All Recipes
3060 traditional recipes from around the world
Traditional British Black Pudding
A classic British blood sausage, rich in flavour and texture, made with pork blood, oatmeal, and finely diced pork fat. An essential component of a Full English breakfast.
Traditional Clotted Cream
A rich, thick, and luxurious cream, traditionally made in Devon and Cornwall, essential for a classic cream tea served with scones and jam.
Traditional London Pie and Mash with Liquor
A classic East End London meat pie, served with creamy mashed potatoes and a rich parsley sauce, known as 'liquor'. This hearty dish is a beloved British comfort food.
Traditional Scottish Haggis
The iconic Scottish national dish, a savory pudding made from sheep's offal (heart, liver, and lungs), mixed with oatmeal, onions, suet, and spices, traditionally encased and cooked within a sheep's stomach. A centerpiece for Burns Night celebrations.
Travesseiro
Travesseiro, meaning 'pillow' in Portuguese, is a traditional pastry from Sintra, Portugal. It features a delicate, flaky puff pastry encasing a rich and creamy almond filling. These pastries are a beloved specialty, often enjoyed with coffee or as a sweet treat.
Travesseiro de Sintra
Travesseiro de Sintra, meaning 'Sintra pillow', is a famous Portuguese pastry consisting of flaky puff pastry filled with a rich, sweet almond cream. These delicate pastries are a beloved specialty from the town of Sintra.
Tripas à Moda do Porto
Tripas à Moda do Porto, a hearty and iconic stew from Porto, Portugal, featuring tender tripe and white beans simmered with aromatic meats and spices. This dish, deeply rooted in the city's history, is a true taste of Portuguese tradition.
Trippa alla Romana
Roman-style tripe - honeycomb tripe braised with tomato and mint.
Tumbet
A classic Mallorcan layered vegetable dish featuring thinly sliced and fried eggplant, potatoes, and roasted red peppers, all bound together with a rich tomato sauce. It's a delightful and hearty vegetarian main or side.
Tunnbröd
Swedish Tunnbröd (thin bread) is a traditional soft or crispy flatbread originating from Norrland, the northern region of Sweden. It's versatile and can be enjoyed as a wrap or a side.
Tunnbrödsrulle
A classic Swedish street food, the Tunnbrödsrulle is a warm, soft flatbread wrap filled with a hot dog, creamy mashed potatoes, shrimp salad, and fresh lettuce, then rolled up for a satisfying and portable meal.
Tvorozhnaya Zapekanka (Russian Baked Quark Casserole)
A classic Russian baked casserole made with tvorog (quark or farmer's cheese), eggs, and semolina. It's a comforting and slightly sweet dish, perfect for breakfast, a light dessert, or even a snack. This recipe yields a tender, custardy interior with a beautifully golden-brown crust.
Txangurro (Basque Stuffed Spider Crab)
A classic Basque Country delicacy, Txangurro features succulent spider crab meat mixed with aromatic vegetables, flamed with brandy, and baked in its own shell until golden and bubbling. This dish is a true celebration of the sea.
Tzatziki
A classic Greek yogurt and cucumber dip, essential for any meze platter. This thick, refreshing dip is packed with fresh cucumber, pungent garlic, and fragrant dill, all brought together with a drizzle of olive oil and a hint of lemon.
Ukha (Russian Fish Soup)
Ukha is a traditional Russian clear fish soup, known for its pure, delicate flavor derived from a well-made fish broth. This recipe emphasizes clarity and freshness, often enjoyed with a shot of vodka.
Uszka (Polish Mushroom Dumplings)
Uszka, meaning 'little ears' in Polish, are traditional tiny dumplings often filled with a savory mushroom and onion mixture. They are a quintessential part of Polish Christmas Eve supper (Wigilia), typically served floating in clear borscht (barszcz).
Vanillekipferl (German Vanilla Crescents)
Delicate, melt-in-your-mouth German vanilla crescent cookies, a beloved Christmas tradition. These buttery, almond-infused cookies are lightly sweetened and dusted with vanilla sugar.
Vareniki (Russian Dumplings)
Vareniki are traditional Russian stuffed dumplings, offering a delightful culinary experience with either sweet or savory fillings. This recipe provides a foundational dough and guidance for creating these versatile pockets of flavor.
Västerbottenpaj
A savory tart featuring Sweden's most prized and intensely flavored Västerbotten cheese, baked in a crisp shortcrust pastry. This classic Swedish dish is perfect for celebrations or as an elegant appetizer.
Vatrushka
Vatrushka is a traditional Russian sweet cheese pastry, often found in bakeries. These open-faced buns feature a delightful tvorog (quark) filling nestled in a soft, yeasted dough.
Victoria Sponge
A quintessential British cake, the Victoria Sponge features two light and airy sponge layers generously filled with sweet strawberry jam and whipped cream, often dusted with powdered sugar. It's a timeless classic, famously named after Queen Victoria.
Vinegret (Russian Beet Salad)
A vibrant and classic Russian beet salad, Vinegret is a colorful medley of root vegetables, pickles, and a simple oil dressing. It's healthy, satisfying, and its flavors meld beautifully over time, making it even better the next day.
Vitello Tonnato
Piedmont veal with tuna sauce - cold sliced veal draped in creamy tuna-caper mayonnaise. Summer antipasto perfection.
Vol-au-Vent
Vol-au-vent are delicate, hollow puff pastry cases, traditionally filled with a rich and creamy mixture. This recipe features tender chicken and earthy mushrooms in a velvety sauce, making for an elegant appetizer or light main course perfect for special occasions.