1,246 classic recipes

Homemade fortune cookies you fill with your own messages, crisp almond-vanilla wafers folded into that classic crescent while warm. A fun DIY project for parties, gifts, and special occasions.

Hamburgers on the halfshell, open-faced raw beef burgers broiled on a bun with tomato sauce, onions, pepper, and melted cheese. A pantry-clearing weeknight version of the classic burger.

Mexican fideo is the classic toasted-noodle soup-pasta: thin vermicelli coils browned in oil, then simmered in tomato sauce and water with onion and garlic. Comforting 30-minute Mexican kitchen staple.

Quaker Choc-Oat-Chip Cookies blend rolled oats, brown sugar, and semi-sweet chocolate chips into a chewy back-of-the-canister classic. Bake 9 minutes for soft centers or 13 for crisp edges.

Chocolate chip mini muffins meet bright orange zest in a lighter bake using skim milk, canola oil, and egg substitute. The classic chocolate-orange pairing in two-bite form.

Apricot lite jam combines dried apricots with crushed pineapple and fresh orange for a tropical twist on a classic preserve. Less sugar than traditional jam, with citrus brightening the flavor.

Classic Christmas cut-out sugar cookies with clean edges that hold their shape. A simple butter-and-shortening dough that rolls thin, bakes crisp, and takes royal icing like a dream.

Campfire coffee made the old cowboy way with just water and coarse ground beans. No filter, no machine, no fuss. The classic camping brew that wakes up the woods.

Lighter cream of broccoli soup using skim evaporated milk and sauteed leeks for body, finished with fresh basil and a hint of nutmeg. A leaner take on the diner classic.

Tabouli salad with bulgur wheat, juicy tomatoes, fresh parsley, lemon, and olive oil. The classic Middle Eastern parsley salad served at room temperature with optional black olives and mint.

Molasses oatmeal raisin cookies use just 2 tablespoons of dark molasses to deepen the flavor of classic raisin oat cookies, with cinnamon and rolled oats. Old-fashioned chewy lunchbox favorite.

Tangy orange marmalade made from fresh oranges and lemons with a slivered rind that suspends in jewel-like jelly. A classic small-batch preserve recipe with liquid pectin for guaranteed set.

Glace baklava rolls candied fruit, ground almonds, and egg-bound sugar inside buttered phyllo, bakes until golden, then soaks in lemon-cinnamon syrup. A festive twist on classic Greek baklava.

Whole wheat rosemary muffins with tangy goat cheese centers and golden raisins. Lighter than the classic version but still packed with herbal flavor for brunch or dinner sides.

Crockpot corned beef and cabbage braised low in beer with brown sugar and mustard, then the cabbage wedges go in at the end so they stay crisp-tender. The easy St. Patrick's Day classic.

Pears poached in red wine simmer halved pears in a cinnamon-spiked syrup of dry red wine, sugar, and lemon juice. Classic French bistro dessert, served warm or chilled.