5,138 classic recipes

Old-fashioned cake doughnuts use buttermilk and a touch of nutmeg for that classic diner flavor. Lower in sugar thanks to a sugar substitute blend, fried golden in hot oil.

Fresh flavors bring chicken breast to life. The smoky and salty bacon wrapped around a classic caprese combination of basil, tomato and gooey mozzarella cheese make this an awe inspring main. Easy and undeniably delish!

Mock shortbread cookies made without butter or sugar, using oil and a sugar substitute for a lighter, diet-friendly take on a tender, golden-edged classic. Simple roll-and-cut rounds in under an hour.

Barbara Bush's signature chocolate chip cookies with a quirky splash of hot water in the dough that yields a crisp-edged, soft-centered cookie. A small-batch White House classic.

Mapo tofu stir-fries marinated ground pork with hot bean paste, ginger, garlic, and chiles, then simmers cubed tofu in the spicy sauce. Authentic Sichuan classic ready in under an hour.

Profiteroles au chocolat are crisp French pâte à choux puffs filled with cold ice cream and topped with warm chocolate sauce. The classic Parisian bistro dessert, stunning yet simple to make at home.

Classic lobster bisque made from whole boiled lobsters, simmered shells for rich broth, and finished with scalded cream. Old-school New England elegance in a bowl, ready in 45 minutes.

Classic baked graham cracker crust with just 3 ingredients. Press into a 9-inch pie plate, bake 8 minutes, and you have a crisp, buttery base ready for cheesecake, key lime pie, or any chilled filling.

Minced squab in lettuce cups, the Cantonese classic: chopped squab stir-fried with water chestnuts, bamboo, and mushrooms in a savory oyster-soy sauce, finished with crisped skin and wrapped in crisp lettuce.

Chicken with forty cloves of garlic braised in olive oil, vermouth, and tarragon under a sealed lid. A classic French dish where the garlic turns soft and buttery enough to spread on bread.

Classic British summer pudding made with softened berries and white bread, chilled overnight until the juices soak through. Unmold for a jewel-toned dome of fruit served with whipped cream.

Devil's food cake: a deep, dark, three-layer chocolate cake built on melted chocolate and sour milk for that signature reddish-brown crumb. The classic American showstopper that puts boxed mixes to shame.

Roast turkey with port-soaked grapes and prunes in cornbread stuffing, then cooked inside a paper bag for a juicy bird with golden bronze skin. A holiday twist on the classic roast.

Ukha, the classic Russian fish soup, made with a double-stock of smelts and salmon clarified with egg white. Crystal-clear broth with poached salmon, potatoes, and carrots in every elegant bowl.

Braised rabbit with prunes in a rich beef and chicken broth, pan-fried in butter until fall-off-the-bone tender. A classic French-inspired one-pot dish served over wild rice.

Fish fillets with tomatoes, capers, and olives is the Veracruz-style Mexican classic: lime-marinated red snapper or halibut simmered in tomato-olive-caper sauce spiked with pickled jalapeños and warm spices.