5,138 classic recipes

Cheese and chile souffle with cheddar, hot salsa, and a classic bechamel base. Make it ahead and refrigerate or freeze up to 2 months before baking.

Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.

Scandinavian beef patties made with ground sirloin, mashed potato, pickled beets, and capers, dredged in flour and pan-fried golden. A Nordic twist on the classic burger.

No-bake Kahlua cake with a buttery graham crust, dense chocolate pudding layer, and a Kahlua-spiked vanilla pudding cloud folded with whipped cream. A boozy potluck classic.

Bacon cornbread muffins with crispy diced bacon baked right into the batter. A savory, smoky twist on classic cornbread that bakes in just 15 minutes at high heat.

Morning Glory muffins packed with grated carrots, apples, coconut, raisins, and pecans for a hearty, fragrant breakfast bake. The 1981 Nantucket classic that defined the bakery muffin.

Portuguese kale soup (caldo verde-style) with linguica or chourico, kidney beans, cabbage, and potatoes. A hearty New England-Portuguese immigrant classic.

Pink pickled eggs in beet juice and apple cider vinegar with onion and whole cloves. The classic Pennsylvania Dutch tavern snack, dyed bright magenta and tangy-sweet from the vinegar brine.

1-2-3-4 cake: classic American butter layer cake named for its 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs ratio. Finished with chocolate frosting between three tender layers.

Chicken fried steak Dupree pounds chuck steak thin, dredges in flour and saltine crumbs, then fries crisp and finishes with onion-cream gravy. Classic Southern comfort food cooked in cast iron.

Classic broccoli rice casserole with sharp cheddar, cream of chicken soup, and sauteed onions. Mix, bake, and serve this crowd-pleasing side in under an hour.

Pan-fried lake perch with a seasoned butter cracker crust, oregano, and tarragon. Crispy, golden, and on the table in 30 minutes for a classic Midwest fish fry at home.

BBQ pulled chicken sandwich with dry-rubbed grilled whole chicken and a coffee-spiked vinegar barbecue sauce. Served on white buns with cole slaw, classic Southern style.

Reuben quiche with corned beef, sauerkraut, and Swiss cheese in a toasted rye bread crumb crust, topped with Thousand Island dressing. All the classic sandwich flavors in pie form.

Here is a classic sweet cream base for making a variety of ice creams. Nice a rich with eggs, great for a french vanilla ice cream.

Coconut hummingbird cake layers crushed pineapple, ripe banana, toasted nuts, and coconut into a cinnamon-spiced three-layer Southern classic finished with cream cheese frosting.