5,138 classic recipes

Lattice-top apple pie with Kahlua coffee liqueur, brown sugar, and a toasted pecan layer baked into the bottom crust. A grown-up twist on a Thanksgiving classic.

Classic cucumber sour cream salad with dill seed, chives, white vinegar, and a kick of Tabasco. Salt-drained slices stay crisp and cool under a tangy, creamy dressing.

Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.

Sweet cinnamon-spiced pears topped with a buttery sharp cheddar biscuit crust. This easy fruit cobbler brings the classic cheese and pear pairing right to your dessert table.

Classic chicken and broccoli stir-fry loaded with mushrooms, carrots, and bok choy in a ginger-sherry sauce. Better than takeout, on the table in 40 minutes, and packed with vegetables.

Pork chops with scalloped potatoes: a one-dish baked dinner with browned pork chops perched on layers of thinly sliced potatoes and onions, all simmered in a chicken broth-based sauce. The Sunday-supper classic.

Prune corn bread with chopped cooked prunes folded into a classic cornmeal batter. The prunes add natural sweetness and moisture for a tender, slightly fruity cornbread.

Rosemary chicken salad with fat-free mayo, nonfat sour cream, and celery. A lighter take on classic chicken salad with herby, aromatic flavor in 20 minutes.

French Canadian tourtière with seasoned ground pork in a double-crust pie, spiced with savory, cloves, and celery salt. A Quebec classic that freezes for up to 5 months.

Hazelnut torte with ground filberts folded into a light sponge cake, split and filled with vanilla whipped cream. A classic European-style nut torte garnished with strawberries.

Peach upside-down cake with a spiced gingerbread batter over brown sugar-glazed peach halves and cherries. A warmly spiced twist on the classic upside-down cake.

Classic meatloaf with cream of mushroom soup baked into the loaf and spooned over the top. Old-school comfort food with a built-in mushroom gravy, no ketchup glaze required.

Thai chicken coconut soup simmers bone-in chicken in lemongrass and galangal-infused coconut milk, finished with lime, fish sauce, cilantro, and chili. A Tom Kha Gai classic ready in 30 minutes.

Five-bean salad with green, navy, lima, garbanzo, and kidney beans tossed with bell pepper, celery, and onion in a sweet-tangy vinegar marinade. The make-ahead potluck classic, vegan friendly.

Silky tofu braised in rich oyster sauce with garlic, scallions, and a glossy peanut oil glaze. A Cantonese classic that's simple, savory, and ready in 30 minutes.

7-Up salad is the retro frosted jello dessert: jello set with bubbly 7-Up, layered with fruit, then crowned with a cooked, creamy frosting folded with cream cheese and whipped topping. A fluffy potluck classic.