1,746 traditional recipes

These biscuits are called bones to chew because they are hard and pale. They are traditionally baked on All Soul's Day in Italy.

Four chocolate bars and 45 seconds in the microwave create instant molten mousse that's more pudding than traditional mousse but 100% crowd-pleasing.

Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.

Traditional Cree pea soup with soaked green peas, celery leaves, and savory herbs, thickened with hominy grits for a hearty Indigenous comfort soup.

Traditional Maine clam chowder with salt pork, potatoes, and fresh clams creates a creamy, briny bowl that tastes like the New England coast.

Traditional griddle-cooked potato cake stuffed with sweetened apples and butter for a unique British dessert served warm with thick cream and sugar.

Italian frangipane custard with ground almonds, cooked like pastry cream then cut into squares. Traditional holiday treat similar to Turkish delight in texture.

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

Traditional Welsh spice cake loaded with mixed dried fruit, dark molasses, and warm ginger for a moist, treacle-sweetened teatime treat from Anglesey.

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

Flourless-style chocolate squares with melted unsweetened chocolate, cake flour, hazelnuts, and skim milk. Fudgy, nutty, and lower in fat than traditional brownies.

Traditional Danish spandauer pastries with a smooth pot cheese filling, cherry preserves, and a glossy corn syrup glaze. Authentic Scandinavian baking at home.

Vushka are tiny Ukrainian ear-shaped dumplings filled with mushrooms, boiled until they float, and served in hot borscht. A traditional holiday staple.

Low-cal crustless quiche packed with green chilies, Monterey Jack, roasted red peppers, and Dijon mustard. Spicy, cheesy, and lighter than traditional quiche.

Homemade strudel dough from scratch with just five basic ingredients. Kneaded until elastic, rested, then hand-stretched tissue-paper thin the traditional way.

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.