5,138 classic recipes

Canadian Nanaimo bars with a cocoa graham cracker base, custard buttercream filling, and a semi-sweet chocolate topping. A classic no-bake three-layer dessert bar from British Columbia.

Simple red beans and rice with canned kidney beans, sauteed onion, celery, and garlic simmered together. A quick USDA-style version of the Louisiana classic, ready in under an hour.

Jello sugar cookies made with gelatin mix for colorful, flavored drop cookies ready in 25 minutes. A retro classic that yields 2 dozen soft, buttery cookies kids absolutely go wild for.

Vegan vegetable lasagna stacked with mashed tofu ricotta, sauteed mushrooms, cauliflower, swiss chard, and tomato sauce. A dairy-free, plant-packed casserole that holds its own against the classic.

Classic bread and butter pickles with that sweet-tangy crunch you remember from grandma's kitchen. Cucumbers, onions, and bell peppers cured in a spiced vinegar brine with mustard seed, turmeric, and celery seed.

Mussel and saffron soup built on the briny steaming liquor with leeks, fenugreek, and a finish of cream. A French bistro classic with deep golden color and shellfish-rich broth.

Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.

Obatzda, the classic Bavarian beer cheese spread with ripe Camembert, cream cheese, butter, and caraway seeds. Rustic, pungent, and ready in 10 minutes. A beer garden staple.

Orange custard cream pie with sweetened condensed milk, fresh orange juice, and orange liqueur topped with golden Swiss meringue. A citrus twist on classic cream pie.

Tomatensalat is a classic German tomato salad: ripe tomatoes marinated in a tangy vinegar and herb dressing with basil, thyme, and a splash of Worcestershire. Chilled for an hour, then served over crisp lettuce. Pairs with schnitzel or bratwurst.

Soft molasses cookies spiced with ginger, cinnamon, allspice, and cloves. A classic LA Times recipe that bakes up thick, cakey, and deeply spiced.

Rotel chicken spaghetti with diced tomatoes and green chiles, sautéed vegetables, and melted cheddar cheese. A Southern potluck classic that feeds a crowd and tastes even better the next day.

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.

Favorite hasenpfeffer marinates rabbit for three days in red wine, vinegar, and pickling spice, then braises slow with onions and finishes the gravy with sour cream. Old-world German classic.

Old-fashioned crab-apple butter made with just two ingredients: fresh crabapples and sugar, simmered down into a thick, rosy spread. A Fall preserving classic ready in 30 minutes.

Four cheesecake crust recipes in one: classic graham cracker, chocolate wafer, spicy gingersnap, and toasted nut. Pick your base and build your dream cheesecake.