707 classic recipes

Basil sunflower seed pesto with parmesan, garlic, butter, and olive oil. A budget-friendly twist on classic pesto that swaps pricey pine nuts for nutty, toasty sunflower seeds.

Savory baked beans with crispy turkey bacon, tangy mustard, and Worcestershire depth. Lightened-up side dish simmered in ketchup-vinegar sauce for classic barbecue flavor.

Classic banana oat bread with buttermilk tang and crunchy walnuts throughout. Dense, moist, and sturdy enough to slice thick for the best banana bread toast.

Classic Bucatini all'Amatriciana with crispy pancetta, fresh tomato sauce, chili peppers, white wine, and Pecorino Romano. An authentic Roman pasta that simmers into something extraordinary.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

Sweet egg noodle kugel loaded with cinnamon apples and raisins. This Jewish comfort classic bakes up golden and custardy, perfect for holidays or Sunday brunch.

Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating. Chewy oat cookies with a crackly crust and deep chocolate flavor that beats the classic version.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Pecan butter balls made with chopped pecans, butter, and vanilla, baked until sandy and tender. A classic Southern cookie for holiday tins and gift boxes.

Chickpeas and elbow macaroni sauteed with garlic, basil, and parsley in olive oil. This classic southern Italian vegetarian pasta is humble, filling, and ridiculously satisfying.

Classic pecan pie loaded with semi-sweet chocolate chips, baked low and slow until golden and set. Garnished with chocolate-dipped pecans and whipped cream.

Classic Southern congealed salad with lime Jello, marshmallows, crushed pineapple, pecans, cherries, and cheddar cheese. A retro potluck favorite that never goes out of style.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Crisp, buttery sandie cookies made without pecans, using oats and corn flake crumbs for crunch instead. A nut-free twist on the classic pecan sandie.

Classic tabbouleh salad with bulgur wheat, fresh parsley, mint, tomatoes, scallions, and a lemon-oil dressing. A refreshing Lebanese grain salad served cold on lettuce.

Rich boiled fruit cake with currants, raisins, and sultanas simmered in sugar water with mixed spice and ginger before baking. A dense, moist British classic.