388 traditional recipes

Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.

Besan burfi, a traditional Indian fudge of chickpea flour slow-toasted in ghee with cardamom and sugar. A four-ingredient festival sweet cut into diamond pieces.

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.

Soupa fakes is a traditional Greek lentil soup simmered with olive oil, garlic, carrots, onion, and tomatoes. Naturally vegan, simple, hearty Mediterranean comfort in one pot.

Old-fashioned raspberry jelly with no commercial pectin: apples provide natural set, raspberries give the flavor. Traditional jelly-bag technique for a clear, pure-fruit preserve.

North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped 'cue, slow-roasted and served with slaw.

Solionye ogurtsy, traditional Russian salt-brined cucumbers fermented with dill, horseradish, garlic, and tarragon. Crisp, sour, and packed straight into jars with no vinegar in sight.

Traditional Slovak pirohy (pierogi) with a tender egg dough boiled and bathed in browned butter. Choose from cottage cheese, dill potato, or sweet-savory cabbage filling.

Traditional British pikelets made from a yeasted batter cooked on a hot griddle. Like crumpets without the ring, with a bubbly surface that soaks up butter and honey.

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.

Hebridean Scotch broth is a traditional two-day mutton and pearl barley soup with turnip, cabbage, carrots, and leeks. The barley soaks overnight in the stock for a thick, hearty Scottish stew.

Granny's Christmas punch: grape and strawberry soda blended with pineapple, sugar, and lemon, frozen, then thawed to a slushy chill. A fizzy, fruity, kid-friendly party punch that's a holiday-table tradition.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

Sliced potatoes tossed in a warm bacon-vinegar dressing that's tangy, slightly sweet, and utterly addictive. This traditional hot German potato salad is ready in 30 minutes.

Bubble and squeak is a traditional British dish that is made from leftover mashed potatoes and cabbage. It's a delicious way to repurpose your Christmas dinner leftovers!

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.