1,538 classic recipes

Herring salad with apples, dill pickles, and horseradish in a sour cream sauce. Matjes herring soaked in buttermilk overnight, then dressed for a classic Northern European appetizer.

Tom Kha Gai, the classic Thai chicken coconut soup with galangal, lemongrass, kaffir lime leaves, and fish sauce. Aromatic, creamy, and bright with fresh lime juice and serrano chiles.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Bangus sinigang brings together milkfish, tart tamarind broth, ripe tomatoes, banana heart, and fresh greens in a classic Filipino sour soup that's on the table in 40 minutes.

Tomato herb bruschetta with fresh Roma tomatoes, basil, oregano, garlic, and balsamic vinegar on toasted crusty bread. A classic Italian appetizer ready in 10 minutes, no cooking required.

Low-calorie sausage and cheese biscuits with turkey sausage, bran, buttermilk, and reduced-fat cheddar. A lighter take on a breakfast classic.

Classic apple strudel filling with tart apples, walnuts, raisins, cinnamon, and breadcrumbs. Rolled in stretched dough and baked low and slow until golden and flaky with a powdered sugar finish.

Classic French ratatouille with eggplant, zucchini, tomatoes, green pepper, and basil. The Provençal vegetable stew served hot or cold, a vegan summer-garden essential.

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.

A quick and easy Asian inspired dish. Scallops and snow peas stir-fried with classic Asian flavours.

A gourmet take on a classic snack. Don't be fooled by the humble ingredients, this is delicious

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.

Classic Poires Belle Helene with whole pears poached in vanilla syrup, served with vanilla ice cream and warm homemade chocolate sauce. An elegant French dessert.

Dutch oven pot roast braised with red wine, rosemary, thyme, sage, and bay leaves, with potatoes added in the last 30 minutes. A classic Sunday beef dinner with built-in gravy.

Indonesian es alpukat layers creamy avocado puree with chocolate milk for a sweet, decadent drink. A street-vendor classic from Jakarta that doubles as dessert in a glass.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.