5,310 classic recipes

Mackinac Island omelet with whipped egg whites, sharp cheddar spread, and warm strawberry-almond preserves on top. A puffy, soufflé-style Michigan brunch classic.

Classic roll-and-cut sugar cookies with a simple dough of margarine, sugar, eggs, and vanilla. Crisp edges, soft centers, and ready for decorating.

Scrambled eggs with cactus (nopalitos) and onion, a classic Mexican breakfast that's tangy, savory, and ready in 15 minutes. Uses canned nopalitos for convenience.

Frozen pineapple salad with a cooked custard base folded into whipped cream, pineapple, oranges, marshmallows, cherries, and chopped nuts. A vintage Southern potluck classic.

Nanaimo bars with a peppermint twist: cocoa graham cracker base, vanilla pudding buttercream middle, and a dark chocolate top layer. No-bake Canadian classic.

Baked apples and pears layered with buttered cake and topped with a peaked meringue. A classic British fruit dessert with warm spice and lemon.

Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.

Scotch shortbread with just five ingredients: butter, flour, sugar, salt, and baking powder. A classic, buttery, sandy-textured cookie that melts on the tongue.

Caramelized onion and Parmesan cheese soup pureed silky smooth with day-old baguette and cream. A rich, velvety twist on classic French onion soup.

Skordalia, a classic Greek garlic sauce made with mashed potatoes, olive oil, lemon juice, and bread. Pungent, creamy, and served with seafood or vegetables.

Classic lemon cheesecake with graham cracker crust, cream cheese, lemon juice and zest, and whipped egg whites folded in for a lighter, airy texture.

Skinny scalloped potatoes layered with Swiss cheese, garlic, and pimientos, baked in chicken broth instead of cream. A lighter take on the classic casserole.

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

Sweet pickled figs preserved in a sugar and vinegar syrup with whole cinnamon, allspice, and cloves. A classic Southern canning recipe for ripe figs.

Classic Caesar salad for two with raw egg yolk dressing, anchovies, capers, bacon bits, and Parmesan. Made from scratch tableside in under 15 minutes.

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.