The Romans had a saying, “ab ovo usque ad malum,” which translates “from eggs to apples” and is closely related to our modern saying, “from soup to nuts.” Basically, it means “from beginning to end.” One thing is certain—the Romans knew their way around an egg. Today, we’re bringing you an ancient Roman egg recipe that is the perfect beginning to any meal or any day. Eggs in Pine Nut Sauce can be used as an appetizer or served for breakfast if you’re craving something different from the typical eggs and bacon. Continue reading
Category Archives: Bon Appetit Wednesday
Bon Appetit Wednesday! The Incredible Edible Egg (in Pine Nut Sauce à la Ancient Rome)
Bon Appetit Wednesday! Sweet and Easy Corn on the Cob
Nutritious, abundant and perfect for use in a multitude of dishes, corn has been a staple in the diets of Native North American and Mesoamerican diets for thousands of years. Today, in honor of a recent archaeological find in South Dakota (US) of 1,000 year old kernels and cobs, we’re bringing you a recipe for delicious corn on the cob that highlights its golden perfection. First, some history. Continue reading
Bon Appetit Wednesday! Recipes for Winter in the Southern Hemisphere
In the southern hemisphere, the cold days of winter are slowly giving way to warmer weather. Soon sweaters and scarves will be replaced by bathing suits and sunglasses, but for now, let’s indulge in a few cozy, warming culinary treats. Gather your friends and family, curl up by a warm fire and enjoy these ancient recipes. Continue reading
Bon Appetit Wednesday! Recipes for Summer in the Northern Hemisphere
In the northern hemisphere, summer is quickly coming to an end and we’re all clinging to these last lazy days. Soon all the picnics and barbecues and summer repasts will be just memories. But let’s dally, culinary wise. Here’s a list of ancient recipes for the modern palate that will help you celebrate the warmth and sunshine just a little bit longer. Continue reading
Bon Appetit Wednesday! Enjoy Another Ancient Grain With Einkorn Flour Pancakes
Today we’re bringing you yet another healthy and delicious ancient grain. We’ve already covered quinoa and amaranth, and now it’s time for the lesser known, but no less fantastic, einkorn. “What in the world is einkorn?” you wonder. Well, leave it to AN to bring you the history and a tasty recipe so you can learn to love another recipe with a past.
Einkorn is actually a type of wheat that was one of the first plants to be domesticated and cultivated. The earliest of evidence of its domestication dates all the way back to between 8,650 BCE and 7,950 BCE and was found at two archaeological sites in Turkey.[1] The ancients really knew what they were doing when they began eating and then growing the grain. It has a lower gluten content than modern wheat and is dense with nutrition. Continue reading
Bon Appetit Wednesday! Celebrate AntiquityNOW’s Third Anniversary With Recipes From Mexico’s Ancient Past (And Discover the Tale of the Talking Enchiladas)
Three years ago this summer on a sweltering Saturday afternoon, an idea was born. Maybe it was the deliciously stuffed enchiladas, the tangy coolness of the marguerites or the festive Old World charm of the Burrito Loco restaurant in New York’s West Village that got our thoughts dancing. In the midst of our repast, one of our group of antiquarian devotees suggested we start an organization. Now, we are a motley crew of various perspectives and copious talents. How should we harness that creative energy to make a unique contribution? Suddenly, as if by divine Maya intervention, our enchiladas seemed to speak to us. Why not an organization that looks at the contemporary world against its ancient roots? So it’s not just an enchilada colorfully presented on the table. It is the collective history of corn, of the ancient pancake, of every ingredient that bulges inside this history-laden dish. That enchilada lying innocently under a mole sauce (chocolate-based, gift of the Maya gods) was a concoction redolent of humankind’s thousands of years of evolution from nuts and berries to salsa and nachos. In this moment of culinary transfixion, AntiquityNOW was born. Continue reading
Bon Appetit Wednesday! Celebrate National Lasagna Day With Eggplant Lasagna Rollups
Lasagna Classico
Today is National Lasagna Day and it is a holiday that begs to be celebrated in a big way. Of course, if you’re vegan or gluten-free, you’re probably running as fast as you can from the festivities. AntiquityNOW to the rescue! We’re bringing you a vegan-friendly, no-gluten-in-sight recipe for Eggplant Lasagna Rollups–and we’re including a healthy dollop of history. Continue reading
Bon Appetit Wednesday! Ham ‘n Hay With Beer
Today’s recipe is everything we’ve come to love from Bon Appetit Wednesday: unique, ancient, mysterious, healthy and delicious. Hay may not be the first thing that comes to mind when you think of cooking a ham, but you might want to consider it the next time you have a dinner party. Continue reading
Bon Appetit Wednesday! Grandma Joyce’s Fishcakes for Your Christmas in July Dinner
Summer in the northern hemisphere is a great time for long days on the lake or beach and glorious fish fries with friends and family. Today we’re bringing you a great recipe for your family fry. It’s a recipe featured in our 2013 Recipes with a Past E- Cookbook and brought to us by one of our guest bloggers, Russell Fleming. The recipe has been passed down in his family for generations. Now you can share it with your family. Continue reading
Bon Appetit Wednesday! Globuli, Ancient Fried Cheese Curds
Before we get started on this week’s delectable dish, we have an update to last week’s Bon Appetit Wednesday! post about hot dogs and eating contests. On the fourth of July, in a huge upset, Matt Stonie delighted fans by dethroning the current champion of the Nathan’s Famous Hot Dog Eating Contest, Joey “Jaws” Chestnut. Jaws was going for his ninth straight victory at this long time Coney Island, NY event. Click here to watch all of the heart-stopping action (we debated on using this pun—really). Continue reading
Posted in Blog, Bon Appetit Wednesday, Culinary, Culture
Tagged ancient cheese curds, ancient food, ancient recipes, AntiquityNOW, cheese curds, fried cheese, globuli, Roman recipes
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