324 traditional recipes

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.

Capirotada, a traditional Mexican bread pudding layered with bananas, raisins, peanuts, almonds, and Monterey Jack cheese, soaked in a cinnamon-clove brown sugar syrup.

Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.

A traditional Pennsylvania Dutch one-pot meal with ham, dried apples, and fluffy dumplings simmered together in a sweet-savory broth.

Fattigmann, a traditional Norwegian fried cookie flavored with cardamom, lemon zest, and brandy. Diamond-shaped, paper-thin, and dusted with sugar.

Authentic Louisiana red beans and rice slow-simmered with smoky ham, spicy sausage, and the holy trinity of celery, onion, and bell pepper. A New Orleans Monday-supper tradition.

Hungarian tarts with a cream cheese pastry shell and five filling options: almond, pecan, walnut, coconut, and farmer's cheese. A traditional holiday baking project.

Traditional Norwegian spinach soup (Spinatsuppe) built on a rich chicken stock and thickened with a butter roux. Garnished with sliced hard-cooked eggs for a classic Scandinavian touch, ready in about an hour.

Old-fashioned squirrel pot pie with tender wild game, sliced potatoes, and handmade dough squares simmered in rich broth. A hearty Appalachian tradition that turns a day's hunt into a soul-warming supper.

Lencsefozelek is a traditional Hungarian buttered lentil dish simmered with carrot, cloves, and parsley, then finished with rich melted butter. Serves 6 and pairs beautifully with sausages or game.

Birnen, Bohnen und Speck: a traditional North German soup of whole pears, green beans, and bacon simmered in a savory broth. Served with boiled potatoes.

Chiles rellenos stuffed with Monterey Jack cheese, dipped in a cornmeal batter, and fried golden brown. The cornmeal coating adds a crispy crunch that traditional egg-only batters can't match.

Swiss gingerbread from Lucerne with pear purée, walnuts, whole wheat flour and a warming mix of star anise, cloves, cinnamon and ginger. Traditional Lebkuchen-style holiday bake.

Mung dal with black mustard seeds, turmeric, and ginger, finished with a hot ghee tadka of sputtering mustard seeds and green chile. A traditional Indian lentil dish with bright, bold tempering.

Erbsenpuree, a traditional German yellow split-pea puree with carrot, turnip, marjoram, and thyme, thickened with a butter-flour roux and beaten until fluffy.

Gluten-free brown rice pie crust made with just two ingredients: cooked brown rice and egg white. A simple, grain-based alternative to traditional pastry crusts.