5,138 classic recipes

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.

No flag day or 4th of July celebration would be complete without a potato salad. This version is lighter and healthier that the tradition mayonaise only version but every bit as tasty. It's best made the day before. A great make-ahead classic side-dish so you can enjoy the day more.

Patriotic jello cake is a red-white-and-blue poke cake with strawberry and blueberry jello soaked into a white cake, frosted with whipped topping. A July 4th potluck classic that slices into stripes of color.

Cotoletta alla Milanese: veal cutlets pounded thin, dipped in egg, coated in bread crumbs, and fried golden in butter and oil. Classic Milanese technique that creates a shatteringly crisp crust in about one minute per side.

Lasagna soup with all the comfort of the layered classic in a bowl: a hearty beef and vegetable tomato broth simmered with lasagna noodles, topped with a cheesy cottage cheese layer and baked under golden mozzarella.

A simple herb and garlic roasted leg of lamb: garlic slivers tucked into the meat, rubbed with olive oil and a Mediterranean herb blend, then roasted to medium-rare. The classic Easter or Sunday-dinner main.

Lomi lomi salmon is a classic Hawaiian luau side built from chopped smoked salmon, tomato, scallions, and green pepper. Mixed by hand and chilled, it's a bright, salty, no-cook dish that comes together in minutes.

Pork meatballs with shiitake mushrooms, water chestnuts, and ginger, rolled in soaked rice and steamed until the grains turn translucent. A classic Chinese dim sum appetizer that's as fun to make as it is to eat.

Pineapple sponge is an old-school no-bake dessert built from beaten egg whites, gelatin, and crushed pineapple folded into a cloud-light fruit mousse. A retro church-cookbook classic with banana, orange, and toasted nuts.

English country house lemon curd is a silky, tart-sweet spread of butter, sugar, egg yolks, and fresh lemon juice cooked slowly over a double boiler. A classic British teatime staple for scones, tarts, and toast.

Easy orange chiffon cake uses an angel food cake mix as a shortcut to a fluffy, citrus-bright chiffon. Folded with whipped egg whites, fresh orange zest, and oil for that classic light-as-air texture.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.

Boston cream pie from scratch: two tender cake-flour layers split by a thick vanilla pastry cream and finished with a glossy chocolate glaze that drips down the sides. The classic Massachusetts dessert, every component homemade.

Gery's cheesecake is a classic New York-style cream cheese filling baked in a deep-dish graham crust, finished with a tangy sour cream topping. The diner-counter cheesecake your grandmother kept in her recipe box.

Crayfish etouffee built on a deep buttery base of onion, celery, green pepper, and garlic, simmered with tomato paste, white wine, and tender crayfish tails. The Cajun classic, served over rice. Best made a day ahead.

Moist, herb-seasoned turkey meatloaf with mushrooms, thyme, and Worcestershire sauce, baked in a water bath for extra tenderness. A leaner take on classic meatloaf that slices clean and pairs with tomato sauce or mushroom gravy.