traditional Recipes
501 delicious traditional recipes from around the world
Alheira de Mirandela
Alheira de Mirandela is a famous regional sausage from the Trás-os-Montes region of Portugal, protected by IGP (Denominação de Origem Protegida). Traditionally made with game meats and bread, this version uses poultry for accessibility. It has a unique, smoky flavor and is often served grilled with a fried egg.
Arroz al Horno (Valencian Baked Rice)
A traditional Valencian dish, Arroz al Horno, meaning 'baked rice', is a hearty and flavorful one-pot meal typically enjoyed on Thursdays. It features rice baked with tender pork ribs, savory morcilla (blood sausage), chickpeas, and a whole head of garlic, resulting in a wonderfully crispy top.
Arroz de Cabidela (Portuguese Blood Rice)
A traditional and deeply flavorful Portuguese dish, Arroz de Cabidela features tender chicken cooked in a rich, dark rice pilaf, uniquely enriched with chicken blood for its distinctive color and taste. This recipe provides a detailed guide to achieving this classic comfort food.
Ärtsoppa (Swedish Yellow Pea Soup)
A hearty and traditional Swedish yellow pea soup, often enjoyed on Thursdays, typically served with thin Swedish pancakes (pannkakor) and mustard. This recipe includes pork belly for a rich flavor.
Ärtsoppa (Traditional Swedish Split Pea Soup)
A hearty and comforting traditional Swedish split pea soup, famously served on Thursdays. This recipe features tender pork and a rich, savory broth, perfect for a cold day. It's traditionally accompanied by thin Swedish pancakes (pannkakor) and lingonberry jam.
Ärtsoppa med Fläskkorv (Swedish Pea Soup with Smoked Pork Sausage)
A hearty and traditional Swedish pea soup, famously served on Thursdays, accompanied by smoked pork sausage and thin pancakes. This recipe focuses on the classic preparation, ensuring a rich flavor and comforting texture.
Ärtsoppa med Pannkakor (Swedish Yellow Pea Soup with Pancakes)
A hearty and traditional Swedish Thursday dinner featuring a rich yellow pea soup, often made with pork, served alongside delicate Swedish pancakes (plättar or tunna pannkakor). The tradition dates back to Catholic fasting practices before Friday.
Authentic Cornish Pasty
A traditional Cornish pasty, a hearty and portable meal consisting of a rich shortcrust pastry filled with tender beef, potato, swede (rutabaga), and onion, crimped along the side. Originally a miner's lunch.
Avgolemono Soup
A classic Greek comfort food, Avgolemono is a silky, bright, and deeply satisfying chicken soup thickened with a delicate mixture of eggs and lemon. It's sunshine in a bowl.
Baba Piaskowa (Polish Sand Cake)
A classic Polish pound cake, known for its dense, moist crumb and slightly sandy texture thanks to the potato starch. This rich butter cake is a delightful treat for any occasion.
Bacalao a la Vizcaína
A classic Basque dish featuring salt cod simmered in a rich, sweet red pepper sauce. Traditionally served during Christmas Eve celebrations.
Bacalao al Ajoarriero
A hearty Navarrese salt cod dish featuring tender potatoes, sweet peppers, and a rich garlic-tomato sauce. Traditionally prepared by muleteers (ajoarrieros) for sustenance on long journeys.
Bacalao al Pil Pil
A classic Basque dish featuring salt cod gently cooked in olive oil, which then emulsifies with the released cod gelatin to create a rich, creamy, and flavorful sauce. The 'pil pil' sound refers to the gentle bubbling of the oil during the emulsification process.
Bacalhau à Brás
A beloved Portuguese comfort food, this dish features shredded salt cod (bacalhau) mixed with finely julienned fried potatoes, softened onions, garlic, and scrambled eggs, creating a wonderfully silky and satisfying texture. It's often garnished with black olives and fresh parsley.
Bacalhau à Zé do Pipo
A beloved Portuguese cod casserole originating from Porto, featuring tender salt cod layered with creamy potato purée, a savory olive mash, and a golden, broiled mayonnaise topping.
Bacalhau com Natas (Portuguese Cod with Cream)
A rich and comforting Portuguese classic featuring salt cod baked with potatoes and a creamy sauce. This dish requires desalting the cod beforehand, which is crucial for its flavor.
Baccalà Mantecato
Venetian whipped salt cod - creamy spread served on polenta or crostini.
Bara Brith
A traditional Welsh fruit bread, famously soaked in tea, resulting in a moist and flavourful loaf. Often called 'speckled bread' due to the visible fruit.
Barszcz Biały (White Borscht)
Barszcz Biały, or White Borscht, is a traditional Polish soup often enjoyed during Easter. It's similar to Żurek but typically has a milder, less sour flavor profile. This recipe focuses on a fermented base for a complex yet delicate taste.
Barszcz Czerwony (Polish Red Borscht)
A traditional, crystal-clear Polish beetroot soup, often served on Christmas Eve. Its vibrant color and earthy flavor make it a festive and comforting starter.
Barszcz z Uszkami (Polish Beet Soup with Mushroom Dumplings)
A traditional Polish Christmas Eve centerpiece, this clear, ruby-red beet soup is served with delicate mushroom-filled dumplings called 'uszka' (little ears).
Blodpudding (Swedish Blood Pudding)
A traditional Swedish blood pudding, known for its slightly sweet flavor profile, often served with lingonberry jam. This recipe offers a detailed approach to creating this rustic dish.
Blutwurst (German Blood Sausage)
A hearty and traditional German blood sausage, often served pan-fried with sauerkraut. This recipe requires careful handling of ingredients and precise cooking for optimal texture and flavor.
Bollito Misto
A grand Piedmontese feast featuring seven different cuts of meat, slow-cooked to tender perfection and served with a selection of traditional sauces. This dish is a celebration of rich flavors and textures, perfect for special occasions.