5,310 classic recipes

Fig preserves made with ripe figs, strawberry gelatin, and pectin for a thick, spreadable jam that seals in sterile jars. A Southern classic with only 5 ingredients.

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

Fried batilgian is egg-dipped eggplant fried in olive and vegetable oil until crisp outside and creamy inside. Just five ingredients for a classic Middle Eastern side.

Berks County potato custard pie, a Pennsylvania Dutch classic with mashed potato, lemon juice, lemon zest, and whipped egg whites in a flaky crust. Light and tangy.

Lasagna roll-up filled with cottage cheese, cream cheese, garlic, and Parmesan, baked in a cream of tomato sauce with oregano. A fun twist on classic lasagna.

Mussel and bacon soup in a tomato-basil broth with celery and onion. A classic British shellfish soup inspired by Marguerite Patten, ready in under 40 minutes.

Potato pancakes seasoned with crushed juniper berries and orange zest, fried golden in butter and oil. A crispy, aromatic twist on classic latkes with just 6 ingredients.

Linguine with white clam sauce made from canned clams, garlic, olive oil, and fresh parsley. A classic Italian-American pasta dish with a lightly thickened briny sauce.

Raspberry fool with sweetened raspberry puree and rum folded into whipped cream. A classic three-ingredient British dessert that takes 10 minutes and chills to silky perfection.

Classic marble Bundt cake swirled with melted chocolate chips through a vanilla cake flour batter. Finished with a dusting of confectioners sugar for an old-fashioned look.

Sour cream potato casserole with frozen hash browns, cheddar cheese, cream of chicken soup, and a crunchy buttered cornflake topping. The classic funeral potatoes everyone fights over.

Rack of lamb with a crispy persillade crust of parsley, garlic, Dijon mustard, and bread crumbs. A classic French technique that's elegant and ready in 35 minutes.

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

Pan-seared filet mignon on butter-fried bread rounds with a mushroom cream sauce and Scotch whisky pan sauce. A luxurious steakhouse dinner with classic French presentation.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

Greek phyllo-wrapped meat loaf with ground veal, cinnamon, tomato, hard-boiled eggs, and mizithra cheese in a crispy buttered filo shell. A show-stopping Hellenic classic.