For your sea scorpion, a type of horseshoe crab? Just cook with pepper, caraway, parsley, fig-date wine, honey, vinegar, broth, mustard oil, and reduced wine. For your dormouse, a large rodent? Stuff ...

Apicius was such an over-the-top foodie, even by the grand standards of the Roman Empire, that his name not only became synonymous with the culinary high life but, so scholars believe, also the ...

A man has been recreating ancient Roman recipes using a 4th century cookbook, including one which compares to modern-day "French fries and ketchup." Andrew Coletti, a food historian, delves into the ...

Recipes in “Apicius” have been panned for being overspiced, overflavored and as over-the-top as the real man. That criticism is unfair, wrote Grainger in her book, “Cooking Apicius: Roman Recipes for ...