5,138 classic recipes

Mom's Portuguese sweet bread (massa sovada) for the bread machine, with eggs, milk, and butter for a tender, slightly sweet loaf. Three loaf sizes given. Adjust sugar for sweeter or more savory. The classic Easter and holiday bread.

German sweet chocolate cake built on a chocolate cake mix base enriched with extra butter, buttermilk, and folded egg whites for a tender, tall three-layer cake. Designed for the classic coconut-pecan frosting on the tops only.

A super-healthy take on the original German classic - guilt free! Made with antioxidant-rich raw cacao, healthy coconut oil and cacao butter, high-protein mesquite powder, and filled with juicy wolfberries, vitamin E-rich almonds, and other delicious toppings of your choice.

A classic and healthful comfort food dessert dish. Using brown rice retains all the goodness of the bran for leaps and bounds added health factors. Sweeten only with apple juice concentrate the recipe stears you clear of refined sugars.

Two doughs, one pan, all the chocolate. Classic chocolate chip cookie dough layered with coconut and topped with cocoa-rich double-chocolate drops baked into bulls-eye cookie bars that are crispy on the edges and chewy in the middle.

Garlicky paella loads saffron rice with prawns, clams, and browned chicken, perfumed with a heavy hand of garlic. The golden, one-pan Spanish classic, simmered low and never stirred so the rice cooks up tender with a crisp bottom.

New England beans: canned pork and beans dressed up with real maple syrup, ketchup and chunks of ham, then simmered into a sweet-savory side in about 15 minutes. A fast shortcut to classic New England maple baked beans.

Dairy free cake is a light, classic sponge made with dairy-free spread, easily adapted gluten-free too. A simple creaming-method base that bakes into tender layers or cupcakes, ready to fill and decorate any way you like.

Rouladen are classic German beef rolls: thin-pounded round steak wrapped around mustard, onion, bacon, and a pickle spear, then braised slowly in a rich pan gravy. Served with red cabbage and boiled potatoes for a proper Sunday supper.

Beef in Guinness is a classic Irish pub stew with cubed beef, [carrots](/recipes/carrots), and onions braised in stout. The malty, roasted notes of the beer build a deep mahogany sauce reduced to a glossy pour-over finish.

Beau Monde dip, the classic dill and onion party dip in a creamy sour cream and mayo base, seasoned with Beau Monde for a savory, celery-salt edge. Make-ahead and made for chips, crudites, or a bread bowl.

Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.

Linzer Augen are Austria's almond shortbread sandwich cookies: two tender, nutty rounds glued with apricot jam, the top cut with a little window that frames the glistening preserves under a snowfall of powdered sugar. A Christmas cookie tin classic.

Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!

Creme brulee is the classic French baked custard: a silky cream base set gently in a water bath, then finished with a thin, glassy sheet of caramelized sugar you crack through with a spoon. Simpler to make than it looks.

Low fat yogurt key lime pie made with strained yogurt cheese, powdered sugar, and fresh key lime juice. Three ingredients, no eggs, no condensed milk. A no-bake pie that tastes shockingly close to the classic. Optional graham cracker crust.