Carnegie Mellon University
Carnegie Mellon University: Antique Roman Recipes
Provides recipes for many Roman dishes plus a listing of the some of the Roman ingredients such as "liquamen" (salty fish sauce) or "defritum" (thick fig syrup).
University of Chicago
University of Chicago Press: Around the Roman Table: Eight Recipes
Excerpted from Patrick Faas's book "Around the Roman Table", eight recipes and a taste of ancient Roman history and culinary customs.
PBS
Pbs: Nova Online: Real Roman Recipes
"To give you a flavor of food that Romans may have eaten at the baths, we have reprinted ancient recipes." The majority of the recipes are 2,000 years old and come from Apicius, a Roman chef.