5,310 classic recipes

Two-layer banana cake with whole wheat pastry flour, filled and topped with vanilla Bavarian cream and fresh banana slices. A lighter, more elegant take on classic banana cream pie.

Tuoni e Lampi! This rustic Italian classic pairs tender chickpeas with elbow macaroni, garlic, basil, and good olive oil. A hearty vegetarian pasta that's comfort food at its most elemental.

Curried cheese fondue with Gruyere, cheddar, red curry paste, white wine, and sherry. A spiced twist on the Swiss classic that's silky, dippable, and built for sharing with warm naan.

Flour-pounded round steak browned in a skillet and baked with carrots, onion, celery, and tomato sauce. A classic Swiss steak sized just right for two, ready in 40 minutes.

Classic Southern sweet potato pie with boiled sweet potatoes whipped smooth with butter, sugar, cinnamon, evaporated milk, eggs, and vanilla. This recipe makes two pies, because one is never enough.

Old-fashioned homemade chili sauce simmered low and slow with fresh tomatoes, bell peppers, onions, celery, brown sugar, and vinegar with pickling spices. A classic canning recipe for harvest season.

Tender marinated beef and crisp asparagus stir-fried with pungent fermented black beans and garlic in a savory cornstarch gravy. A classic Chinese takeout dish made from scratch at home.

Microwave cashew chicken chop suey with bean sprouts, water chestnuts, bamboo shoots, and mushrooms in a ginger-soy sauce. A quick Chinese-American classic on the table in 40 minutes.

Two Southern legends in one pie: a creamy cheesecake layer on the bottom topped with classic pecan pie filling. The holiday dessert table just got a whole lot more interesting.

Whole chicken baked in a sticky honey-mustard glaze spiked with curry powder and butter. Basted until golden and glazed, this French-inspired classic is pure hands-off comfort food.

Classic Filipino chicken tinola soup with ginger, green papaya, fish sauce, and wilted spinach. A nourishing one-pot meal that warms you from the inside out in about an hour.

Hoosier bean soup with navy beans and ham hock, simmered low and slow after an overnight soak. A classic Midwestern ham and bean soup that's thick, smoky, and deeply satisfying.

Rotolo di Spinaci: hand-rolled pasta dough filled with spinach, walnuts, ricotta, and mozzarella, simmered in cheesecloth then baked in tomato sauce. A classic Italian stuffed pasta roll for 6.

Pon pon shredded chicken, the classic Sichuan cold dish: poached chicken shredded by mallet or hand, served over bean paste strips with a peanut butter, sesame, and chili oil dressing.

Classic sour cream coffee cake with three layers of cinnamon-walnut streusel baked in a tube pan. Rich, tender crumb that serves 16 and fills the kitchen with warm spice.

Tangy beer cheese dip with sharp cheddar, roquefort, and a kick of Tabasco. Served in a hollowed rye bread bowl, this no-cook Cincinnati classic is ready in 15 minutes.