5,138 classic recipes

Classic Southern sweet potato pie with a spiced, custard-like filling made from fresh sweet potatoes, brown sugar, nutmeg, and vanilla in a flaky crust. A holiday staple.

Retro apricot Jello salad layered with crushed pineapple, marshmallows, a cooked custard-whipped topping, and a sprinkle of Longhorn cheese. A Midwestern potluck classic.

Cream cheese and sour cream filled crepes topped with strawberries flambeed in strawberry liqueur and kirsch. A Brennan's classic that brings the drama.

Light, airy maple chiffon cake with brown sugar, walnuts, and a browned butter frosting. Eight whipped egg whites create the cloud-like texture in this classic tube pan cake.

Tom Kha Gai, the classic Thai chicken coconut soup with galangal, lemongrass, kaffir lime leaves, and fish sauce. Aromatic, creamy, and bright with fresh lime juice and serrano chiles.

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Classic everyday meatloaf with lean ground beef, milk-soaked bread crumbs, and sage. A straightforward weeknight dinner that comes together quickly and slices beautifully every time.

Noodles, cabbage, and onions, the classic haluski: tender egg noodles tossed with buttery, golden-browned cabbage and sweet caramelized onions. Humble Eastern European comfort food in one skillet.

Old-fashioned egg custard pie with a silky, nutmeg-spiced filling in a flaky pastry crust. A simple five-ingredient custard that bakes smooth with the classic knife-clean test.

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 Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Classic butter pound cake: rich, tender, golden loaf made the proper old-fashioned way with butter, sugar, eggs, flour and vanilla. Just five ingredients and a long, careful cream.

Maryland crab soup with live blue crabs, beef stew meat, bacon, corn, tomatoes, and Old Bay. Slow-simmered Chesapeake Bay classic, sweet corn version.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Hawaiian bagels work pineapple chunks and shredded coconut into a bread-machine dough, then boil and bake into chewy tropical bagels. The classic New York technique meets island flavors.

Retro microwave hamburger casserole with ground beef, cream of mushroom and chicken soups, rice, soy sauce, and crunchy chow mein noodles. Classic 1970s weeknight comfort food.