All Recipes
3060 traditional recipes from around the world
Wallenbergare (Swedish Veal Patties)
Wallenbergare are a classic Swedish fine-dining dish, featuring exceptionally tender and creamy veal patties. This recipe elevates the traditional preparation for a truly luxurious experience.
Weisswurst (Bavarian White Sausage)
Authentic Bavarian Weisswurst, a delicate veal sausage traditionally enjoyed as a hearty Munich breakfast. The key is a fine grind and gentle poaching to preserve its tender texture and subtle flavor.
Weißwurst (Bavarian White Sausage)
A traditional Bavarian breakfast sausage, Weißwurst is made from finely minced veal and pork back bacon, flavored with parsley, lemon, mace, and onion. It is traditionally eaten before noon and served with sweet mustard, pretzels, and wheat beer.
Welsh Rarebit
An elevated British cheese toast featuring a rich, sharp cheddar sauce infused with mustard, Worcestershire sauce, and ale, grilled until perfectly bubbling and golden brown.
Wiener Schnitzel
Austria's national dish - tender veal pounded thin, breaded, and fried to golden, ruffled perfection. This classic dish is surprisingly quick to prepare and incredibly satisfying.
Wurstsalat (German Sausage Salad)
A classic German beer garden staple, this Wurstsalat is a refreshing and simple salad featuring sliced sausage, onions, and pickles tossed in a tangy vinaigrette. Perfect as a light meal or a hearty snack.
Yemista (Greek Stuffed Tomatoes and Peppers)
Vibrant and flavorful Greek Yemista features ripe tomatoes and bell peppers generously stuffed with a fragrant herbed rice and pine nut filling, then baked until tender and golden. Potatoes absorb the delicious juices, making them a perfect accompaniment.
Youvetsi (Greek Baked Lamb with Orzo)
A comforting and flavorful Greek one-pot dish featuring tender lamb shoulder braised in a rich tomato and spice sauce, then baked with orzo pasta until perfectly cooked. Kefalotiri cheese adds a salty, savory finish.
Zabaglione (Italian Egg Custard)
A classic Italian dessert, Zabaglione is a warm, frothy custard made by whipping egg yolks with sugar and Marsala wine over a bain-marie. It's light, airy, and delicately sweet, perfect served with fresh berries.
Zapekanka (Russian Baked Farmer Cheese Casserole)
A beloved Soviet-era classic, Zapekanka is a comforting and subtly sweet baked pudding made from tvorog (farmer cheese). It resembles a dense cheesecake and can be enjoyed for breakfast or as a dessert, often served with a dollop of sour cream or fruit jam.
Zefir
Zefir is a traditional Russian confection, similar to a soft, airy marshmallow or meringue. It's known for its delicate texture and subtle sweetness, often made with a fruit base.
Zeppole di San Giuseppe
Traditional Italian fried dough rings, often filled with pastry cream and topped with a cherry, especially popular for St. Joseph's Day (March 19th).
Zharkoye (Russian Pot Roast with Potatoes)
A hearty and comforting Russian stew featuring tender chunks of meat (traditionally beef or pork) slow-cooked with potatoes, carrots, and onions in a rich broth. Perfect for a cold day.
Zimtsterne (German Cinnamon Stars)
Delicate and fragrant German cinnamon star cookies, a classic Christmas treat. These cookies feature a crisp almond base topped with a sweet meringue glaze.
Zrazy (Polish Beef Roulades)
Elegant Polish beef roulades, tender strips of beef rolled around a savory filling of pickles and bacon, then slow-braised to perfection in a rich gravy. Traditionally served with buckwheat kasha.
Zrazy Zawijane
Zrazy Zawijane are classic Polish beef roulades, tender strips of beef rolled around a savory filling of pickles, bacon, and mustard, then slow-braised to perfection. This dish is a hearty and flavorful centerpiece for any meal.
Zupa Ogórkowa (Polish Dill Pickle Soup)
A beloved Polish comfort food, Zupa Ogórkowa is a hearty and tangy soup made with dill pickles, potatoes, and carrots. Its unique flavor profile comes from the briny pickles and their juice, balanced by the creaminess of sour cream.
Zuppa di Pesce
Italian fish soup - regional variations abound, always served with crusty bread.
Żurek (Polish Sour Rye Soup)
A traditional Polish Easter soup, Żurek is characterized by its unique tangy flavor derived from a fermented rye starter (żur). This recipe guides you through making the starter from scratch, resulting in a deeply flavorful and comforting soup, often served with sausage, bacon, and hard-boiled eggs.
Żurek (Sour Rye Soup)
Poland's most distinctive soup, Żurek, is a hearty and flavorful dish characterized by its unique sour taste derived from a fermented rye starter. Traditionally served with white sausage and hard-boiled eggs, it's an essential part of Polish Easter celebrations.
Zuurkoolstamppot (Dutch Sauerkraut and Potato Mash)
A hearty and comforting Dutch winter classic, Zuurkoolstamppot features fluffy mashed potatoes blended with tangy sauerkraut and savory crispy bacon. Traditionally served with a smoked sausage (rookworst) and a dollop of mustard.
Zwiebelkuchen (German Onion Tart)
A classic German savory tart, Zwiebelkuchen features a rich filling of slowly cooked onions and crispy bacon nestled in a buttery crust. It's a beloved tradition, especially during wine festivals in autumn.
Lahmacun
Turkish pizza - paper-thin dough topped with spiced lamb mince, baked crispy. Rolled with parsley and lemon.
Döner Kebab
Turkey's iconic rotating meat cone - seasoned lamb and beef shaved thin, served in bread with vegetables and sauces.