5,138 classic recipes

Crisp whole green beans pickled with dill seed, garlic, red pepper flakes, and alum for extra crunch. A classic canning recipe that yields 7 pints of spicy, tangy dilly beans.

Bread pudding loaded with pecans, raisins, and chopped apple, baked in a spiced custard and drowned in a rich bourbon butter sauce. A classic New Orleans-style dessert.

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

Samoosa potato filling tempers mustard seeds in hot oil and butter, then folds in onions, diced boiled potatoes, turmeric (borrie), and chili powder. The classic South African-Indian samoosa stuffing for crisp folded pastries.

Buttery rum muffins spiced with nutmeg and cloves, brushed with a warm rum-sugar glaze while still hot. Inspired by the classic hot buttered rum cocktail.

Quick moo shu pork stir-fry with mushrooms, broccoli, and coleslaw mix wrapped in flour tortillas with hoisin sauce. A weeknight-friendly Chinese-American classic.

Classic Long Island Iced Tea with equal parts rum, gin, vodka, Triple Sec, lemon juice, and orange juice topped with cola. Looks like iced tea, hits like five drinks in one.

Turkey empanada baked in flaky pie crust with cumin-spiced ground turkey, fresh tomatoes, bell pepper, and cilantro. A lighter twist on the classic with golden, crispy edges.

Stir-fried pork in wine sauce is a classic Chinese dish with stir-fried pork loin braised in a homemade wine lees paste of rice, yeast, soy, and sherry.

Pineapple chess pie with crushed pineapple, coconut, and a buttery egg custard filling. A tropical twist on the classic Southern chess pie that mixes and bakes in one step.

Rich cream of crab soup with a full pound of crabmeat in a buttery roux-thickened milk base with celery salt. A Chesapeake Bay classic that's on the table in 30 minutes.

Hoosier bean soup with navy beans and ham hock, simmered low and slow after an overnight soak. A classic Midwestern ham and bean soup that's thick, smoky, and deeply satisfying.

Southern cornbread dressing with a triple bread base of cornbread, biscuits, and bread crumbs seasoned with sage, onion, celery, and turkey broth. A classic Thanksgiving stuffing that makes 12 cups.

Traditional Portuguese salt cod and rice simmered with onions, tomatoes, and olive oil. A rustic northern Portugal classic with short-grain rice.

Fesenjam, a classic Persian chicken stew simmered in pomegranate molasses and ground walnuts. Tangy, rich, and deeply savory with a sweet-sour sauce that thickens as it cooks.

Kasha Rustica with toasted buckwheat groats, bow-tie pasta, sauteed onions, and browned mushrooms in vegetable stock. A hearty vegetarian take on classic kasha varnishkes.