388 traditional recipes

Black rye bread, a traditional four-ingredient yeast loaf with dense, dark crumb and the unmistakable earthy tang of pure rye flour baked low and slow.

Blueberry jam pairs deep berries with tart rhubarb for natural pectin set, no commercial pectin needed. Traditional Scottish-style preserve with three ingredients and a simple boil.

Boxty is a traditional Irish breakfast potato dish, often described as a potato pancake or griddlecake. It's easy to make, thrifty and comes with its own poem.

Lángos is the iconic Hungarian deep-fried flatbread, crispy outside, fluffy inside, traditionally topped with sour cream, garlic, grated cheese, or ketchup. A street food classic from Budapest's market halls.

Cafe de olla is the traditional Mexican spiced coffee simmered with cinnamon sticks, cloves, and brown sugar for a fragrant, gently sweet brew. Often finished with a strip of orange zest.

Cayenne and chocolate make a nice combo in this cookie from Paula Tuchscherer-Jones of Milwaukee; they would provide an interesting complement when plated with more traditional cookies.

Apricot lite jam combines dried apricots with crushed pineapple and fresh orange for a tropical twist on a classic preserve. Less sugar than traditional jam, with citrus brightening the flavor.

Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.

Cafe de olla style Mexican coffee simmers ground coffee with a cinnamon stick and sweetens with dark brown sugar (or piloncillo). Traditional rustic spiced coffee made in one pot.

Fresh berry scones cooked on a griddle, not in the oven. A traditional Scottish method that gives these blueberry scones a golden crust on all sides and a tender, steamy center.

Buttermilk Christmas pudding: a warmly spiced, molasses-dark steamed pudding studded with raisins and made tender by buttermilk and suet. The traditional British holiday dessert, served with brandy sauce or custard.

Hearty whole wheat rye bread for the bread machine with molasses and caraway seeds for classic deli flavor. A high-fiber loaf with the dense, slightly tangy character of traditional rye.

Traditional Dublin-style corned beef and cabbage simmered for 3 hours with potatoes, carrots, and a clove-studded onion. Served on a platter with homemade whipped horseradish cream. A proper Irish Sunday dinner.

Old-fashioned 14-day sweet pickles canned at home. A traditional brine-and-syrup method that builds crisp sweet-tart [cucumbers](/recipes/cucumber) over two weeks, finished with celery seed and pickling spice.

Ginger bread is one of the classic and traditional cookies people make for Christmas. The rich flavor from brown sugar and molasses is so good and the spices make the uniquely delicious taste.

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.