5,310 classic recipes

Lisa's Best key lime pie folds whipped egg whites into the classic condensed milk and lime filling for a lighter, almost soufflé-like texture. Tart lime, fluffy clouds, in a graham crust.

Easy old-fashioned pot roast: a 3-ingredient Dutch oven roast braised in onion soup mix and water until fork-tender. The Sunday-supper classic that never lets anyone down.

Tiramisu built from a cooked egg yolk and mascarpone zabaglione folded with whipped cream, layered with brandy-coffee-soaked ladyfingers, and chilled overnight. The classic Italian dessert, fully cooked for safety.

Traditional New England clam bake with lobsters, clams, corn, potatoes, and shrimp steamed over hot rocks under fresh seaweed. The classic beach-fire feast for a crowd of 24.

Mussels with saffron and tomatoes over pasta steam fresh mussels in a fish stock infused with saffron, then simmer in a brick-red tomato sauce. Spooned over linguine for a Mediterranean coastal classic.

Red cooked bean curd marinated in soy sauce, sherry, five spice, and brown sugar, then wok-cooked until the liquid absorbs into the tofu. A classic Chinese braising technique that gives tofu deep, savory-sweet flavor.

Cranberry-barbecued chicken wings glaze grilled wings in a sweet-tangy sauce of cranberry, brown sugar, mustard and Worcestershire. Sticky, glossy and festive, a holiday-leaning twist on classic BBQ wings.

Rasgulla, the classic Bengali cheese ball dessert of spongy homemade chenna simmered in light sugar syrup until pillowy and sweet. Four ingredients, big payoff.

Southern-style green beans simmered low with smoked turkey wing, onion, garlic, and red potatoes. Pork-free soul food classic with deep smoky flavor.

Pinwheel cookies with vanilla and chocolate dough rolled together into a spiral log, chilled, and sliced. A classic two-tone slice-and-bake cookie.

Spam carbonara with vermicelli, Parmesan, egg, and fennel seed in a broth-based sauce. A fun, pantry-friendly twist on classic Italian pasta carbonara.

Georgia pecan biscotti with toasted pecans and orange zest, twice-baked until shatteringly crisp. A Southern twist on the Italian classic, perfect for dunking.

Hortosoupa, a classic Greek pureed vegetable soup with potatoes, carrots, celery, and tomatoes. Simple, velvety, and naturally vegan. Served with croutons and olive oil.

Classic Florentine cookies with chopped almonds, brown sugar, and cream, finished with a smooth chocolate coating on the bottom. Thin, lacy, and elegantly crisp.

Four-layer coconut cake with coconut filling spread between each layer. A classic Southern layer cake made with shortening for a tender, fine crumb.

Homemade pound cake with butter, powdered sugar, eggs, and a hint of lemon extract. Five-ingredient classic for tea, dessert, or strawberry shortcake base.