707 classic recipes

Sopaipillas are puffy, pillow-like Southwestern fried bread drizzled with honey or dusted with cinnamon sugar. A New Mexican classic made with yeast dough and a whole-wheat twist.

Ash reshteh, the classic Persian noodle soup thick with kidney beans, chickpeas, lentils, spinach, fresh herbs, and beets, finished with a tangy whey or vinegar swirl. Pure comfort.

Pasta alla Genovese with pesto, blanched green beans, Yukon gold potatoes, toasted walnuts, and Parmesan. The classic Ligurian pasta dish that proves carbs and vegetables together is genius.

European-style turkey stuffing made with rye and pumpernickel bread, toasted walnuts, and fresh thyme. A bold, earthy alternative to classic white bread stuffing.

State fair zucchini cake: a spiced sheet cake with shredded zucchini, walnuts, and golden raisins, topped with a lemon cream cheese frosting. Blue-ribbon classic.

Soysage, a homemade vegetarian sausage steamed in a can from whole wheat, wheat germ, and nutritional yeast, seasoned with fennel, garlic, and cayenne, then sliced and fried crisp. A meat-free breakfast classic.

Lasagna roll ups with spaghetti sauce, mozzarella, and Parmesan baked seam-side down. A fun twist on classic lasagna thats easier to serve with built-in portion control.

Classic American potato salad with hard-boiled eggs, celery, onion, mustard, and sweet relish in a creamy mayo dressing. Served chilled with a paprika finish.

Rye sourdough starter made the old Jewish bakery way: rye flour, water, a packet of yeast, and a halved onion that pulls in the wild flavor for classic deli-style rye bread.

Shepherdless pie with red lentils, pearl barley, carrots, and tomatoes under a cheesy mashed potato crust. A hearty vegetarian twist on the British classic.

Classic New England cornmeal and molasses bread with raisins, no kneading required. Thick batter rises in the pan for a rustic, hearty loaf.

Hearty broccoli ham hot dish layered with rice, homemade white sauce, and buttered breadcrumbs. A Midwestern casserole classic that uses up leftover ham.

Dairy-free artichoke and tomato sauce over pasta with fresh basil, garlic, and soy milk. A light vegan-friendly twist on classic Alfredo.

Chewy oatmeal raisin cookies with warm cinnamon and nutmeg spice. Classic rounds that require overnight chilling for the best texture and flavor development.

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.

Mississippi mud cake with cocoa, marshmallow cream, and a rich chocolate-butter frosting loaded with pecans. A dense, fudgy Southern sheet cake classic.