1,746 traditional recipes

Irish parsnip cakes mashed with butter and a pinch of mace, breaded and fried golden. Crisp outside, sweet and creamy inside. A traditional cool-weather side or vegetarian main.

Baked falafel balls loaded with sesame seeds, fresh parsley, and whole wheat flour for nutty flavor and extra fiber, with way less oil than traditional fried versions.

Biskuitstreifle, a traditional German soup garnish of light baked egg-and-flour strips. A sponge-like savory dough cut into thin batons, dropped into broth just before serving for body and bite.

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.

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.

Pork apple pie bakes cubed pork loin, sage, and apples under a golden pastry crust with a splash of apple cider. Savory main-dish pie rooted in old American and English farmhouse tradition.

Warm cornmeal pudding sweetened with molasses and brown sugar, spiced with ginger, cinnamon, and nutmeg. This traditional New England dessert bakes up creamy with a characteristic whey center, perfect with cold cream.

Irish soda farls made with flour, buttermilk, and baking soda, cooked on a hot griddle. A traditional Northern Irish no-yeast griddle bread ready in under 20 minutes, perfect for an Ulster fry-up.

Kokoretsi, a traditional Greek skewered offal dish with lamb sweetbreads, hearts, and kidneys marinated in lemon-olive oil, wrapped in casings, and grilled over charcoal.

Norwegian krumkaker are crisp cardamom-scented waffle cookies pressed thin in a special iron and rolled into cones while still hot. A traditional Scandinavian Christmas treat.

Traditional challah bread with saffron, white raisins, and poppy seeds. A slow two-day cold rise develops deep flavor in these golden braided loaves.

Molletes are traditional Mexican cookies made with cornmeal, butter, egg yolks, and pine nuts. Lightly sweet with a sandy, crumbly texture from the cornmeal.

Koulourakia, Greek special occasion cookies made with olive oil, cinnamon, brandy, and sesame seeds. Egg-free, dairy-free, and hand-shaped into traditional forms.

Oshkinigikwe is a traditional Anishinaabe tomato stew built from Mexican tomatoes, shallots, cucumbers, and corn flour. Simple, vegan, and deeply rooted in Indigenous foodways.

Rye cakes: old-fashioned fried griddle cakes made from rye meal, sour milk, eggs, and molasses. Hearty whole-grain breakfast from New England tradition.

Slow-simmered wildfowl stock from game bird pieces with wild celery, onions, carrots, and watercress. A patient, traditional method for a deeply flavored base.