| LEFSE | Norwegian flatbread traditionally eaten on Christmas |
| TURKEY | Meat traditionally eaten on Christmas day (6) |
| LEFSEOPTION | Choice to have Norwegian flatbread with or without lutefisk? |
| NAAN | Teardrop-shaped flatbread traditionally baked in a tandoor (4) |
| PITTA | Type of flatbread traditionally served with foods such as souvlaki, hummus, taramosalata or falafel |
| CROSS | Symbol marked in dough on the top of a fruited spiced bun that is traditionally eaten on Good Friday; or, a stone structure used to indicate the site of a town's market square (5) |
| HOTCROSSBUNS | They're traditionally eaten on Good Friday (3,5,4) |
| ROAST | Change topping of breakfast food traditionally eaten on Sunday (5) |
| HOTCROSSBUN | Spiced roll traditionally eaten on Good Friday (3,5,3) |
| PANCAKES | These are traditionally eaten on Shrove Tuesday (8) |
| PANCAKE | Traditionally eaten on Shrove Tuesday, a crepe-like food (7) |
| SOBA | Japanese food traditionally eaten on New Year's Eve |
| GUMBO | ___ z'herbes (stew traditionally eaten on Good Friday) |
| HAGGIS | Scottish dish traditionally eaten on Burns Night (6) |
| FISH | Traditionally eaten on Good Friday (4) |
| EEL | Food traditionally eaten on Japan's Doyo no Ushi no Hi ("Midsummer Day of the Ox") |
| CREPE | Thin French pancake traditionally eaten on 2 February in celebration of the Christian festival of Candlemas (5) |
| SEAPIE | A sailor's varying layered dish of salt meat with a hardtack or pastry crust, traditionally eaten on the briny/main; or, the original name, referring to its black-and-white plumage, for an oystercatch |
| CARP | An edible freshwater fish traditionally eaten by Poles on Christmas Eve (4) |
| PANETTONE | Light fruitcake traditionally eaten at Christmas in Italy (9) |
