1,746 traditional recipes

Norwegian lefser made with rye flour, whole wheat, and all-purpose flour rolled paper-thin and oven-baked until soft. A traditional Scandinavian flatbread with no yeast required.

Karrysalat is the Danish curry herring salad with pickled herring, macaroni, cucumber, and mushrooms in a curried sour cream and mayonnaise dressing. A traditional Scandinavian smorrebrod topping with a unique East-meets-North flavor.

Annie Mae Jones' ham and white bean soup, a simple old-fashioned recipe that uses a leftover ham bone, white beans, and a few aromatics. Thickened with mashed beans the traditional way, no roux or cream required.

Traditional Irish nettle soup thickened with oatmeal and simmered in butter. A forager's spring soup with just five ingredients and a 30-45 minute simmer.

Homemade poppyseed filling for hamantaschen made from a full pound of ground poppy seeds, honey, sugar, and egg. Traditional Jewish Purim pastry filling from scratch.

Classic Zucchini Nut Bread: a traditional cinnamon-spiced loaf with shredded zucchini and chopped nuts. Makes two loaves, freezer-friendly, with timeless coffee-cake comfort.

Aelplermagronen, a traditional Swiss Alpine macaroni and potato dish with melted cheese, milk, and caramelized onions. Simple, hearty mountain comfort food ready in 20 minutes.

Classic British teatime shortbread cookies with just four ingredients: butter, sugar, flour, and salt. Buttery, crumbly, and pale golden with the traditional fork-pricked tops.

Traditional English apple pudding from Somerset with grated apple, orange zest, and a buttery oat crumble topping. Simple, cosy, and ready with just 5 ingredients.

Pastelitos, little hand pies filled with mashed dried fruit, honey, and cinnamon in a flaky shortening crust. A traditional Latin American fruit turnover baked golden.

Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.

Traditional Irish soda bread with just flour, buttermilk, baking soda, and salt. A 4-ingredient yeast-free loaf ready to bake in 5 minutes flat.

Light pumpernickel bread machine loaf blends rye and bread flour with cocoa, molasses, and caraway seeds. A softer, lighter take on traditional dark German pumpernickel.

Irish yogurt bread with currants and caraway seeds, leavened with baking soda and powder, bound by plain yogurt and eggs. A traditional Irish quick bread, no kneading or proofing required.

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

A traditional Scottish clootie dumpling made with suet, currants, sultanas, and cinnamon, wrapped in a floured cloth and simmered for two hours. Serve warm with custard sauce for a proper British pudding.