5,138 classic recipes

Silky, chilled crab mousse with Neufchatel cheese, yogurt, and a horseradish zing. A lighter take on the classic seafood spread that's elegant enough for any gathering.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

Fa-la-la-la's are festive spritz-style cookies pressed into holiday shapes from a buttery shortening dough flavored with vanilla and almond extract. Christmas cookie classic.

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.

Classic Italian tiramisu with mascarpone, marsala wine, espresso-soaked ladyfingers, and grated bittersweet chocolate. A cooked egg custard base makes this version rich and silky.

Skinny scalloped potatoes layered with Swiss cheese, garlic, and pimientos, baked in chicken broth instead of cream. A lighter take on the classic casserole.

Summer pickled cucumbers with a hot vinegar brine spiced with celery seed and mustard seed. Classic bread-and-butter pickles ready for jars, no pressure canning required.

Classic Swedish spritz cookies made with real butter and almond extract, pressed into shapes with a cookie press and sprinkled with colored sugar. Crisp, buttery, and festive.

Peanut butter and banana bread machine loaf folds ripe banana and creamy peanut butter into a soft yeast bread with whole wheat backbone. A sandwich loaf that tastes like the Elvis classic in slice form.

Sugar-free apple pie sweetened entirely with frozen apple juice concentrate, no added sugar in sight. Cinnamon-spiced apples in a flaky double crust, a diabetic-friendly take on the classic.

Marinated venison loin seared hot then roasted under a thick Dijon mustard, garlic, and herb crust. A lean gamey cut treated with classic French hunter-cuisine technique.

Classic French rabbit stew (lapin sautté): disjointed rabbit browned in butter, simmered in white wine and broth, then finished with bacon, pearl onions, and mushrooms.

No-bake butterscotch chow mein candy clusters with salted peanuts. Only 3 ingredients melted in a double boiler and dropped on wax paper. A classic holiday candy that kids love to make.

Chinese green bean casserole with crunchy bean sprouts, cream of celery soup, and crispy fried onions on top. Four-ingredient potluck side that lands somewhere between Midwest holiday classic and chop suey night.

Oven-roasted beef chuck au jus rubbed with salt and pepper, slow-roasted to medium, and served with an herb-mushroom pan sauce made from the drippings. Classic Sunday roast done right.

Blue cheese potato salad with red potatoes, yogurt, buttermilk, and scallions. A lighter, tangier twist on classic potato salad with no mayonnaise.