1,246 classic recipes

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Southern-style green beans simmered low with smoked turkey wing, onion, garlic, and red potatoes. Pork-free soul food classic with deep smoky flavor.

Pan-seared beef tenderloin steaks with a quick red wine pan sauce, butter, and scallions. A 25-minute restaurant-quality steak dinner for two with classic French technique.

Spaghetti with green tomatoes sauteed in garlic and extra-virgin olive oil, tossed with Parmesan. A bright, tangy twist on classic Italian pasta using unripe tomatoes.

A traditional Swiss Appenzell honey cake made with wholemeal flour, warm honey, cloves, nutmeg, cardamom, and cinnamon. Dense, fragrant, and beautifully scored on top, this European classic is finished with icing.

Easy baked beans doctored from canned pork and beans with crispy bacon, brown sugar, ketchup, Worcestershire, and mustard. The classic 6-ingredient potluck side dish.

Irish cream fudge uses mashed potato as the secret binder, giving a smooth, silky chocolate fudge spiked with Bailey's-style liqueur and crowned with a walnut on each square. A quirky candy-shop classic.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Hearty turkey noodle soup: leftover turkey, egg noodles and the classic mirepoix simmered into a comforting weeknight bowl. Ready in 30 minutes, made for the day after Thanksgiving.

Boston cream pie from scratch with a sponge cake split and filled with vanilla custard, topped with a glossy chocolate ganache glaze. The classic American dessert done right with three handmade components.

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.

Fresh pineapple pie with dried apricots, macadamia nuts, and a splash of rum in a flaky double crust. A tropical twist on classic fruit pie with Hawaiian accents.

No-bake rum balls made with crushed vanilla wafers, pecans, cocoa, powdered sugar, and real rum. A classic Christmas cookie tin staple rolled in powdered sugar.

Smith College fudge with molasses, brown sugar, and unsweetened chocolate cooked to soft-ball stage. The classic 1900s women's college recipe with deep, rich flavor.