5,138 classic recipes

Shrimp with lobster sauce, the Chinese-American takeout classic that contains no lobster at all. Shrimp simmered with ground pork and fermented black beans in a savory, egg-laced sauce. Ready in about 30 minutes.

Slow-braised red cabbage with apples, red wine, lemon juice, and butter. Sweet, tangy, and deeply savory after a long, gentle simmer. A classic European side dish for 6.

Cantonese tomato beef stir-fry with thinly sliced flank steak, fresh tomato wedges, garlic, and a sweet-tangy ketchup sauce. A 20-minute Chinese-American takeout classic.

Four bean salad with chickpeas, red kidney beans, green beans, and yellow wax beans tossed in a sweet apple cider vinegar and honey dressing. A potluck classic that gets better with time.

Traditional Italian fig cookies (cucidati) with a sweet filling of dried figs, raisins, walnuts, and cinnamon wrapped in a buttery dough. A classic holiday cookie from Italian-American bakeries.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Scottish Empire cookies: buttery shortbread rounds sandwiched with raspberry jam, topped with a thin sugar glaze and colored sprinkles. A classic tea-time biscuit.

Bobotie lamb meatloaf is the South African Cape Malay classic with curried ground lamb, raisins, almonds, and apple under a turmeric-tinted egg custard topping. Aromatic with kaffir lime.

Classic Italian cannoli filling with ricotta, powdered sugar, vanilla, citron, candied orange peel, and chocolate chunks. Process smooth and pipe into cannoli shells for an authentic Sicilian treat.

Classic old fashioned pound cake with lemon extract, fresh lemon juice, and zest baked in a tube pan. Dense, buttery, and rich with six eggs and evaporated milk.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

Shepherdless pie with red lentils, pearl barley, carrots, and tomatoes under a cheesy mashed potato crust. A hearty vegetarian twist on the British classic.

Orange blossom spritz cookies made with butter, orange zest, and vanilla, pressed into decorative shapes and baked until firm. A classic holiday cookie press recipe.

Reuben bundles wrap corned beef, sauerkraut, and cheese inside crescent roll dough for handheld sandwiches. Classic deli flavor in a portable baked package.

New England stuffed quahogs baked in the shell with chopped clam meat, mushrooms, onions, and buttery breadcrumb topping. A Rhode Island clam shack classic.

Soft homemade poppy seed bagels: food processor dough, quick poach, then baked golden. Chewy crust, tender crumb, classic poppy or sesame topping.