5,138 classic recipes

Machaca is a classic Northern Mexican scrambled egg dish with shredded carne asada, sauteed onion, poblano strips, and minced jalapeño. A hearty desayuno ready in 30 minutes.

Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

Classic British fish pie with poached white fish in a creamy parsley and egg sauce, topped with mashed potato and baked until golden. Simple, hearty comfort food.

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Shrimp de Jonghe is the classic Chicago restaurant casserole of shrimp baked in garlic-sherry butter under a crisp breadcrumb topping. Old-school elegance with serious flavor.

Creamy egg salad with bacon and celery served inside homemade cream puffs. A show-stopping lunch or brunch that upgrades classic egg salad into something truly special.

Rack of lamb with a crispy persillade crust of parsley, garlic, Dijon mustard, and bread crumbs. A classic French technique that's elegant and ready in 35 minutes.

Classic Moroccan chicken tagine with turmeric-rubbed free-range chicken, preserved lemon rind, and briny black olives. Slow-simmered until fall-apart tender and served over rice.

Classic French beurre blanc with fresh basil, Chablis, shallots, clam juice, and cream whisked with butter until velvety smooth. A luxurious 30-minute sauce built for seafood.

Fun gwau: Cantonese steamed dumplings stuffed with pork, shrimp, shiitake mushrooms, bamboo shoots, and water chestnuts, all wrapped in translucent wheat-starch wrappers. A dim sum classic.

Pineapple upside-down cake with a surprising twist of fresh rosemary in the batter plus walnuts and sour cream. A savory-sweet spin on the retro classic.

Crispy fried rice vermicelli (mee krob) tossed with tangy tamarind syrup, bean sprouts, cilantro, and green onions. Classic Thai sweet, sour, salty noodle dish with shattering crunch.

Whole stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. A classic British-style country dish.

Slow cooker beef brisket dinner braises with thyme, bay leaf, onions, and carrots until fork-tender. A classic set-it-and-forget-it crock pot Sunday supper.

Homemade spaghetti marinara with garlic-infused olive oil, simmered tomatoes, basil, oregano, and a kick of red pepper. A from-scratch Italian classic in about an hour.