5,310 classic recipes

Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.

Moosewood-style minestrone with onions, eggplant, green pepper, carrots, celery, peas, pasta, and tomato puree in a red-wine-kissed broth. Vegetarian comfort inspired by the Ithaca classic.

Crispy oven-baked fish fingers coated in toasted whole-wheat breadcrumbs, served with a tangy yogurt-Dijon dipping sauce. A healthier homemade take on the freezer-aisle classic.

Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.

Thai-inspired sweet sticky rice with fresh mango and a vegan tofu cream sauce flavored with honey, vanilla, and cinnamon. A dairy-free twist on a classic dessert.

Twice-baked creamy stuffed potatoes loaded with crispy bacon, sour cream, Parmesan, scallions, and paprika. Steakhouse side-dish classic at home.

Puerto Rican fried fish drowned in mojo isleno sauce: slow-simmered onions, green olives, capers, and tomato. A classic island preparation from the coastal town of Salinas.

New Orleans oyster loaf fills a hollowed, butter-toasted French bread with hot sauteed oysters, Tabasco, and optional cream. La Mediatrice is a classic Gulf Coast peacemaker sandwich.

Pimblett's shepherd's pie: ground beef (technically cottage pie) with thyme, sage, carrots, and Dijon under a nutmeg-scented mashed potato crown. A classic British pub pie baked bubbling golden.

Martha Washington devil's food cake made with unsweetened chocolate and buttermilk for a deeply rich, moist two-layer chocolate cake. A classic from-scratch recipe with old-fashioned technique.

A classic white layer cake made with egg whites for a pure, snowy crumb. Tender, light, and vanilla-scented, ready for your favorite frosting.

Steamed char siu bao (BBQ pork buns) with a savory-sweet filling of roast pork, oyster sauce, and soy in fluffy steamed dough. A dim sum classic made at home.

Classic Aussie meat pie with ground beef, onion and gravy in a shortcrust pastry base topped with puff pastry. Traditional Australian hand-held hot pie.

Peanut butter crunchies are soft peanut butter cookies rolled in crushed wheat flakes before baking for a crackly, toasty-crunchy exterior. A retro lunchbox classic with a textural twist.

Danish pastry dough is the classic laminated yeast dough behind bakery wienerbrod: enriched with eggs and milk, folded with a full pound of butter to create dozens of shatteringly flaky layers.

Layered dessert pie with a creamy peanut butter base and a baked dark chocolate ganache top in a buttery pie shell. Two textures, two flavors, one classic combo.