5,310 classic recipes

Classic Southern chicken and dumplings simmered from a whole chicken with carrots, onions, parsnips, and fresh herbs. A slow-cooked, soul-warming one-pot supper like grandma made.

Classic British soused herrings slow-baked in a tangy bath of white wine vinegar, lemon juice, Marmite, and pickling spices. Served cold as a traditional pub-style appetizer.

Vegetarian sauerbraten made with TVP chunks marinated overnight in a tangy vinegar, honey, and clove sauce, finished with soy sour cream. A meatless take on a German classic.

Classic shepherd's pie with ground beef, tomato soup, green beans, and egg-enriched mashed potatoes topped with melted American cheese. A pantry-friendly casserole the whole family loves.

Classic British sherry trifle layered with jam-spread sponge cake, raspberries, bananas, homemade egg custard, whipped cream, and toasted almonds. A make-ahead showpiece that chills for hours.

Classic Louisiana shrimp Creole built on a dark roux with the holy trinity, tomatoes, and bay leaves. Simmered low and slow for deep, soulful flavor, served over rice.

Polish bull's-eye eggs baked in toasted bread with sharp cheddar and cream. A cheesy, golden twist on classic egg-in-a-hole that finishes in the oven.

Homemade spumoni with vanilla bean custard, whipped cream, maraschino cherries, candied orange peel, and slivered almonds frozen in a mold. Classic Italian ice cream dessert without a machine.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.

Traditional Quebec tourtiere with spiced pork filling, mashed potatoes, and a homemade hot-water crust, served with a mushroom and herb gravy. A French-Canadian meat pie classic.

Classic Rotel cheese dip with just 2 ingredients: processed cheddar and a can of Rotel tomatoes with chiles. The ultimate game day queso ready in 15 minutes flat.

Oven-baked veal Parmigiano with a crispy corn flake and Parmesan crust, oregano tomato sauce, and melted mozzarella. A lighter, no-fry take on the Italian-American classic.

Russian herring in mustard sauce with sour cream, olive oil, and capers. A classic cold zakuska appetizer that marinates for hours and pairs with dark bread and vodka.

Shrimp de Jonghe, a classic Chicago dish of parboiled shrimp baked under a buttery herb and sherry bread crumb crust with tarragon, chervil, and garlic. Bubbly and golden.

Tres leches cake using store-bought pound cake soaked in a blend of evaporated milk, condensed milk, and heavy cream, topped with broiled meringue. A shortcut Latin classic.

Tucson-style cheese tostadas with three Mexican cheeses (Oaxaca, Monterey Jack, anejo), roasted poblano peppers, and fresh cilantro on a crispy fried flour tortilla. A southern Arizona classic.