5,310 classic recipes

Wild herb tart is a green-packed vegetarian custard pie stuffed with spinach, leek, green onion, and fresh parsley, bound in eggs and cream. A springtime garden-forward cousin of the classic quiche.

Chicken soup avgolemono: the classic Greek egg-lemon soup, where whipped eggs and fresh lemon are tempered into hot chicken-and-rice broth for a creamy, tangy bowl with no cream at all.

Creamy broccoli cheddar soup made with skim milk and reduced-fat cheese for a lighter take on a steakhouse classic. Hot soup melts the cheese in the bowl. Ready in 25 minutes.

Pate in crust (pate en croute), layered ground pork, brandy-marinated chicken and sliced ham wrapped in a buttery pastry crust and baked. Classic French charcuterie for dinner parties, picnics and cheese boards.

Linzer Augen are Austria's almond shortbread sandwich cookies: two tender, nutty rounds glued with apricot jam, the top cut with a little window that frames the glistening preserves under a snowfall of powdered sugar. A Christmas cookie tin classic.

Pineapple sponge is an old-school no-bake dessert built from beaten egg whites, gelatin, and crushed pineapple folded into a cloud-light fruit mousse. A retro church-cookbook classic with banana, orange, and toasted nuts.

Best Milky Way cake melts whole candy bars right into the batter for a caramel-chocolate bundt with a moist, buttermilk-tender crumb. A Southern potluck classic made from your favorite candy.

Fried chicken breasts rubbed in ancho peppers: chicken slathered in a rich ancho chile paste, then dredged in a chili-spiked cornmeal coating for a shatteringly crisp, Southwestern-spiced crust. A bold twist on classic fried chicken.

Chicken coq au vin made weeknight-easy: browned chicken breasts braised with mushrooms, carrots, and onion in red wine, broth, and tomato paste. A lighter, faster take on the French classic, ready in under an hour.

Twice baked potatoes with a nonfat yogurt-mashed filling instead of sour cream, seasoned to taste and baked until heated through with a paprika-dusted top. A lighter, customizable classic side dish.

Old-school sour cream lemon pie with a stovetop curd built on margarine and milk, poured into a store-bought graham crust and topped with whipped topping. A pantry-friendly potluck classic.

Classic double-crust apple pie with tart apples, cinnamon, and a whisper of nutmeg. Thinly sliced fruit and a flour-sugar coating give a clean-slicing filling that holds shape after cooling.

Classic pecan pie with dark corn syrup, melted butter, and toasted pecans, scaled for either a 9 or 10 inch shell. Five ingredients in the filling, no-fuss method, glossy candied top.

Deep dish apple pie with a layer of sour cream over tart apples, sealed inside an egg-glazed double crust. The old-fashioned American classic served warm with cheddar or whipped cream.

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Lisa's Best key lime pie folds whipped egg whites into the classic condensed milk and lime filling for a lighter, almost soufflé-like texture. Tart lime, fluffy clouds, in a graham crust.