5,310 classic recipes

Slow cooker tavern sandwiches (loose meat) with ground beef simmered in ketchup, chili powder, and dry mustard. A Midwestern classic served sloppy on toasted buns.

Classic crab cakes with lump crab, Dijon, mayo, and fresh scallions, pan-fried in butter until golden. Minimal filler, maximum crab, the Chesapeake-style version everyone wants.

Southern-style green beans simmered low with smoked turkey wing, onion, garlic, and red potatoes. Pork-free soul food classic with deep smoky flavor.

Creamy chicken curry with a surprise ingredient: cola. Simmered chicken in a buttery apple-curry sauce with raisins and half-and-half, served over rice with all the classic condiments.

No-bake butterscotch chow mein candy clusters with salted peanuts. Only 3 ingredients melted in a double boiler and dropped on wax paper. A classic holiday candy that kids love to make.

Pan-seared beef tenderloin steaks with a quick red wine pan sauce, butter, and scallions. A 25-minute restaurant-quality steak dinner for two with classic French technique.

Sour cream sugar cakes, soft tender drop cookies made with sour cream and half butter, half shortening. Lightly sugared tops, cake-like crumb, a forgotten heartland classic.

Classic buttery shortbread squares with unsalted butter, powdered sugar, and a candied cherry on each. Tender, crumbly, and they improve with age stored in a tin.

Pasta with vodka sauce: a buttery cream sauce reduced with vodka, mushrooms, and fresh tomatoes. A restaurant-style Italian classic that uses the alcohol to unlock tomato flavor.

Chicken mulligatawny soup: a curried Anglo-Indian classic with carrots, celery, apple, rice, and tender chicken in a spiced broth. Comfort food with serious depth.

Oyster stuffing is the old-school American holiday classic: fresh oysters briefly poached in their own liquor, folded into buttery bread crumbs with onion, celery, parsley, and thyme. Coastal holiday tradition.

Danish-style fried herrings breaded with flour, egg, and breadcrumbs, pan-fried in butter and served with a creamy onion béchamel sauce. A classic Scandinavian comfort dish.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Spaghetti with green tomatoes sauteed in garlic and extra-virgin olive oil, tossed with Parmesan. A bright, tangy twist on classic Italian pasta using unripe tomatoes.

Granny Fearing's baked beans: a Southern-style classic with canned pork and beans doctored up with ketchup, molasses, brown sugar, and smoked bacon. A sweet-and-smoky side ready in 90 minutes.

Upside-Down Pineapple-Raisin-Carrot Cake bakes a spiced carrot batter over caramelized pineapple rings and raisins in a cast iron skillet. Two classics in one.