5,138 classic recipes

Santa Maria beans made with pinto beans, bacon, ham, tomato puree, and red chile sauce. The classic California Central Coast side dish for tri-tip barbecue, slow-simmered until rich and tender.

Red velvet cake made from scratch with a buttermilk-and-vinegar tang, a whisper of cocoa, and a tender oil-based crumb. Crowned with classic cream cheese frosting for the real Southern bakery version.

Greek onion soup with yogurt, potato, garlic, marjoram, and bay leaves simmered in stock. A creamy, tangy vegetarian soup ready in 30 minutes that's lighter than classic French onion.

Rich bacon-studded carbonara sauce with creamy Parmesan and silky egg yolks that coat every strand of pasta. Add tender chicken for a hearty twist on classic Italian comfort food.

Tiramisu built from a cooked egg yolk and mascarpone zabaglione folded with whipped cream, layered with brandy-coffee-soaked ladyfingers, and chilled overnight. The classic Italian dessert, fully cooked for safety.

Linguine with white clam sauce keeps it simple: heavy cream, chopped clams with their briny juice, thyme, and onion salt tossed with hot pasta. A 20-minute weeknight Italian classic.

Stewed oysters simmered in their own liquor and heavy cream, thickened with a butter-flour paste, and served over toasted brioche. A classic, elegant oyster stew.

Frosted ginger cookies with deep molasses warmth, soft pillowy centers, and a sweet frosting finish. Classic drop-cookie method delivers tender bakery-style rounds every time.

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

Fresh spinach sauteed in browned butter with anchovies and garlic, Piedmontese style. A classic Northern Italian side dish with just 5 ingredients, ready in 20 minutes.

Quick peanut butter cookies from a yellow cake mix, peanut butter, egg, and water. Four ingredients, no mixer needed, with that classic fork-pressed crosshatch pattern.

Cornmeal-crusted pan fried trout cooked in butter until golden and flaky. A classic four-ingredient fish recipe ready in 15 minutes from rinse to plate.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

New England seafood casserole with lobster, crab, or shrimp baked in a cream and egg custard with buttered cracker crumb topping. A classic coastal comfort dish.

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.