720 classic recipes

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Galliano barbecue sauce with ketchup, chili sauce, dark brown sugar, and lemon juice. An Italian liqueur twist on classic BBQ sauce for ribs, chicken, or burgers.

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.

Frosted ginger cookies with deep molasses warmth, soft pillowy centers, and a sweet frosting finish. Classic drop-cookie method delivers tender bakery-style rounds every time.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.

French lace cookies bake corn syrup, shortening, brown sugar, flour, and pecans into thin, delicate, caramel-toffee disks. Optional chocolate drizzle. Five ingredients, holiday tray classic.

Potted herrings in Guinness bake rolled herring fillets in a stout-and-vinegar bath with onion, bay, cloves, and peppercorns. Classic Irish preserved fish, served cold.

Pennsylvania Dutch peach cake from Lebanon County with fresh peach halves baked into a tender biscuit-style base, dusted with cinnamon sugar. A summer harvest classic.

Hawaiian jerky marinated in pineapple juice, soy sauce, ginger, and brown sugar, then dehydrated low and slow. Sweet-savory tropical twist on classic homemade beef jerky.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Pineapple-pear mold is a light, refreshing gelatin salad made with orange juice, crushed pineapple, and sliced pears. A retro potluck classic with no added sugar.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

Pan-fried bass coated in cornmeal and cooked in bacon drippings in a cast iron skillet. A classic Southern fish fry technique with a crispy golden crust and just three main ingredients.

Tahini dressing for falafel with sesame paste, fresh lemon juice, garlic, and water. Four ingredients, creamy and nutty, ready in 5 minutes. The classic Middle Eastern drizzle sauce.

Classic Southern candied sweet potatoes: thick-sliced sweet potatoes baked low and slow in a brown sugar glaze until the edges caramelize. Four-ingredient Thanksgiving side, no marshmallows required.

Ice water pickles, classic homestead cider-vinegar pickles with cucumber spears, onions, and mustard seed. The ice-water soak gives them crisp snap that lasts in the jar.