5,310 classic recipes

Classic stovetop chili with ground beef, dried pinto or kidney beans, fresh tomatoes, and a hit of cumin and hot chili. Slow-simmered for three hours until the beans turn velvety.

Potato bread with pureed russets and the starchy potato cooking water for a soft, pillowy crumb that stays fresh for days. The classic American sandwich loaf with old-fashioned tender texture.

Black olive and sea salt focaccia is a classic Italian flatbread brushed generously with olive oil, scattered with chopped olives, and finished with coarse sea salt for that signature crunch.

High-protein chocolate chip cookies built with soy flour and crushed roasted soybeans alongside the usual flour and chocolate chips. A heartier, fibre-rich take on the classic with a slight nutty undertone.

Almond biscotti baked the classic Italian way: twice in the oven for that signature dry, dunkable crunch. A simple base recipe with toasted almonds that keeps for months in a tin.

Cuban bread pudding is a classic and popular dessert in Cuba, and it is easy to make, you can put any your favorite topping onto it to give the pudding extra goodness.

Max's chocolate chip cookies fold rolled oats into a buttery brown-sugar dough for extra chew, loaded with semi-sweet chips. A heartier, oatmeal-laced take on the chocolate chip classic.

Butternut squash soup with apples, onion, ground ginger, and apple cider. A creamy fall classic with a sweet-tart edge from the cider, finished with a swirl of milk or cream.

Cola sheet cake with cola and marshmallows in the batter for a moist chocolate crumb, topped with hot fudge cola icing and chopped nuts. The classic Southern church-supper sheet cake.

Hearty whole wheat rye bread for the bread machine with molasses and caraway seeds for classic deli flavor. A high-fiber loaf with the dense, slightly tangy character of traditional rye.

Light and fluffy buttermilk-style breakfast pancakes from a classic batter of flour, eggs, milk, and melted butter. Tall, tender stacks ready in 30 minutes for fresh fruit and maple syrup.

Lighter chocolate chip cookies use less butter and just one egg for a slightly less rich version of the classic Toll House cookie. Soft, chewy, and ready in 25 minutes.

Brigadeiro, the classic Brazilian chocolate truffle: just cocoa, butter, and sweetened condensed milk cooked into a glossy fudge, rolled into balls and coated in sprinkles. The star of every Brazilian party.

Double chip cookies pack peanut butter chips and chocolate chips into one buttery dough. A classic drop cookie that yields five dozen of the chewiest, most addictive bake-sale staples around.

Creme brulee, the classic French dessert: silky vanilla custard made from just cream, egg yolks, sugar, and vanilla, baked gently in a water bath and finished with a crackly torched sugar crust.

Carrot puree cake bakes smooth, cooked carrot puree into an ultra-moist crumb, warmed with cardamom and cinnamon and brightened with orange. Topped with classic cream cheese frosting for a fresh twist on carrot cake.