All Recipes
3060 traditional recipes from around the world
Bolas de Berlim (Portuguese Cream Donuts)
Bolas de Berlim are a beloved Portuguese classic, often enjoyed as a sweet treat at the beach. These light, airy donuts are filled with a vibrant yellow custard cream and coated in sugar.
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.
Bolo Rei (Portuguese King Cake)
A traditional Portuguese fruit cake, often enjoyed during the Christmas holidays. This enriched dough cake is studded with candied fruits and nuts, shaped into a crown, and symbolizes the riches of the Three Kings.
Bomboloni
Bomboloni are classic Italian doughnuts, often a specialty in Tuscany. These fluffy, fried pastries are typically filled with rich pastry cream and dusted generously with sugar, offering a delightful contrast of textures and flavors. Best enjoyed fresh.
Bondkakor (Swedish Farmer Cookies)
Classic Swedish farmer cookies, also known as Bondkakor, are simple, buttery, and melt-in-your-mouth delights. Perfect for 'fika' (a coffee break with a treat).
Bouchée à la Reine
A classic French vol-au-vent, meaning 'windblown' or 'puff', this elegant appetizer features delicate puff pastry cases filled with a rich, creamy mixture of chicken, mushrooms, and a hint of white wine. Traditionally served as a sophisticated first course.
Boudin Noir aux Pommes
A classic French autumn dish featuring pan-fried boudin noir (blood sausage) served with sweet, caramelized apples. This recipe balances the rich, savory notes of the sausage with the tart sweetness of the apples.
Bougatsa (Thessaloniki Custard Pie)
A beloved Northern Greek breakfast pastry from Thessaloniki, featuring layers of crisp phyllo dough encasing a rich, creamy semolina custard. Best enjoyed warm and dusted with cinnamon and powdered sugar.
Bouillabaisse
Marseille's legendary fish stew - a rich, aromatic broth infused with saffron and fennel, brimming with a variety of fresh fish, traditionally served with rouille-slathered croutons.
Brandade de Morue
A classic Provençal purée made from salt cod, olive oil, and garlic, creating a rich and creamy emulsion. Traditionally served as a spread on crusty bread or baked until golden and bubbly.
Branzino al Forno
Baked sea bass - whole roasted fish with herbs, garlic, and lemon.
Brasato al Chianti
Tuscan braised beef - slowly cooked in Chianti wine with herbs.
Bratkartoffeln (German Fried Potatoes)
Classic German fried potatoes, also known as Bratkartoffeln, are a beloved side dish. This recipe focuses on achieving perfectly crispy potatoes with savory onions, and optionally, crispy bacon. Using cold, cooked potatoes is key to their texture.
Briam
Briam is a rustic and flavorful Greek dish of mixed summer vegetables baked in olive oil and tomato. It's a staple of Greek home cooking, celebrated for its simplicity and delicious, tender results.
Brioche
A classic French butter bread, incredibly rich, eggy, and buttery. Its tender crumb makes it perfect for toast, French toast, sandwiches, or enjoyed simply on its own.
Bruna Bönor (Swedish Sweet and Sour Brown Beans)
A classic Swedish sweet and sour side dish made from tender brown beans, simmered in a rich syrup and vinegar sauce. Traditionally served with pork dishes.
Bruschetta al Pomodoro
Grilled bread with tomatoes - toasted bread rubbed with garlic, topped with tomatoes.
Bryndzové Halušky
Slovakia's beloved national dish, Bryndzové Halušky, features tender potato dumplings tossed with creamy, tangy sheep's cheese (bryndza) and topped with crispy, savory bacon. It's a comforting, deeply satisfying meal.
Bubble and Squeak
A classic British dish made from leftover mashed potatoes and cooked cabbage (or Brussels sprouts), fried until golden and crispy. Traditionally served the day after a Sunday roast, it's a comforting and economical way to use up leftovers.
Bucatini all'Amatriciana
Roman pasta with guanciale and tomato. From Amatrice, perfected in Rome.
Buzhenina (Russian Roast Pork)
A classic Russian cold cut, Buzhenina is a flavorful roast pork loin studded with garlic and herbs, perfect for slicing and serving cold, especially during holidays. The long marination ensures deep flavor penetration.
Cacciucco
Livornese fish stew - spicy tomato-based seafood stew with many fish types.
Cachupa
A hearty and flavorful Cape Verdean national dish, Cachupa is a slow-cooked stew featuring hominy corn, beans, and a medley of meats and vegetables. It's traditionally prepared overnight and simmered for hours, resulting in a rich, comforting meal.
Cacio e Pepe
Rome's simplest yet most difficult pasta - just pecorino, black pepper, and pasta water transformed into silky sauce.