5,310 classic recipes

Blitz kuchen is a classic German lightning cake with a light, egg-leavened batter topped with butter, cinnamon sugar, and chopped nuts. Quick to mix and bakes in minutes.

Two-layer cranberry Jello salad with cranberry sauce and juice on the bottom and a creamy sour cream and walnut layer on top. A classic holiday gelatin side dish.

Maple cream pie with sweetened condensed milk, real maple syrup, and a pinch of salt simmered into a glossy filling. Five ingredients, no eggs, no fuss. Classic Vermont-style.

Poke cake loaf soaked with milk and layered with crushed pineapple, whipped topping, and coconut. A tropical twist on the classic poke cake using a yellow cake mix base.

Chicken breasts baked low and slow over chipped beef with a creamy mushroom soup and sour cream sauce, dotted with bacon. A retro casserole classic that practically cooks itself.

Classic cake doughnuts spiced with cinnamon and nutmeg, rolled, cut, and fried golden in hot oil. Old-fashioned cake donuts ready in 30 minutes, served plain, sugared, or frosted.

San Antonio seafood cocktail sauce made with picante sauce, ketchup, and fresh lemon juice. A Tex-Mex twist on classic cocktail sauce served with chilled shrimp, scallops, or crab.

Homemade green pasta dough made with spinach, eggs, and olive oil. A classic Italian spinach pasta from scratch that rolls thin and cooks tender with a vibrant green color.

Classic French steak au poivre with tri-color peppercorn crust, cognac flambe, and rich cream pan sauce. Restaurant-quality pepper steak in under 30 minutes for an elegant dinner.

Betty's cheesecake is a light lemon-spiked classic with whipped egg whites folded in for souffle-like texture and a graham cracker crust. Top with cherries or fresh fruit.

Easy Orange Julius copycat blends orange juice with whipped topping mix and a splash of lemon for that frothy mall-classic foam. Four ingredients, one blender, served over ice.

Deep dish peach pie features ripe summer peaches under a single golden crust with cinnamon, nutmeg and a sugar-crackled top. The classic peach dessert at its most extravagant.

Classic moules mariniere with fresh mussels steamed in dry white wine, cream, and onion, finished with parsley and cracked pepper. A simple French bistro dish with just 6 ingredients.

Pasta arrabbiata with linguine tossed in a spicy tomato sauce made from canned tomatoes, garlic, red pepper flakes, and olive oil. A fiery Italian classic ready in 30 minutes.

Eggnog log cookies are festive holiday rolls flavored with rum and nutmeg, dipped in icing, and rolled in toasted pecans. The Christmas cookie tin classic with eggnog-inspired warmth.

Mushroom ragout with tender veal in a creamy white wine sauce, served inside a molded rice ring. A classic European presentation with soup greens, sweet cream, and beef stock.