5,138 classic recipes

Chicken with raspberry vinegar pan-sears thin chicken breast cutlets and finishes them in a quick shallot and raspberry vinegar pan sauce. A French bistro classic ready in 30 minutes.

Gluten free gingersnaps: classic spiced molasses cookies made with soy flour, cornstarch, and potato starch instead of wheat. Crisp edges, chewy centers, ready in 20 minutes.

Japanese-style potato salad with russet potato, cucumber, onion, ham, and creamy mustard-mayo dressing. A sweeter, softer Asian-style take on the classic potato salad.

Greek pork braised with celery in a silky avgolemono sauce of egg yolks, lemon, and butter-flour roux. A tangy, comforting classic from the Aegean home kitchen.

Top of some of your favorite dishes with this delicious dressing that is an instant classic.

Speedy Swiss steak with round steak tenderized, floured, browned, and simmered in tomato sauce with celery and garlic in just one hour. A quicker version of the classic comfort food braise.

Pineapple-peach salad with pinwheel-arranged peach slices on fresh pineapple rings, garnished with strawberries, peppery watercress and a dab of mayonnaise. A retro ladies-lunch classic.

Homemade choux puff appetizers with three filling options: corned beef with sour cream, deviled ham with cream cheese, and spinach with water chestnuts. Classic party bites from scratch.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.

Moosewood fudge brownies made with unsweetened chocolate, brown sugar and five eggs for an ultra-rich, fudgy bar. A classic from the Moosewood cookbook with just six pantry ingredients and no cocoa powder shortcuts.

Fiadone is a traditional Corsican ricotta cheesecake with bright lemon zest and airy whipped egg whites. Lighter than New York cheesecake, this French island classic bakes to a deep golden crust.

Pickled eggs in pickled beet juice, turning hard-boiled eggs Pennsylvania Dutch pink with sweet-spiced beet brine. A roadside bar classic and Easter party showstopper.

Classic stuffed green peppers filled with seasoned ground meat, rice, and tomato sauce. A comforting family dinner that bakes to tender perfection in one hour.

Smith College fudge with molasses, brown sugar, and unsweetened chocolate cooked to soft-ball stage. The classic 1900s women's college recipe with deep, rich flavor.