5,138 classic recipes

Crisp, buttery sandie cookies made without pecans, using oats and corn flake crumbs for crunch instead. A nut-free twist on the classic pecan sandie.

Gingerbread cut-out cookies with molasses, ginger, cinnamon, and cloves, plus a homemade egg white decorating frosting. A classic holiday cookie for decorating with kids.

Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.

A rich cocoa bundt cake with a sweet coconut macaroon filling swirled through every slice and finished with chocolate glaze. Two classics, one spectacular cake.

Pistachio and white chocolate cookies with brown sugar, butter-flavored shortening, and toasted pistachios. Chewy or crisp by choice, the classic holiday cookie tin upgrade.

Green-and-white peppermint pinwheel cookies, sliced from a swirled frozen log. A classic Christmas icebox cookie with spiraled layers of vanilla and mint dough.

PBO snackers: peanut butter oatmeal cookies with cinnamon, nutmeg, and chocolate chips. Chewy-centered, crisp-edged lunchbox classics that bake up in 15 minutes flat.

Rich chocolate cake with melted chocolate, pecans, and a hint of red food coloring, topped with homemade chocolate pecan frosting. A Southern classic from scratch.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating. Chewy oat cookies with a crackly crust and deep chocolate flavor that beats the classic version.

Rich boiled fruit cake with currants, raisins, and sultanas simmered in sugar water with mixed spice and ginger before baking. A dense, moist British classic.

Stuffed elk steaks with a bread, green pepper, and celery dressing, browned and pressure cooked until tender. A classic way to cook lean game meat.

Old-fashioned oatmeal cake with cinnamon, nuts, and a broiled coconut-brown sugar icing spread on warm. A nostalgic, from-scratch classic worth passing down.

State fair zucchini cake: a spiced sheet cake with shredded zucchini, walnuts, and golden raisins, topped with a lemon cream cheese frosting. Blue-ribbon classic.

Buttermilk scones with a tender crumb and a sugar-dusted top, plus three built-in variations: citrus, raisin, or warm-spiced. Classic British-style scones for tea, brunch, or breakfast.

Hot zabaglione is the classic Italian dessert: egg yolks, sugar, and Marsala whipped over a double boiler into a warm, frothy custard served in glasses. Three ingredients, ready in 15 minutes, restaurant-quality elegance.