364 traditional recipes

Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.

Red chile enchiladas stacked flat New Mexico style with corn tortillas, cheddar cheese, chopped onion, and red chili sauce, topped with a fried egg. Traditional and simple.

Sauerbraten pot roast marinated 4-10 days in malt vinegar and horseradish, then slow-braised with onions. A traditional German sour roast with tangy, fork-tender beef.

Ripe plum filling for pierogies uses fresh peeled plums with sugar and cinnamon tucked inside pierogi dough. A traditional Eastern European sweet dumpling filling with three ingredients.

Mititei are traditional Romanian skinless beef sausages seasoned with garlic, rosemary, cloves, and baking soda for a tender bite. Grilled until crisp and brown on the outside.

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

Teno salmon is a Finnish method of poaching salmon steaks in water until dry, then finishing in butter. Simple, traditional, and lets the fish speak for itself.

Schwaemme, a traditional German cream sauce with king boletes and chanterelles, finished with parsley and lemon. Serve over potato or bread dumplings for a classic Bavarian side.

Ipswich lemon pie, a traditional English custard tart with lemon juice, zest, butter, and eggs in shortcrust pastry. A simple, elegant British dessert served hot or cold.

Huevos en rabo de mestiza, Mexican eggs poached in a tomato and green chile broth topped with melted Monterey Jack. Traditional vegetarian desayuno, ready in 30 minutes.

Homemade monastery-style herbal sausage with pork, beef, thyme, marjoram, pimento, and ground cinnamon stick. Hand-ground and stuffed into pork casings for traditional European sausage making.

Mud-baked fish encases a fresh-caught whole fish in river clay and cooks it directly on hot coals for three hours. Traditional Australian bushcraft cooking method.

Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.

Welsh lamb loin wrapped in pastry with a laverbread and mushroom stuffing. A traditional Welsh showpiece roast bringing seaweed, herbs, and tender lamb into one golden crust.

Milzsuppe is a traditional Bavarian and Austrian spleen soup built on butter-browned onions, scraped spleen, and a whisper of roux. Rustic peasant cookery with deep, iron-rich flavor.

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.