324 traditional recipes

Traditional salt cod fish cakes with mashed potatoes, onion, and egg. A Newfoundland and Maritime classic fried until golden. Five ingredients, overnight soak required.

Traditional green tomato mincemeat with suet, raisins, apples, oranges, and warming spices simmered low for hours. A homestead recipe for filling pies, tarts, and turnovers from the late-season garden haul.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Sephardic-style date haroset made from simmered date paste with sweet wine, cinnamon, and chopped walnuts. A rich, fruity Passover tradition that keeps for two weeks.

Himmel und Erde (Heaven and Earth) layers German blood sausage with sweet apple compote, mashed potatoes, and fried onions. A traditional Rhineland comfort dish.

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.

A traditional and scrumptious garlic bread that's extremely easy to make. Can be served plain or with pasta.

Traditional homemade wine fermenting dried apricots with raisins, citrus slices, ginger, and yeast for 30 days before bottling.

Red beans and rice with smoked sausage and ham shank, simmered low with thyme, sage, and cayenne. A New Orleans Monday tradition cooked from dried beans.

Gumdrop fruitcake with white raisins, chopped nuts, and colorful gumdrops in a spiced applesauce batter. A festive, kid-friendly alternative to traditional fruitcake.

A dairy-free Greek spinach pie with homemade olive oil pastry, fresh spinach, curly endive, dill, scallions, and lemon zest. Traditional Lenten spanakopita, completely vegan.

Mohn kuchen: a traditional German poppy seed cake with a pressed shortbread base, creamy cooked poppy seed filling, and buttery streusel top. Dense, nutty, old-world dessert.

Peppernuts cookies with ground raisins, coconut, and nuts in a brown sugar-buttermilk dough, rolled into ropes and cut into bite-sized pieces. A Mennonite holiday tradition.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.