5,138 classic recipes

Cottage pie made with cubed leftover roast beef, white wine gravy, corn, and a piped mashed potato top crowned with sharp cheddar. A British comfort-food classic for using up Sunday roast.

Scotch eggs with fresh herbs: hard-boiled eggs wrapped in herby sausage meat, coated in breadcrumbs, and deep-fried to a crackly golden shell. A British pub classic for picnics.

Mock apple pie made with soda crackers instead of real apples, using cream of tartar, cinnamon, and nutmeg to mimic apple flavor. A Depression-era classic that fools almost everyone.

Ga Xao Xa Ot is a classic Vietnamese stir-fry of chicken with lemongrass, chili, and caramel fish sauce. Sticky, fragrant, and bursting with sweet-savory-spicy depth.

A classic New England-style steamed brown bread made with rye flour, cornmeal, graham flour, molasses, and raisins. No oven needed. Just mix, fill the cans, and steam for two hours.

Cream of sun-dried tomato soup thickened with rice flour and infused with a classic bouquet garni. A silky, intensely tomatoey French-style soup that works low-fat or with a swirl of cream.

Smoky roasted eggplant mashed with cumin, serrano chiles, coriander, and garam masala, then folded with cool yogurt and fresh cilantro. A classic North Indian side dish.

Freshly ground cardamom, cloves, and cumin give this yogurt-marinated chicken biryani its heady, aromatic punch. Served over saffron rice, it's a weeknight-friendly take on an Indian classic.

Always Popular lemon meringue pie tempers the egg yolks before cooking, then finishes with boiling water for a fast, fail-proof curd. Topped with classic French meringue in a baked pastry shell.

Buttermilk pear pound cake built on reduced pear puree and nutty brown butter, with whipped egg whites folded in for a tender, moist crumb. A lighter spin on a classic tube cake.

Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.

Martha Washington devil's food cake made with unsweetened chocolate and buttermilk for a deeply rich, moist two-layer chocolate cake. A classic from-scratch recipe with old-fashioned technique.

Caramel pecan pie skips the corn syrup and melts soft caramels into the filling instead, layered with pecan halves in a flaky crust. Richer, chewier twist on the Thanksgiving classic.

Carrot square cake with walnuts, golden raisins, and a tangy orange-flavored cream cheese icing. A 9-inch square pan version of the classic carrot cake, perfect for small gatherings.

Cinnamon roll dough is the butter, cinnamon, and sugar filling base for classic soft rolls. Start with sweet yeast dough, smear on the filling, roll, rest, and bake.

Herb dumplings flecked with fresh basil, sage, or thyme drop straight onto bubbling stew for pillowy savory tops in 20 minutes. The classic finish for chicken or beef stew, no rolling required.