5,138 classic recipes

Luscious apricot bars layered over a shortbread crust with a chewy brown sugar topping studded with plump apricots and chopped walnuts. A classic two-layer dessert bar rolled in sugar.

Raspberry poppy seed cookies are tender butter thumbprints studded with crunchy poppy seeds and filled with jewel-bright raspberry preserves. A bakery-style classic with two textures in every bite.

Classic vanilla meringue kisses filled with silky chocolate ganache: crisp shells piped from star-tipped pastry bags, slow-baked low, then thumbed open and spooned full of melted bittersweet cream.

Penne alla vodka with spicy-tomato cream sauce: garlic, crushed red pepper, crushed tomatoes, heavy cream, and a shot of vodka. A 30-minute Italian-American classic with real heat.

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.

Southern onion soup ladles a wine-laced caramelized onion broth over crumbled cornbread and cheese, swapping the French baguette croutons for proper Southern cornbread. A Georgia twist on a classic.

Three classic venison sauces: a sharp champagne vinegar sauce, a sweet currant jelly and wine sauce, and a rich pan gravy with walnut pickle. Also pairs with hare or mutton.

Classic veal scaloppine with Marsala wine pan sauce, pounded thin and seared golden in butter and olive oil. A quick Italian dinner for two with a rich, sweet wine glaze.

Black bean chicken stir-fry with soy-marinated chicken breast in a glossy black bean sauce. Cantonese takeout classic that comes together in 15 minutes once the wok is hot.

Salt-and-pepper spicy shrimp: the classic Cantonese wok-fried shell-on shrimp tossed with garlic, ginger, scallions, chiles, and crunchy peppercorn-salt. Dinner on the table in 30 minutes.

Luscious lemon pie folds tangy sour cream into a stovetop lemon custard for a creamier, less puckery filling than classic meringue pies. Topped with whipped cream in a baked shell.

Mussel and corn chowder with a silky milled corn base, steamed mussels, and sweet red pepper. A coastal New England twist on classic corn chowder, ready in about 40 minutes.

Pico de gallo, the classic Mexican rooster's beak salsa, made with diced tomato, white onion, cilantro, serrano chiles, lime, and salt. Crisp, fresh, never mushy. The 10-minute taqueria staple.

Beef shish kebabs marinated in oil, vinegar, soy sauce, garlic, lemon juice, and basil then skewered with mushrooms, tomatoes, peppers, and onions. Grilled and basted for a classic summer dinner.

Kurkkusalaatti is the classic Finnish cucumber salad with sour cream, fresh dill, and a touch of vinegar. Salt-pulled cucumbers stay crunchy, never watery. Pure Nordic summer on a plate.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.