364 traditional recipes

Pesto Toscano made with fresh kale, garlic, and olive oil instead of traditional basil. A robust Tuscan pesto with just 4 ingredients, no nuts, and no cheese required.

Traditional Japanese red miso soup with dashi broth and miso paste rubbed through a sieve: simple, warming, ready for your choice of garnishes like tofu, wakame, or scallions.

A sweet coconut rice cake made with glutinous rice flour, coconut milk, and shredded coconut. This traditional Chinese New Year treat bakes up sticky, chewy, and subtly sweet.

Traditional muffuletta sandwich with salami, ham, provolone, and olive salad piled on a round crusty loaf. New Orleans street food legend that feeds four with simple, bold flavors.

Raccoon simmers with celery, apples, onion, and hot peppers until fork-tender, then gets brushed with barbecue sauce and roasted until golden. A traditional preparation for wild game.

Sauteed Italian greens for piadini made with spinach, broccoli rabe (cime di rapa), and savoy cabbage, boiled tender then finished in garlic olive oil. A traditional Romagna filling.

Pueblo green chile stew with slow-simmered beef, roasted green chiles, and blue cornmeal for thickening. A traditional New Mexican recipe built on just 6 ingredients and patience.

Classic British soused herrings slow-baked in a tangy bath of white wine vinegar, lemon juice, Marmite, and pickling spices. Served cold as a traditional pub-style appetizer.

Traditional Mexican tortilla soup with fried tortilla strips simmered in a garlicky tomato broth with chili powder, topped with grated cheese. Simple, warming, and ready in 45 minutes.

The grilled chicken adds the "pop" to this traditional tex-mex recipe. I made this on game day for my boyfriend and me, and it was a hit!

Crispy pan-fried chicken patties coated in matzo meal, made with leftover cooked chicken, egg, and onion. A traditional Jewish-style recipe that's quick, simple, and Passover-friendly.

A traditional Persian-inspired stew of browned chicken simmered in a rich walnut and pomegranate sauce with cinnamon and lemon. Sweet, tart, and deeply savory with every spoonful.

Traditional Ukrainian fish in aspic (studynyna rybiacha): whole fish poached in aromatic stock, layered with carrot rounds, and set in shimmering gelatin. A stunning cold appetizer for holidays.

Sopa de Aguacate is a traditional Mexican avocado soup with mashed avocados stirred into a tomato-onion stock and finished with cream. Served with crispy fried tortilla croutons.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.