1,538 classic recipes

Crab-apple jelly made with just two ingredients: fresh crabapples and sugar. No added pectin needed because crabapples are naturally high in pectin. A classic old-fashioned preserve with a gorgeous ruby color.

Dried cherry apple pie: a twist on classic apple pie with tart dried cherries tucked among cinnamon-spiced apple slices. The cherries plump up in the juices for bursts of tangy flavor.

Whole wheat bagel bread made in a bread machine with honey, vital wheat gluten, and just 6 ingredients. Chewy, dense crumb with that classic bagel texture in loaf form.

Homemade English muffins cooked on a griddle, not baked. Yeast dough rolled, cut, dusted with cornmeal, and griddled into the classic nooks-and-crannies muffins. Freezer friendly.

Marinated venison loin seared hot then roasted under a thick Dijon mustard, garlic, and herb crust. A lean gamey cut treated with classic French hunter-cuisine technique.

Monkfish chili with kidney beans, bell peppers, and a bold spice blend of cumin, cayenne, and Cajun seafood seasoning. A seafood twist on classic chili with real depth.

Homemade chili sauce for canning with ripe tomatoes, sweet and hot peppers, pickling spices, and vinegar reduced by half. A classic preserved condiment processed in a boiling water bath.

A light, brothy Mexican pozole with tender fish, hominy, tomatoes, green chiles, and cumin, finished with fresh lime. This seafood twist on the classic soup is ready in 30 minutes.

Brussels sprouts with soy sauce, butter, and sliced water chestnuts for an Asian-inspired twist on a classic vegetable side dish. Simple, quick, and diabetic-friendly.

Molded turkey pineapple salad sets chopped turkey, crushed pineapple, grapes, and celery in a savory gelatin made with chicken broth and pineapple juice. A retro luncheon classic.

Classic cucumber sandwiches on whole wheat with buttery layers, white wine vinegar snap, green onion, and fresh dill. Elegant finger food for tea time, ready in an hour.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Texas caviar made from dried black beans slow-simmered with a smoky ham hock, then tossed with sauteed peppers, onions, and fresh tomatoes. A Lone Star classic side dish.

Classic bread machine cottage dill bread with triple the dill punch, creamy cottage cheese, and butter for a tender crumb that's perfect sliced thick for deli sandwiches.

Baked beans with four types of beans and turkey sausage in a sweet-tangy sauce of brown sugar, molasses, tomato sauce, and apple cider vinegar. A lighter take on a cookout classic.

Panzanella panini presses fresh tomato, basil, and mozzarella with a splash of balsamic into a crisp, golden grilled sandwich. A warm, melty take on the classic Italian bread-and-tomato flavors.