5,310 classic recipes

Senate navy bean soup with dried beans, chicken broth, and a bright lemon juice finish. A simple, classic American bean soup inspired by the U.S. Capitol's famous recipe.

Brown sugar blondies loaded with butterscotch chips and chopped nuts. No cocoa, all caramel and vanilla. The butterscotch cousin to classic chocolate brownies.

Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.

A custard-style rhubarb pie with evaporated milk, cinnamon, and cloves poured over fresh rhubarb in a single crust. Tart, creamy, and warmly spiced. A springtime classic.

Fresh cherries preserved in grappa with sugar, sun-steeped for a week then aged 3 months. A classic Italian after-dinner treat with boozy, fruit-soaked elegance. Only 3 ingredients.

Southern pralines loaded with 5 cups of pecans in a creamy sugar candy made with sweetened condensed milk, corn syrup, butter, and vanilla. A classic Cajun confection.

Chicken a la king with sauteed breast, mushrooms, roasted red and green peppers, scallions, and a sherry-cream pan sauce. A refined, from-scratch version of the retro classic.

Classic French omelet made with just eggs and butter. A simple two-ingredient technique that delivers a golden, tender folded omelet in under 10 minutes.

Linguine with seafood, a southern Italian classic with shrimp, scallops, and mussels in a chili-spiked tomato sauce brightened with white wine, lemon zest, and fresh basil. The pasta night that drinks like dinner out.

Pistachio and white chocolate cookies with brown sugar, butter-flavored shortening, and toasted pistachios. Chewy or crisp by choice, the classic holiday cookie tin upgrade.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

Silky, chilled crab mousse with Neufchatel cheese, yogurt, and a horseradish zing. A lighter take on the classic seafood spread that's elegant enough for any gathering.

Mom's small-batch pecan pralines with brown sugar, Karo corn syrup, evaporated milk, and pecan halves. Cooked to soft-ball stage and dropped on wax paper for classic Southern candy.

French-style escargots baked on mushroom caps with a white wine, garlic, parsley, and butter sauce. A classic bistro appetizer served with crusty bread for sopping up the pan juices.

Pickled okra recipe with dill seed, garlic, and hot peppers in a tangy vinegar brine. A classic Southern canning staple with snappy pods and a spicy kick.

Classic cut-out Christmas cookies with almond and vanilla extract, rolled thin and topped with colored powdered sugar frosting. A holiday cookie-decorating tradition.