388 traditional recipes

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 Shuswap Nation bannock studded with fresh blueberries, made with just 5 ingredients and baked in 20 minutes. A simple, hearty Indigenous bread that's wonderful warm with mint tea.

Mandelbrot almond bread with layered cinnamon, twice-baked into crisp toasted slices. A traditional Jewish biscotti-style cookie that's dense, crunchy, and dairy-free.

Traditional Irish ginger marmalade made with bitter Seville oranges, lemons, fresh ginger root, and preserved ginger. A bittersweet, spicy preserve that's worth the slow simmer.

Black-eyed pea soup slow-simmered with a ham bone for New Year's Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.

Old-fashioned sour pickles brined with salt, vinegar, mustard seed, allspice, cinnamon, and mace. A traditional canning recipe ready after 8 weeks of curing.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

These biscuits are called bones to chew because they are hard and pale. They are traditionally baked on All Soul's Day in Italy.

Traditional Cree pea soup with soaked green peas, celery leaves, and savory herbs, thickened with hominy grits for a hearty Indigenous comfort soup.

Traditional Danish spandauer pastries with a smooth pot cheese filling, cherry preserves, and a glossy corn syrup glaze. Authentic Scandinavian baking at home.

Homemade strudel dough from scratch with just five basic ingredients. Kneaded until elastic, rested, then hand-stretched tissue-paper thin the traditional way.

Cuspajs is a traditional Hungarian cabbage and potato soup finished with zafrig, a browned flour roux. Simple, hearty peasant cooking at its finest.

Old-fashioned spiced peaches preserved whole in a brown sugar and vinegar syrup with cinnamon, cloves, and allspice. A Pennsylvania Dutch canning tradition.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

Historical American "mangoes" - stuffed pickled bell peppers filled with cabbage, mustard seed, and white pepper, brined and canned. 19th-century Midwest preserving tradition.