Top Spanish chefs have endorsed garum as a fishy sauce with deep roots in Spanish and Roman history. Illustration by Rebecca Bradley Garum has long been considered the dodo of gastronomic history.

Carbonara is a Roman classic with a reputation for delivering big flavor with just a few ingredients. Traditionally made with egg yolks, pecorino romano, guanciale and black pepper, this sauce is ...

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 ...

To prepare Roman-style meatballs, first make the sauce. Start with the sauté: peel and dice the carrots (1), peel the onions ...

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 ...