5,138 classic recipes

Glazed smoked ham three ways: honey-mustard-bourbon, red currant and orange, or classic brown sugar and clove. One holiday ham, three sticky-sweet finishes for Easter, Christmas, or Sunday supper.

Oven-braised pheasant in a white wine and stock sauce with peeled grapes stirred in at the end. A classic European game bird dish with an elegant, fruity finish.

Brennan's-style banana beignets fried golden in a light beer batter, dusted with powdered sugar, and drizzled with homemade bourbon caramel sauce. A New Orleans classic you can make at home.

Palak raita with wilted fresh spinach stirred into cool yogurt with green chile, black pepper, and cayenne. A classic Indian condiment that pairs with any curry.

Classic finnan haddie in cream sauce with hard-cooked eggs, pimiento, and broiled bread crumbs. Inspired by the Nero Wolfe mystery novels, served with anchovy toast.

Broiled grapefruit halves with butter, brown sugar, mixed spice and glace cherry garnish. Classic Australian retro breakfast or starter ready in 10 minutes.

Jumbo pasta shells stuffed with ricotta, Parmesan, and egg, baked in a homemade basil tomato sauce and topped with melted mozzarella. Classic Italian comfort food.

Chilaquiles verdes with fried corn tortilla strips simmered in tangy salsa verde, topped with shredded chicken, sour cream, queso fresco, and raw onion. Classic Mexican breakfast.

Cook a silky coconut custard filling in a double boiler, pour into a flaky crust, then crown with toasted coconut meringue for a classic cream pie that slices like a dream.

Palm Beach brownies are dense, fudgy, and almost truffle-rich. The Maida Heatter classic with eight ounces of unsweetened chocolate, espresso, almond extract, and walnuts. Yields 36 squares.

Caesar salad with thinly sliced fennel, red bell pepper, and toasted walnuts in a classic anchovy-garlic-Parmesan dressing. A fresh twist on the original with extra crunch.

Groaty Dick pudding, a Black Country classic of stewing beef, leeks, onions, and oat groats baked low and slow until the groats swell and thicken it into a rich, savoury pudding. A Bonfire Night tradition.

Low calorie Irish trifle cups layered with sherry-soaked pound cake, vanilla pudding, fresh raspberries, and whipped topping. A lighter take on classic trifle, no baking needed.

Easy Swiss steak: pounded round steak braised low and slow with tomatoes, onion, and green pepper into a fork-tender American supper-club classic.

Bob Hope's favorite lemon meringue pie with a tangy cornstarch custard filling, fresh lemon juice and zest, topped with golden-brown meringue. A classic celebrity recipe from Hollywood's golden age.

Classic whole wheat sandwich bread made with active dry yeast, producing three golden loaves with a tender crumb and nutty flavor. The reliable recipe you'll turn to for weekly bread baking.