5,310 classic recipes

White coconut cake with a tender crumb from cake flour and folded meringue, covered in boiled white frosting and showered with flaked coconut. A classic Southern layer cake.

Classic French onion soup with deeply caramelized onions, brown stock, white wine, and Cognac, topped with toasted bread rounds and melted Swiss cheese. A true bistro-style recipe.

Peanut butter oatmeal cookies with the classic fork crisscross pattern. Chewy drop cookies made with brown sugar and rolled oats for a hearty, nutty flavor in every bite.

Sauteed filet mignon with a red wine vinegar and cream pan sauce finished with shallots. A classic French bistro technique that turns simple steaks into an elegant dinner.

Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.

Authentic Viennese beef goulash (Wiener Saftgulasch) with pounds of caramelized onions, Hungarian paprika, caraway, and tender braised beef chuck. Serve over buttery spaetzle for a cozy Austrian classic.

Beer and cheese soup blends sharp cheddar with a bottle of ale, mirepoix, mustard, Tabasco, and Worcestershire. A Wisconsin tavern classic with a velvety bite of malty heat.

Classic Jewish chopped liver made with chicken livers sauteed in schmaltz with onion and garlic, mixed with hard-boiled eggs. Includes instructions for rendering your own chicken fat.

Crispy-edged cornbread muffins packed with crunchy pork cracklings. Baked in preheated muffin pans for that signature golden crust, this Southern classic yields 2 dozen crowd-pleasing bites.

Peanut-shaped peanut butter cookies with orange zest and a classic crisscross top. A fun, hand-shaped cookie that kids love to help make. Crisp edges, chewy centers.

Egg white salad made with just the whites, light mayo, Dijon and dry mustard, and fresh dill. A lighter, yolk-free take on classic egg salad for sandwiches.

Chimichurri sauce: fresh herbs and garlic pulsed with olive oil and vinegar into a punchy, garlicky green sauce. The classic Argentine condiment for grilled steak, chicken, and vegetables.

A classic banana bread with a sour cream twist is a delightful variation of the traditional recipe that will tantalize your taste buds and leave you craving more.

Apricot squares with a buttery shortbread base and a chewy brown sugar layer studded with simmered apricots and chopped almonds. Dusted with powdered sugar for a classic finish.

New Orleans oyster loaf fills a hollowed, butter-toasted French bread with hot sauteed oysters, Tabasco, and optional cream. La Mediatrice is a classic Gulf Coast peacemaker sandwich.

French blueberry tart with a flaky homemade pate brisee and a filling of cooked and fresh blueberries. A classic summer tart served with whipped cream or creme fraiche.