1,246 classic recipes

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Classic Boston cream pie with a tender cake flour sponge, vanilla custard cream filling, and chocolate glaze. A from-scratch version of the iconic layered dessert.

Flaedle are thin German pancakes made from a simple flour, egg, and milk batter, fried golden and sliced into ribbons for a classic Swabian pancake soup.

Low-calorie molded cranberry salad with ginger ale, apple, celery, and orange zest set in unflavored gelatin. A lighter take on the classic holiday Jello salad.

Classic apple pie filling with sliced apples, cinnamon, sugar, and lemon juice. A simple, no-fuss five-ingredient filling for a traditional double-crust apple pie.

Filipino ginisang ampalaya with bitter melon, pork, shrimp, and scrambled eggs in a savory patis sauce. A classic Pinoy ulam best served hot over steamed rice.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Italian crostata di frutta with a lemon-scented shortcrust pastry, homemade crema pasticcera, fresh seasonal fruit, and an apricot jam glaze. A classic bakery-style tart.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Baingan bharta-style smoked eggplant: fire-charred eggplant simmered with onion, tomato, garam masala, and green chiles. A smoky, spicy Indian classic to scoop with naan.

Turkey piccata: flour-dredged turkey cutlets sauteed in butter and finished with a fresh lemon pan sauce. A lighter, faster take on the Italian veal classic.

Buttered Belgian endive: sliced endive braised in butter, lemon juice, and water until tender-crisp. A classic French bistro side for roasted meats, fish, or eggs.

French soft chocolate caramels made with four ingredients: sugar, cream, cocoa, and honey. Cooked to soft ball stage and cut on a marble slab. Classic confiserie.

Traditional Austrian Ischli cookies with ground almonds, sandwiched with raspberry jam and topped with mocha chocolate icing. A classic European holiday cookie worth the overnight chill.