667 traditional recipes

Traditional Ojibway fried bread studded with fresh blueberries, sliced and pan-fried golden, served hot with maple syrup for an Indigenous breakfast treat.

A traditional British chutney made with fresh or dried apricots, onions, raisins, and walnuts, simmered with spices and vinegar until thick and jammy.

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.

Mexican-style bread pudding (capirotada) with orange juice, brown sugar, cinnamon, raisins, Monterey Jack cheese, and toasted almonds. A sweet-savory dessert tradition.

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

Bread machine pumpernickel with rye flour, cornmeal, whole wheat, molasses, cocoa, and instant coffee. Dark, dense, and deeply flavored with traditional brotgewurtz spice.

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.

A traditional Danish curried eel recipe where tender poached eel is draped in a rich curry-onion roux sauce. Simple, old-world Scandinavian cooking with just a handful of ingredients. Serve over steamed rice.

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

Traditional Chinese braised duck webs simmered for 3 hours with star anise, ginger, and rice wine, then glazed in glossy oyster sauce. Served over stir-fried broccoli and dried mushrooms.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.

Heritage crystal pickles brined for 5 days, boiled with ginger and alum, then simmered in sweet pickling spice syrup until glass-clear. A Southern canning tradition worth the wait.

Dairy-free pasta cheese sauce uses nutritional yeast, tahini, white miso, and soy milk to mimic the savory richness of a traditional cheese sauce. Vegan, ready in 25 minutes.