707 classic recipes

Five dahl soup, an Indian vegetarian classic blending mung beans, pigeon peas, chickpeas, and yellow and green split peas with ghee, turmeric, ginger, and a fragrant tarka of cumin, chilies, and asafetida.

Classic Italian pizzelle cookies made with butter, eggs, vanilla, and a shot of whiskey for depth. Crisp, thin waffle cookies pressed on a pizzelle iron. Makes 16 dozen.

Pasta con il tonno is the classic Italian pantry pasta with canned tuna, garlic, dried chili, and tomato. A 40-minute weeknight dinner from the cupboard.

Classic Italian biscotti studded with toasted walnuts and star anise, double-baked until crisp for perfect dunking in coffee or wine.

Red beans and rice with smoked sausage and ham shank simmered low and slow with thyme, sage, cayenne, and garlic. A classic Louisiana Monday night dinner from dried beans.

Vegetarian baked pasta with mushrooms, bell pepper, and tomatoes, layered with a cottage cheese filling and topped with savory tomato sauce. Lighter, lower-fat take on classic baked ziti.

Pasta fagiole with cannellini beans, tomato, and aromatics. The classic Italian pasta and bean one-pot dinner for eight, budget-friendly and filling.

Coconut hummingbird cake layers crushed pineapple, ripe banana, toasted nuts, and coconut into a cinnamon-spiced three-layer Southern classic finished with cream cheese frosting.

Basic Southern Italian tomato sauce with Roma tomatoes, garlic, olive oil, and parsley. Ready in 30 minutes, this classic pomodoro base is vegan, naturally gluten-free, and endlessly versatile.

Traditional Norwegian spinach soup (Spinatsuppe) built on a rich chicken stock and thickened with a butter roux. Garnished with sliced hard-cooked eggs for a classic Scandinavian touch, ready in about an hour.

A moist, rich banana nut bread recipe from a classic steak pub. Sour cream and brown sugar make this loaf extra tender, while walnuts add crunch in every slice.

Old-fashioned stovetop fudge made with unsweetened chocolate, brown sugar, condensed milk, and corn syrup. Beaten smooth, studded with nuts, and cut into squares. Classic candy making.

Slow cooker pork and bean casserole with canned beans, sharp cheddar, bacon, brown sugar, and chili powder. Set-and-forget potluck classic with a smoky-sweet edge.

Cherry-pistachio biscotti studded with tart dried cherries and bright green pistachios, brightened with lime zest and twice-baked to that classic dunkable crunch. Holiday cookie tin material.

Bienenstich (Bee Sting Cake), a classic German yeast cake with a caramelized almond topping and vanilla pudding filling. A bakery favorite made at home.

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.