1,746 traditional recipes

Traditional New Orleans cafe au lait made with Luzianne chicory coffee and scalded milk with cream. A warm, velvety Cajun coffee drink that captures the soul of the French Quarter.

Singing hinny is a traditional Northumbrian griddle cake with flour, lard and currants, cooked in a hot pan until it sings and sizzles. Split, buttered and served warm with tea.

Traditional German springerle cookies with anise and lemon, stamped with intricate designs using a springerle rolling pin. A classic holiday cookie that air-dries overnight for a crisp, white finish.

Old-world poppy seed cake with a buttery egg yolk dough topped with ground poppy seeds mixed in cream and orange zest. A traditional Eastern European pastry rolled and baked.

Pennsylvania Dutch veal loaf with ground veal, bread crumbs, nutmeg, parsley, and stock, dotted with butter and baked. A traditional meatloaf served hot or cold that slices clean for sandwiches.

Panforte is the dense, chewy Sienese Christmas cake packed with toasted hazelnuts and almonds, dates, cherries, cocoa, and warm spices, bound by hot honey caramel. A traditional Italian holiday confection.

Fried diamond twist cookies with egg yolk dough, deep-fried crisp and dusted with powdered sugar. Scandinavian rosettes-meets-krumkake pastry also known as chrusciki or rosettes in other traditions.

A traditional English pot roast marinated 24 hours in spiced vinegar, then seared and braised low and slow until fork-tender. Just 7 simple ingredients for a hearty beef dinner.

German pancake batter baked in a bread pan and topped with sliced apples or savory pork cracklings. Dust fruit version with sugar or salt the crackling one for traditional flavor.

​This traditional Brazilian confection offers a rich, creamy sweetness with a deep caramel flavor. Made by slowly simmering whole milk and sugar until it transforms into a smooth, golden spread.

Old-fashioned mince meat with calf tongue, suet, dried fruit, candied citrus, brandy and whiskey. The traditional pie filling, aged in a crock for at least 7 weeks for deep holiday flavor.

Traditional Welsh plate cake cooked on a bakestone with dried fruit, nutmeg, and brown sugar. Teisin Lap is a rustic griddle cake with a golden crust and tender, fruited crumb, no oven required.

Zimtsterne, traditional German cinnamon stars made from ground almonds and hazelnuts bound with meringue and barely any flour, spiced with cinnamon and topped with a white icing. A chewy holiday classic.

Hammin di Pesach is a traditional Passover lamb stew with chicken meatballs, spinach, and matzo served as a two-course meal. Braised lamb chops and tiny seasoned chicken dumplings simmer together, then split into a main dish and a matzo soup.

Calas: traditional New Orleans rice fritters made from yeast-risen mashed rice dough with nutmeg, deep-fried golden and dusted with powdered sugar. A Creole street food with African roots dating to the 1700s.

Authentic Chinese almond cookies made with lard for that traditional sandy crumb. Each cookie gets a whole blanched almond pressed in the center and a glossy egg yolk wash before baking. Includes sesame variation.