5,138 classic recipes

Classic vanilla cupcakes made with the two-bowl method for tender, fluffy crumb and sky-high rise every single time.

Delicious classic apple pie is baked with pecans, which gives the apple pie nutty flavor.

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.

Lean turkey tenderloins simmered in a glossy apricot-pineapple sweet and sour sauce with carrots, onions, and red pepper. A lighter take on a takeout classic, ready in under an hour.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Buttery thumbprint cookies with nutmeg filled with a piped rum-flavored buttercream star. A holiday cookie tin classic with a boozy twist and elegant presentation.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

Caribou roast larded with salt pork, marinated in port wine with cloves and bay leaves, then slow-braised with cranberry juice and onions. A Northern wild game classic for hearty appetites.

Classic M&M cookies with a buttery brown sugar dough, optional chopped nuts, and a generous 18 ounces of candy-coated chocolates. Soft, chewy, and colorful right out of the oven.

General Tso's chicken: crispy egg-white battered chicken stir-fried with ginger, garlic, scallions, and dried chilies in a sweet-tangy soy and vinegar sauce. The Hunan-style Chinese-American classic done right.

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

Low-fat lemon meringue pie with a graham cracker crust, fluffy lemon filling sweetened with sugar substitute, and a lightly broiled meringue top. A diabetic-friendly take on the classic.

Authentic Maryland crab soup loaded with lump crab meat, potatoes, carrots, corn, and tomatoes in a savory fish stock. This Chesapeake Bay classic is brothy, chunky, and on the table in 45 minutes.

Genoise sponge cake soaked in Amaretto and filled with whipped chocolate ganache. A classic French-Italian dessert with lemon zest in the cake and piped chocolate decoration.

Classic Italian spaghetti with fresh ripe tomatoes, basil, olive oil, and Parmesan. Simple, authentic pomodoro sauce made from scratch in 40 minutes flat.

Cheesy rice and broccoli casserole baked with Velveeta, cream of chicken, and cream of mushroom soups. Classic potluck comfort food with a creamy, golden top.