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Cooking with Shakespeare

This night I hold an old accustom'd feast, Whereto I have invited many a guest, Such as I love...

In Shakespeare's Kitchen, food historian Francine Segan has updated a host of Elizabethan recipes for a deliciously retro change of pace. Aside from a few unusual ingredients (you can subsitute fruit-flavored vinegar for verjuice), everything is recognizable, and yet delightfully different. The Sweet Pea Puree is a refreshing way to fix an old standard, and the Fish Bisque with Chestnuts and Artichokes is a crowd-pleaser. My advice: avoid the Renaissance Rice Balls (they're harder than they look), but everything else is exceptionally delicious.