5,310 classic recipes

Funnel cake: classic state-fair fried batter poured through a funnel in a spiral pattern, fried golden, and dusted with powdered sugar and cinnamon. The Pennsylvania Dutch carnival treat.

Baked mackerel fillets stuffed with rhubarb and breadcrumbs, served with a tart rhubarb puree sauce. A classic British fish pairing with sharp, fruity contrast.

Seafood paella simmers quick-cooking brown rice with saffron, sweet red peppers, and garlic, then finishes with shrimp, green peas, and steamed-open mussels. A faster, one-pan take on the Spanish classic.

Lightened-up Irish colcannon using instant potato flakes and skim milk for a fast, low-calorie version of the classic cabbage and potato side. Ready in 20 minutes.

Quick pork carnitas with sliced pork loin, roasted poblano peppers, onion, garlic, and tomatoes, ready in 40 minutes. A weeknight-fast take on the Mexican classic for taco night.

Classic Swiss fondue with grated Swiss cheese melted into sauterne wine with garlic, nutmeg, and Worcestershire. Served with French bread cubes for dipping.

Homemade puff pastry from scratch using a classic six-fold lamination of dough and butter. The base for croissants, palmiers, vol-au-vents, and proper buttery turnovers.

Obatzda, the classic Bavarian beer cheese spread with ripe Camembert, cream cheese, butter, and caraway seeds. Rustic, pungent, and ready in 10 minutes. A beer garden staple.

Microwave sweet potato casserole with mashed sweet potatoes, pineapple tidbits, brown sugar, butter, and gooey marshmallows. The holiday classic side dish, ready in 25 minutes without ever turning on the oven.

Haupia pumpkin pie combines Hawaiian coconut pudding on top of a spiced pumpkin filling with shredded coconut and whipped cream. A tropical twist on classic pumpkin pie.

Mandarin orange cheesecake wrapped in crackling phyllo pastry, filled with cream cheese and ricotta, then soaked in orange blossom syrup for a Middle Eastern twist on a classic.

Classic Italian polenta made with yellow cornmeal, butter, and Parmesan. Serve it creamy and hot, or chill the leftovers and pan-fry crispy slices.

Classic Mornay sauce made in the microwave with a butter-flour roux, milk, egg yolks, cream, and Swiss cheese. A rich French cheese sauce ready in 10 minutes.

Aunt Ro's coleslaw is a classic creamy dressing built on equal parts mayonnaise and sour cream, lifted with white vinegar, celery seed, and superfine sugar. Crisp, cool, and feeds a picnic crowd.

Rhubarb-strawberry cobbler with cinnamon and orange zest in the filling and fluffy buttermilk biscuit topping. A classic spring dessert where tart rhubarb and sweet strawberries bubble under golden drop biscuits.

Velvet corn soup is a classic Chinese egg drop soup with creamed corn, chicken broth, fresh ginger, and dry sherry, thickened with cornstarch and swirled with frothy egg whites.