1,538 classic recipes

Sharp cheddar cheese wafers with a kick of cayenne and optional pecan topping. A classic Southern cocktail snack that's slice-and-bake easy. Makes 60 crispy, buttery bites.

Vegetarian kishke made with whole wheat flour, wheat germ, carrots, celery, and onions, baked in foil until golden and firm. A meatless take on the Jewish deli classic.

Classic chicken cacciatore with flour-dredged chicken browned in olive oil, then simmered in a rustic tomato sauce with garlic, peppers, and oregano. Serve over spaghetti or fettuccine.

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

Traditional Cornish under roast potatoes parboiled then roasted with onions until the water evaporates and the edges turn golden and crispy. The classic British Sunday roast side dish.

Classic summer pudding made with fresh strawberries, blueberries, and raspberries layered with white bread in ramekins, pressed overnight, and unmolded into jewel-toned individual desserts. Just 7 ingredients.

Rustic drop biscuit shortcakes topped with two quarts of maple syrup-soaked strawberries and frozen vanilla yogurt. A lighter spin on the classic that's ready in 20 minutes.

Classic chocolate chip cookies with butter-flavored Crisco, brown sugar, and walnuts. Crispy edges and chewy centers in 30 minutes. Makes 3 dozen cookies perfect for any occasion.

Whole wheat cream cheese pastry gives these mini pecan tarts a nutty edge, while vanilla-spiked filling adds aromatic warmth to the classic brown sugar and pecan combo.

Classic homemade peach pie with a flaky vinegar crust, warm cinnamon and nutmeg, and juicy sliced peaches. A from-scratch double-crust beauty ready in about an hour.

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

Malai Murgh: whole chicken simmered in milk, layered with butter-fried almonds, raisins, and onions, then baked in a rich egg yolk and cream custard. A Mughlai classic.

Orange Harvard beets in a glossy, sweet-tart sauce made with fresh orange juice, orange zest, and cornstarch. A sugar-free twist on the classic using sugar substitute.

Tongue-in-cheek eggplant recipe where the real secret is ditching the eggplant entirely and reaching for Kentucky bourbon instead. A classic joke recipe for eggplant haters everywhere.

Garbanzo guacamole blends chickpeas with avocado, lemon juice, garlic, and green chilies for a high-protein twist on classic guac. Chunky, zesty, and ready with no cooking required.

Peanut-shaped peanut butter cookies with orange zest and a classic crisscross top. A fun, hand-shaped cookie that kids love to help make. Crisp edges, chewy centers.