5,310 classic recipes

Classic Italian spinach lasagna layered with fresh pasta, ricotta-spinach filling, tomato sauce, and bechamel. From-scratch vegetarian showstopper.

Creamy chilled broccoli vichyssoise with leeks and potatoes. A refreshing twist on the classic French soup, bright with lemon.

Classic cinnamon-sugar snickerdoodles with tangy cream of tartar. Soft, chewy centers with crackled sugary tops that everyone loves.

Asian flavors add punch to this classic Chinese stir-fry that's so quick and easy from stovetop to plate.

Crispy breaded chicken cutlets wrapped in golden bread dough with melted mozzarella. A handheld twist on classic chicken parm.

The classic chicken salad gets a welcome twist in this impressive weeknight wonder. Chicken salad goes casserole, with crunch.

A lightened up version of the tangy decadent classic sauce. Big on creamy flavor and light on the waistline.

This light and flaky single pie crust recipe uses canola oil for a healthier version of a classic favorite.

A decadent cake is made with chocolate chip cookie dough. Give your classic chocolate chip cookies a fun twist.

Creamy spinach dip with Knorr vegetable mix, sour cream, and mayonnaise, served in a hollowed pumpernickel loaf. A no-cook party classic that hits the table in five minutes flat.

Classic ginger snap cookies with molasses, cinnamon, and cloves. Crispy edges with signature crinkled tops. Big batch recipe makes about 10 dozen small cookies.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

No-bake peanut butter Nanaimo bars with a chocolate coconut crumb base, creamy peanut butter custard filling, and glossy semisweet chocolate topping. A Canadian classic with a twist.

Glazed smoked ham three ways: honey-mustard-bourbon, red currant and orange, or classic brown sugar and clove. One holiday ham, three sticky-sweet finishes for Easter, Christmas, or Sunday supper.

The classic Joy of Cooking devil's food cake with a cooked chocolate custard folded into the batter and whipped egg whites for lift. Finished with caramel icing. A vintage recipe worth mastering.

Vegetable popovers with sauteed onion, bell pepper, and pimento folded into a classic egg-and-milk batter, baked into tall, hollow, crackly shells. A savory upgrade on the British Yorkshire pudding.