5,310 classic recipes

Frijoles borrachos (drunken beans) simmered with bacon, jalapenos, Mexican oregano, and a bottle of dark Mexican beer. The Norteno classic, soupy and salty, served alongside grilled meats.

Classic three-cheese lasagna with a garlic-and-basil ricotta filling layered between al dente noodles, a hearty beef and tomato sauce, and plenty of melted mozzarella.

7-Up salad is the retro frosted jello dessert: jello set with bubbly 7-Up, layered with fruit, then crowned with a cooked, creamy frosting folded with cream cheese and whipped topping. A fluffy potluck classic.

Florida bouillabaisse: a Gulf Coast riff on the French classic with fish, shrimp, crab, clams, and softshell turtle in a saffron-tomato broth. Wine, herbs, and white bread for sopping. Feeds a crowd.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Reuben omelet that turns the deli classic into breakfast: tender eggs folded over Swiss cheese, lean corned beef, and tangy sauerkraut. Diner-style brunch in 25 minutes for two.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

Onion tomato raita: a cooling Indian yogurt sauce with diced onion, tomato, and a sprinkle of chat masala. The classic side that tames spicy curries, biryanis, and tandoori dishes.

Veal stock built from roasted bones, mirepoix, leek, and tomato, simmered low for hours into a deep, gelatinous foundation. The classical brown stock that anchors French sauces and braises.

Kathy's chipped beef is classic creamed dried beef, the diner and mess-hall favorite. Shredded beef crisped in butter, folded into a smooth milk gravy seasoned with dry mustard, spooned over toast.

Fruit dessert pizza with a crescent roll crust, sweetened cream cheese spread, and fresh strawberries, kiwi, blueberries, and peaches. The classic potluck dessert ready in about 20 minutes.

Chicken soup with light, fluffy matzo balls, parsnips, broccoli, and mushrooms in a savory broth. A vegetable-loaded twist on the classic Jewish comfort soup, finished with fresh dill.

Blarney stones are tender cake bars coated in powdered sugar icing and rolled in chopped peanuts or pecans. A classic Irish-American holiday treat with a crunchy, nutty shell.

Greek spanakopita with a savory spinach and feta filling layered between sheets of buttered phyllo for shatteringly crisp tops and bottoms. The classic Mediterranean pie cut into squares for sharing.

Bite-size chicken puffs feature crisp Swiss cheese pate-a-choux shells split and stuffed with a creamy chicken, celery, pimento, and white wine filling. Classic make-ahead party appetizer.

Chicken cacciatore braises bone-in chicken pieces with Italian plum tomatoes, onions, green pepper, garlic, and mushrooms in a herby tomato sauce. The Italian hunter's-style classic that gets better the longer it simmers.