667 traditional recipes

Italian baked eel (anguilla) marinated in olive oil and white wine vinegar, skewered with bay leaves, and roasted until golden. A traditional Mediterranean seafood dish with bold, simple flavors.

Spanahorizo is a traditional Greek one-pot dish of spinach and rice simmered in a garlicky tomato broth with olive oil and fresh parsley. Naturally vegan and deeply comforting.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Traditional German Christmas roast goose stuffed with tart apples, thyme, and onions, roasted until the skin is shatteringly crisp. Served with rich giblet gravy, red cabbage, and mashed potatoes.

Traditional Finnish rye bread (ruisleipa) with a tender crumb and golden crust. Choose beer, buttermilk, milk, or potato water as the liquid for different levels of tangy, sour flavor.

Traditional Japanese sunomono with paper-thin cucumber slices in sweet vinegar dressing, served with shrimp, crab, and tomato. A refreshing, light appetizer or side dish for any Japanese meal.

Fresh strawberries and chopped pecans tossed with cinnamon and nutmeg, baked under a golden lattice crust until bubbling. A Southern-spirited fruit pie that puts a spin on tradition.

Chana dal with turmeric, mustard seeds, green chilies, and a tarka of fried onion and garlic. A traditional Indian split chickpea dish that's vegan, protein-rich, and deeply spiced.

Traditional saffron cake with whole wheat flour, currants, candied peel, and nutmeg. A Cornish-style yeasted fruit bread infused with overnight saffron water for golden color and floral depth.

Sarazener is a traditional German game liver dish with elk or deer liver sauteed in lard with onions, broth, and spaetzle. A hearty hunter's meal with tangy vinegar finish.

Frijoles de olla are traditional Mexican pot beans simmered with whole garlic heads, onion, and cilantro. Simple black beans cooked from dried in their own broth, no soaking required.

Savory poached carp simmered in a sweet-tart broth of red onion, white wine vinegar, and lemon, served hot or chilled as a traditional jelled fish with beet horseradish.

Roasted vegetable gazpacho with oven-charred tomatoes, eggplant, zucchini, and garlic blended with sherry vinegar and stale bread into a silky chilled soup. Deeper and smokier than traditional gazpacho.

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Bath buns: lemon-scented English tea buns dotted with raisins and candied citron, brushed with sugared cream for a sweet, glossy crust. A traditional cousin to the rock cake.

Classic dill pickles brine fresh cucumbers in a sweet-salty vinegar solution with whole bunches of fresh dill. A traditional small-batch refrigerator pickle ready in 2-3 days.