1,246 classic recipes

Mom's banana custard pudding layered with homemade stovetop custard, sliced bananas, and vanilla wafers in a 9x13 dish. The Southern church-supper classic that feeds a crowd of 20.

Quick fudgy brownies made with unsweetened chocolate and butter melted in the microwave, with optional marshmallow chocolate frosting. The classic from-scratch fudgy brownie in one bowl.

Vanilla Irish coffee with hot coffee, Irish whiskey, and a vanilla-sweetened whipped cream float. The classic San Francisco-style cocktail upgraded with a touch of vanilla.

Classic baba ghanoush with fire-charred eggplant, tahini, lemon juice, and garlic, topped with parsley and olive oil. The traditional Middle Eastern smoky eggplant dip done right.

Tangy yogurt and bright lemon zest blend into soft oatmeal cookies with crisp edges, then get showered with powdered sugar for a lighter twist on classic cookies.

Blueberry apple scones made with applesauce instead of butter and whole wheat flour for a lighter, lower-fat take on a classic. Fresh blueberries, no yolks, no cream needed.

M&M peanut butter cookies with oats: a chewy peanut-butter base studded with semi-sweet M&M's for the candy-shell crunch. A colorful spin on the classic peanut butter cookie.

Enid's classic brownies made with melted unsweetened baking chocolate, butter, and six eggs baked in a sheet pan. Family-recipe square that yields 36 dense, fudgy bars.

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

Union Pacific Railroad's signature applesauce pancakes from the dining car era, with a tender, apple-rich crumb that needs no extra sweetener. A vintage American breakfast classic.

Apricot marmalade made from dried apricots soaked overnight, simmered to a smooth pulp, then cooked with sugar and cinnamon. A four-ingredient classic preserve with a deep amber color.

Learn to make fresh Italian egg pasta from scratch with just flour, semolina, eggs and salt. Hand-kneaded or food processor, this classic homemade pasta dough cooks in minutes.

Cherry jam simmers pitted sweet cherries with sugar into a thick, glossy preserve in just two ingredients. A classic small-batch summer canning project, no commercial pectin needed.

Classic double-crust cherry pie with warm spices, buttery crust, and tart cherries. A timeless dessert that works equally well with fresh or canned fruit.

Favorite peanut butter cookies with crushed Rice Chex folded into the dough for unexpected crunch in every bite. The classic crisscross fork-mark cookie with a textural twist.

Classic peanut butter cookies with the signature fork-pressed crisscross pattern. Vegetable shortening keeps them tender and bakery-style chewy, with both sugars layering caramel and bright sweetness.