1,246 classic recipes

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Chocolate praline mousse from Quatorze layered with hazelnut praline paste, creme de cacao, and a whisper of espresso. Classic French bistro dessert that chills overnight into pure silk.

Pickled herring in a sour cream and vinegar marinade with sweet onions. Old-world Scandinavian smorgasbord classic that gets better after a day or two in the fridge.

Sesame buns shape basic bread dough into 8 round burger or sandwich buns, brushed with egg white wash and topped with sesame seeds for that classic bakery finish.

Classic Turkish çoban salatası, the chopped 'shepherd's salad' of tomatoes, cucumber, onion, green pepper, and parsley dressed with lemon and olive oil. Bright, fresh, and built for summer.

Southern chocolate chess pie: a one-bowl classic with butter, cocoa, sugar, eggs, and a touch of cornmeal in an unbaked pie shell. Crackly sugar top, fudgy interior.

Penne with tuna sauce, an Italian pantry classic. Anchovies, garlic, and plum tomatoes simmered into a savory sauce, finished with flaked canned tuna for a quick weeknight dinner.

No-bake icebox angel cake with crumbled angel food, melted marshmallow, crushed pineapple, maraschino cherries, and coconut. A retro 1950s church-cookbook classic that needs zero oven time.

Cranberry star mold: a retro raspberry gelatin dessert folded with whipped cream, pineapple, and orange sections, chilled in a star mold. A classic holiday side or light dessert.

Garlic half-sour dill pickles: classic New York deli-style fermented cucumbers with garlic, dill, and pickling spice. Just 2 weeks to crisp, lightly sour pickles at home.

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.

Cinnamon roll dough is the butter, cinnamon, and sugar filling base for classic soft rolls. Start with sweet yeast dough, smear on the filling, roll, rest, and bake.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

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.

Vegetarian mincemeat pie with TVP standing in for suet, loaded with apples, raisins, walnuts, and warm spices in apple cider. A holiday classic reimagined for plant-based kitchens.