5,310 classic recipes

Traditional homemade seitan from whole wheat flour, washed to develop pure gluten and simmered in tamari, ginger and kombu stock. Classic plant-based meat substitute from scratch.

Classic Tuscan ribollita, a thick bread soup with cannellini beans, cabbage, spinach, zucchini, and rosemary. Finished with Romano cheese and a drizzle of extra-virgin olive oil.

Stage Deli's cheese blintzes wrap golden crepes around a smooth filling of farmer's cheese, cottage cheese, and cinnamon. A classic New York deli brunch dish baked until warm.

Moist, spiced fruit cake loaves sweetened naturally with boiled raisins and unsweetened applesauce, plus just a touch of liquid sweetener. Warm cinnamon and nutmeg fill every slice. A diabetic-friendly take on a holiday classic.

Green bean casserole made in the microwave with canned green beans, cream of mushroom soup, and crispy French fried onion rings on top. The classic holiday side dish ready in just 15 minutes.

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

Polish baked apples in red wine, jablka na winie czerwonym, fills cored apples with jam and bakes them in spiced wine syrup. A classic Polish Christmas dessert served chilled.

PB&J specials made with rolled bread dough stuffed with peanut butter and jelly, topped with melted butter and chopped peanuts, then baked golden. A fun twist on a childhood classic.

Kay's apple pie is a classic double-crust pie with pared apples tossed in sugar and cinnamon, dotted with butter and finished with a milk-brushed, sugar-dusted top crust.

Medaillons de veau en croute: veal loin medallions seared, topped with mushroom duxelles, and baked in puff pastry. Classic French haute cuisine served with a white wine pan sauce.

Manhattan clam chowder made from scratch with fresh clams, salt pork, potatoes, tomato juice, and thyme. The classic New York red chowder with no cream and real briny clam flavor.

Slow-braised red cabbage with apples, red wine, lemon juice, and butter. Sweet, tangy, and deeply savory after a long, gentle simmer. A classic European side dish for 6.

Classic French toast: day-old bread dipped in a cinnamon-and-egg custard and fried in butter until golden. A quick, foolproof breakfast for syrup, honey, or jam.

Potage Crecy is a classic French pureed carrot soup with rice, chicken stock, tomato paste, and heavy cream finished with butter. Silky smooth, naturally sweet, and garnished with delicate carrot curls.

Homemade funnel cakes just like the state fair, with crispy fried spirals and a snowfall of powdered sugar. A simple batter poured through a funnel for that classic carnival treat.

A classic French Buche de Noel with a light sponge cake rolled around chocolate butter cream filling, then coated in chocolate frosting scored to look like bark. The centerpiece of any Christmas table.