5,138 classic recipes

Low-calorie sausage and cheese biscuits with turkey sausage, bran, buttermilk, and reduced-fat cheddar. A lighter take on a breakfast classic.

Pineapple bread pudding with crushed pineapple, cinnamon, pecans, and cubed bread in a sweet egg-margarine batter baked until set. A tropical twist on classic bread pudding served with caramel fluff.

Vegetarian spaghetti with pressed tofu cooked to a ground-beef texture, mushrooms, herbs, garlic, tamari, and red wine. A meatless pasta that eats like a classic Bolognese.

Old-fashioned Swiss steak with flour pounded into round steak, seared in lard, and simmered until fork-tender. A classic Depression-era braised beef recipe with just five ingredients.

Kaese blintzes are thin pancakes filled with sweetened cottage cheese and pot cheese, rolled into pouches and pan-fried golden. A classic Jewish brunch dish.

Crepes folded into crispy cones, baked golden with butter, then filled with vanilla ice cream and fresh strawberries. An elegant twist on the classic ice cream cone.

Classic Italian stuffed artichokes filled with garlicky breadcrumb stuffing and olive oil. Tender leaves pull away to reveal savory herbs in every bite.

Pennsylvania-style sweet potatoes baked in a tangy pineapple-lemon sauce with ginger, brown sugar, and cornstarch. A classic holiday side dish with a sweet-tart glaze.

Whole wheat Christmas fruit cake with grated carrot, raisins, almonds, hazelnuts, and warm spices, lightly sweetened and finished with a brandy soak. A wholesome, nutty take on the classic holiday cake.

Silky fettuccine tossed with crispy bacon and eggs that cook from pasta heat alone. Classic Roman carbonara ready in 20 minutes with creamy sauce and no cream.

Oma's cherry cheesecake is a no-bake retro classic with a buttery graham crust, fluffy whipped cream cheese filling, and bright cherry pie topping. A potluck dessert from grandma's recipe box.

Green lasagna layers spinach pasta with a ricotta, spinach, and nutmeg filling plus cubed mozzarella and Parmesan. Vegetarian Italian classic served with tomato sauce on the side.

Chicken Veronique sautés boneless breasts in butter with mushrooms, scallions, and white wine, then finishes in a silky cream sauce studded with seedless grapes. A classic French bistro dish that feels fancy but cooks in one skillet.

Classic lemon bars with a buttery shortbread crust and a tangy lemon-egg curd top, dusted with powdered sugar. A two-layer dessert with bright citrus snap.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Cowboy chili with ground beef, pinto beans, stewed tomatoes, beef stock, and a classic chili-cumin-oregano spice trio. A no-frills cattle drive bowl, cooked low and slow.