1,179 classic recipes

A New Orleans masterchef classic: whole redfish wrapped in puff pastry, layered with salmon and spinach mousses, sculpted into fish-shape, baked golden, and served with beurre blanc.

Final assembly of a three-layer tiramisu torte with mascarpone filling, whipped cream piping, and chocolate-covered coffee beans. The Italian dessert classic reimagined as a layer cake.

Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.

Stovetop espresso and cappuccino guide: how to brew proper coffee in a classic moka-style machine, plus how to steam milk for homemade cappuccino. No espresso machine needed.

Classic 7-layer Mexican dip with jalapeño bean dip, guacamole, seasoned sour cream, and cheddar. A no-cook party appetizer ready in 15 minutes. Serve with tortilla chips.

Homemade Italian-style turkey sausage seasoned with fennel seed, oregano, thyme, garlic, and a whisper of star anise. Lean alternative to pork sausage with the same classic flavor.

Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.

Classic oyster stew with shucked oysters gently warmed in butter, then stirred into scalded milk and cream with celery salt and paprika. A traditional American holiday soup that comes together in minutes.

Piquant pork with horseradish: cubed pork simmered in a vinegar-caraway broth with celeriac, carrot, and clove-studded onion, finished with a bracing horseradish topping. Classic Central European comfort.

Easy cheese fondue melts nutty Swiss into a white wine base, smoothed with cornstarch so it stays silky and never breaks. A classic, party-ready pot for dipping crusty bread, apples and vegetables.

Pounded round steak seasoned with dry mustard and Worcestershire, then braised until melt-in-your-mouth tender and topped with savory mushrooms. A classic crowd-sized dinner that feeds 10 with minimal prep.

Country ham fried in a cast iron skillet with redeye gravy made from boiling water and coffee. The classic Southern Appalachian breakfast that turns dry-cured ham into a salty, savory plate.

Scaloppine al limone: classic Italian pan-seared veal cutlets with a bright lemon pan sauce. Ready in under 40 minutes from six pantry ingredients. Restaurant-style results at home.

Turkey meatloaf bound with saltines and eggs, seasoned with sloppy joe mix, and brushed with a ketchup-mustard-brown sugar glaze. Lighter than classic beef meatloaf with the same comforting bake.

Pan-fried lake perch with a seasoned butter cracker crust, oregano, and tarragon. Crispy, golden, and on the table in 30 minutes for a classic Midwest fish fry at home.

Gooey butter cake bakes a yellow cake-mix base under a sweet cream cheese topping that bubbles and cracks like cheesecake on top while staying molten in the middle. A St. Louis classic.