Articles by Andrew Coletti

The most famous monument in Indonesia shaped these ninth century–inspired feasts.

While some in the West are squeamish, globally, it's more common than not.

New Zealand regulations prevent the sacred beverage of the Pacific Islands from being watered down.

A new study produced the ideal "space salad" for long-term astronauts, and it's surprisingly delicious.

A 13th-century Arabic cookbook reveals the culinary life of al-Andalus.

What's in a name?

Add something extra to your baking.

Make some room on your bookshelf.

This was a fruitful year for Gastro Obscura.

In Umbria, the holidays mean a piece of sweet, almondy serpentone.

Have some fun with fusion.

A recipe from the countess who ran the royal kitchens of Siam.

From countess to political prisoner to palace chef, Maria Guyomar de Pinha lived a life fit for the screen.

Somebody in the fifth century combined these ingredients into one recipe, and probably no one has since.

A community effort brings ancient flavors to modern Texas.

From a region known for meat dishes, plant-based perspectives are emerging.

Recreating a vintage Canadian classic.

For European beekeepers, “swarm charms” were once a tool of the trade.

The author of this recipe hoped you would never need it.

Nuclear war readiness meant stocking the pantry and recipes for canned ham salad.

When life gives you marshmallows, turn them into marlow.

These plants make cyanide.

Before attending third-century dinner parties, readers consulted this “marvelous feast of words.”

This "exquisite" recipe comes from the book that created our modern concept of Italian food.