1,538 classic recipes

Oprah's mock Caesar salad lightens up the classic with a no-egg, no-anchovy dressing built on lemon juice, soy sauce, and garlic. Romaine and Belgian endive, ready in 10 minutes and naturally low-fat.

Old-fashioned mustard pickles with cauliflower florets and whole onions in a tangy turmeric-mustard dressing. A classic canning recipe for your pantry shelf.

Picnic Baked Beans made from scratch with dried navy beans, molasses, brown sugar, dry mustard, and crumbled bacon. Classic slow-baked New England beans for a crowd - serves 16.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

Creamy tarragon dressing made with nonfat yogurt, light mayo, and fresh tarragon. Four ingredients, no cooking, ready in 5 minutes. A lighter take on classic French herb dressing.

Classic pizza Margherita with tomato sauce, fresh mozzarella, basil, and Parmesan baked on a pizza stone at high heat. Thin crust, six ingredients, and ready in under 10 minutes.

Creamy chilled broccoli vichyssoise with leeks and potatoes. A refreshing twist on the classic French soup, bright with lemon.

Classic ginger snap cookies with molasses, cinnamon, and cloves. Crispy edges with signature crinkled tops. Big batch recipe makes about 10 dozen small cookies.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.

German vegetable medley with asparagus, peas, carrots, cauliflower, and kohlrabi in a light cornstarch-thickened sauce. A classic Leipziger Allerlei-style vegetarian side.

New England-style pot roast braised with whole cloves, cinnamon, and finished with cranberry sauce and vinegar. A sweet-tart twist on classic beef pot roast.

One-pot arroz con pollo with saffron yellow rice, chicken, tomatoes, green peppers, peas, and pimientos. A classic Latin comfort meal cooked in a single pan.

Sweet-savory enchiladas rolled with olives, raisins, and gouda, drenched in chili salsa and baked until bubbly. An unusual, old-world take on the Mexican classic with a sweet-salty twist.