5,138 classic recipes

Shoo fly pie with a gooey molasses bottom and spiced brown sugar crumb topping. This Pennsylvania Dutch classic uses cinnamon, mace, ginger, and cloves for warm, deep flavor.

Chocolate chess pie: classic Southern chess pie with cocoa, evaporated milk, and butter. Six-ingredient custard pie with a crackly top and rich fudgy center.

Classic 7-layer Mexican dip with jalapeño bean dip, guacamole, seasoned sour cream, and cheddar. A no-cook party appetizer ready in 15 minutes. Serve with tortilla chips.

Nantucket cioppino is a New England take on the San Francisco classic, loading swordfish, lobster, clams, mussels, cod, and shrimp into a red wine tomato broth. A showstopper seafood stew for a crowd.

Potato pancakes seasoned with crushed juniper berries and orange zest, fried golden in butter and oil. A crispy, aromatic twist on classic latkes with just 6 ingredients.

Towering deep-dish strawberry pie loaded with fresh whole berries set in a glossy cooked glaze. The classic American berry pie that needs no oven baking once the crust is done.

Classic Italian pasta sauce from Amatrice with bacon, onions, tomatoes, and red wine. Rich, savory, and deeply flavored after a long simmer.

Handmade pork and shrimp wontons with Chinese mushrooms and water chestnuts. Crunchy, savory, and loaded with umami, this classic filling recipe includes step-by-step folding instructions for picture-perfect dumplings.

Louisiana crawfish pie packed with Creole-spiced crawfish tails, the holy trinity of onion, celery, and bell pepper, all baked in a flaky two-crust pastry. Cajun comfort food classic.

Oven kalua pig wrapped in banana leaves with sea salt and liquid smoke, slow-roasted for 7 hours until fall-apart tender. A Hawaiian luau classic made at home without an underground imu.

White coconut cake with a tender crumb from cake flour and folded meringue, covered in boiled white frosting and showered with flaked coconut. A classic Southern layer cake.

Based on a healthified Hollandaise recipe, this version of a classic French sauce is one of the numerous variations on the "mother" sauce, great served over veggies or is great to dress up any meat, from fish and chicken to beef.

Roast Long Island duck stuffed with tart apples, raisins, and orange zest. Crispy-skinned, classic Sunday-supper duck served with Burgundy wine jelly on the side.

Reuben-style baked chicken breast layered with sauerkraut, provolone cheese, and Russian dressing. A low-carb twist on the classic deli sandwich.

Classic French leeks vinaigrette, poached until just tender and dressed with balsamic vinaigrette. A simple, elegant side dish served warm or chilled.

Classic Black Russian cocktail with vodka and coffee brandy poured over ice in an old-fashioned glass. Two ingredients, smooth and strong.