171 pennsylvania recipes

Roast turkey with chestnut stuffing rubbed in a butter-flour paste for golden, crispy skin. A Pennsylvania heritage recipe roasted low and slow until tender.

Pennsylvania Dutch molasses pie with a crumb topping mixed into a foamy molasses filling. An old-fashioned shoofly-style pie that bakes in just 30 minutes.

Pennsylvania Dutch baked spare ribs nestled into tangy sauerkraut and slow-roasted until fork-tender, then topped with fluffy homemade drop dumplings steamed right in the pan.

Soft gingerbread cake with molasses, sour milk, and four warm spices in the Pennsylvania Dutch tradition. Dense, moist, and deeply spiced with ginger, cinnamon, cloves, and nutmeg.

Pennsylvania Dutch veal loaf with ground veal, bread crumbs, nutmeg, parsley, and stock, dotted with butter and baked. A traditional meatloaf served hot or cold that slices clean for sandwiches.

Pennsylvania-style kettle roast with rump beef seared in bacon drippings, then braised low and slow with ginger, cloves, bay leaves, and onion. Fork-tender after a long simmer.

Molasses shoo-fly cake is the iconic Pennsylvania Dutch pie: alternating layers of dark molasses custard and spiced brown-sugar crumbs in a flaky pastry shell. Coffee, dunked, no negotiation.

Jellied veal loaf: an old Pennsylvania Dutch cold-cut classic. Slowly braised veal, ground and set in its own gelled stock with onion and celery. Sliced cold for sandwiches and supper plates.

Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.

Follow this recipe to find out how to cure hams so you can be able to prepare a savory dinner for your family.

Classic Pennsylvania-style oyster stew with fresh oysters in their liquor, scalded milk and butter. Four ingredients, ready in 10 minutes. Old-fashioned simplicity.

Indian meal muffins, a Pennsylvania Dutch cornmeal muffin made with just 6 ingredients. Quick, tender, and lightly golden. Ready in 30 minutes, yields one dozen.

Pennsylvania-style cucumber pickles with olive oil, dry mustard, black pepper, and apple cider vinegar. Salt overnight, jar them up, and wait 6 weeks for a bold, mustardy pickle.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for three hours in a tangy tomato-lemon sauce. A Pennsylvania Dutch comfort classic.

Pennsylvania Dutch oatmeal scrapple: simmered pork and bone broth thickened with oats, chilled into a loaf, then sliced and fried crisp. Old-school farmhouse breakfast meat.

Hungarian-style paprika cream schnitzel with veal browned in bacon fat, simmered in sour cream and tomato sauce. A rich, comforting Central European classic.