5,310 classic recipes

Classic three-ingredient green bean casserole with French-style green beans, cream of mushroom soup, and crispy fried onion rings. The original Thanksgiving side dish.

Hot chicken salad baked in a pie shell with mushrooms, pimentos, and a creamy chicken broth sauce. A warm, comforting twist on classic chicken salad.

Wine country fettuccine alfredo with marinated sun-dried tomatoes, cream, Parmesan, and fresh chives. A Sonoma twist on the Italian classic, ready in 40 minutes.

Classic spaghetti pie baked in a pie plate with a pasta crust, spinach-cottage cheese filling, seasoned ground beef, and stretchy melted mozzarella on top.

Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating. Chewy oat cookies with a crackly crust and deep chocolate flavor that beats the classic version.

Escargots baked in their shells with anchovy-spiked garlic herb butter, quatre-epices, and a breadcrumb crust. A bold French twist on classic Bourguignonne snails.

Saffron buttered popcorn with real saffron threads bloomed in melted butter and tossed over stovetop-popped corn. A luxurious, golden twist on a classic snack.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Orange blossom spritz cookies made with butter, orange zest, and vanilla, pressed into decorative shapes and baked until firm. A classic holiday cookie press recipe.

Lord Baltimore cake with eight egg yolks, cake flour, butter, and triple extracts of vanilla, almond, and lemon. A rich, golden three-layer Southern classic.

Pecan butter balls made with chopped pecans, butter, and vanilla, baked until sandy and tender. A classic Southern cookie for holiday tins and gift boxes.

Classic Swiss cheese fondue with aged Gruyere, dry white wine, and a splash of kirsch. Silky, garlicky, and meant for dunking crusty French bread cubes.

Triple vanilla cheesecake with a vanilla Oreo crust, cream cheese and tofu filling, and vanilla liqueur. Lighter than classic cheesecake but still creamy and rich.

Chickpeas and elbow macaroni sauteed with garlic, basil, and parsley in olive oil. This classic southern Italian vegetarian pasta is humble, filling, and ridiculously satisfying.

Creamy coconut soup with chicken, tofu, mushrooms, lemongrass, galangal, and fresh lime. A warming Thai classic (tom kha gai) that comes together in one pot.

Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.