5,138 classic recipes

Impossible chicken tamale pie with taco-seasoned chicken, corn, and green chilies under a Bisquick batter that bakes into its own crust. Classic retro weeknight dinner.

Old-fashioned celery relish with green tomatoes, cabbage, cauliflower, and red peppers in a tangy mustard-turmeric vinegar sauce. A classic canning recipe for fall harvests.

A nutty twist on classic Yorkshire pudding with wild rice folded into the egg batter. Puffs up golden and crispy with savory Worcestershire-beef bouillon flavor.

Cherry pound cake studs a buttery, fine-crumbed Southern-style tube cake with chopped cherries and cherry extract. Classic special-occasion dessert with a tender, rich crumb.

Blueberry meringue pie with a thick blueberry-lemon filling of both crushed and whole berries, topped with golden meringue. The classic late-summer fruit pie that uses every blueberry texture.

Molletes - Mexican open-faced sandwiches with refried beans, melted Oaxaca cheese on toasted bolillos, topped with fresh salsa fresca. A classic Mexican street food breakfast or snack.

Thanksgiving Day tofu: a savory tofu loaf wrapped around classic sage-and-bread stuffing, then baked into a sliceable vegan holiday centerpiece. A homemade tofurkey that gives plant-based eaters their own showpiece.

Pumpkin nut cake (a.k.a. pumpkin dump cake) layered with spiced pumpkin custard, dry yellow cake mix, chopped nuts and melted butter on top. Bakes into a gooey-bottom, crisp-top fall classic.

Gow gees are crispy fried Chinese dumplings filled with pork, shrimp, dried mushrooms, and scallions. Served with classic homemade sweet and sour sauce. Makes 48 for a crowd.

Microwave pecan brittle made in about 10 minutes with no candy thermometer needed. Crunchy, buttery, and light with baking soda creating that classic honeycomb texture.

New Orleans turkey creole with poached turkey legs, bacon, tomatoes, green bell pepper, onion, garlic, and okra served over rice. A Southern Creole classic with bold bayou flavor.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Classic Italian lasagna al forno with homemade tomato sauce, bechamel, ricotta, and mozzarella. A three-sauce layered lasagna with red wine in the tomato sauce and nutmeg in the bechamel.

Golden-seared chicken simmered in raspberry vinegar and chicken stock, finished with a velvety cream reduction. A French nouvelle cuisine classic that balances fruity tartness with rich, savory depth.

Smoked potato salad with cold smoked potatoes, celery, green onion, capers, and lemon mayo. A smoky, briny twist on the classic picnic side dish.

Original German sweet chocolate cake with Baker's German chocolate, buttermilk, and folded egg whites in three layers. Frost with classic coconut-pecan frosting.