5,138 classic recipes

Dutch oven pot roast braised with wine, tomato sauce, onions, and celery, with carrots and potatoes added for the last hour. A classic one-pot Sunday dinner.

Ground beef liver meatloaf with salt pork, onion, bread crumbs, and parsley baked until browned, served with a pan dripping gravy. A classic mid-century American liver loaf.

Savory turkey meatloaf with horseradish, dry mustard, poultry seasoning, and green bell pepper. A leaner take on classic meatloaf with a peppery kick.

BLT burritos wrap crispy bacon, fresh tomatoes, shredded lettuce, and mayo in warm flour tortillas. A no-cook lunch ready in 10 minutes that combines two classics into one handheld meal.

Kataifi pastries: shredded phyllo rolls stuffed with walnut, almond, and spice filling, baked golden, and drenched in lemon-cinnamon honey syrup. A Greek-Middle Eastern classic.

Calves liver seared in bacon drippings and topped with soft onions, raisins, brandy, and a splash of cider vinegar. A 30-minute spin on a classic that even liver skeptics might love.

Classic Southern sweet potato pie with boiled sweet potatoes whipped smooth with butter, sugar, cinnamon, evaporated milk, eggs, and vanilla. This recipe makes two pies, because one is never enough.

Veal Francese dredges pounded scaloppine in flour, dips in seasoned egg wash, and pan fries in butter for golden cutlets finished with a fresh lemon pan sauce. Italian-American classic.

Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.

Classic boeuf bourguignon, beef slowly braised in red wine until fork-tender, with smoky bacon, sweet little onions, and buttery mushrooms. The deeply savory French beef stew worth the slow oven time.

Soysage, a homemade vegetarian sausage steamed in a can from whole wheat, wheat germ, and nutritional yeast, seasoned with fennel, garlic, and cayenne, then sliced and fried crisp. A meat-free breakfast classic.

Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Oatmeal cookies rolled in chopped nuts with a chocolate star pressed into each warm center. The classic peanut blossom cookie technique applied to oats.

Ritz crackers transform into tender, spiced filling that mimics apple pie with lemon zest, cinnamon, and buttery crust. A Depression-era classic dessert.

The classic Joy of Cooking devil's food cake with a cooked chocolate custard folded into the batter and whipped egg whites for lift. Finished with caramel icing. A vintage recipe worth mastering.