5,138 classic recipes

Mocha cheesecake with a chocolate wafer crust, cocoa-cream cheese filling, and instant coffee for real coffeehouse depth. Rich, dense, and built on the classic cheesecake frame.

Whole roasted trout brushed with Worcestershire and lemon, topped with bacon strips and baked until the bacon crisps and the fish flakes. Classic camp-fire-style preparation.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice, baked in spaghetti sauce. A dairy-free, plant-based take on classic stuffed pasta shells.

Great Plains kabobs with teriyaki-marinated sirloin cubes, corn on the cob sections, and red bell pepper grilled on skewers. A Midwestern twist on classic beef kebabs.

Almond crescent cookies with rolled oats and finely chopped almonds, dusted with powdered sugar while still warm. A heartier, oat-packed twist on classic holiday shortbread crescents.

Brigette's almond crescent cookies bring together buttery shortbread, rolled oats, and finely chopped almonds, finished with a dusting of powdered sugar. A classic passed-down holiday bake.

Lasagna roll-up filled with cottage cheese, cream cheese, garlic, and Parmesan, baked in a cream of tomato sauce with oregano. A fun twist on classic lasagna.

Buttermilk pecan pie with a creamy custard filling baked low and slow until golden on top. No corn syrup needed. A Southern classic with tangy, nutty richness.

Lean ground beef meets spicy Italian sausage in a bubbling tomato-herb sauce topped with creamy Parmesan mashed potatoes for a hearty twist on classic shepherd's pie.

Vegan Hoppin' John salad with black-eyed peas, brown rice, spinach, and a simple vinegar dressing. A cold, plant-based twist on the Southern New Year's classic.

Tuna crunch casserole with cubed potatoes, peas, and cream of mushroom soup topped with crushed potato chips. A kid-friendly retro classic with a crispy golden crust.

Riverside kedgeree flakes cooked salmon or trout into brown rice with buttered cucumber matchsticks, watercress, and young peas. Light, modern English riverbank classic for spring or summer.

Vegan shepherd's pie with veggie burger crumbles instead of lamb, topped with mashed potatoes folded with green peas and red bell pepper. Plant-based comfort food classic.

Hasselback-style potatoes with onion slices tucked between cuts, baked in butter, topped with picante sauce and melted cheddar. A Tex-Mex twist on the Swedish classic.

Lattice top turkey casserole with leftover turkey, mixed vegetables, and cheddar in cream of mushroom soup, topped with a golden Bisquick lattice. Classic post-holiday leftover dinner.

No-bake cocoa bourbon balls with crushed vanilla wafers, pecans, cocoa powder, and corn syrup rolled in granulated sugar. A classic holiday candy ready in 15 minutes.