1,746 traditional recipes

Yalanchi sarma, the traditional Armenian meatless dolma with rice, tomatoes, dried mint, allspice, and lemon juice, simmered in grape leaves until tender. A classic cold mezze dish.

Traditional Moroccan couscous with lamb shanks, saffron, pumpkin, turnips, cabbage, and chickpeas served over buttery couscous with raisins. A spectacular North African feast that feeds six generously.

Traditional German drop donuts (Tropfkrapfen) made with a buttermilk batter, fried golden and dusted in powdered sugar. Crispy outside, tender and cakey within. Simple old-world charm.

Traditional Wiener Schnitzel with milk-fed veal pounded paper-thin, triple-breaded, and fried until the coating ripples golden. Served with lemon wedges, the way Vienna intended.

Flaky phyllo strudel stuffed with shrimp, white fish, mushrooms, and creamy ricotta. Inspired by Cape Cod's seafood tradition, this golden, buttery roll is an elegant main course.

Traditional Wiltshire lardy cake with layers of spiced lard, sultanas, raisins, currants, and candied peel folded into yeasted bread dough. Sticky, sweet, and warm from the oven.

Tender buttermilk dumplings steamed in bubbling wild grape juice with whole grapes. An old Appalachian tradition that turns foraged fruit into a warm, purple-stained comfort dessert.

Traditional Chinese chicken soup with dried lotus seeds, black mushrooms, Smithfield ham, ginger, and sherry, thickened with lotus root powder. A refined, aromatic broth with healing roots.

A traditional Deccan-style bhurta of pounded meat or fish seasoned with mace, cayenne, and lemon, cooked in butter and served on toast. Anglo-Indian comfort food.

Swedish Christmas ham (julskinka) slow-roasted and glazed with egg yolk, mustard, and sugar under golden bread crumbs. A Scandinavian holiday tradition served cold in thin slices.

Rivel soup is a traditional Pennsylvania Dutch egg dumpling soup with tiny flour-and-egg crumbles cooked in broth with corn. Three ingredients, ready in 20 minutes.

Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.

Biscotti di anise are traditional Italian twice-baked almond cookies with anise seeds and anisette liqueur. Crunchy, fragrant, and made for dunking in espresso or Vin Santo.

Hungarian sour cherry soup (meggyleves) with sour cream, flour, and sugar. A traditional chilled fruit soup that's tangy, creamy, and served cold as a starter or dessert.

Red chile enchiladas stacked flat New Mexico style with corn tortillas, cheddar cheese, chopped onion, and red chili sauce, topped with a fried egg. Traditional and simple.

Sauerbraten pot roast marinated 4-10 days in malt vinegar and horseradish, then slow-braised with onions. A traditional German sour roast with tangy, fork-tender beef.