a boil. Turn the heat to low while you make the sauce. 2. In a large skillet over medium heat, heat the olive oil. Add the guanciale or pancetta and cook, ...

Perhaps the most popular of all the Roman appetizers was the egg ... In this recipe, the egg is adorned with lovely pine nut sauce. Pinch each of pepper and lovage (or celery leaf) Soak the ...