720 classic recipes

Sweet gherkin pickles: classic four-day pickling process for whole baby cucumbers with sugar, vinegar, turmeric, and pickling spices. Crunchy sweet-tart canned pickles for the pantry.

Potato leek soup pureed silky-smooth from russets, sweet leeks, onions and chicken broth. A five-ingredient French bistro classic, no cream needed.

Classic chocolate whoopie pies with two soft cocoa cake rounds sandwiching a fluffy marshmallow buttercream filling. The Pennsylvania Dutch lunchbox favorite that freezes beautifully.

A classic combination using fresh ingredients instead of dry and salty onion soup mix. Perfect for veggies or as a chip dip.

Sourdough biscuits made with 1½ cups of active starter for tangy, fluffy biscuits with crisp golden tops. The classic chuckwagon recipe that uses up extra discard.

Cooked strawberry jam recipe uses fresh berries, dry pectin, lemon juice, and sugar for shelf-stable jars. Classic 4-minute rolling boil method, no fail.

Lacy potato pancakes (latkes) are the classic Jewish fried potato pancakes traditionally served at Hanukkah. Crispy, golden, and lacy-edged, served with applesauce and sour cream.

Classic slow-cooked apple butter with cinnamon, cloves, and nutmeg simmered for 4 hours in the oven or crockpot for thick, spreadable preserve.

Indian tamarind chutney (imli ki chutney) made from soaked tamarind pulp with toasted cumin, chili, and mint. The classic tangy-sweet dipping sauce for samosas, pakoras, and chaats.

Classic blueberry muffins bursting with fresh berries, warmly spiced with cinnamon and nutmeg. Tender, golden-topped breakfast treats that bake up fluffy and moist.

Cooked strawberry jam set with Certo liquid pectin and a hard one-minute boil. The classic no-fail method for a bright, spreadable preserve that gels every time, sealed in sterilized jars.

Open face apple tart with overlapping Golden Delicious slices, apricot glaze, and a buttery pastry shell. The classic French tarte aux pommes done simply at home.

Homemade fig jam with fresh figs, sugar, and lemon juice. A classic four-ingredient preserve, water-bath canned for shelf-stable storage. The Mediterranean breakfast staple.

Ginger peach jam: ripe summer peaches and crystallized ginger cooked into a glossy preserve with pectin. The classic peach jam with a warm, spicy backbone. Makes 8 jars.

Easy iced coffee with instant coffee, sugar, and cold milk. A 5-minute shortcut to the coffeehouse classic, with a mocha variation using chocolate milk.

Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.