707 classic recipes

A classic British summer pudding inspired by Marguerite Patten, layering stewed fruit and cranberry sauce between slices of white bread. Chilled overnight and served with cream or custard.

Tender pork and crab meatballs braised with crisp Chinese cabbage in savory broth. This classic Lion's Head recipe brings restaurant-style elegance to your table in 30 minutes.

Traditional Cornish under roast potatoes parboiled then roasted with onions until the water evaporates and the edges turn golden and crispy. The classic British Sunday roast side dish.

Classic stuffed cabbage rolls filled with seasoned ground beef, spinach, Parmesan cheese, and eggs. Baked until the leaves are tender and the savory filling is bubbling with flavor.

Classic summer pudding made with fresh strawberries, blueberries, and raspberries layered with white bread in ramekins, pressed overnight, and unmolded into jewel-toned individual desserts. Just 7 ingredients.

Classic chewy oatmeal cookies loaded with raisins, walnuts, and a hint of cinnamon. Brown sugar and butter-flavored shortening keep them soft and bendy long after they cool.

Classic chicken fricassee simmered with carrots, onions, and bay leaf in a thick, savory gravy topped with light, fluffy homemade dumplings. Pure old-fashioned comfort in one pot.

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

Tunnel of Fudge cake with a gooey chocolate center, chopped walnuts, and cocoa glaze. This Pillsbury Bake-Off classic bakes with a fudgy ring of molten chocolate inside.

Peanut butter oatmeal cookies with the classic fork crisscross pattern. Chewy drop cookies made with brown sugar and rolled oats for a hearty, nutty flavor in every bite.

Classic Mexican fideo with toasted vermicelli coils simmered in tomato sauce, garlic, and onion. A quick, comforting one-pot side dish with an optional ground beef add-in.

Homemade kosher garlic dill pickles with a spiced vinegar brine, bay leaf, mustard seed, and fresh dill. A classic canning recipe that yields 7 pints of crunchy pickles.

White chocolate almond-pecan pie with a triple-extract filling of vanilla, almond, and chocolate. A rich twist on classic pecan pie with white chocolate and slivered almonds.

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.

Classic peanut butter crisscross cookies with chunky peanut butter and rolled oats for extra texture. The iconic fork-pressed pattern on a thick, chewy cookie with nutty crunch.

Steamed brown bread with whole wheat flour, cornmeal, buttermilk, molasses, and raisins. A classic New England bread steamed in a coffee can, made to pair with baked beans.