667 traditional recipes

A delicious traditional Italian-Elfin meal for Christmas morning.

Greek fig preserves (syko glyko) made with whole green figs stuffed with blanched almonds and simmered in lemon-scented syrup. Traditional spoon sweet for coffee service.

Fruktsoppa is a traditional Swedish fruit soup with dried apricots, prunes, raisins, currants, and fresh apple simmered with cinnamon and thickened with tapioca. Served chilled as a light dessert.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

This is a traditional recipes that is rarely encountered today.

A traditional seasoning that is perfect for meats and vegetables.

A traditional German stuffed pork belly filled with breadcrumbs, smoked ham, ground meat, and marjoram. Scored, seasoned, and roasted until the rind turns shattering crisp. Served with roasted turnip.

German beer-braised Brussels sprouts simmered in beer until tender, then finished with butter and salt. A traditional 4-ingredient side dish that converts sprout skeptics.

Vegetarian mushroom and spinach lasagna with ricotta, Swiss, Parmesan, and a roasted red pepper sauce with balsamic vinegar. Lighter than traditional lasagna.

Apple pierogi filling: grated fresh apples with cinnamon and sugar. Traditional Polish dessert pierogi served with sour cream, buttered crumbs, and a final cinnamon dust.

Old-fashioned Pennsylvania Dutch pickled pears: whole or sliced pears poached in spiced apple cider vinegar syrup with cloves and cinnamon. Traditional canning recipe for the holiday relish tray.

Hernekeitto is the traditional Finnish yellow split pea soup, simmered with smoked ham hocks, potatoes, carrots, and whole allspice. Hearty Nordic comfort food, served Thursdays in Finland.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Traditional Cape Breton oatcakes with rolled oats, brown sugar, and shortening. Crumbly, buttery Scottish-Canadian biscuits baked golden in just 40 minutes.

Kuba, a traditional Eastern European barley and mushroom casserole with dried mushrooms, butter, garlic, and marjoram. A hearty, earthy side dish for holiday meals and special occasions.

Lowcountry chicken perlow rice cooked in pan drippings and gizzard broth for deep, savory flavor. A Southern one-pot tradition with whole roasted chicken folded into seasoned rice.