565 traditional recipes

Traditional Cornish under roast potatoes parboiled then roasted with onions until the water evaporates and the edges turn golden and crispy. The classic British Sunday roast side dish.

Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.

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.

Romanian fried noodle pudding (kugel) with golden sauteed onions and eggs, pan-fried until crispy on both sides. A savory, skillet-browned noodle cake from Eastern European tradition.

Saebrei is a traditional German skillet dish of flour cooked in butter until a golden crust (Schuepet) forms on the bottom, topped with browned onions in clarified butter.

Hawaiian laulau with pork shoulder and salmon wrapped in luau leaves and ti leaves, steamed for 3 to 4 hours. A traditional island dish with just four ingredients.

Laufabrauð (Icelandic snowflake bread): paper-thin rounds of dough decorated with intricate cut-outs, fried crispy in hot lard. A Christmas tradition from the Westfjords going back generations.

Fattigmann is a Norwegian fried pastry cookie flavored with cardamom or cinnamon, twisted into slit diamonds and crisped in lard. A traditional Scandinavian Christmas treat with powdered sugar.

Homemade pickled herring fillets simmered in a sweet-spiced vinegar brine with cinnamon sticks, allspice, mace, peppercorns, cloves, and onion. A traditional German preparation made for big batches.

Swiss aniseed and lemon chrabeli cookies with their signature half-moon shape and three slashed edges. Crisp, slightly dry cookies that rest overnight before baking for traditional texture.

Nut kolachky filling is a traditional Eastern European walnut filling for kolachky cookies and pastries. Ground walnuts, egg whites, sugar, and melted butter mixed into a thick paste.

Traditional Ukrainian kutia made with slow-cooked wheat berries, ground poppy seeds, honey, walnuts, and raisins. The first dish of the 12-course Sviata Vechera Christmas Eve supper.

Weinkuechle or wine fritters: German sweet bread slices battered, fried golden, and drowned in hot sweetened wine or cider. A rustic winter dessert from the Black Forest tradition.

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.

Kalitsounia me kanella, sweet Greek cheese pastries filled with ricotta, cinnamon, and sugar, folded into half-moons and dusted with powdered sugar. Traditional Cretan Easter sweet with a tender pastry shell.

Halloween dead bones cookies are pillowy almond meringue-style cookies spiced with ground cloves, dusted in powdered sugar to look like ancient ghostly bones. A spooky kid-friendly Halloween treat from old European tradition.