667 traditional recipes

An Eastern European pastry with a rich history and cultural significance. They are traditionally made from a simple dough consisting of cream cheese, butter, and flour, and filled with sweet fillings like jam, nuts, or cheese.

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.

Traditional French baguettes made with just four basic ingredients: flour, water, yeast, and salt. Bake in your bread machine or shape by hand for authentic crusty loaves.

Silky pumpkin mousse pie made with whipped egg whites, evaporated skim milk, and a hint of orange zest. A no-bake holiday dessert that's lighter than traditional pumpkin pie.

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.

Traditional Irish soda scones made with buttermilk, baking soda, and cream of tartar. Tender, biscuit-style scones with a soft crumb, ready in under 40 minutes. No yeast needed.

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.

Vegetarian mince pies with a suet-free, no-suet British mincemeat: dried fruits, ripe banana, almonds, brandy, and warm spice tucked inside flaky shortening pastry. The traditional Christmas pie, made meatless.

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.

Poppyseed and nut filling for hamantaschen blends ground poppy seeds with chopped nuts, raisins, citron, and milk into a thick, jewel-toned paste. The traditional mohn filling for Purim cookies.

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.