364 traditional recipes

Menudo, the traditional Mexican tripe and hominy soup simmered with toasted ancho chiles, garlic, and cilantro. Serve with lime wedges for a smoky, soul-warming bowl.

Pork loin braised in tangy tomatillo and serrano chili sauce with nopalitos and fresh cilantro. A traditional Mexican-style green chili stew with bright, herby heat.

Fakes xithati is the traditional Greek sour lentil soup, slow-simmered with garlic, olive oil, and coriander, then finished with a splash of vinegar for a tangy, soulful Mediterranean bowl.

Traditional Scottish hough soup made from beef shank simmered for hours with carrots, onion, and turnip, then thickened with sago. A hearty, old-fashioned broth from the bone.

Champ is the traditional Irish mashed potato side, fluffy russets beaten smooth with milk, butter, and chopped scallions. This microwave version delivers the classic in 25 minutes flat.

Traditionally, poached apples stuffed with prunes (see recipe) are served with the Christmas goose. Red cabbage and carmelized potatoes (see recipes) complete the Christmas menu in Denmark.

Traditional Irish boiled bacon and cabbage, the real thing. A collar of bacon simmered until tender, cooked alongside quartered cabbage, and served with jacket potatoes and mustard.

Traditional Irish baked herring stuffed with lemony breadcrumbs and braised in hard cider. A rustic, hearty supper that brings the taste of coastal Ireland to your table.

Irish cider sauce for oat-coated herrings, made from a butter-flour roux thinned with apple cider and finished with cream. A traditional accompaniment for fried fish.

Chai Kurdi is traditional Kurdish tea brewed with Indian tea leaves and a whole cinnamon stick. Fragrant, warming, and served with sugar cubes for sweetening to taste.

Traditional chile con carne tamale filling with shredded beef or pork, red chile, comino, and oregano simmered thick in beef stock. The authentic filling for homemade tamales.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Traditional Jewish chopped chicken liver made with schmaltz, sauteed onions, and hard-boiled eggs. Silky, savory, and spread on cocktail rye, this is the real deal appetizer.

Flaky phyllo strudel stuffed with shrimp, white fish, mushrooms, and creamy ricotta. Inspired by Cape Cod's seafood tradition, this golden, buttery roll is an elegant main course.

A traditional Deccan-style bhurta of pounded meat or fish seasoned with mace, cayenne, and lemon, cooked in butter and served on toast. Anglo-Indian comfort food.

Swedish Christmas ham (julskinka) slow-roasted and glazed with egg yolk, mustard, and sugar under golden bread crumbs. A Scandinavian holiday tradition served cold in thin slices.