324 traditional recipes

Kolachki: tender, flaky Eastern European cream cheese cookies wrapped around a sweet ground walnut filling and rolled in sugar. A buttery, melt-in-your-mouth holiday tradition.

German red cabbage braised with bacon, apples, clove-studded onion, and lemon juice. A sweet-and-savory traditional side dish ready in 40 minutes.

Koulourakia, Greek special occasion cookies made with olive oil, cinnamon, brandy, and sesame seeds. Egg-free, dairy-free, and hand-shaped into traditional forms.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.

Traditional Irish colcannon with mashed potatoes, steamed cabbage, leeks simmered in milk, garlic, and a warm hint of mace. Hearty, comforting, and dairy-optional.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

Traditional Polish sauerkraut pierogi filling slow-cooked with bacon, onions, and butter until mellow and sweet. Enough filling for a big batch of homemade pierogies.

New Orleans-style red beans and rice slow-simmered with salt pork, the holy trinity, hot sauce, and Worcestershire. A Cajun Monday tradition from dried beans.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Traditional Irish pot-roasted chicken stuffed with oatmeal, bacon, and onion, braised with carrots and potatoes in giblet stock. Country Sunday supper from the Emerald Isle that turns a whole bird into a one-pot feast.

Irish-style baked parsnips parboiled then slow-baked in stock with butter and nutmeg. A simple, traditional side dish that draws out the natural sweetness of the root vegetable.

Mohren, a traditional German side dish of carrots and apples glazed in butter, honey, and white vinegar. Sweet, tangy, and simple with just a few ingredients.

Traditional Welsh spice cake loaded with mixed dried fruit, dark molasses, and warm ginger for a moist, treacle-sweetened teatime treat from Anglesey.

A traditional British chutney made with fresh or dried apricots, onions, raisins, and walnuts, simmered with spices and vinegar until thick and jammy.

Bread machine pumpernickel with rye flour, cornmeal, whole wheat, molasses, cocoa, and instant coffee. Dark, dense, and deeply flavored with traditional brotgewurtz spice.