5,310 classic recipes

Classic prune whip dessert with mashed prunes folded into stiff meringue with cooked oatmeal and cinnamon. A light, airy no-bake treat with no fat and minimal sugar.

Classic Quiche Lorraine with crisp bacon, sweet sauteed onion, Swiss cheese, and a half-and-half custard. The bacon drippings saute the onion for an extra layer of smoky depth.

Franks and beans cooked in the microwave with crushed pineapple, chili sauce, and onion. A sweet and tangy twist on the classic that's ready in under 15 minutes.

Homemade Almond Roca: buttery toffee cooked to deep mahogany, whole almonds stirred in, topped with semi-sweet chocolate and ground walnuts. A classic holiday candy that breaks into gorgeous bark-style pieces.

Classic French silk chocolate pie with a rich, mousse-like filling of creamed butter, sugar, melted chocolate, and eggs beaten to silky perfection. No baking required for the filling.

Maine apple bread studded with red apple chunks and walnuts, made with sour milk for a tender crumb. A classic New England quick bread baked in one loaf pan.

Roasted chicken with apricots braised in white wine, thyme, and paprika. A classic Jewish-style holiday main with sweet-savory pan sauce and tender carrots and onions underneath.

Classic almond biscotti are twice-baked Italian cookies made with whole-wheat and white flour, turbinado sugar, eggs, vanilla, and toasted almonds. Crisp, dunkable, and made for coffee.

Sweet potato pecan pie with a buttery brown sugar streusel topping. Two Southern holiday classics in one pan, with a silky custard filling and a crunchy crown.

Chinese dried and button mushrooms stuffed with seasoned pork shoulder filling, steamed and served with plum sauce and hot mustard dipping sauces. A classic dim sum appetizer with rich umami flavor.

Emu steak au poivre with crushed peppercorns, cognac pan sauce, and heavy cream. A classic French technique applied to lean, red emu meat. Ready in 30 minutes.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

Homemade banana layer cake with mashed ripe banana and buttermilk for a moist, tender crumb. A classic two-layer cake ready to frost with your favorite icing.

Prune corn bread with chopped cooked prunes folded into a classic cornmeal batter. The prunes add natural sweetness and moisture for a tender, slightly fruity cornbread.

Whole berry cranberry sauce with fresh orange juice, zest, and just a cup of sugar. Done in 15 minutes from stovetop to bowl. The Thanksgiving classic that beats canned every time.

Gobi paratha, the classic Punjabi stuffed flatbread filled with grated cauliflower, green chilies, fresh ginger, cilantro and tangy amchur. Cooked golden on a hot tava with ghee, served with yogurt.