5,138 classic recipes

Poppy seed chicken casserole with a creamy sour cream and condensed soup sauce under a buttery cracker and poppy seed topping. A Southern potluck classic.

Triple vanilla cheesecake with a vanilla Oreo crust, cream cheese and tofu filling, and vanilla liqueur. Lighter than classic cheesecake but still creamy and rich.

Layered strawberry Jello salad with banana, crushed pineapple, and a sour cream layer in the middle. A classic retro gelatin mold that sets up overnight.

Broiled shrimp scampi marinated in lemon juice, garlic, dry mustard and parsley. Brighter and leaner than the classic butter-pan version, served over hot rice.

Vegetarian tomato sauce simmered slow with a soffritto of carrot, celery, onion, parsley, and fresh basil. The classic Italian-style sauce, no meat, no shortcuts.

Chickpeas and elbow macaroni sauteed with garlic, basil, and parsley in olive oil. This classic southern Italian vegetarian pasta is humble, filling, and ridiculously satisfying.

Garides Kokkiyia me Feta: Greek shrimp baked in scallop shells with tomato sauce, fresh basil, garlic, and melty feta cheese. A classic Aegean seafood appetizer.

Hoppel Poppel tart with breakfast sausage, potatoes, onion, and fresh dill in a blind-baked butter pastry shell. A German-American brunch classic turned elegant.

Traditional Pennsylvania Dutch scrapple: slow-simmered pork loaf bound with cornmeal or oatmeal, set firm, then sliced and pan-fried crispy. Old-world breakfast classic.

Homemade Italian sausage with ground pork shoulder, fennel seed, garlic, and crushed red pepper. The classic from-scratch sausage for grilling, frying, or pasta sauces.

Classic Bucatini all'Amatriciana with crispy pancetta, fresh tomato sauce, chili peppers, white wine, and Pecorino Romano. An authentic Roman pasta that simmers into something extraordinary.

Kathi rolls: soft Indian flatbreads stuffed with spiced mashed potatoes, green chiles, and cilantro. The classic Kolkata-style street food, originally from the Nizam restaurant.

Classic veal stock: deeply roasted bones, mirepoix, and caramelized tomato paste simmered for 12 to 16 hours. The professional-kitchen base for sauces and braises.

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.

Classic tabbouleh salad with bulgur wheat, fresh parsley, mint, tomatoes, scallions, and a lemon-oil dressing. A refreshing Lebanese grain salad served cold on lettuce.