5,138 classic recipes

Classic Italian pizzelle cookies made with butter, eggs, vanilla, and a shot of whiskey for depth. Crisp, thin waffle cookies pressed on a pizzelle iron. Makes 16 dozen.

This stately three-layer coconut cake is made with sifted cake flour, almond and vanilla extracts, and filled and frosted with coconut. A towering Southern classic for celebrations.

Buttery pretzel-shaped cookies made with powdered sugar, egg whites, and vanilla, baked golden and drizzled with an optional chocolate frosting. A fun twist on classic butter cookies.

White chocolate spritz cookies pressed into festive shapes and dotted with mint-chocolate morsels. A buttery, melt-in-your-mouth holiday cookie made with a classic cookie press.

Classic Cantonese siu mai with ground pork, dried mushrooms, bamboo shoots, and green onions, wrapped in open-top dumpling skins and steamed until juicy. Dim sum at home.

Korean bulgogi marinates thin beef strips in soy sauce, sesame oil, garlic, brown sugar, and green onions, then grills or broils until caramelized. Classic Korean BBQ for 6.

Classic oil-based honey mustard dressing with Dijon, fresh lemon juice, and safflower oil. Creamy, tangy, sweet, and rich enough to coat hearty greens or use as marinade.

Hot and sour celery soup with tofu, sunchokes, and jicama in a ginger-spiked broth thickened with cornstarch. A low-fat, high-fiber twist on the Chinese classic.

Hunters pheasant braised with onion, carrot, and celery in stock, finished with a currant jelly-thickened sauce. Classic British game bird comfort served with mash and red cabbage.

Classic tuna noodle casserole with cream of mushroom soup, canned mushrooms, and crunchy chow mein noodles on top. A nostalgic American comfort food dinner ready in 40 minutes.

Fried lake trout with a cornmeal crust, finished with a quick pan sauce of butter, sour cream, and lemon. Classic Midwestern shore-lunch dish ready in 20 minutes.

Classic French onion soup with deeply caramelized onions, brown stock, white wine, and Cognac, topped with toasted bread rounds and melted Swiss cheese. A true bistro-style recipe.

Swordfish Provencale braised in a French bouquet garni-perfumed tomato sauce with mushrooms, peppers, and white wine. A classic southern French main dish topped with pimentos and capers.

Veal stew Marengo style, a classic French rework of leftover veal stew with mushrooms, tomatoes, white wine, orange zest, and green olives. A bright, fast second-day dinner.

Fruit dessert pizza with a crescent roll crust, sweetened cream cheese spread, and fresh strawberries, kiwi, blueberries, and peaches. The classic potluck dessert ready in about 20 minutes.

Stir-fried crabs with ginger and green onions in a classic Cantonese wok preparation. Fresh crab cooked fast over high heat with garlic, rice wine, and soy sauce.