5,138 classic recipes

Egg croquettes are crisp golden balls of chopped hard-cooked eggs and mushrooms bound in cream sauce, breaded and deep-fried. A retro brunch classic served with extra cream sauce on top.

French onion soup (Marguerite Patten): the classic bistro soup of slow-caramelized onions in rich beef stock, topped with toasted bread and bubbly gruyere cheese. Ready in 60 minutes.

Lubecker Schwalbenester, a classic German dish of veal cutlets wrapped around ham and hard-boiled eggs, browned in butter and braised in a white pepper pan sauce. Swallow nests from Lubeck.

Old-fashioned crumb cake: a tender cinnamon cake under a thick, buttery brown-sugar crumb topping. The classic coffee cake, best served warm with a cup of coffee.

Greek spanakopita with a savory spinach and feta filling layered between sheets of buttered phyllo for shatteringly crisp tops and bottoms. The classic Mediterranean pie cut into squares for sharing.

Old-school peanut butter cream pie with a hidden layer of crumbly peanut butter and powdered sugar at the bottom, topped with vanilla custard and meringue or whipped topping. A diner-counter classic.

Portuguese sweet bread with a soft, egg-rich crumb and golden egg-washed crust. This classic massa sovada recipe makes two round loaves with a pillowy texture.

Classic French chicken vol-au-vents: flaky puff pastry shells filled with cubed chicken in a creamy sherry-laced white sauce. Elegant, freezer-friendly, and ready in 40 minutes.

Tofu Caesar salad dressing made creamy with silken tofu instead of egg yolk and oil. Anchovy, garlic, lemon, and parmesan keep the classic Caesar punch with a fraction of the fat.

Favourite 1-2-3-4 Cake: a heritage butter layer cake built on the classic 1-2-3-4 ratio (1 cup butter, 2 sugar, 3 flour, 4 eggs). Tender, vanilla-rich, and ready for any frosting.

Creole jambalaya with shrimp, cubed ham, and rice simmered in tomatoes and beef broth with the holy trinity. A one-pot Cajun classic packed with Southern flavor.

Yellow party cake, a classic two-layer butter cake with a buttery vanilla crumb. Frosted with sunny yellow icing for birthdays and celebrations, tender from a long creaming method.

Southern-style squash casserole with tender yellow squash, zucchini, crunchy water chestnuts, and a buttery herb stuffing topping. A church supper classic that never goes out of style.

Classic southern Italian marinara sauce with fresh Roma tomatoes, garlic browned in extra-virgin olive oil, and basil stirred in at the end. Just 6 ingredients, freezer-friendly.

Empress chocolate cake made with Ghirardelli ground chocolate and buttermilk for a rich, tender crumb. A classic two-layer cake with deep chocolate flavor and velvety texture.

Vegetarian cabbage rolls stuffed with tofu, pearl barley, bulgur, rice, and pine nuts, baked low and slow in a sweet-tangy tomato sauce. A hearty, meat-free comfort classic.