5,310 classic recipes

Orange-carrot gelatin salad with mandarin oranges, crushed pineapple, shredded carrots, and pecans set in orange Jell-O and unmolded on a bed of lettuce. A retro potluck classic.

Swedish Christmas crescent cookies: tender almond shortbread shaped into half-moons and finished with cinnamon sugar. The classic Scandinavian holiday cookie that melts on the tongue.

Pennsylvania Dutch peach cake from Lebanon County with fresh peach halves baked into a tender biscuit-style base, dusted with cinnamon sugar. A summer harvest classic.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Cranberry party mold sets raspberry gelatin with yogurt, fresh cranberries, crushed pineapple, apple, celery, and walnuts for a tangy-sweet holiday salad. A retro Thanksgiving and Christmas table classic.

Tuoni e Lampi! This rustic Italian classic pairs tender chickpeas with elbow macaroni, garlic, basil, and good olive oil. A hearty vegetarian pasta that's comfort food at its most elemental.

Picnic kabobs: olive-stuffed ground beef meatballs skewered with tomato wedges, green pepper, baby potato, and button mushroom, basted with French dressing. An outdoor grill classic for six.

Always loved manicotti stuffed with seasoned ground beef, mozzarella, and a soft bread filling, then slow-baked in a from-scratch tomato-mushroom sauce. The Italian-American Sunday-dinner classic that needs no pre-cooking of the shells.

Sweet noodle kugel layered with cottage cheese, sour cream, raisins, and vanilla, then rested overnight and baked into a golden cinnamon-sugar-topped Jewish holiday classic.

Braised red cabbage with tart apples, red wine, brown sugar, vinegar, and caraway seeds cooked in bacon drippings. A classic German side, good hot or cold.

Classic Chicken Kiev with pounded chicken breasts rolled around cold butter, double-breaded, and deep-fried until golden. Cut into it and the butter flows out.

Minced oysters baked with eggs, cracker crumbs, celery seed, and butter until golden brown. A classic Southern oyster casserole from a quart of fresh oysters.

Coconut cheesecake builds a creamy, coconut-scented filling on a cottage cheese base, bakes it gently in a water bath, then crowns it with a sour cream and coconut topping. A lighter, tropical twist on classic cheesecake.

Mint Nanaimo bars layer a chocolate-graham crumb base, a peppermint vanilla pudding cream center, and a glossy chocolate top. The Canadian no-bake classic with a cool mint twist.

White cake creams shortening with sugar, then folds in stiffly beaten egg whites and almond extract for an airy, snow-white crumb. The classic American layer cake base for any frosting or filling.

Shrimp egg foo young: fluffy Chinese egg patties packed with shrimp, bean sprouts and mushrooms, pan-fried golden and smothered in a savory soy gravy. The takeout classic, made at home.