Imagine dining with the elites of ancient Rome, surrounded by the aromas of roasted meats, honeyed sauces, and tangy fermented condiments. It might seem far removed from today’s kitchens, but the ...

Our cookbook of the week is Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City by Katie Parla. Jump to the recipes: pollo alla cacciatora ( tangy chicken stew), ...