5,310 classic recipes

Orange carrot cake baked in a tube pan with grated carrots, cinnamon, nutmeg, and orange zest, finished with a tangy orange glaze. A bright twist on classic carrot cake.

Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.

Mom's meat loaf made with ground beef and pork, seasoned with oregano, basil, Worcestershire, and ketchup. A classic homestyle loaf that's juicy and full of flavor.

Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

Pop's Buffalo wings deep-fry crispy then bathe in a buttery hot sauce with garlic salt, cayenne, and a paprika kick. Classic Buffalo style for a crowd of 50 wings.

Chuck's New England clam chowder layers tender chopped clams, potatoes, and celery into a silky roux-thickened half-and-half broth finished with a splash of sherry. Classic Yankee comfort in a bowl.

Funnel cake: classic state-fair fried batter poured through a funnel in a spiral pattern, fried golden, and dusted with powdered sugar and cinnamon. The Pennsylvania Dutch carnival treat.

Homemade banana layer cake with mashed ripe banana and buttermilk for a moist, tender crumb. A classic two-layer cake ready to frost with your favorite icing.

Kosher dill pickles: classic garlic-and-dill brined cucumbers with snap and bite. A simple vinegar-brine canning recipe that turns out crisp, tangy pickles after a six-week cure.

Seattle scrapple swaps the traditional pork for ground chicken in a sage-and-thyme cornmeal loaf. A Pacific Northwest take on the Pennsylvania Dutch breakfast classic, sliced and pan-fried.

A cherry gelatin twist on classic Waldorf salad, loaded with chopped apples, celery, and walnuts in a shimmering cherry Jello mold. Unmold on lettuce and serve.

Potato and chive tortelli tossed in brown butter with fried sage leaves and lemon. Handmade Italian stuffed pasta filled with chive-spiked mashed potato in a classic noisette sauce.

Poached walleye baked under a classic Mornay sauce of egg yolks, cream, and cheese. A French-inspired lake-fish supper with a golden bubbled top straight from the oven.

Malai kofta are golden-fried potato and paneer-style balls stuffed with cashews and raisins, simmered in a cashew-cream sauce warmed with cloves, cinnamon, nutmeg, and cayenne. A North Indian restaurant classic.

Chocolate meringue pie with a silky cooked custard filling and a billowy sweetened meringue topping baked golden. The diner-counter classic done from scratch with unsweetened chocolate for that unmistakable old-fashioned cocoa flavor.