1,746 traditional recipes

Traditional slow-cooked polenta finished with butter and Parmesan cheese. Stirred low and slow for up to 45 minutes until thick, creamy, and impossibly smooth.

Cuban-style picadillo turkey stuffing with ground beef, rice, olives, raisins, capers, almonds, and dry sherry. A Latin twist on traditional holiday stuffing.

Apfelquarkkuchen, the German apple and cream cheese kuchen, layers a tender yeast-dough base with cinnamon-tossed Granny Smith apples and a sweetened cream cheese topping. Traditional bakery-style.

German elderberry soup (Holunderbeersuppe): cooked elderberries with lemon, sugar, and cornstarch for a traditional tart-sweet fruit soup served hot or chilled.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Cuban yucca con mojo boils tender yuca root and drenches it in a sizzling garlic-lime mojo sauce. A traditional Caribbean side with tangy-sharp flavor over starchy root.

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.

Serve as the first course of a traditional Chinese dinner or alone as a light nutritious supper.

Very quick and easy. This recipe saves time by using quick crescent rolls instead of traditional pastry.

Make this traditional and tasty dish in the convenience of your home with this simple crockpot recipe.

A traditional Greek soupies me spanaki: tender cuttlefish braised in olive oil with wilted spinach, spring onions, and lemon. Rustic Mediterranean seafood at its best.

Kolache with soft, buttery yeast dough and a center filled with your choice of fruit, jam, or pie filling. A Czech-Texan pastry tradition that makes 18 tender rolls from scratch.

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

Jokai bableves is a traditional Hungarian smoked pork and bean soup thickened with a paprika roux and finished with sour cream. Hearty, smoky, and deeply satisfying.

Traditional mincemeat filling with beef, suet, green tomatoes, tart apples, raisins, and warm spices. Canned with brandy for holiday pies, makes 3 quarts.

A white meat based sausage made in Europe and Britain, wherever blood sausage (black pudding) tends to be made. It is usually associated with Christmas time in France. The traditional Boudin Blanc in France dates back to the middle-ages. White puddings are also traditional in Spain, Ireland and some parts of Britain.