1,538 classic recipes

Butter pecan tea cookies rolled in powdered sugar while warm. A classic snowball cookie with a melt-in-your-mouth shortbread texture, baked until firm but not browned.

Stuffed bell peppers filled with SPAM, rice, shredded cabbage, zucchini, and tomatoes with basil and oregano. A veggie-loaded twist on classic stuffed peppers ready in 30 minutes.

Cranberry mince pie with a layer of prepared mincemeat topped with fresh cranberry sauce in a double crust, brushed with egg wash and baked golden. A holiday classic.

Classic Mexican fideo with toasted vermicelli coils simmered in tomato sauce, garlic, and onion. A quick, comforting one-pot side dish with an optional ground beef add-in.

Homemade kosher garlic dill pickles with a spiced vinegar brine, bay leaf, mustard seed, and fresh dill. A classic canning recipe that yields 7 pints of crunchy pickles.

Classic Italian cannoli filling with ricotta, powdered sugar, vanilla, citron, candied orange peel, and chocolate chunks. Process smooth and pipe into cannoli shells for an authentic Sicilian treat.

New Orleans turkey creole with poached turkey legs, bacon, tomatoes, green bell pepper, onion, garlic, and okra served over rice. A Southern Creole classic with bold bayou flavor.

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.

Steamed brown bread with whole wheat flour, cornmeal, buttermilk, molasses, and raisins. A classic New England bread steamed in a coffee can, made to pair with baked beans.

Veal stew Marengo style, a classic French rework of leftover veal stew with mushrooms, tomatoes, white wine, orange zest, and green olives. A bright, fast second-day dinner.

Peanut fudge is old-school stovetop chocolate fudge made with milk, corn syrup, and unsweetened chocolate, beaten to the classic soft-ball stage and loaded with salted peanuts.

Banana cream pie with sweetened condensed milk filling, fresh banana layers, and a cloud of whipped cream. The classic Eagle Brand recipe that's been winning potlucks for generations.

Lemony chicken thighs marinate in fresh lemon juice for 12 hours, then sauté golden and bake in lemon-thyme broth. Make-ahead picnic and potluck classic, served chilled.

Guizhou lianai doufu: golden-fried tofu squares stuffed with a garlicky cilantro-chili filling, simmered in a gingered soy sauce. A spicy Southwest Chinese classic worth the effort.

Gow gees are crispy fried Chinese dumplings filled with pork, shrimp, dried mushrooms, and scallions. Served with classic homemade sweet and sour sauce. Makes 48 for a crowd.

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.