5,310 classic recipes

Classic chopped liver made with calves liver, caramelized onions, hard-cooked egg, and butter, ground twice for a smooth, rich spread. Serve chilled on dark rye with tomato and cucumber.

Creamy chicken curry with a surprise ingredient: cola. Simmered chicken in a buttery apple-curry sauce with raisins and half-and-half, served over rice with all the classic condiments.

Old-fashioned chocolate sheath cake with cocoa, buttermilk, and a hint of cinnamon, frosted while still hot from the oven. A classic Texas-style sheet cake with a fudgy topping.

Funnel cakes pour a sweet batter through a funnel into hot oil for golden, lacy fried treats dusted with powdered sugar. State-fair classic, ready in 30 minutes at home.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.

Southern onion soup ladles a wine-laced caramelized onion broth over crumbled cornbread and cheese, swapping the French baguette croutons for proper Southern cornbread. A Georgia twist on a classic.

Pan-fried whole trout in a crispy flour-cornmeal coating served alongside buttered fiddlehead ferns. A classic springtime catch-and-cook meal that celebrates wild ingredients at their seasonal peak.

Southern cornbread dressing with a triple bread base of cornbread, biscuits, and bread crumbs seasoned with sage, onion, celery, and turkey broth. A classic Thanksgiving stuffing that makes 12 cups.

German chocolate pie with a silky cocoa custard, flaked coconut and evaporated milk baked into a single crust. The flavors of the classic layer cake in a one-bowl pie.

Luscious apricot bars layered over a shortbread crust with a chewy brown sugar topping studded with plump apricots and chopped walnuts. A classic two-layer dessert bar rolled in sugar.

Roman egg and cheese soup (stracciatella alla romana) with beaten eggs, Parmesan, bread crumbs, and lemon zest swirled into hot beef broth. A classic Italian comfort soup ready in minutes.

Classic veal scaloppine with Marsala wine pan sauce, pounded thin and seared golden in butter and olive oil. A quick Italian dinner for two with a rich, sweet wine glaze.

Rigo Jancsi, the classic Hungarian chocolate cake with two layers of rich sponge filled with rum-spiked chocolate cream and topped with a glossy chocolate glaze. An elegant European pastry.

Braided Swiss bread made with milk, butter, and active dry yeast, finished with a golden egg wash. A classic European-style loaf with a soft crumb and beautiful braided shape.

Three classic venison sauces: a sharp champagne vinegar sauce, a sweet currant jelly and wine sauce, and a rich pan gravy with walnut pickle. Also pairs with hare or mutton.

PB&J specials made with rolled bread dough stuffed with peanut butter and jelly, topped with melted butter and chopped peanuts, then baked golden. A fun twist on a childhood classic.