1,179 classic recipes

Homemade pork patties seasoned with sage, nutmeg, thyme, and a pinch of ginger then pan-fried in 10 minutes. The classic breakfast sausage you'd find in a country diner, made fresh from ground pork.

German hasenpfeffer: rabbit braised with bacon, carrots and mushrooms in a vinegar-spiked broth, finished with sour cream. The classic German hunter's stew over noodles or dumplings.

Bruschetta with tomato, basil, and fresh mozzarella relish on garlic-rubbed grilled bread. The classic Italian appetizer with a juice-drained tomato trick for crisp toasts.

Finska Pinnar are classic Finnish butter cookies rolled in pearl sugar - crisp, buttery shortbread fingers made in 30 minutes that yield 4 dozen cookies.

Impossible turkey and stuffing pie: leftover turkey baked into a self-crusting Bisquick pie with celery, onion, and classic poultry seasonings. The Thanksgiving leftover savior in 45 minutes.

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Cajun crawfish egg salad with Durkee's sauce, Dijon mustard, and a kick of cayenne. A Louisiana twist on classic egg salad that's loaded with tender crawfish tails.

Traditional Swedish sillsallad with chopped herring, beets, potatoes, apple, and dill in an egg yolk dressing, served with a pink beet-sour cream sauce. A Scandinavian holiday classic.

This a quick and tasty version of the classic Italian Chicken Marsala.

Classic German beef rouladen with thin round steak spread with Dijon mustard, rolled around bacon and onion wedges, then braised in beef broth with a flour-thickened gravy.

Grandma's spanakopita (Greek spinach pie) layered between buttered phyllo sheets and filled with feta, cottage cheese, eggs, and spinach. The classic Greek meze cut into diamond squares.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Hot sausage and mirliton casserole is the New Orleans Creole classic: chayote squash baked with Italian sausage, bell peppers, bread cubes, mozzarella, and fontina. A holiday-table staple.

Creamy horseradish sauce folds prepared horseradish, Dijon mustard, and a pinch of paprika into freshly whipped cream. The classic sharp-yet-cloudlike accompaniment to prime rib.

Pork chops with stuffing, a one-pan skillet dinner of browned pork chops topped with apple-bread stuffing and braised until tender. Classic comfort food for two.

Chinese spring rolls with ground pork, cabbage, bean sprouts, and bamboo shoots in crisp fried egg roll wrappers. A classic takeout starter you can pull off at home.