5,310 classic recipes

White chocolate almond-pecan pie with a triple-extract filling of vanilla, almond, and chocolate. A rich twist on classic pecan pie with white chocolate and slivered almonds.

Classic Italian cannoli filling with ricotta, powdered sugar, vanilla, citron, candied orange peel, and chocolate chunks. Process smooth and pipe into cannoli shells for an authentic Sicilian treat.

Banana loaf with lemon zest, dried apricots, and nuts in a moist quick bread batter. A citrus-bright twist on classic banana bread with chewy fruit pieces throughout.

Polka-dot brownies made with melted semi-sweet chocolate, whipped eggs tripled in volume, and reduced-calorie margarine. Fudgy, lighter than classic brownies, and dusted with powdered sugar.

Hunters pheasant braised with onion, carrot, and celery in stock, finished with a currant jelly-thickened sauce. Classic British game bird comfort served with mash and red cabbage.

New Orleans turkey creole with poached turkey legs, bacon, tomatoes, green bell pepper, onion, garlic, and okra served over rice. A Southern Creole classic with bold bayou flavor.

Fesenjam, a classic Persian chicken stew simmered in pomegranate molasses and ground walnuts. Tangy, rich, and deeply savory with a sweet-sour sauce that thickens as it cooks.

Fettuccine with broccoli pesto made from raw broccoli florets, walnuts, Parmesan, and olive oil, tossed in a garlic-lemon cream sauce. A green twist on classic pesto pasta.

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.

Classic French onion soup with deeply caramelized onions, brown stock, white wine, and Cognac, topped with toasted bread rounds and melted Swiss cheese. A true bistro-style recipe.

Classic peanut butter crisscross cookies with chunky peanut butter and rolled oats for extra texture. The iconic fork-pressed pattern on a thick, chewy cookie with nutty crunch.

Steamed brown bread with whole wheat flour, cornmeal, buttermilk, molasses, and raisins. A classic New England bread steamed in a coffee can, made to pair with baked beans.

Lois's meat loaf: classic comfort-food meatloaf built on meatloaf mix, onion soup mix, Italian breadcrumbs, and a ketchup glaze. The homemade weeknight loaf everyone grew up on.

Veal stew Marengo style, a classic French rework of leftover veal stew with mushrooms, tomatoes, white wine, orange zest, and green olives. A bright, fast second-day dinner.

Classic Cantonese siu mai with ground pork, dried mushrooms, bamboo shoots, and green onions, wrapped in open-top dumpling skins and steamed until juicy. Dim sum at home.

Stack cake is an Appalachian multi-layer molasses cake with applesauce filling spread between thin layers, topped with whipped cream and chopped nuts. A pioneer wedding-table classic.