ArchaeoCook:
Rising Rye
ArchaeoCook:
Cake Ingredients
ArchaeoCook:
A food mosaic
ArchaeoCook:
Toasted Pine Nuts for Eggs
ArchaeoCook:
Dense Unseeded Rye Bread
ArchaeoCook:
Egg Whites for Deviling
ArchaeoCook:
Deviled Eggs with Pine Nuts
ArchaeoCook:
Baking Almond Cake
ArchaeoCook:
Mussels Ingredients
ArchaeoCook:
Coriander Wine Infusion
ArchaeoCook:
Raw Mushrooms
ArchaeoCook:
Lentil Stew Ingredients
ArchaeoCook:
Whole Almond Cake
ArchaeoCook:
Resting Lamb Roast
ArchaeoCook:
Party!
ArchaeoCook:
Reducing Sauce for the Lamb
ArchaeoCook:
Almond-Olive Oil Cake Soaked in Muscat-Honey Syrup
ArchaeoCook:
Mussels Steamed in Sweet Wine
ArchaeoCook:
Lamb Roast with Plum-Red Wine Sauce
ArchaeoCook:
Roman Veggies
ArchaeoCook:
Lentil-Chestnut Stew with Bulgar Pilaf
ArchaeoCook:
Carrot Salad and Roasted Mushrooms with Wine-Coriander Sauce