5,138 classic recipes

Italian crostata di frutta with a lemon-scented shortcrust pastry, homemade crema pasticcera, fresh seasonal fruit, and an apricot jam glaze. A classic bakery-style tart.

Old-world Czech kolachky yeast dough rolled in powdered sugar, filled with jam or cheese, and baked into delicate folded pastries. The classic Slavic holiday cookie.

Finnish fingers (sokerikakkusormet) are short, buttery shortbread sticks brushed with egg white and rolled in pearl sugar for a crunchy, sparkling exterior. Classic Scandinavian Christmas cookie.

No-bake creme de menthe squares with a chocolate graham cracker base, minty buttercream middle, and glossy chocolate top. A classic holiday treat, chilled and sliced.

Classic Chinese cold sesame jellyfish appetizer dressed in soy sauce, rice vinegar, and toasted sesame oil. Crunchy, slippery, and refreshing with a nutty sesame seed finish.

Ground beef casserole with creamy onion-cream cheese filling, biscuit topping, and sliced olives. A retro church-supper classic that disappears in minutes at the table.

Braised red cabbage with tart apples, red wine, brown sugar, vinegar, and caraway seeds cooked in bacon drippings. A classic German side, good hot or cold.

Pasta con il tonno is the classic Italian pantry pasta with canned tuna, garlic, dried chili, and tomato. A 40-minute weeknight dinner from the cupboard.

Two-layer chocolate cheesecake with a dark chocolate base and creamy vanilla top in a chocolate cookie crust. The Kraft Philly classic with no springform required.

Garlic shrimp scampi-style with butter, white wine, and parsley over rice. A simple weeknight classic adapted from the Drawbridge Inn, ready in under 30 minutes.

Roman Punch made with lemon sherbet, rum, and iced champagne blended into a slushy, drinkable cocktail. A classic Victorian-era party punch with just 3 ingredients.

German beef strips with carrots simmered in white wine and soda water, finished with heavy cream. A classic Geschnetzeltes with tender sirloin and sweet braised carrots.

Briny oysters on the half shell loaded with savory sausage, parsley, green onion, and buttery bread crumbs. A Gulf Coast classic baked right in the shell.

Turkey piccata: flour-dredged turkey cutlets sauteed in butter and finished with a fresh lemon pan sauce. A lighter, faster take on the Italian veal classic.

Beignets d'escargots: snails soaked in herbed olive oil, coated in airy egg-white batter, and fried until shatteringly crisp. A classic French appetizer worth the effort.

Oysters Rockefeller, the New Orleans classic appetizer with fresh oysters on the half shell topped with a rich spinach, scallion, and anchovy butter and broiled hot.