1,246 classic recipes

This is another very normal dish that Korean people eat all the time, here the rice cake is nothing to do with dessert, it's a plain small patty or stick that is made of rice, normally simmered with stock, Korean chili sauce, cabbage and chilies. It soak all the delicious flavor, a classic and tasty Korean dish.

Hot Cross Buns are a classic Easter treat, fragrant with warm spices and studded with juicy raisins. Fresh from the oven, their golden crust, tender crumb, and glossy glaze make them irresistible. This recipe yields soft, fluffy buns that are easy to prepare, perfect for a festive breakfast or afternoon tea. With clear steps and pro tips, you’ll create a batch of 12 buns to share with family and friends.

There are ground pecans in the shell, there are chopped pecans in the maple-brown sugar filling, and there are maple candied pecans arranged on top. The sweetness comes from both dark brown sugar and maple syrup, and there are some chopped dried cherries and rum added into the filling as well. A classic pecan pie is twisted with a modern way to make it more delicious and appealing, and everyone will give you a big "wow".

Classic, hearty split pea soup just like the famous Andersen's Pea Soup restaurant in California. Thick, comforting, and naturally vegan with an optional Instant Pot variation to speed up cooking time.

Classic prune Danish pastry folded into neat squares with a sweet corn syrup glaze. Starts with homemade Danish dough, rises once, and bakes to flaky golden layers.

Corned beef quiche: a crustless quiche of canned corned beef pressed into the base, topped with cottage cheese and beaten eggs, then baked golden. A high-protein, low-carb British weeknight classic.

Sour cream coffee cake with a brown sugar, cinnamon, and nut streusel swirled through the center and on top. A classic tube pan breakfast cake that's tender and rich.

Pickled bologna in a sweet vinegar brine with pickling spices and sliced onions. Old-school Midwestern bar snack and tavern classic that's ready overnight.

Pineapple Bavarian cream made with crushed pineapple, lemon gelatin, and whipped heavy cream folded together into a chilled, cloud-light molded dessert. A retro classic worth bringing back.

Crispy deep-fried Australian dim sims stuffed with minced pork, prawns, cabbage, and shallots in wonton wrappers. A classic Aussie takeaway snack ready in 15 minutes. Serve with soy or sweet and sour sauce.

Spiced chocolate layer cake with coffee, cinnamon, and cloves, frosted with cinnamon whipped cream. A rich, warmly spiced twist on classic chocolate cake.

Vegetarian shao mai dumplings with hand-rolled hot-water dough and two filling options: mashed tofu or minced water chestnut and mushroom. Bamboo steamer classic, freezer-friendly.

Classic Crab Louis salad with chilled crab meat on shredded lettuce topped with a tangy Louis sauce of cream, chili sauce, lemon, and Worcestershire. A no-cook West Coast classic.

Classic potato salad from the Los Angeles Daily News July 2, 1992

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Easy runzas made with crescent roll dough, ground beef, cabbage, and onion soup mix. A shortcut version of the classic Nebraska meat-and-cabbage pocket.