5,310 classic recipes

Egg white salad made with just the whites, light mayo, Dijon and dry mustard, and fresh dill. A lighter, yolk-free take on classic egg salad for sandwiches.

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.

Bacon cornbread muffins with crispy diced bacon baked right into the batter. A savory, smoky twist on classic cornbread that bakes in just 15 minutes at high heat.

Orange Harvard beets in a glossy, sweet-tart sauce made with fresh orange juice, orange zest, and cornstarch. A sugar-free twist on the classic using sugar substitute.

Tongue-in-cheek eggplant recipe where the real secret is ditching the eggplant entirely and reaching for Kentucky bourbon instead. A classic joke recipe for eggplant haters everywhere.

Deviled eggs with chunky salsa and crumbled bacon mixed into the yolk filling. A Southwestern twist on classic deviled eggs with just 4 ingredients and no cooking needed.

Garbanzo guacamole blends chickpeas with avocado, lemon juice, garlic, and green chilies for a high-protein twist on classic guac. Chunky, zesty, and ready with no cooking required.

Caraway ring cake with cinnamon batter and a cinnamon cream glaze. Five eggs separated for a light, tender crumb, baked in a tube pan. A British teatime classic.

Peanut-shaped peanut butter cookies with orange zest and a classic crisscross top. A fun, hand-shaped cookie that kids love to help make. Crisp edges, chewy centers.

Asian-inspired paella with saffron rice, chicken, shrimp, mussels, clams, Chinese sausage, and snow peas. A fusion twist on the Spanish classic using sake, soy sauce, and ginger.

Deep-fried choux pastry bites with pecans and maple extract, tossed in powdered sugar. A crispy, nutty treat using classic pate a choux dough ready in 15 minutes.

Peanut butter oatmeal cookies with the classic fork crisscross pattern. Chewy drop cookies made with brown sugar and rolled oats for a hearty, nutty flavor in every bite.

Classic Jewish chopped liver made with chicken livers sauteed in schmaltz with onion and garlic, mixed with hard-boiled eggs. Includes instructions for rendering your own chicken fat.

Deep-fried tofu stuffed with seasoned ground pork, then simmered in chicken broth with mushrooms and green peas. A classic Chinese clay pot dish with crispy, meaty filling.

Classic Greek moussaka with layers of sautéed eggplant and slow-simmered ground beef in tomato sauce, topped with beaten eggs and grated cheese. Baked golden in 30 minutes.

Butter pecan tea cookies rolled in powdered sugar while warm. A classic snowball cookie with a melt-in-your-mouth shortbread texture, baked until firm but not browned.