5,138 classic recipes

Badrijani Sunelebit is a classic Georgian dish of golden pan-fried eggplant slices layered with fresh basil, raw garlic, and white wine vinegar. Served cold as a salad or side.

Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.

Apple molasses pecan pie marries two Thanksgiving classics into one. Sliced apples and toasted pecans bound in a brandy-spiked molasses filling, finished with a buttery lattice crust.

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

Classic Greek avgolemono soup with chicken broth, eggs, rice, and lemon. The tempering technique creates a silky, creamy texture with no cream needed - just 4 ingredients and 45 minutes.

Broiled lobster stuffed with a creamy crabmeat filling in a butter-roux sauce with Worcestershire and pimentos. A classic New England surf-and-surf showpiece.

Fondue bourguignonne with cubed beef fillet cooked tableside in hot oil, served with a tomato shallot dipping sauce. The classic French fondue dinner-party experience.

Microwave meatloaf with ground beef, bread crumbs and a ketchup glaze, ready in under an hour without heating up the oven. Classic comfort food on weeknight time.

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.

Cheesy turkey vegetable tetrazzini casserole with leftover turkey, cheddar, peas, carrots, and a buttery breadcrumb-parmesan topping. The classic Thanksgiving leftover transformer.

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.

Classic hermit cookies with brown sugar, cold coffee, raisins, nuts, cinnamon, and nutmeg. An old-fashioned New England drop cookie that's soft, chewy, and warmly spiced.

Kishka (stuffed derma) made with flour, corn flakes, bread, and paprika rolled in foil and baked until firm. A classic Jewish deli appetizer that freezes beautifully for Shabbat or holidays.

Elegant French pastry with puff pastry, vanilla pastry cream, and glazed apricot halves resembling sunny-side eggs. A playful Michel Richard classic.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

Grandma Sterling's pickled eggs steep hard-boiled eggs in a cider vinegar and sugar brine with fresh-cooked beets for that classic ruby-pink Pennsylvania Dutch color and tangy-sweet bite.