5,138 classic recipes

Oysters Mosca: chopped fresh oysters cooked down with garlic, scallions, lemon, and Romano cheese, then spooned into puff pastry shells. The classic Italian-Creole New Orleans appetizer from the legendary Mosca's restaurant.

Louisiana-style deviled crab baked in individual shells with a creamy white sauce, Worcestershire, hot sauce, and buttery breadcrumb topping. A Creole classic ready in 40 minutes.

Classic family cheesecake with a cinnamon graham cracker crust, rich cream cheese filling, and a whipped sour cream topping baked on in the final minutes. Chill 24 hours for the best texture.

Carthusian dumplings (Kartaeuserkloesse) transform stale kaiser rolls into sweet, deep-fried dumplings soaked in lemony custard, breaded, and rolled in cinnamon sugar. A German classic.

Authentic Mexican sopa de tortilla with a tomato-chicken broth, crispy fried tortilla strips, fried pasilla chiles, and avocado, cheese, and crema garnishes. The classic comforting bowl of central Mexico.

Dahi vada made with urad and moong dal, deep-fried into golden fritters, soaked in water, then served in spiced yogurt. A classic Indian appetizer with creamy, tangy contrast.

Classic sour cream coffee cake with three layers of cinnamon-walnut streusel baked in a tube pan. Rich, tender crumb that serves 16 and fills the kitchen with warm spice.

Eccles cakes pack currants, mixed peel and warming spice inside flaky rough puff pastry, glazed with milk and crunchy caster sugar. Classic Lancashire teatime pastry from northwest England.

Herman coffee cake bakes a 10-day fed sourdough-style starter into a tender cinnamon-raisin coffee cake. The classic friendship cake passed jar-by-jar between neighbors.

Classic Southern congealed salad with lime Jello, marshmallows, crushed pineapple, pecans, cherries, and cheddar cheese. A retro potluck favorite that never goes out of style.

Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.

Tender pork simmered in savory stir-fry marinade, wrapped in delicate rice paper with crisp lettuce, fresh herbs, and fragrant rice powder. Classic Vietnamese street food.

Buttered Belgian endive: sliced endive braised in butter, lemon juice, and water until tender-crisp. A classic French bistro side for roasted meats, fish, or eggs.

Classic Italian bollito di manzo: beef brisket slow-simmered for 3 hours with Roma tomatoes, vegetables, and aromatics. Yields fork-tender meat and a rich broth. Serves 6.

Sauteed mushroom caps in butter and olive oil with garlic and parsley, served over sirloin steak. A classic steakhouse-style mushroom topping ready in minutes.

Two savory strudel fillings: creamy mashed potato with crispy fried onions, or ricotta with scallions and egg. Classic Central European fillings ready to wrap in phyllo for baked strudel.