364 traditional recipes

A nice presentation and a tasty variation on the traditional Shrimp Scampi.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Traditional Russian brined cucumbers (solionye ogurtsy) naturally fermented with fresh dill, horseradish, garlic, tarragon, and hot pepper. Crunchy, tangy, and deeply savory.

Salt cured leg of lamb brined for two weeks and air-dried for months in the Norwegian tradition. Sliced paper-thin and served with butter, eggs, geitost, and flatbread.

Seafood bisque started as a New year's Eve dinner tradition, New Year's 2010.

Southern minced barbecue pork shoulder slow-boiled with vinegar, cayenne, and hot sauce, then chopped and seasoned. A tangy, vinegar-based pulled pork in the Eastern Carolina tradition.

Gebackenes Euter, traditional German breaded and fried cow's udder. A centuries-old nose-to-tail dish with a veal-like texture and a crackling golden crust.

Traditional Swedish koettbullar made with a three-meat blend of beef, veal, and pork with cream-soaked breadcrumbs and freshly grated nutmeg. Authentic Scandinavian meatballs.

Cwikla is a traditional Polish pickled beet relish with horseradish, cloves, and vinegar. A staple on the Easter and Christmas table.

Loukanika, traditional Greek pork sausage with orange zest, allspice, marjoram, garlic, and red wine, stuffed into natural casings. Homemade sausage with authentic Mediterranean flavor.

Kalamaria Parayemista: Greek stuffed squid filled with cinnamon-spiced rice, tomato, and chopped tentacles, then braised in white wine until tender. A traditional Greek meze.

Menudo with hominy: tender tripe and pork knuckle simmered with chili powder, cumin, oregano, and garlic, then finished with whole hominy. The traditional Mexican Sunday-morning soup.

Keftedes tiganites are fried Greek meatballs with allspice, fresh mint, parsley, red wine, and soaked bread. Walnut-sized, flour-dredged, and fried crispy for a traditional Greek mezze or main dish.

Buddhist mock chicken made from layered dried bean curd sheets soaked in seasoned stock, rolled into a loaf, steamed, then deep-fried until golden. A traditional Chinese vegetarian technique with a surprisingly meaty texture.

Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.

Leather britches beans: the classic Appalachian method of stringing and drying green beans, then cooking low and slow with bacon grease. Traditional shuck beans recipe.