5,138 classic recipes

Steamed sui mai pork dumplings with dried mushrooms, bamboo shoots, and sesame oil wrapped in wonton skins. This classic dim sum recipe makes 30 bite-sized dumplings that rival your favorite Chinese restaurant.

Nuevo Laredo chicken-fried steak marinated in beer with garlic, breaded in masa harina and cumin-spiced flour, then deep-fried. A Tex-Mex twist on a Texas classic.

Rolled sole fillets baked in white wine, nestled inside hollowed tomatoes stuffed with sauteed onions, and draped in a silky butter sauce with fresh herbs. A show-stopping French classic.

Tucson-style cheese tostadas with three Mexican cheeses (Oaxaca, Monterey Jack, anejo), roasted poblano peppers, and fresh cilantro on a crispy fried flour tortilla. A southern Arizona classic.

Pan-seared moose steak braised with onions, mushrooms, and a sour cream gravy. A classic wild game recipe that turns lean moose into a fork-tender, creamy dish.

Thick-cut ham slices pan-fried and simmered in a sweet mustard brown sugar glaze. A hearty back country classic ready in 20 minutes flat.

Classic dark rum chiffon pie set with gelatin in a cinnamon graham cracker crust, topped with grated unsweetened chocolate. A no-bake retro dessert with bold rum flavor and silky mousse texture.

Georgia barbecue sauce: a tangy ketchup-and-vinegar Southern classic with brown sugar, mustard, garlic, and a half lemon simmered right in the pot. Perfect for basting pork, ribs, and chicken on the grill.

Schwaemme, a traditional German cream sauce with king boletes and chanterelles, finished with parsley and lemon. Serve over potato or bread dumplings for a classic Bavarian side.

Zesty barbecued ribs: pork ribs simmered tender first, then grilled or broiled with a homemade ketchup-lemon-brown sugar barbecue sauce. The classic American backyard technique.

Pickled herring in a sour cream and vinegar marinade with sweet onions. Old-world Scandinavian smorgasbord classic that gets better after a day or two in the fridge.

Fish timbales made with pureed cod or halibut, eggs, and nutmeg, baked in a water bath and served with a creamy curry sauce. An elegant seafood dinner from classic French technique.

Blonde brownies with pecans, the chocolate-free butterscotch cousin of the classic brownie, made with light brown sugar, melted butter, and toasted pecans. Chewy, caramel-deep, and ready in under an hour.

A creamy, silky-smooth custard dessert with a rich caramel topping, perfect for a sophisticated yet simple treat. This classic flan is infused with vanilla and a hint of almond, offering a delightful balance of sweetness.

Beer battered fried shrimp with paprika, white pepper, and Italian seasoning. A Southern-style golden crunchy shrimp fry classic for po-boys and shrimp baskets.

Hungarian daragaluska: tiny farina dumplings dropped into hot soup. Just butter, eggs, farina, and salt. Light, pillowy, and the classic addition to clear chicken broth.