364 traditional recipes

Traditional German sauerbraten marinated for 3 days in vinegar and spices, then braised until fork-tender with a sweet-sour gravy thickened with gingersnap cookies. Authentic old-world pot roast flavor.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Pork chitterlings: soul food classic of pork intestines simmered with vinegar, onions, and hot peppers until fork tender, then served hot or battered and fried. A Southern holiday tradition.

Ma-po's pork brains is a traditional Sichuan offal stir-fry pairing silky poached pork brains with crispy ground pork, chili nam yuey, ginger, and Shaoxing wine. A regional classic for adventurous eaters.

Traditional Portuguese snails simmered for two hours with oregano, bay leaf, garlic, and olive oil. Served warm in saucers with bread for dipping in the aromatic broth.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Maki sushi with soy-simmered kampyo, shiitake, carrot, watercress, and eel, rolled in seasoned sushi rice and nori. Traditional hand-rolled Japanese sushi.

Italian chocolate nut cookies (mostaccioli) are dense, spiced cocoa cookies with chopped almonds and raisins on whole wheat flour. A traditional Calabrian holiday cookie with deep chocolate-clove flavor.

Haring salade, a traditional Dutch marinated herring salad with beets, potatoes, apples, and dill cream dressing. A tangy, no-cook Northern European classic.

Everyone loves a traditional ham quiche so why not make one now with this simple and easy to follow recipe!

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Traditional Scottish potted hough made from slow-simmered beef shin and marrow bones with allspice and bay leaves, set in its own natural jelly.

Classic oyster stew with shucked oysters gently cooked in butter, then combined with scalded milk and cream. Seasoned with white pepper and nutmeg. Simple, rich, and traditional.

Scandinavian beet salad with sliced boiled beets marinated in a caraway-infused vinegar dressing. A traditional Nordic side dish that needs 8 hours to absorb the sweet-tangy flavors.

Classic Caesar salad with romaine lettuce, garlic oil, coddled eggs, Worcestershire, lemon juice, Parmesan, and croutons. Tossed tableside-style in the traditional method.

Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.