5,310 classic recipes

Chocolate pecan pie variation with walnuts, coconut, and mini chocolate chips in a corn syrup-rich filling. The Southern classic crossed with German chocolate flavors.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Light, airy maple chiffon cake with brown sugar, walnuts, and a browned butter frosting. Eight whipped egg whites create the cloud-like texture in this classic tube pan cake.

Chicken delish is a lattice-topped chicken and ham pie with toasted almonds, mushrooms, and a nutmeg-spiced cream broth poured over the top. Classic midcentury potluck casserole, baked golden.

Classic S.O.S. creamed beef on toast with a simple milk gravy made from browned ground beef, flour, and pan drippings. Old-school military comfort food with just 5 ingredients.

Basic pickled eggs in classic bar-style brine with white vinegar, water, sliced onion, and yellow peppers. A traditional big-batch tavern recipe that gets sharper and spicier the longer it sits.

Sirloin steak marinated in Worcestershire sauce, lemon juice, garlic, and onion, then grilled and finished with butter and parsley. The classic 2-hour marinade for steakhouse-style flavor at home.

Shrimp and vegetable risotto with dried porcini mushrooms, broccoli, tomatoes, and white wine. Arborio rice cooked the classic way with ladled broth for a creamy, one-pot Italian dinner.

Oven-braised pheasant in a white wine and stock sauce with peeled grapes stirred in at the end. A classic European game bird dish with an elegant, fruity finish.

Vegan mincemeat pie uses steamed tempeh as the meat-free base alongside apples, raisins, currants, dates, pecans, and maple syrup. Whole wheat pastry crust keeps the holiday classic plant-based.

Pork chitterlings: soul food classic of pork intestines simmered with vinegar, onions, and hot peppers until fork tender, then served hot or battered and fried. A Southern holiday tradition.

Chimichangas with seasoned ground beef and enchilada sauce wrapped in tortillas and fried crisp. A Southwestern restaurant classic ready in 30 minutes.

Classic tuna noodle casserole with egg noodles, canned tuna, cream of mushroom and celery soups, topped with cheddar and cracker crumbs.

Hot and sweet pickled peppers turn banana peppers into crisp, tangy jars with a sugar-vinegar brine and whole garlic cloves. A classic water-bath canning recipe for sandwiches, pizzas, and antipasto.

Sugar and spice layer cake with cinnamon, cloves, brown sugar, and buttermilk in a tender two-layer round cake. A warmly spiced classic with buttercream frosting.

Three-bean casserole with lima, kidney, and great northern beans, baked beans, and smoked sausage in a sweet ketchup-mustard sauce. One-pan potluck classic for 12.