1,246 classic recipes

Kasha Rustica with toasted buckwheat groats, bow-tie pasta, sauteed onions, and browned mushrooms in vegetable stock. A hearty vegetarian take on classic kasha varnishkes.

Kaese blintzes are thin pancakes filled with sweetened cottage cheese and pot cheese, rolled into pouches and pan-fried golden. A classic Jewish brunch dish.

Elegant sorrel frittata with red potatoes and shallots, topped with sour cream and broiled until golden. Lemony sorrel adds a bright, tangy twist to the classic egg dish.

Kay's apple pie is a classic double-crust pie with pared apples tossed in sugar and cinnamon, dotted with butter and finished with a milk-brushed, sugar-dusted top crust.

Savory pumpkin fritters with canned pumpkin, eggs, and a hint of pepper, deep-fried golden. Serve with ham or bacon for a heritage brunch classic.

Veal scaloppine pounded thin, pan-seared in butter and olive oil, then finished with a lemon, caper, garlic, and parsley pan sauce. Classic Italian technique, ready in 30 minutes.

Classic New Orleans bananas Foster: halved bananas caramelized in brown sugar and butter, flambeed with rum, and spooned over French vanilla ice cream tableside.

Classic oatmeal cookies with brown sugar, shortening, and three cups of rolled oats. Crispy edges, chewy centers, and endlessly customizable with mix-ins.

Caesar salad with thinly sliced fennel, red bell pepper, and toasted walnuts in a classic anchovy-garlic-Parmesan dressing. A fresh twist on the original with extra crunch.

Kekstorte is a classic German no-bake cookie cake layering crisp butter cookies with rum-spiked cocoa-coconut cream, chilled overnight in a loaf pan until sliceable and rich.

Swordfish Provencale braised in a French bouquet garni-perfumed tomato sauce with mushrooms, peppers, and white wine. A classic southern French main dish topped with pimentos and capers.

Rye sourdough starter made the old Jewish bakery way: rye flour, water, a packet of yeast, and a halved onion that pulls in the wild flavor for classic deli-style rye bread.

Leek and Stilton cheese soup made with a buttery roux base, slow-cooked leeks and onion, then blended smooth. A rich, creamy British classic with bold blue cheese flavor.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Shepherdless pie with red lentils, pearl barley, carrots, and tomatoes under a cheesy mashed potato crust. A hearty vegetarian twist on the British classic.

Classic brown lentil dhal simmered with turmeric, topped with ghee-fried onions and garam masala for authentic Indian flavor in under an hour.