5,138 classic recipes

Chocolate raspberry shortcakes split cocoa biscuits and fill with framboise-soaked berries and whipped cream. A romantic two-serving twist on classic strawberry shortcake.

Sugar drops: classic buttery drop cookies with chopped nuts (or chocolate chips), crisp edges, and soft centers. Basic pantry dough ready in 30 minutes.

Baked mackerel fillets stuffed with rhubarb and breadcrumbs, served with a tart rhubarb puree sauce. A classic British fish pairing with sharp, fruity contrast.

Poppy seed chicken casserole with cream of chicken soup, sour cream, mushrooms, and a buttery cracker-poppy seed crumble topping. A Southern potluck classic.

Classic no-bake church windows with chocolate chips, colored marshmallows, shredded coconut, and chopped nuts. Chill overnight, slice into colorful rounds. Makes 3 dozen.

Homemade ripe plum jelly made with liquid pectin and fully ripened fruit for a deep, sweet spread that sets beautifully every time. A classic preserving recipe with just five ingredients.

Slow-simmered Italian tomato sauce with whole garlic cloves, beef bouillon, and optional bacon. This classic Pasta Pomodoro cooks for 2 hours until thick and rich, tossed with elbow macaroni and Parmesan.

Grated apple pie with coarsely shredded unpeeled apples, sugar, and cinnamon in a lattice-topped crust dotted with butter. A unique twist on classic apple pie where grating creates a dense, jammy filling.

Mandarin orange cornbread with orange extract and canned mandarin slices stirred right into the batter. A sweet, citrusy twist on classic cornbread that bakes in 30 minutes.

Rich no-bake fruitcake loaded with dates, candied fruit, cherries, nuts, and marshmallows in a spiced whipped cream base. No oven needed for this easy holiday classic.

Sweet noodle kugel layered with cottage cheese, sour cream, raisins, and vanilla, then rested overnight and baked into a golden cinnamon-sugar-topped Jewish holiday classic.

Bacon-studded beef burgers broiled with tomato, zucchini, a creamy mayo topping, and a Parmesan finish. A loaded, open-faced burger inspired by classic Chicken Divan flavors.

Italian spinach pasta (pasta verde): three-ingredient homemade green pasta of blanched spinach, eggs, and flour. Classic Emilia-Romagna technique for tagliatelle, lasagna, or ravioli.

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.

Classic French omelette cooks two beaten eggs in foaming butter over high heat, rolled and folded around a stripe of grated cheese. The benchmark breakfast technique that every cook should master in under five minutes.

Classic apple pie topped with a buttery butterscotch crumb made from melted butterscotch morsels, butter, and flour. Cinnamon-spiced Granny Smith filling bakes up bubbly under that crunchy, caramelized crust.