5,310 classic recipes

Classic shrimp divan with tender broccoli, plump shrimp, and a cheesy cream of celery sauce baked under buttery golden crumbs. This retro casserole is comfort food at its finest, ready in under an hour with just 15 minutes of hands-on work.

Chicken and spaghetti bake in tomato sauce in one Dutch oven, with the pasta cooking right in the sauce. Saves a pot, picks up serious flavor, family-style classic.

Apple cinnamon crumb pie with cinnamon-spiced apple slices thickened with tapioca, topped with a buttery brown sugar streusel crumb. Classic Dutch apple pie style.

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.

Mexican rarebit with sharp cheddar melted over corn, green chilies, and tomatoes in a double boiler. A Southwestern twist on the classic Welsh cheese dish.

Rustic rabbit and pork terrine studded with pistachios, garlic, and thyme, wrapped in bacon and baked in a water bath. Classic French country pate served with mustard and crusty bread.

Popeye burgers are hearty vegetarian patties packed with spinach, potato, oats, and veggies, topped with homemade nutritional-yeast "cheese" sauce. A plant-based alternative to the beef classic.

Classic cheesecake supreme with a cinnamon-walnut graham cracker crust and a creamy lemon-vanilla filling, plus four variations: low-fat berry marble, sour cream, chocolate, and chocolate swirl.

Classic oyster stew with shucked oysters gently cooked in butter, then combined with scalded milk and cream. Seasoned with white pepper and nutmeg. Simple, rich, and traditional.

Hamburg-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a tangy mustard-mayonnaise-sour cream sauce. A classic North German cold lunch.

Classic pot roast rubbed with seasoned salt, onion powder, and garlic, then browned and braised low and slow with onion, green pepper, bay leaves, and thyme. Pan juices thicken into rich gravy.

Feuillete d'escargots et cepes, Burgundian puff pastry shells filled with escargot, chanterelles and cepes in a Santenay wine sauce. Classic French bistro appetizer at its finest.

Mixed bean casserole with four kinds of beans, cubed Spam, brown sugar, ketchup, molasses, and mustard baked low and slow. A classic potluck baked beans dish.

Crab imperial with flaked crab meat, mayonnaise, and stiffly beaten egg whites baked under golden bread crumbs. A Chesapeake Bay classic that's ready in under an hour with just 5 minutes of prep.

Louisiana-style deviled crab baked in individual shells with a creamy white sauce, Worcestershire, hot sauce, and buttery breadcrumb topping. A Creole classic ready in 40 minutes.

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.