5,310 classic recipes

Sea bass Veracruzana: Mexican Gulf-style seared bass finished in a bright broth of tomato, jalapeño, green olives, lime, and oregano. A 40-minute coastal classic served in soup plates.

Classic bread and butter pickle slices with cucumber, onion, and green pepper in a sweet-tart cider vinegar brine with mustard seed, turmeric, and celery seed. Canned for the pantry.

Slow-simmered dried beans with sausage, whole garlic cloves, and jalapeños. A classic Southern-style bean pot that cooks low for hours into a smoky, spicy one-pot main dish.

Mini florentines, lacy caramel cookies studded with hazelnuts, cherries, and candied peel, baked thin and crisp, then coated underneath with dark and white chocolate combed into the classic wavy pattern.

Dutch apple crumb bars stack a shortbread crust, apple-date filling, and cinnamon oat crumble into sliceable bars. Classic streusel topping over tender baked apples with a chewy date kick.

Hayes Street Grill apricot crisp tops tart apricots with a cinnamon brown-sugar crumble and bakes until the fruit bubbles golden. San Francisco restaurant classic dessert in under an hour.

Salt-and-pepper spicy shrimp: the classic Cantonese wok-fried shell-on shrimp tossed with garlic, ginger, scallions, chiles, and crunchy peppercorn-salt. Dinner on the table in 30 minutes.

Tiramisu-style cake with three sponge layers soaked in espresso-rum syrup, filled with mascarpone cream, and finished with cocoa powder and chocolate shavings. A classic Italian pick-me-up.

Home-kitchen Philly cheese steak with thin-sliced seared shell steak, jammy caramelized onions, and broiler-melted cheddar on a soft roll. Street-food classic, 30 minutes to your table.

Crispy Southern fried fish in a cayenne-spiked corn flour coating with buttermilk hush puppies fried golden in the same oil. The classic fish fry dinner done right at home.

An elegant French strawberry chibouste-style dessert: pastry cream lightened with Italian meringue, set with gelatin, molded against fresh strawberries over a thin genoise base. A patisserie classic at home.

Ham barbecue sandwiches: chopped ham simmered in a tangy ketchup-mustard-vinegar barbecue sauce, piled into hot dog buns. A retro Pennsylvania potluck classic that feeds a crowd for pennies.

Classic potluck potato salad with warm French-dressing-marinated potatoes, celery, onion, hard-boiled eggs, and a creamy mayo finish. Make-ahead, crowd-pleasing, and ready for any summer barbecue.

Grilled eggplant Parmesan sandwich layers smoky charred eggplant, fire-roasted tomato, wilted spinach, and melty mozzarella-Parm on toasted whole wheat. A vegetarian open-face take on the Italian classic.

Two-layer banana cake with whole wheat pastry flour, filled and topped with vanilla Bavarian cream and fresh banana slices. A lighter, more elegant take on classic banana cream pie.

Ramona's toasted almond is a creamy classic cocktail: coffee liqueur and amaretto poured over ice with milk. A smooth, dessert-like sip that tastes of coffee, almond, and vanilla cream.