707 classic recipes

Stove-top baked beans: navy beans simmered with tomato puree, apple, onion, mustard, and Worcestershire. The oven-free version of the classic baked bean recipe.

Yellow split pea soup with salt pork: dried peas quick-soaked and simmered with clove-studded onion, salt pork, marjoram, and thyme. Classic Scandinavian-style pea soup tradition.

Crispy cornmeal-crusted fish fillets pan-fried golden and topped with a brown-butter pecan sauce with parsley and lemon. Southern fish-fry meets classic meunière.

Portobello barley risotto made with pearl barley using the classic risotto method, sweet white wine, rosemary, allspice, and golden raisins. A hearty, earthy vegan main course.

Smoked salmon with Irish brown soda bread, mixed greens, capers, and cherry tomatoes. A classic appetizer plate served with lemon, butter, and a drizzle of good olive oil.

Chicken breast sandwiches on whole wheat toast with homemade ketchup-mustard sauce, served alongside crispy oven-baked potato wedges. A lighter take on the classic chicken sandwich combo.

Black Forest rugalach pastries with a cream cheese dough wrapped around boozy cherry, dark chocolate and walnut filling. The Jewish bakery classic given a chocolate-cherry overhaul straight out of the German cake playbook.

Old-fashioned baked beans with navy beans, smoky bacon, molasses, and brown sugar in a tomato sauce base. The classic New England Sunday-supper bean pot baked low and slow until thick and rich.

Whole wheat bagel bread made in a bread machine with honey, vital wheat gluten, and just 6 ingredients. Chewy, dense crumb with that classic bagel texture in loaf form.

Monkfish chili with kidney beans, bell peppers, and a bold spice blend of cumin, cayenne, and Cajun seafood seasoning. A seafood twist on classic chili with real depth.

Classic cucumber sandwiches on whole wheat with buttery layers, white wine vinegar snap, green onion, and fresh dill. Elegant finger food for tea time, ready in an hour.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Baked beans with four types of beans and turkey sausage in a sweet-tangy sauce of brown sugar, molasses, tomato sauce, and apple cider vinegar. A lighter take on a cookout classic.

Raisin walnut stuffing for turkey: plump raisins, toasted walnuts and sage-scented bread cubes bound with butter and chicken broth. Sweet-savory Thanksgiving classic, makes 10 cups.

Franks and beans cooked in the microwave with crushed pineapple, chili sauce, and onion. A sweet and tangy twist on the classic that's ready in under 15 minutes.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.