5,310 classic recipes

Creole jambalaya with shrimp, cubed ham, and rice simmered in tomatoes and beef broth with the holy trinity. A one-pot Cajun classic packed with Southern flavor.

Pan-fried brook trout dusted in flour and cooked in butter until golden, served with a lemon-chive butter sauce. A simple, classic preparation for whole fresh-caught trout.

Pickled eggs in pickled beet juice, turning hard-boiled eggs Pennsylvania Dutch pink with sweet-spiced beet brine. A roadside bar classic and Easter party showstopper.

Black bean tamale pie with a cornmeal-corn crust, ground turkey, black beans, taco seasoning, and melted cheddar. A contest-winning inverted take on a Tex-Mex classic.

Traditional salt cod fish cakes with mashed potatoes, onion, and egg. A Newfoundland and Maritime classic fried until golden. Five ingredients, overnight soak required.

Filipino okoy fritters made with shrimp, sliced bean curd, and mung bean sprouts in a crispy batter, served with a soy-garlic dipping sauce. A classic Filipino street food snack fried until golden and crunchy.

Microwave lamb stew delivers tender, herb-scented lamb with carrots and potatoes in a thickened gravy, all from the microwave. Faster than a stovetop braise, with the clean, comforting flavor of a classic lamb stew.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Creamy chicken Marsala with mushrooms, shallots, and a silky pan sauce finished with heavy cream and a squeeze of lemon. Italian-American classic done right.

Boston brown bread baked in a Bundt pan with buttermilk, molasses, cornmeal, whole wheat flour, and raisins. A no-yeast New England classic with deep, malty sweetness.

Seared filet mignon with a red wine and shallot pan sauce reduced with beef stock and thyme. A classic French bistro steak dinner ready in 30 minutes.

Hot Dutch potato salad: warm cubed potatoes tossed with a tangy bacon-vinegar dressing, hard-boiled eggs, and crisp bell pepper. The Pennsylvania Dutch classic served warm, never cold.

Sugar-free blond brownies built on a no-sugar white cake mix with mint chocolate chips and peanut butter chips folded in. A diabetic-friendly dessert with classic blondie texture and chocolate-mint surprise.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Groaty Dick pudding, a Black Country classic of stewing beef, leeks, onions, and oat groats baked low and slow until the groats swell and thicken it into a rich, savoury pudding. A Bonfire Night tradition.

Cheesy hash brown casserole with frozen hash browns, cream of chicken soup, Colby cheese, and onion. The classic potluck and church-supper side dish, oven-ready in 10 minutes.