5,310 classic recipes

Milk chocolate bar bundt cake with melted Milky Way bars folded into the batter, plus buttermilk, pecans, and vanilla. A Southern church-cookbook classic with serious richness.

Vegan shepherd's pie with veggie burger crumbles instead of lamb, topped with mashed potatoes folded with green peas and red bell pepper. Plant-based comfort food classic.

Lasagne rolls stuff cooked lasagna noodles with a three-cheese ricotta filling, then bake them under tomato sauce and Parmesan. A portion-friendly twist on classic lasagna.

Pineapple-peach salad with pinwheel-arranged peach slices on fresh pineapple rings, garnished with strawberries, peppery watercress and a dab of mayonnaise. A retro ladies-lunch classic.

Classic Indian mango lassi: ripe mango pulp blended with yogurt, milk, and sugar, served chilled over crushed ice with ground pistachios on top. The original tropical smoothie.

Fresh artichokes slow-cooked with lemon slices until leaf-pull tender, served with a warm lemon butter dipping sauce. Hands-off crockpot method for a classic side.

Traditional British pork pie with hot water crust pastry, chopped seasoned pork filling, and savory gelatin jelly poured in after baking. A proper picnic and pub classic.

Sour cream sugar cakes, soft tender drop cookies made with sour cream and half butter, half shortening. Lightly sugared tops, cake-like crumb, a forgotten heartland classic.

Green lasagna layers spinach pasta with a ricotta, spinach, and nutmeg filling plus cubed mozzarella and Parmesan. Vegetarian Italian classic served with tomato sauce on the side.

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.

Creamed chipped beef on toast: dried beef in a peppery white sauce with chopped hard-boiled eggs. The classic American diner breakfast served over toasted English muffins.

Nesselrode pudding pie folds sweetened chestnut puree and candied chestnuts into vanilla-spiked whipped cream and gelatin-set custard. The 19th-century holiday classic in pie form.

Riverside kedgeree flakes cooked salmon or trout into brown rice with buttered cucumber matchsticks, watercress, and young peas. Light, modern English riverbank classic for spring or summer.

A classic French Alsatian apple tart with a rich cream cheese pastry crust, sliced Granny Smiths, and a silky vanilla-mace custard. Rustic, elegant, and freezer-friendly.

Galloping horses (Ma Hor) is the classic Thai appetizer of sweet-savory ground pork and peanuts mounded on fresh pineapple. Sweet, salty, fragrant, with garlic-forward heat.

Lighter cheesecake made with Neufchatel and blended cottage cheese for a tangy, creamy filling with less fat than classic versions. Graham cracker dusted pan, no crust fuss.