5,138 classic recipes

Classic Southern spoon bread with separated eggs folded in for cloud-like texture. Serve hot from the dish with butter for authentic comfort.

Classic pot roast braises beef low and slow with potatoes and onions, then finishes with a tangy sour cream pan gravy made from the drippings. A Sunday-supper one-pot dinner.

Classic French-style turkey soup with golden sautéed vegetables, white wine, and a flour-thickened broth. Elegant yet simple way to use your holiday turkey carcass.

Classic butter-rich oatmeal cookie dough rolls that freeze for 6 months, ready to slice and bake into chewy raisin nut cookies any time.

Classic fruitcake loaded with dates, pecans, walnuts, and golden raisins. Moist tender crumb with vanilla and lemon extract, baked in a tube pan for beautiful slices.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we use in copycat version of the recipe.

Authentic French-style chocolate truffles built from a ganache melted, whipped, and chilled three times across three days for the silkiest, most intense centers, finished with a roll in cocoa powder.

Best bread pudding recipe with a vanilla custard bottom and a lovely rich whiskey sauce for serving. Decadent and utterly delicious. Turns stale bread into true comfort food.

Literally means "white food". Blancmange is a delicate, quivering snow-white pudding that goes back to the 16th century that was extremely popular in the Victorian age.

A French onion soup that boasts an abundance of caramelized onions and a deep, rich color achieved with a secret ingredient. This addition enhances the depth of color and adds a subtle backdrop to the soup, perfectly complementing the sweetness of the caramelized onions.

An elegant and sophisticated appetizer that will impress your dinner guests and is ready in just 20 minutes. The leeks are trimmed, steamed, battered, and fried to a beautiful golden brown. The addition of tarragon and parsley adds a subtle yet delicious flavor to the dish. The result is a crispy and flavorful appetizer or side dish that is certain to wow your guests.

Egg yolk and butter sauce flavored with lemon juice. This is THE classic sauce with slight modifications to reduce the amount of fat. It is made with warmed egg yolks flavored with a bit of lemon juice with butter incorporated. It it probably the most famous of all the classic French sauces. Addendum: This recipe is a combination from several French cookbooks including Julia Child & Larousse Gastronomique but uses a bit less butter.

Traditional French baguettes made with just four basic ingredients: flour, water, yeast, and salt. Bake in your bread machine or shape by hand for authentic crusty loaves.

A straight up French Bechamel sauce from Woman's Day magazine.

Bread machine French bread: crusty golden loaves with chewy interior, slashed and brushed with egg wash. Two long baguettes from one easy bread machine cycle.