5,310 classic recipes

Classic four-ingredient shortbread cookies with just flour, butter, sugar, and salt. Pressed into a sheet pan, pricked with a fork, and baked until set.

Rich chocolate cake with melted chocolate, pecans, and a hint of red food coloring, topped with homemade chocolate pecan frosting. A Southern classic from scratch.

Classic stovetop rolled oats cooked in 5 minutes and topped with your choice of butter, brown sugar, honey, jam, or cream. Simple, customizable breakfast oatmeal.

Hearty Michigan minestrone with dried lima beans, bacon, salami, cabbage, and fresh herbs simmered in chicken broth. A meaty, Midwestern take on the Italian classic.

Steak au poivre with pepper-crusted beef tenderloin, sauteed mushrooms, a brandy-cream pan sauce, and a bed of wilted watercress. Classic French bistro fare.

Classic Eton mess with fresh strawberries macerated in Kirsch, whipped cream, and crushed meringue shells. A beloved British summer dessert that takes minutes to assemble.

Three-ingredient shortbread dough shaped three ways: classic wedges, thumbprint cookies with fruit preserves, and pecan spice triangles with vanilla icing. One dough, three desserts.

Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.

Greek rabbit stifado braises marinated rabbit with whole pearl onions, tomato, wine, vinegar, and warm spices. A rustic Peloponnese classic with deep, sweet-tart sauce.

Classic rolled sugar cookie cutouts with a tender butter-and-cream dough, sprinkled with red and green colored sugar before baking. Holiday cookie-tin staple.

Sicilian eggplant caponata, a sweet-and-sour relish of roasted eggplant, onion, celery, tomato, capers, and raisins. Vegetarian, low-fat, and a classic Mediterranean antipasto.

Classic French rabbit stew (lapin sautté): disjointed rabbit browned in butter, simmered in white wine and broth, then finished with bacon, pearl onions, and mushrooms.

Classic Caesar dressing made from scratch with a coddled egg, anchovy fillets, garlic, Parmesan, olive oil, and fresh lemon juice. Thick, creamy, and intensely savory.

Homemade French herb bread with buttermilk, dry ranch seasoning mix, and a buttery herb-sprinkled crust. Two loaves shaped into classic slashed baguette-style rolls.

Buttery thumbprint cookies with nutmeg filled with a piped rum-flavored buttercream star. A holiday cookie tin classic with a boozy twist and elegant presentation.

Hoppel Poppel tart with breakfast sausage, potatoes, onion, and fresh dill in a blind-baked butter pastry shell. A German-American brunch classic turned elegant.