5,138 classic recipes

Fried calamari done the simple way: fresh squid dredged in flour, fried golden, then hit with lemon, salt, and pepper. The classic Italian-American appetizer with no fussy batter.

Layers of wine-braised lamb, silky eggplant, and creamy ricotta béchamel bake into this classic Greek casserole. Warming cinnamon and nutmeg make it unforgettable.

Classic veal scallopine with Marsala wine pan sauce. Thin-pounded veal cutlets seared crisp and finished with sweet Marsala in 6 minutes flat.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Baked peaches from the Piedmont filled with crushed amaretti cookies, peach puree, sugar, and egg yolk. A classic Northern Italian summer dessert that's elegant and simple.

Classic two-layer yellow butter cake with creamy maraschino cherry frosting and chopped cherries between the layers. A vintage cake recipe with sour milk for tenderness and pink cherry-juice frosting.

A Cajun classic with browned chicken simmered alongside fresh corn scraped from the cob, tomatoes, onion, and red bell pepper in a cast iron pot. Louisiana soul food at its best.

Hamburg-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a tangy mustard-mayonnaise-sour cream sauce. A classic North German cold lunch.

Cappuccino cheesecake: a silky cream cheese filling spiked with espresso and cinnamon, set on a buttery toasted-nut crust. Espresso-bar flavor in classic New York cheesecake form.

Grammy's beef enchiladas with ground beef, chopped olives, and cheddar cheese rolled in sauce-dipped corn tortillas and baked until bubbly. A family-style comfort classic.

A classic pound cake made without salt or leavening, relying on nine eggs and thorough creaming for its tender, dense crumb. Brightened with fresh lemon juice and vanilla, this low-sodium recipe bakes into a tall, golden beauty in a tube pan.

Ma-po's pork brains is a traditional Sichuan offal stir-fry pairing silky poached pork brains with crispy ground pork, chili nam yuey, ginger, and Shaoxing wine. A regional classic for adventurous eaters.

Danish hash (biksemad) with browned beef, buttery potatoes, golden onions, and fried eggs on top. The classic Scandinavian leftover dinner turned weekend brunch.

Microwave lamb stew delivers tender, herb-scented lamb with carrots and potatoes in a thickened gravy, all from the microwave. Faster than a stovetop braise, with the clean, comforting flavor of a classic lamb stew.

Red and white peppermint pinwheel cookies with a buttery almond dough, rolled jelly-roll style and topped with crushed candy canes. A festive Christmas cookie classic.

Southwestern biscuits and gravy: fluffy masa buttermilk biscuits smothered in a smoky ham gravy loaded with fire-roasted green chiles. Classic Sunday brunch with a New Mexico accent.