Eat Like a Roman with Gourmet Magazine

Major foodie Robert Sietsema's series Eat Like A Roman on Gourmet.com is all about the unusual cooking methods of the Ancient Romans and how to bring them into the modern world. Recent articles include an attempt at Roman placenta (which is not that kind of placenta-it's actually a cross between lasagna and cheesecake!), garum (a fish sauce which the Italians still use today and call colatura), and a simple cilantro, mint and feta salad that you'll want to make for your friends. If you want to attempt some Roman recipes yourself, try Mark Grant's cookbook, Roman Cookery: Ancient Recipes for Modern Kitchens.

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