5,310 classic recipes

Seasoned ground beef patties smothered in a rich onion and mushroom gravy made from beef broth. A retro comfort food dinner that's on the table in 35 minutes with simple pantry staples.

This version of the classic green bean casserole lightens the load without sacrificing the flavor or creaminess. Making your own french fried onions adds loads of crispy fried onion goodness.

Classic headcheese simmers pork hocks with onion and sage until the meat falls off the bone, then sets in its own gelatinous cooking liquid. The traditional European charcuterie made simple.

Classic haluski, the Polish comfort dish of buttery cabbage and wide egg noodles, dressed up here with crispy pancetta, sweet caramelized onions, capers, peas, and a splash of white wine. Hearty and golden.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Classic Italian lasagna with layers of beef and mushroom tomato sauce, spinach-cottage cheese ricotta substitute, and melted mozzarella. The Sunday-supper bake that always feeds a crowd.

Classic New York style bagels from a lean, eggless dough: kneaded, risen, hand-shaped, boiled for that signature chew, then baked with your choice of poppy, sesame or garlic. Authentic, dense and properly chewy.

Classic pecan sandies are tender shortbread-style butter cookies loaded with chopped pecans and dusted with powdered sugar. A 6-ingredient holiday favorite that melts on the tongue.

Classic French gougères with Gruyère cheese baked into airy pâte à choux. Savory cheese puffs that deliver crisp, golden shells with tender, eggy interiors for cocktail parties and appetizer spreads.

A classy and delicious sauce made with chopped shallots, tarragon and white wine.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

Classic sour cream cheesecake on a buttery shortbread cookie crust. Built on cream cheese, sweetened condensed milk, and a full cup of sour cream for a tangy, dense, New York-style slice every time.

Yucatan seafood stew loaded with clams, mussels, monkfish, tuna, cod, lobster, shrimp, oysters, and squid in a fire-roasted tomato and lime broth. The Mexican coastal showpiece for a special-occasion table.

Classic Italian almond biscotti with toasted whole and chopped almonds, twice-baked for crisp dunkable texture. Just six ingredients. Pairs perfectly with espresso or vin santo.

Classic French ratatouille with eggplant, zucchini, peppers, tomatoes and fresh herbs. A vegan Provençal stew that freezes beautifully in meal-sized portions.

Classic chicken parmigiana, streamlined: saute chicken breasts, fan them out, blanket with marinara and melty mozzarella, then broil until bubbling. No breading, no deep-frying, one skillet, on the table in about 40 minutes.