1,017 classic recipes

Greek meatballs (keftedes) with ground lamb, rice, and herbs in a classic avgolemono egg-lemon sauce. Served over rice for a tangy, comforting traditional Greek dinner.

Vegetarian pot pie with seasoned tofu, sauteed vegetables, and chickenless gravy baked in a double-crust pie shell. All the comfort of classic pot pie, completely meat-free.

Pecan sweet potato casserole for two with a brown sugar-pecan streusel topping. A small-batch Thanksgiving side that scales down the classic marshmallow-free version into a 3-cup baking dish.

Mandeltorte, a classic German almond torte made with ground almonds, bread crumbs, and whipped egg whites. Filled with lemon orange custard and dusted with powdered sugar.

Portuguese sweet bread with a soft, egg-rich crumb and golden egg-washed crust. This classic massa sovada recipe makes two round loaves with a pillowy texture.

Cold macaroni and pea salad with sweet red peppers, dill pickles, and pimentos in a creamy mayo dressing. Classic potluck side dish that's better the next day.

Make glace fruit at home with this classic four-day method, slowly saturating apples, peaches, cherries, or citrus peel in sugar syrup until candied and leathery. The spent syrup becomes a fruit-flavored pancake syrup.

Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.

Nantucket donuts: classic New England cake donuts with cinnamon and nutmeg in the batter, fried golden and tumbled in a bag of cinnamon sugar. Old-fashioned donut shop nostalgia.

Classic Bananas Foster with butter, brown sugar, banana liqueur, and white rum, flambéed tableside in a chafing dish. The original New Orleans dessert, ready in 15 minutes.

Heaven 'n' hell chili plays sweet against fiery: hot turkey sausage, pinto beans, cinnamon, and a splash of red wine. A Cincinnati-leaning twist on classic chili with tangy Catalina depth.

Ground beef, rice, and mushrooms wrapped in tender cabbage leaves, baked in a sweet-tangy tomato sauce. Classic stuffed cabbage rolls that taste like grandma's kitchen.

A Southern classic bundt cake made with butter cake mix, sour cream, and a hidden ribbon of cinnamon-brown sugar-nut filling swirled through the center.

Classic Reuben sandwiches with corned beef, sauerkraut, Thousand Island dressing, and Swiss cheese on buttered rye bread. Broiled or grilled until the cheese melts.

Pasta alla carbonara made with fettuccine, bacon, onion, eggs, and Parmesan in a silky sauce built from egg yolk and rendered bacon fat. An Italian-American weeknight classic ready in about 40 minutes.

Quick moo shu pork stir-fry with mushrooms, broccoli, and coleslaw mix wrapped in flour tortillas with hoisin sauce. A weeknight-friendly Chinese-American classic.