5,310 classic recipes

Maine lobster casserole in a creamy mustard white sauce with torn bread pieces, topped with buttered breadcrumbs. A classic New England baked lobster dish that lets the lobster shine.

Roasted potato and surimi salad: red potatoes roasted hot with garlic, then tossed with imitation crab, hard-boiled eggs, and a dilled mayo-yogurt dressing. A lighter upgrade to classic potato salad.

Brownie pecan pie with melted sweet chocolate, corn syrup, and whole pecans in a flaky crust. A fudgy, gooey mashup of two classic Southern desserts.

Low calorie clam dip made with cottage cheese instead of cream cheese, canned clams, chives, and thyme. A lighter take on classic clam dip that's ready in 5 minutes.

French scrambled eggs with slow-cooked leeks, cream cheese, and fresh mint stirred into soft, silky curds. A refined twist on classic breakfast eggs.

Cream cheese pineapple pie with a tangy crushed pineapple layer, rich cream cheese custard, and crunchy pecans in a flaky crust. A retro Southern classic that bakes up silky smooth.

Picadillo ground beef simmered with olives, capers, raisins, tomatoes, cumin, and allspice over rice. A classic Latin American comfort dish with sweet-savory depth.

Reuben casserole layers crisped rye bread, corned beef, Swiss cheese, Granny Smith apples and sauerkraut with Dijon and mayo for a baked take on the deli sandwich classic.

Kobeba samakeyah are Lebanese fish-filled bulgur croquettes seasoned with cumin and cilantro, deep-fried golden, and served with homemade tahini sauce. A Middle Eastern classic.

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

Ham barbecue sandwiches: chopped ham simmered in a tangy ketchup-mustard-vinegar barbecue sauce, piled into hot dog buns. A retro Pennsylvania potluck classic that feeds a crowd for pennies.

Baked chicken wings with three marinade options: teriyaki with ginger, orange barbecue with marmalade, and classic sweet and sour. One recipe, three flavors for your next party platter.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

Beef Bourguignonne braised in red Burgundy wine with mushrooms, onions, thyme, and marjoram. A classic French stew with deep wine-soaked flavor and fork-tender beef chunks.

Classic duck a l'orange roasted with sweet red wine and served with a glossy orange sauce made from fresh juice, honey, ginger, and orange sections. A French bistro showstopper you can absolutely pull off at home.

A classic Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, galangal, coriander root, lime juice, fish sauce, and red chilies. Fragrant, spicy, and ready in 30 minutes.