5,310 classic recipes

Australian sausage rolls with seasoned sausage meat, herbs and onion wrapped in flaky puff pastry. Classic party food and lunchbox favorite Down Under.

Eggnog chiffon pie in a flaky homemade crust with a light, airy filling of custard, whipped cream, rum extract, and nutmeg set with gelatin. A holiday dessert classic.

Impossible chicken tamale pie with taco-seasoned chicken, corn, and green chilies under a Bisquick batter that bakes into its own crust. Classic retro weeknight dinner.

Yankee pot roast: browned beef chuck slow-simmered with bay leaves until fork tender, then finished with potatoes, carrots, and onions. The New England Sunday supper classic.

Cilantro pesto pasta with pine nuts, Parmesan, and poppy seeds tossed through spinach fettuccine. A fresh twist on classic basil pesto ready in 20 minutes.

Sanbaizu is a classic Japanese dipping sauce made with rice vinegar, dashi, soy sauce, and sugar. A light, tangy all-purpose condiment for dumplings, sashimi, and sunomono.

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.

Old-fashioned molasses pull taffy made with just 6 ingredients. Boil, pour, cool, then pull the candy by hand until it turns golden and light. A classic Pennsylvania candy-making tradition.

Chocolate vinegar cake with no eggs or milk, mixed in one bowl using the three-well method, topped with a mocha chocolate frosting made with hot coffee. A Depression-era classic.

Kataifi pastries: shredded phyllo rolls stuffed with walnut, almond, and spice filling, baked golden, and drenched in lemon-cinnamon honey syrup. A Greek-Middle Eastern classic.

Homemade choux puff appetizers with three filling options: corned beef with sour cream, deviled ham with cream cheese, and spinach with water chestnuts. Classic party bites from scratch.

Graveyard pudding dessert layers chocolate pudding and whipped topping with crushed Oreo "dirt," decorated with tombstone cookies for a Halloween dessert. A no-bake classroom-party classic kids go wild for.

Egg yolk shortbread bakes a richer-than-classic Scottish biscuit with butter, sugar, flour, and a single yolk for extra tenderness and golden color. Fork-marked, two-stage baked for delicate crisp edges.

Italian baked squid stuffed with creamy ricotta, wilted spinach, and chopped tentacles, braised in white wine and plum tomatoes. A classic trattoria dish that turns simple calamari into an elegant dinner.

Corn pancakes with cheese (cachapas) puree fresh corn into a silky batter, griddle into golden pancakes, and fold warm around a stick of gouda. A Venezuelan street food classic.

Buttery rum muffins spiced with nutmeg and cloves, brushed with a warm rum-sugar glaze while still hot. Inspired by the classic hot buttered rum cocktail.