1,179 classic recipes

Sauce Aurore (Aurora sauce) made from a silky bechamel base with tomato paste stirred in for a blush-pink French classic. Seven ingredients, one saucepan, about 15 minutes.

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.

For that definitive French touch, an enriched Bechamel sauce.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

While growing up, my Polish-Russian grandmother, who lived with our family, made these little meat patties quite often and they were a family favorite. Here is my rendition, from what I remember when cooking with Grandma, as she never wrote the recipe down. The patties were always served with mashed potatoes, green beans, applesauce, and, of course, plenty of ketchup for the patties.

Light and fluffy classic French pastry, to make cream puffs, eclairs sweets and savory dishes too. A timeless classic pastry recipe everyone should be familiar with.

A stone-baked three cheese pizza loaded with mozzarella, Swiss, and Parmesan over fresh tomato pulp and herbs. Includes step-by-step dough shaping for a crispy, bubbly, pizzeria-quality pie at home.

Learn how to make a classic Western Omelet. This classic is revisited, using sweet red pepper instead of green and adding parsley to brighten the result and some other tweaks to keep it light, fresh, and healthy.

Shrimp baked in butter, garlic, lemon, parsley with dijon mustard. Classic.

Classic Viennese Christmas cookie. Soft and buttery with a dusting of snowy sugar.

This classical Halloween recipe is always popular at my Halloween parties, everyone loves them!

A simple New England classic that highlights the flaky tenderness and light taste of the cod or any white fish.

Juicy homemade burgers with horseradish, Worcestershire, and breadcrumb binder. Bold, classic, and bursting with old-fashioned cookout flavor.

A classic vinegar and oil dressing from Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969