1,179 classic recipes

Smokey's sourdough chocolate chip cookies, a soft, chewy classic with a subtle tang from sourdough starter. Brown sugar and a butter-shortening combo keep them tender. A tasty use for sourdough discard.

Baked bay scallops with sauteed mushrooms, shallots, and breadcrumbs served in seafood shells. A classic French-style appetizer finished under the broiler.

Creamed chipped beef gravy (SOS) made with a butter and flour roux, milk, and dried beef soaked until tender. A classic military mess hall recipe served over toast or biscuits.

40-second omelette: a fast French-style omelette made from two eggs, water, and butter, ready to fold and plate in under a minute. The classic single-serving breakfast technique.

Tom Kha Gai, the classic Thai chicken coconut soup with galangal, lemongrass, kaffir lime leaves, and fish sauce. Aromatic, creamy, and bright with fresh lime juice and serrano chiles.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

German bread dumplings (Brotknödel) made from milk-soaked Kaiser rolls, eggs, parsley, and butter. Classic Bavarian side for sauerbraten, goulash, or mushroom gravy.

Homemade breakfast sausage patties made with ground turkey, sage, thyme, and rosemary. A leaner, lower-fat take on classic pork breakfast sausage, ready in 25 minutes.

Low-calorie sausage and cheese biscuits with turkey sausage, bran, buttermilk, and reduced-fat cheddar. A lighter take on a breakfast classic.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

A gourmet take on a classic snack. Don't be fooled by the humble ingredients, this is delicious

Cheese and chile souffle with cheddar, hot salsa, and a classic bechamel base. Make it ahead and refrigerate or freeze up to 2 months before baking.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Kibbee with ground lamb and bulgur wheat pressed into a pie plate with a pine nut stuffing center, scored into wedges, and baked until crusted. A Lebanese classic.

Savory breakfast bran muffins with cheese, chopped onions, and green chilies. A quick, no-fuss muffin mix recipe with a spicy, cheesy twist on the classic bran muffin.

Irish gammon steaks grilled with butter and served with a whiskey, brown sugar, and onion gravy. A classic pub-style ham dinner ready in 25 minutes. Serve with peas and sauteed potatoes.