1,246 classic recipes

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Traditional kolache fillings: ground walnut, dried apricot, coconut-pecan, and poppyseed. Four classic Czech and Eastern European pastry fillings for cookies and yeast buns.

Rotel spaghetti sauce: classic Italian-style red sauce with a kick from canned Rotel tomatoes and green chilies. Onion, garlic, basil and oregano in olive oil, finished with a splash of white wine.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

The classic Southern Living sweet potato casserole: a creamy, custardy mash of sweet potatoes baked under a buttery brown-sugar pecan crumble. No marshmallows here, just a crunchy praline-style topping. A holiday must.

French snail omelette with escargot simmered in fennel and fig leaf, then folded into a fluffy whipped-white omelette. A rustic Poitou farmhouse classic.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

Make classic Aplets and Cotlets at home with this easy recipe featuring apple juice, walnuts, and a chewy, fruit candy texture. Perfect for a nostalgic treat! This version originally used gelatine but has been modified to use pectin for a more authentic result.

Pan-fried chicken rubbed with lemon and cinnamon, served with sauteed bananas and a creamy pan gravy. A Southern classic with an unexpected sweet-spiced twist.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

Flapper Pie: a Canadian Prairie classic with a buttery graham cracker crust, silky vanilla custard filling, and a cloud of toasted meringue on top.

Classic Kiwi toheroa fritters in a light beer batter with a hint of curry warmth. Minced shellfish, onion, and egg fried to a golden crisp. A cherished New Zealand recipe built around one of the rarest clams on earth.

Almond Brown Sugar Biscotti: classic twice-baked Italian cookies with anise, brown sugar warmth, and chopped almonds. Crisp, dunkable, makes 3 dozen and stores for a month.

Classic fettuccine Alfredo sauce with just butter, cream, and Parmigiano-Reggiano. Four ingredients, 30 minutes, and a plate of pure Italian indulgence.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.