5,310 classic recipes

Low-fat lemon meringue pie with a graham cracker crust, fluffy lemon filling sweetened with sugar substitute, and a lightly broiled meringue top. A diabetic-friendly take on the classic.

Master chef puff pastry made with classic French lamination and six single turns, building hundreds of buttery flaky layers. Restaurant-quality dough for tarts, vol-au-vents, napoleons, and palmiers.

Classic British summer pudding made with softened berries and white bread, chilled overnight until the juices soak through. Unmold for a jewel-toned dome of fruit served with whipped cream.

Classic Southern chess pie with a custardy brown sugar and vanilla filling baked in a flaky pastry shell. A simple pantry pie with a crackly sugar top and silky middle.

Bacardi rum cake made with yellow cake mix, vanilla pudding, pecans, and dark rum, then soaked in a buttery rum syrup. A boozy, sticky bundt cake that's a holiday classic.

Classic butter cookies with a hint of orange juice and vanilla, rolled and cut into shapes, then topped with a creamy buttercream frosting. A versatile holiday cookie perfect for decorating.

Classic Southern hominy grits cooked slow and creamy with just salt and water. Serve with butter and gravy for breakfast, or chill, slice, and pan-fry the leftovers until golden.

Uma Salada Portuguesa, a classic Portuguese mixed green salad with lettuce, watercress, tomatoes, purple onion rings, stuffed olives, and a simple lemon vinaigrette. Fresh, bright, and ready in 20 minutes.

Onion meatloaf uses a packet of dry onion soup mix as the seasoning shortcut, topped with a tangy brown sugar, ketchup, and mustard glaze. Classic mid-century American comfort food.

Two-layer lemon cake with a homemade lemon curd filling made from fresh lemon juice, zest, butter, and eggs. A classic from-scratch layer cake with a bright, tangy coating.

Banana layer cake with mashed bananas folded into a classic creamed butter and cake flour batter. A soft, tender two-layer cake with old-fashioned technique and genuine banana flavor.

Spinach alla Romana with pine nuts, raisins, and lard in the traditional Roman style. A classic Italian side dish of wilted spinach with sweet-savory contrasts ready in 25 minutes.

Cincinnati chili: a thin, fragrant ground beef sauce spiced with cinnamon, allspice, and cumin, ladled over spaghetti and topped with shredded cheddar, raw onion, and oyster crackers. The Ohio classic.

Classic egg drop soup with silky egg ribbons, chicken broth, fresh green onions, and a hit of white pepper. Five ingredients, ready in 10 minutes, just like the takeout version.

Tandoori chicken with a yogurt marinade of fresh ginger, garlic, cumin, cayenne, and turmeric. The Indian classic adapted for a regular oven, with deeply spiced chicken that stays incredibly juicy.

Fiesta sangria scales up the Spanish classic for big parties: a gallon of wine, fresh citrus, brandy, orange liqueur, and lemon verbena. Serves 40, perfect for summer cookouts and weddings.