707 classic recipes

Vegetarian mincemeat with fresh pears, mixed dried fruit, candied peel, glace cherries, dates, almonds, citrus zest, and whiskey. A meat-free version of the British holiday classic.

Sweet and sour chicken with cranberries, pineapple, carrots, and bell peppers stir-fried in a tangy pineapple-vinegar sauce. Holiday twist on the classic, served over rice.

Italian pasta fagioli soup with cannellini and kidney beans, bacon, ditalini pasta, and aromatic vegetables. The classic Italian peasant pasta-and-bean soup ready in 40 minutes.

Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.

Vegan shepherd's pie with veggie burger crumbles instead of lamb, topped with mashed potatoes folded with green peas and red bell pepper. Plant-based comfort food classic.

Milk chocolate bar bundt cake with melted Milky Way bars folded into the batter, plus buttermilk, pecans, and vanilla. A Southern church-cookbook classic with serious richness.

Elephant ears: Pennsylvania Dutch yeast-dough fritters stretched thin, deep-fried until golden and bubbly, then dusted with powdered sugar or cinnamon sugar. The state fair classic.

Philadelphia-style sour cream apple pie in a butter crust, topped with a brown sugar walnut streusel. The Pennsylvania classic that swaps lattice for custard and crunch.

Frijoles borrachos (drunken beans) simmered with bacon, jalapenos, Mexican oregano, and a bottle of dark Mexican beer. The Norteno classic, soupy and salty, served alongside grilled meats.

A unique lasagna layered with seasoned ground beef, spaghetti sauce, olives, corn, peas, and melted mozzarella. This family-size casserole puts a creative Midwestern spin on classic Italian lasagna.

Joy's carrot cake folds crushed pineapple, pecans, and cinnamon into a tender crumb, finished with cream cheese icing loaded with coconut, raisins, and toasted nuts. A bakery-style classic.

Dilly beans pack fresh green beans into pint jars with garlic, dill heads, and cayenne, then water-bath canned for shelf-stable spicy snap. A classic pickled green beans recipe for canning.

Roasted wild goose stuffed with apples and onions, browned under bacon, then braised in red wine and beef consomme with herbs. A classic hunter's recipe with rich pan gravy served over wild rice.

Navy bean soup with a meaty ham bone, slow-simmered with onion and celery into a hearty, smoky bowl. A gluten-free, high-fiber classic that turns leftover ham into a freezer-stocking meal.

Pimiento spread blends tofu, oil, vinegar, and seasoning into a creamy mayo-free sandwich filling, then folds in crumbled tofu, sweet relish, and chopped pimientos. A vegan twist on the Southern classic.

Chocolate thumbprint cookies rolled in chopped nuts, filled with sweet vanilla cream, and crowned with a chocolate kiss pressed into the center. A holiday cookie tray classic with three textures in every bite.