1,246 classic recipes

Literally means "white food". Blancmange is a delicate, quivering snow-white pudding that goes back to the 16th century that was extremely popular in the Victorian age.

An elegant and sophisticated appetizer that will impress your dinner guests and is ready in just 20 minutes. The leeks are trimmed, steamed, battered, and fried to a beautiful golden brown. The addition of tarragon and parsley adds a subtle yet delicious flavor to the dish. The result is a crispy and flavorful appetizer or side dish that is certain to wow your guests.

A straight up French Bechamel sauce from Woman's Day magazine.

Sauce Aurore (Aurora sauce) made from a silky bechamel base with tomato paste stirred in for a blush-pink French classic. Seven ingredients, one saucepan, about 15 minutes.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.

Baker's Delight sour dough french onion soup. Warm, comforting with a bit of zing from the sourdough. The onions are slow roasted for perfect results every time.

For that definitive French touch, an enriched Bechamel sauce.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

A classic childhood favorite of chocolate chip cookies.

Always welcomed! Very classical chocolate chip cookies!

A German classic, rich and delicious and not too sweet!

Classic pancakes perfect for Sunday breakfast with real maple syrup.

Learn how to make a classic Western Omelet. This classic is revisited, using sweet red pepper instead of green and adding parsley to brighten the result and some other tweaks to keep it light, fresh, and healthy.

A rustic classic filled with blackberries, from my Grandmother's recipe book.

Classic oatmeal cookies with chocolate chips or nuts as desired.