5,310 classic recipes

Aunt Salli's Classic creamy rice pudding topped with whipped cream.

A classic combination of fine herbs for general purpose use.

Garlic spaghetti with olive oil, fresh parsley, and Parmesan. A classic aglio e olio done simply with pasta water for a silky, garlicky sauce in under 20 minutes.

Homemade Jos Louis cakes (gateaux Jos Louis): French Canadian chocolate sandwich cakes with fluffy marshmallow-style vanilla filling and a rich chocolate icing coat. A Quebec childhood classic.

Tandoori chicken marinates skin-off chicken legs and thighs in a yogurt, garlic and spice blend, then bakes hot and finishes under the broiler for that classic charred-edge tandoor look. Home oven version of the Indian classic.

Bhartha, a classic Indian curried eggplant roasted until smoky and tender, then cooked down with tomatoes, onions, and ghee. Finished with fresh coriander.

Pressure cooker Hoppin' John with brown basmati rice, wild rice, black-eyed peas, collard and mustard greens, and stewed tomatoes. A hearty Southern one-pot classic.

Impossible pizza pie bakes a Bisquick crust around itself with onion, parmesan, pepperoni, and mozzarella. The classic crustless pizza-meets-quiche dinner from the Bisquick recipe vault.

Classic risotto alla Milanese with saffron, Marsala wine, and prosciutto. Arborio rice stirred to a creamy finish with Parmesan and butter.

Lime jello cucumber salad: a retro molded salad with lime gelatin, grated cucumber, sour cream, mayo, and cottage cheese. A classic Midwestern church-supper dish from the 1960s.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for three hours in a tangy tomato-lemon sauce. A Pennsylvania Dutch comfort classic.

Old-fashioned Dutch meatloaf with ground beef, breadcrumbs, and a sweet-tangy tomato-mustard-brown-sugar glaze. A nine-ingredient retro comfort food classic baked low and slow.

Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.

Copycat Cinnabon cinnamon rolls made with a pudding-enriched dough for an ultra-soft, gooey crumb, rolled with brown sugar and cinnamon and finished three ways: cream cheese frosting, caramel-pecan sticky buns, or classic.

Hawaiian bagels work pineapple chunks and shredded coconut into a bread-machine dough, then boil and bake into chewy tropical bagels. The classic New York technique meets island flavors.

Fried pike sandwich with Cambridge sauce: cornmeal-crusted pike fillets on pumpernickel, slathered with a classic English herb sauce of hard-boiled egg, anchovies, capers, and tarragon.