707 classic recipes

Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Classic country-style hearth loaf built on a slow poolish pre-ferment for deep, tangy flavor and a chewy open crumb. Three simple ingredients (flour, water, sea salt, yeast) and the patience to let fermentation do the work.

Classic Palak Tomatar (Spinach and Tomatoes) recipe

Classic butter-rich oatmeal cookie dough rolls that freeze for 6 months, ready to slice and bake into chewy raisin nut cookies any time.

Classic fruitcake loaded with dates, pecans, walnuts, and golden raisins. Moist tender crumb with vanilla and lemon extract, baked in a tube pan for beautiful slices.

Classic three-layer white cake with vanilla and almond extract, topped with rich chocolate frosting. A heritage recipe using egg whites for a pure, snowy crumb.

Hearty Italian minestrone packed with beans, eggplant, zucchini, spinach, cabbage, and pasta, topped with a bright homemade basil pesto. A one-pot vegetable soup that eats like a meal.

A vegetable-loaded Italian minestrone with eggplant, beans, spinach, cabbage, and pasta, finished with a swirl of homemade pesto alla Genovese. Rustic, hearty, and full of garden-fresh flavor.

Authentic Mexican refried beans cooked with caramelized onions and garlic, mashed to a creamy puree and topped with crumbled queso fresco. A 30-minute side dish that belongs next to every taco night.

Authentic French-style chocolate truffles built from a ganache melted, whipped, and chilled three times across three days for the silkiest, most intense centers, finished with a roll in cocoa powder.

Traditional French baguettes made with just four basic ingredients: flour, water, yeast, and salt. Bake in your bread machine or shape by hand for authentic crusty loaves.

Bread machine French bread: crusty golden loaves with chewy interior, slashed and brushed with egg wash. Two long baguettes from one easy bread machine cycle.

This was outstanding. A huge amount of flavor was developed in the slow and low technique using my slow cooker. A classic mostly hands-free make ahead main dish that filled the house with aroma.

This is a quick and easy version of a French classic. It has been altered to use no flour and no sugar.

Whole wheat peanut butter cookies with brown sugar and a single egg, fork-pressed in classic crosshatch style. A nuttier, heartier version of the lunchbox classic.