1,538 classic recipes

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Pottsfield pickles, a sweet-spiced relish of green and red tomatoes, onions, peppers, and celery in a cinnamon-clove brine. End-of-season Appalachian classic for the cellar.

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.

Pork chops with stuffing, a one-pan skillet dinner of browned pork chops topped with apple-bread stuffing and braised until tender. Classic comfort food for two.

Classic mayo-and-sour-cream coleslaw with Dijon mustard and a finishing scatter of caraway seeds. Cabbage, carrot and onion at their backyard-cookout best.

Low-fat cheesy potatoes are the classic hash brown casserole, lightened up with reduced-fat soup, cheddar, and sour cream. Creamy, comforting, and crowned with a crunchy crushed-cereal topping.

Joyce's steak and mushroom gravy: flour-dredged round steak browned and slow-simmered in cream of mushroom soup. Classic midwestern comfort over mashed potatoes.

Classic creamy coleslaw with finely shredded cabbage, red wine vinegar, Dijon mustard, grated carrots, and fresh herbs. Soaked, drained, and dressed for maximum crunch.

Classic all-american potato salad with a secret ingredient that delivers the seasoning.

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

Classic Southern chow-chow relish: a bright yellow mustard-pickled mix of cabbage, cauliflower, green tomatoes, onions, and bell peppers. Sweet, tangy, mustardy, and turmeric-bright, water-bath canned for the pantry shelf.

Almond lace cookies, those delicate, paper-thin discs that roll into cigarettes or fans while warm. The classic French tuile-style cookie with ground almonds and orange zest.

Pickled cauliflower with pearl onions in a tangy mustard-seed brine. Crunchy, bright, and fiery from a single red chili. A classic canning recipe perfect for antipasto plates.

Venison swiss steak braises dredged venison round in bacon grease then slow-cooks it in stewed tomatoes, beer, and beef stock until fork-tender. The classic Midwestern hunter's preparation.