5,310 classic recipes

Best red snapper Veracruz bakes flaky pan-seared snapper under a tangy tomato sauce loaded with green olives, capers, peppers and a whisper of cinnamon. The classic coastal Mexican pescado a la Veracruzana.

Le Montrachet lobster bisque: classic French restaurant-style bisque made from real lobster shells, white wine, brandy, sherry, and heavy cream. The kind of soup that earns its place at a fine-dining table.

Classic Toll House Pie with gooey chocolate chips, crunchy walnuts, and buttery filling. Tastes like chocolate chip cookie dough baked into a pie shell. Serve warm with ice cream.

Grilled tempeh satay skewers in a coconut-orange marinade, served with a creamy Asian peanut sauce. A plant-based take on the street-food classic, easily made gluten-free with tamari.

Ginger snaps roll molasses-spiked dough into balls and bake into crackly-topped, snappy spice cookies. Brown sugar, ginger, and cinnamon give the classic chewy-crisp texture in 36 cookies.

Fish timbales made with pureed cod or halibut, eggs, and nutmeg, baked in a water bath and served with a creamy curry sauce. An elegant seafood dinner from classic French technique.

Classic zucchini bread with grated zucchini, cinnamon, and a moist oil-based crumb. Bakes two 8x4 loaves at once, freezes well, and only gets better the next day.

Spaghetti and clam sauce: a classic Italian-American pantry pasta with canned clams, garlic, olive oil, and herbs tossed with spaghetti. Ready in 20 minutes.

Green-and-white peppermint pinwheel cookies, sliced from a swirled frozen log. A classic Christmas icebox cookie with spiraled layers of vanilla and mint dough.

PBO snackers: peanut butter oatmeal cookies with cinnamon, nutmeg, and chocolate chips. Chewy-centered, crisp-edged lunchbox classics that bake up in 15 minutes flat.

Classic spaghetti pie baked in a pie plate with a pasta crust, spinach-cottage cheese filling, seasoned ground beef, and stretchy melted mozzarella on top.

Orange tangerine beef, a Szechuan-style stir fry with flank steak, dried chili peppers, and fragrant dried orange peel for classic smoky citrus-spice heat.

Garides Kokkiyia me Feta: Greek shrimp baked in scallop shells with tomato sauce, fresh basil, garlic, and melty feta cheese. A classic Aegean seafood appetizer.

Lighter ricotta cheesecake with a ginger graham crust, orange-scented filling, and tangy buttermilk. All the richness of a classic, without the cream cheese overload.

Stuffed elk steaks with a bread, green pepper, and celery dressing, browned and pressure cooked until tender. A classic way to cook lean game meat.

Spritzgeback are classic German pressed butter cookies flavored with almond extract. Pipe them through a cookie press for decorative shapes, then bake until just golden.