1,246 classic recipes

Classic oatmeal raisin cookies with pecans and cinnamon. The secret is soaking raisins in beaten eggs and vanilla for an hour, producing plump fruit and extra-chewy cookies.

A classic combination of fine herbs for general purpose use.

Bhartha, a classic Indian curried eggplant roasted until smoky and tender, then cooked down with tomatoes, onions, and ghee. Finished with fresh coriander.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

Crispy fried eggplant slices rolled around creamy ricotta and mozzarella, baked in marinara until the cheese bubbles golden. An Italian-American classic that eats like lasagna without the noodles.

Mango remoulade sauce blended from ripe mango, lime, egg yolks, olive oil, and cilantro. A tropical twist on classic remoulade that pairs brilliantly with grilled fish and seafood.

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

Homemade pork patties seasoned with sage, nutmeg, thyme, and a pinch of ginger then pan-fried in 10 minutes. The classic breakfast sausage you'd find in a country diner, made fresh from ground pork.

German hasenpfeffer: rabbit braised with bacon, carrots and mushrooms in a vinegar-spiked broth, finished with sour cream. The classic German hunter's stew over noodles or dumplings.

Classic French chicken braised with 40 whole cloves of garlic, cognac, vermouth, and warm spices. Sealed and slow-cooked for fall-off-the-bone tenderness.

Finska Pinnar are classic Finnish butter cookies rolled in pearl sugar - crisp, buttery shortbread fingers made in 30 minutes that yield 4 dozen cookies.

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Tangy rhubarb and sweet strawberries baked under crunchy oat topping spiced with cinnamon and nutmeg. Classic spring dessert ready in 50 minutes with minimal prep.

Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.

Arni psito me patates, Greek roast leg of lamb studded with garlic, brushed with lemon and butter, and roasted with tomato paste-rubbed potatoes. A classic Greek Sunday roast.